From wetleather@micapeak.com Wed Dec 18 17:44:53 1996
Received: from proxy3.ba.best.com (root@proxy3.ba.best.com [206.184.139.14]) by shellx.best.com (8.8.4/8.8.3) with ESMTP id RAA08529; Wed, 18 Dec 1996 17:44:52 -0800 (PST)
Received: from express.ior.com (express.ior.com [199.79.239.13]) by proxy3.ba.best.com (8.8.4/8.8.3) with ESMTP id RAA21223; Wed, 18 Dec 1996 17:43:02 -0800 (PST)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id RAA23029; Wed, 18 Dec 1996 17:42:41 -0800
Date: Wed, 18 Dec 1996 17:42:41 -0800
Message-Id:
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Mark Morrissey
To: "Northwest Bikers' Social Mailing List"
Subject: Re: Planting garlic...
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Type: TEXT/PLAIN; charset=US-ASCII
MIME-Version: 1.0
In-Reply-To:
Status: RO
On Wed, 18 Dec 1996, Cyber wrote:
> I have commited a horrid crime... I didn't eat all the garlic I bought and
> it has started to grow.
Not so much a crime as an opportunity. There are two questions here: 1)
how do I grow garlic; and 2) how to I store it so it don't sprout.
Growing garlic: 'tis simple, really. It is a common misconception that it
takes 1.5 to 2 years to grow garlic. This is true if you want really,
really strong and pungent garlic, but it you want supermarket type garlic,
6 months is plenty. Just note that you need more to get the right flavor.
I grow my garlic in full sun about 6 inches apart. However, I also
frequently just plant it in open areas of my garden to fill it in a bit.
When the garlic starts to grow, you can snip off pieces of the plant to
use in salads. Strong garlic flavor. Once the top falls over like an onion
and turns brown, harvest. If you plant in an area where the ground is
likely to freeze, I recommend putting 2 inches of good quality compost or
straw over the garlic since if the ground freeze, you may have trouble
with development. The garlic will go dormant (more or less) in the winter
and resume growing with the spring rains. Garlic doesn't require much
water, but does better with periodic watering.
Storing. 'tis even simpler. Shake loose the dirt on the garlic and place
in a paper bag. Fold over the top and set on the kitchen counter out of
direct sunlight and away from the stove where it may pick of humidity from
the kettle or cooking. Will keep at least a year. No need to go to the
trouble of hanging in root cellars and never hand in the garage unless you
live in a humidity-challenged environment. In Portand and Seattle, it will
sprout in the winter.
Never, never, store your garlic in the refrigerator! (well, a few days
won't hurt).
--mark
Mark - there is no such thing as too much garlic - Morrissey
From wetleather@micapeak.com Thu Dec 19 11:36:34 1996
Received: from proxy1.ba.best.com (root@proxy1.ba.best.com [206.184.139.12]) by shellx.best.com (8.8.4/8.8.3) with ESMTP id LAA16221; Thu, 19 Dec 1996 11:36:34 -0800 (PST)
Received: from express.ior.com (express.ior.com [199.79.239.13]) by proxy1.ba.best.com (8.8.4/8.8.3) with ESMTP id LAA22292; Thu, 19 Dec 1996 11:26:40 -0800 (PST)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id LAA13485; Thu, 19 Dec 1996 11:26:29 -0800
Date: Thu, 19 Dec 1996 11:26:29 -0800
Message-Id: <9612191732.AA149518@maix>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: "Northwest Bikers' Social Mailing List"
Subject: Re: Planting garlic...
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Type: text
In-Reply-To: <19961218.181403.11511.0.neportabate@juno.com> from "neportabate@juno.com" at Dec 18, 96 06:18:33 pm
Status: RO
Dani, who only uses caps in titles, says:
> hi there. i've been growing elephant garlic for 4 years, and it's easy.
When do you plant and harvest, respectively? All the instructions I've seen
for garlic call for fall planting for a late-next-year harvest, and there's
no way I'll ever have a garden planned that far in advance.
I take issue with these two statements:
> by the way, elephant garlic is mild and sweet.
At least 3/4ths of the elephant garlic I've bought in stores is inedibly
bitter, so I've pretty much given up on it. (Sliced _very_ thinly (I use
a vegetable peeler), salted for a few minutes, then rinsed and tossed
with vinegar or sprinkled with vinegar and quickly microwaved, it becomes
a delicious addition to salads, but with quarts of garlic oil lying around
the house, there isn't really any point.)
