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Old 11-30-2005, 09:52 AM   #11
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Count me in on the not worrying about the green sprout crowd as well. Of course, if it's REALLY got a sprout going, I won't cook with it. I'll take it out to the garden and plant the little sucker!

We've got a pretty nice mix of garlics starting to grow back there, plus chives and dill.

John
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Old 11-30-2005, 09:53 AM   #12
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sounds like the makings of a great double baked tater, ronjohn!
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Old 11-30-2005, 09:55 AM   #13
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Quote:
Originally Posted by buckytom
sounds like the makings of a great double baked tater, ronjohn!
I hadn't even thought of that! I've been more concerned with roasted garlic and onion pizzas...

John
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Old 11-30-2005, 09:59 AM   #14
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well then, bake or better yet, wrap a spud in foil and pop it in the fireplace to bake. cut in half, scoop out flesh, mash with roasted garlic butter and a little dill. while doing this, brush skins with oil and bake on high heat until a little crisp. then put mash back in skins, brush with butter and re-bake. serve with chive sour cream.
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Old 11-30-2005, 10:03 AM   #15
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Just might have to try that!

Mmmm.... Garlic......

John
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Old 12-01-2005, 12:02 AM   #16
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Quote:
Originally Posted by Piccolina
Another option (though I just use a brown paper bag) it to get one of those cute garlic keepers. They come in some many varieties these day that you don't have to stick with the old school ones that look like a head of garlic
It has become such any everyday item in my kitchen, that I forgot about it. I also keep my garlic in this garlic keeper.
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Old 12-01-2005, 11:08 AM   #17
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A rare disagreement with you guys .... I find sprouted garlic has a really "off" taste and smell. Sometimes bitter, sometimes not, but always wrong to my nose and palate. I am a geek, yes, but if I have to use sprouted garlic I always take that bad boy out.
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Old 05-07-2010, 05:01 AM   #18
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I live in Ireland and grow my own garlic. I store it as platted ropes hanging from the beam close to the solid fuel stove, but not in direct line. It usually keeps until the new crop is ready. Now in May little roots are showing, but the bulbs are still firm. Chopped up, small bits of green shoot show. So what? As Garlic grows through the winter it is not heat which makes them sprout, but moisture.
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Old 05-07-2010, 09:40 AM   #19
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cead mile failte, phil and mary!

from the son of a ex-pat from leitrim.

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Old 05-07-2010, 10:11 AM   #20
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Mmmm, garlic, the more the merrier. I don't bother with the green sprouts either--can't tell any difference.

I got lucky and found a large terra cotta pot with a lid and lots of holes in it at a thrift store. I think it was originally for mushrooms. Unlike regular garlic keepers, which hold 4 or 5 heads at most, this one probably will hold a pound or two of garlic.

I use garlic like a vegetable, not an herb. Cooked low and slow, garlic loses its bite and turns sweet and mellow.

Then, towards the end of cooking, mince another clove and mix it in for some fresh garlic flavor.
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