elaine l
Head Chef
- Joined
- Aug 10, 2006
- Messages
- 2,098
Am I the only one here that doesn't like garlic? I don't like the smell of it or the taste of it.
Well it doesn't have to a type of cuisine that uses it or doesn't. I just don't like it so I use other things to flavor recipes.
gmax, you're like my daughter. She is just beginning to cook and loves garlic. Her food tastes more like, garlic with broccoli, garlic with beef, garlic with bread.
We go through 1 to 2 heads of garlic per week. It's essential in Italian, French, Mexican, Greek, Chinese, Thai, Indian, BBQ, and just about every other main dish, side dish, soup, or casserole I make. And if a recipe calls for 2 cloves, I use 3.
Love garlic, and it's good for the heart, too!
As for onions, I probably use an average or 3 or 4 per week. I can't imagine cooking without it. Why would anyone want to eat a hamburger or taco without raw onions?
My sister in law is Italian and she's a heavy garlic user, in fact she uses too much. I told her that once and she accused me of knowing nothing about cooking (which is true).
Elaine, may I have the pleasure of breathing on you?
You hit it right on the head. Garlic is an essential ingredient in all of those ethnic foods and many American foods. I can't get by without it or onions for that matter. It's what gives food that extra flavor. I'm willing to bet that if I served you garlic haters a dish containing garlic you wouldn't even know it.
I've told this story before: My friends hate the thought of anchovies much less eating them. They think I make awesome spaghetti sauce. I put 3 anchovies in every batch. They don't know and will NEVER know if I can help it.