> it is the type used in restaurants for roasted garlic.
That generalization is far too sweeping. I've had both, but encountered
your common garden variety garlic much more often. I suspect there's a
great deal of dependence on choice of restaurant, and a fair amount of
dependence on seasonal availability.
This does, however, suggest a solution for the _next_ time the silly boy
buys 'too much' garlic: Peel, put in a saucepan with olive oil to cover,
bring to a boil and simmer 20-25 minutes until golden brown and fork tender.
Drain, reserving the oil for salads (see above). The garlic cloves are
indistinguishable from roasted, and they're _already peeled_. They store
for weeks in the fridge, months in the freezer.
If you're feeling particularly industrious, snip the hard tips and roots
off before cooking, then pulp them in your favorite processor-like thing.
The resultant smooth roast garlic pulp goes in everything but desserts,
and I've got this idea for chocolate mousse...
> Dani (who doesn't use caps)
But what about stems?
Martin
Martin Golding DoD #236 | "Satis Allium Numquam Est"
martin@plaza.ds.adp.com | (There is never enough garlic.)
From wetleather@micapeak.com Mon Jun 29 11:54:53 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id LAA13734; Mon, 29 Jun 1998 11:54:14 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id LAA22318;
Mon, 29 Jun 1998 11:53:52 -0700
Date: Mon, 29 Jun 1998 11:53:52 -0700
Message-Id: <199806291846.LAA03959@netscum.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Luwenth the Lewd
To: Northwest Bikers Social Mailing List
Subject: Roasted Goat Afters...
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Status: RO
Thank you Martin for hosting us yet again.
The Goat Roast was sensational. I'd like to thank everyone hat I
spent time chatting with and watching for being most amusing. Andrea even
sat on mine and liked it! Whee!
For those that tried the "Garlic Inside" and want to know what was
in it, here goes my best recollections of how I made it.
Peel 2 heads of Elephant Garlic, look at them, decide tha slicing
just won't do, so grate 1.5 of the heads instead. Realize they are toxic 1/2
way through his process, but keep going anyway. Put the grated garlic into
a bowl with a bit of salt and a bunch of vinegar to try to soak some of the
bitterness out of the garlic. Go change the oil in your ST1100 (might
require purchasing or borrowing one for his purpose). Talk to another ST
owner that drops into your driveway as you are cleaning up. Grae about
10 - 12 medium carrots (after peeling). Squeeze as much of the liquid from
the garlic mash as you can (it will have likely foamed up nicely, I didn't
check explosive qualities), and put that in the bottom of a bowl, put the
carrots on top, put in about 2 - 3 tablespoons of honey, and a couple
dollups of mayonaise, a few raisins for texture, and stir. Throw in
saddlebag, go to a goat roast, and let other people eat it (amazing, I saw
people enjoying this).
-- Ricky
---
'94 ST1100 'Turvy' luwenth@netscum.com
http://www.netscum.com/~luwenth
From wetfood@micapeak.com Wed Aug 5 18:00:26 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id SAA09101
for ; Wed, 5 Aug 1998 18:00:02 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id RAA04791;
Wed, 5 Aug 1998 17:56:22 -0700
Date: Wed, 5 Aug 1998 17:56:22 -0700
Message-Id: <3.0.5.32.19980805143718.007eed80@popmail.voicenet.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Brian Curry
To: Pacific NW Motorcycle Food Forum
Subject: Gilroy Garlic Festival Tragic announcement and Garlic Recipes
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: bmwbrian@popmail.voicenet.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
The San Jose Mercury reported the tragic announcement at the Gilroy Garlic
festival that 200 million pounds of garlic was afflicted with a rust fungus
(not good for people) ascribed to the effects of El Nino. :(:( They
claimed that this did not result in a garlic shortage at the festival. But
the survialists might start a run on garlic now...
In the good news column, they also included the recipes of the top three
contestants in the Garlic cookoff. They are included here for your savory
pleasure. Remember to share...
