Garlic...

[JamBrit]

<span style="font-family: 'Courier New'"><span style="color: #000066">I've noticed that the garlic with the purple-ish skin seems to have more flavour than the regular garlic....Is it just me?

<span style="font-weight: bold">Purple</span>


<span style="font-weight: bold">Regular</span></span>
</span>

[JamBrit]

Re: Garlic...

<span style="font-family: 'Courier New'"><span style="color: #000066">Oops, wrang farum.....

Maderaytor.......please to move to the carreck farum.....please an tank yuh... </span></span>

[Tulip]

Re: Garlic...

I have never tried the purple before. I assumed it had changed colors because it was old. I'll have to give it a try.

[JamBrit]

Re: Garlic...

<span style="font-family: 'Courier New'"><span style="color: #000066">Try it!! Actually, my sister was the one who brought this to my attention and the purple ones do seem more potent.</span></span>

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">I have never tried the purple before. I assumed it had changed colors because it was old. I'll have to give it a try. </div></div>

[Jazz]

Re: Garlic...

I never really took note before but I will now and I am a HUGE garlic lover

[Suesumba]

Re: Garlic...

i don't like to touch garlic but i love to cook with it, so i buy the mashed up ones in the jar

[JamBrit]

Re: Garlic...

<span style="font-family: 'Courier New'"><span style="color: #000066">I looooovvve garlic!! Let me know if you notice too.... </span></span>
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz</div><div class="ubbcode-body">I never really took note before but I will now and I am a HUGE garlic lover </div></div>

[JamBrit]

Re: Garlic...

<span style="font-family: 'Courier New'"><span style="color: #000066">I keep some jars of garlic on hand just in case I run out of fresh ones (I have paste/minced/whole)....but always prefer to use fresh. </span></span>

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">i don't like to touch garlic but i love to cook with it, so i buy the mashed up ones in the jar

</div></div>

[Tulip]

Re: Garlic...

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JamBrit</div><div class="ubbcode-body"><span style="font-family: 'Courier New'"><span style="color: #000066">Try it!! Actually, my sister was the one who brought this to my attention and the purple ones do seem more potent.</span></span></div></div>

Now that I know what's going on with it, I will. I'm kind of excited about it. Think I'll try it with a pasta dish.

[Jazz]

Re: Garlic...

Yes nutten like dat fresh garlic flavor... plenty times wen mi cook missa man say to mi &quot;Jazz garlic is a seasoning nat a main ingredient!&quot;
The more garlic I use the less salt is necessary - plus I stand by the fact that no one in the house has had a sniffle for years because of the garlic fortification

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JamBrit</div><div class="ubbcode-body"><span style="font-family: 'Courier New'"><span style="color: #000066">I keep some jars of garlic on hand just in case I run out of fresh ones (I have paste/minced/whole)....but always prefer to use fresh. </span></span>

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">i don't like to touch garlic but i love to cook with it, so i buy the mashed up ones in the jar

</div></div> </div></div>

[JamBrit]

Re: Garlic...

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Jazz</div><div class="ubbcode-body">... plenty times wen mi cook missa man say to mi &quot;Jazz garlic is a seasoning nat a main ingredient!&quot; </div></div>
<span style="font-family: 'Courier New'"><span style="color: #000066">**BOAL** @ &quot;nat a main ingredient&quot;.... It should be.....it's da bomb!! </span></span>

<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">The more garlic I use the less salt is necessary - <span style="font-weight: bold">plus I stand by the fact that no one in the house has had a sniffle for years because of the garlic fortification</span> </div></div>
<span style="font-family: 'Courier New'"><span style="color: #000066">Seet deh!! Fortify dem girl!! </span></span>

[JamBrit]

Re: Garlic...

<span style="font-family: 'Courier New'"><span style="color: #000066">My supermarket doesn't always have the purple skinned garlic...mostly the white skin...so you may not see it all the time.....but let me know how it turns out when you do!! </span></span>

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">Now that I know what's going on with it, I will. I'm kind of excited about it. Think I'll try it with a pasta dish. </div></div>

[johnnycakes]

Re: Garlic...

I use FRESH garlic and low fat yogurt to make a creamy salad dressing.
I was at my sister's last week and had to make it with the garlic in a jar and the flavor was a little different from fresh;not as good.
Garlic powder tastes like something else entirely and I don't like it at all.

Garlic and onions are probably the two things I cannot do without in the kitchen.
Vidalia (only available in the Spring, from Georgia) or other sweet onions like Texas sweets have become a staple,

[JamBrit]

Re: Garlic...

<span style="font-weight: bold">Shrimp Florentine with Caramelized Garlic</span>


Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.

Yield: 4 servings (serving size: 1 1/2 cups)

<span style="font-weight: bold">Garlic:</span>
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray

Shrimp:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

CALORIES 484 (24% from fat); FAT 13.1g (sat 5.8g,mono 4.4g,poly 1.6g); IRON 6.6mg; CHOLESTEROL 202mg; CALCIUM 362mg; CARBOHYDRATE 51.1g; SODIUM 811mg; PROTEIN 38.2g; FIBER 5.2g

[JamBrit]

Re: Garlic...

<span style="font-family: 'Georgia'"><span style="color: #009900"><span style="font-weight: bold">Roast Potatoes with Garlic and thyme</span></span></span>

http://www.sharingplate.com/roasted-potatoes-with-thyme-and-garlic/

For these potatoes, I decided to roast them first with some olive oil and lots of salt. I think that is the secret, people forget how much salt it takes to season potatoes. Once they were golden brown, I took them out briefly and rubbed a mixture of fresh thyme, garlic and more salt. The potatoes came out absolutely delicious- crispy and creamy, and most importantly, very flavorful. They are a perfect side dish with any kind of meat preparation but taste especially yummy with a steak!

4-5 medium yellow potatoes, peeled and cut in half
•2 tablespoons plus 1 tablespoon extra virgin olive oil
•1 tablespoon plus one teaspoon salt
•2 tablespoons fresh thyme, chopped
•4 garlic cloves, minced
Preheat oven at 400 degrees.

In a medium pot add the potatoes and water to cover and boil till half done. Dry the potatoes and add to a lined baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon salt. Bake for about 30 minutes, or till golden brown and fully cooked. In the meantime, in a small bowl mix 1 tablespoon olive oil, one teaspoon salt, thyme and garlic together. Massage the potatoes with the garlic and thyme mixture and place them back in the oven. Bake for 5-6 minutes until the potatoes are fragrant.