GARLIC SPRING ROLLS WITH GARLICKY-LIME SAUCE
(Kim Landuis, Fort Dodge Iowa)
35 cloves garlic, peeled, divided use
2/3 cup fresh lime juice
1/2 cup fish sauce (nuoc man, available in Asian grocery stores)
1/4 cup bottled diced jalapeno peppers
2 teaspoons sugar
1/2 cup chopped water chestnuts
2 cups ground pork
5 green onions, chopped
1/2 cup grated carrot
2 teaspoons sugar
1 teaspoon salt
1 teaspoon coarsely ground black pepper
4 cups thinly sliced Napa cabbage
18 spring roll wrappers (thawed, if frozen)
1/3 cup canola oil or as needed
Boston lettuce for garnish (optional)
Pickled carrot for garnish (optional)
Sliced green onion stalks for garnish (optional)
To make sauce: In food processor, finely chop 20 cloves garlic. Mix garlic
with lime juice, fish sauce, diced jalapenos and sugar. Reserve.
To make spring rolls: In a food processor, chop remaining garlic. In a
bowl, thoroughly mix garlic with water chestnuts, pork, chopped green
onions, grated carrot, sugar, salt and black pepper. Gently fold in
cabbage. On a work surface lightly dusted with cornstarch, wet the edge of
1 wrapper; put 2 tablespoons filling in the center. Fold 1 corner over
filling. Fold in sides; roll tightly. Repeat with remaining wrappers.
Heat half the oil (or more as needed) in a large non-stick frying pan; fry
9 rolls, turning frequently, until golden brown. Drain on paper towels;
keep warm. Repeat with remaining rolls. Arrange spring rolls on a serving
platter with a bowl of sauce in the middle. Garnish with lettuce, carrot
and green onion stalks.
Serves 6.
FLAMBOYANT FLANK STEAK WITH FRAGRANT FILLING
(Frances Benthin, Scio Oregon)
Marinade:
6 cloves garlic
1/4 cup hoisin sauce
1/4 cup dry red wine
2 tablespoons honey
2 tablespoons Asian (toasted) sesame oil
1 tablespoon chopped, fresh rosemary
Flank steak:
1 flank steak, about 1-1/2 pounds
2 heads roasted garlic (see Note)
1/2 cup dry bread crumbs
1/4 cup finely chopped roasted red bell pepper
1/4 cup mascarpone cheese
2 tablespoons Dijon mustard
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
Garnish:
Chopped fresh garlic
Rosemary sprigs
Red bell pepper strips
To make marinade, put garlic and rest of marinade ingredients in a blender,
process until smooth. Lightly score flank steak in a diamond pattern on
both sides. In a heavy-duty plastic bag with seal, pour marinade over
flank steak; seal. Marinate in the refrigerator at least 1 hour, turning
occasionally.
To make filling, squeeze roasted garlic from papery skins; mix with bread
crumbs, roasted red bell pepper, mascarpone cheese, Dijon mustard, seasoned
salt and cayenne pepper. Reserve.
Just before cooking, remove flank steak from marinade; pat dry. Spread
reserved garlic mixture over steak. Starting at the long edge, tightly
roll steak in jellyroll fashion. Cut into 6 equal pieces; secure with
skewers. Cook over medium charcoal or under the broiler until steak is
just firm to the touch, about 3 to 4 minutes per side. Garnish each serving
with garlic, rosemary and bell pepper strips. Serves 6.
Note: To roast garlic, cut 1/4" off the top of garlic heads. Drizzle with
olive oil; lightly sprinkle with salt and pepper. Wrap in foil; bake at
360 degrees until soft, about 30 minutes.
BAKED STUFFED PORTOBELLO MUSHROOM CAPS
(Margaret Ann Bavaro, Colts Neck New Jersey)
Dressing:
1/4 cup balsamic vinegar
1 clove garlic, finely chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
Mushrooms:
1 head garlic plus 6 cloves, finely chopped, divided use
6 tablespoons olive oil, divided use
1/3 cup shredded, fresh basil, divided use
6 medium Portobello mushroom caps (6 to 8 ounces each)
3/4 cup marinated sun-dried tomatoes
6 oil-cured black olives, pitted
1 teaspoon capers
1/3 cup ricotta cheese
1/2 pound field greens
To make dressing: Whisk together vinegar and next 5 ingredients; whisk in
oil. Reserve.
To prepare mushrooms: Remove outer skin of the head of garlic, leaving head
intact; put in a small baking dish. Drizzle garlic with 1 tablespoon olive
oil; bake at 450 degrees, covered, until soft about 45 minutes. When
garlic is cool enough to handle, squeeze garlic out of each clove; reserve.
Saute the remaining chopped garlic and 3 tablespoons basil in 3 tablespoons
olive oil until garlic is aromatic, about 3 minutes; reserve. Put the
mushroom caps gill-side down on a greased 11-inch-by-17-inch baking sheet.
Horizontally cut a slice off the top of each mushroom; reserve tops.
In a food processor, puree tomatoes with 2 tablespoons olive oil. Add
remaining basil, olives and capers; puree. Spread one-sixth of tomato
mixture inside each mushroom.
Mix reserved roasted garlic and ricotta cheese; spread 1 heaping tablespoon
over tomato mixture in each mushroom. Replace reserved mushroom caps.
Drizzle reserved garlic basil mixture over mushroom tops. Bake at 400
degrees until mushrooms are just tender, about 8 minutes. Divide field
greens, among 6 serving plates; top each with a mushroom. Drizzle 2
tablespoons reserved dressing over each plate.
Serves 6
==================================================
Deers Slayer from the East.
From wetfood@micapeak.com Tue Dec 8 21:46:46 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id VAA07650
for ; Tue, 8 Dec 1998 21:46:21 -0800 (PST)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id VAA24024;
Tue, 8 Dec 1998 21:41:33 -0800
Date: Tue, 8 Dec 1998 21:41:33 -0800
Message-Id: <7718E7C9928.AAA59A8@jeffk.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "Rob Scott"
To: Pacific NW Motorcycle Food Forum
Subject: Italian eats and whole roasted garlic recipe
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: rscott@unixguy.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
I've been in Boston for a few days at the USENIX LISA (Large Installation
Systems Administration) conference. A few restaurants sampled, but nothing
of particular note except for this evening's meal. I was after something
light and was headed for the sushi bar in the hotel was just the ticket,
but it was overfull and I decided to walk down the local avenues in search
of food.
I ended up at an Italian restaurant called "Vinnie Testa's" on Boylston
street. The menu had three sizes of most dishes: Piccolo, Solo and Molto.
Unfortunately, the two specials that caught my eye were only served in the
Solo size this evening, and the waiter informed me that it was for rather
large hunger. I didn't want to pass it up, though, and had a hard time
choosing the Pasta Special instead of the Mussels Fra Diavolo. The special
was marinated sliced chicken sauted with spinach, white mushrooms and some
other sort of mushroom (the name of which escapes me at the moment) in a
white wine and garlic sauce over penne pasta.
When the main dish arrived, I was astounded by a steaming plate of goodies
the size of a small swimming pool. If I would have had a fridge in my
hotel room I could easily have made two or three meals of it. As it was I
ate enough to enjoy but didn't stuff myself. The dish was superb.
Dessert was on my mind. In my never ending quest to find the best Tiramisu
I knew that I must sample some at this fine establishment. It did not
disappoint, but as it arrived at my table I was astounded again at a
portion the size of a small aircraft carrier (easily 4x5 inches and two
inches thick). It was truly delightful and exceptional, but I refrained
from eating more than half of it so that I wouldn't go the way of Mr.
Creosote.
The appetizer was worth mentioning, and I have the restaurant's recipe that
I wanted to pass along. It was a whole clove of garlic with the top sliced
off and prepared in a shallow dish of olive oil. Perfectly soft and
delightful individual garlic nuggets could be removed from the bulb with a
tiny fork and were accompanied with some good bread dipped in the salty
olive oil. Yummmmmmmm.
This particular place gets two thumbs up!
Vinny Testa's Whole Roasted Garlic
----------------------------------
1 large head of garlic
olive oil
sea salt
cracked black pepper
1 sprig rosemary
1 sprig thyme
Adjust rack to center of oven. Preheat oven to 275 F.
Peel loose outer leaves from garlic. Cut the top one quarter off of garlic
head (cut the pointy end). Trim off bottom of garlic bulb so it will sit
flat. Place garlic in a small baking disk. Coat with olive oil and
sprinkle with sea salt and pepper. Place rosemary and thyme around the
head of garlic. Bake uncovered in 275 oven for about one hour or until
golden.
Serves one. Puree or mash leftover garlic and use in mashed potatoes,
turnips, or as a spread for garlic bread.
UnixGuy
Take chances, Get messy, Make mistakes. (Miss Frizzle)
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Rob Scott, mailto:rob@unixguy.com
Langley, Washington on Whidbey Island (a suburb with a moat)
Head UNIX Systems Wrangler for Alaska Airlines