I like garlic ... do you?

[brass410]

Me likey the stinky, I consume large amounts in early spring before bait harvesting starts. I've noticed that if you cross contaminate bug dope to your bait pails it tends to be fatal to the occupants (leeches) and let me tell you when your in the swamp at night there is a plethora of biting bugs. They don't seem to be drawn to garlic stench emminating from my unshowered body. (after a week its pretty funky the dog only runs by trying to rub against me) The health benefits are not bad either.

[MT Gianni]

I enjoy garlic. I am not much on Elephant garlic as I find it's flavor a little lacking but it's all good.

[Driver33]

I like it on about everything. Its really good pickled

[gbrown]

Oh yeah, I just remembered getting some garlic stuffed green olives one time. Good stuff, but olives are not something that I crave. Not like onion and garlic, anyway. Really, if I wanted pickled garlic, I'd just make it myself.

[Hossfly]

We eat garlic on just about everything, even give garlic powder to horses and dogs with there feed. Seems to keep pest at bay, you can smell it if you get close to the horses.

[OldBearHair]

Before present day antibiotics there was garlic. And they find they cannot grow disease cultures using Honey. It seems that garlic is a good blood thinner. Bromelain acts as a blood thinner, a digestive enzyme, meat tenderizer (Adolph's meat tenderizer = bromelain and salt.) It has been said that if you break a sweat and you can smell garlic by smelling your arm, then you are getting the correct amount of garlic in your diet. I don't use quite as much as the OP does.

[Winger Ed.]

they find they cannot grow disease cultures using Honey.

The ancient Egyptians figured that one out.
They put honey on wounds to keep down infections.

[MaryB]

My favorite way to intake garlic. This recipe is for 4-5 slices of garlic toast

6-8 cloves of garlic chopped then mashed with salt(Start with as little as possible, adds salt to the bread) to a paste(Wider the bread slices the more garlic you need, may need 10... and I am talking BIG cloves, if small double the number)
half a stick or more of butter(depends on how big across the bread slices are)

Mix the mashed garlic and butter then spread on 1" thick slices of good french bread

Place on a rack over a baking sheet(I line with foil for easy cleanup) and bake at 450 until golden brown.

The garlic will be slightly cooked to mellow a bit, adjust salt to your preference... I am a salt fiend so...

Serve with a good pasta meat sauce and skip the dang noodles! Chow down and smell like garlic for 2 days. I would go into work and the guys would be able to smell me form 10 feet off if we were moving slow machines and sweating! Boss said use deodorant LMAO! Like that will stop garlic sweat! Moving slot machines was a workout, run 15-25 300-500 pound machines across the casino on a 2 wheeled cart with booster wheels(4 wheels really) in an 8 hour shift will have you sweating just a wee bit! Especially when it was anywhere from 1/16 to 1/8 mile per machine one way... typical weekend just doing repairs I would easily put on 10-20 miles running back and forth doing minor repairs.

[DW475]

Got a large batch in the garden plus already harvested the garlic seed from the starts we planted this spring!

[cwlongshot]

LOVE IT!!
One of my winter time favorites is to take some foil, a large whole garlic and a sharp knifl. Slice off the bottom. Slice deep enough to cut tgry all skins into the meat of the garlic. Then drizzle with a hardy maybe 1/8 cup of EVOO followed with a heavy pinch of SOME KOSHER SALT. Now bake till soft.

Then smear in toasted Italian bread or crackers.. Plus the house smells awesome
Afterwards!!

CW

[shaner]

LOVE IT!!
One of my winter time favorites is to take some foil, a large whole garlic and a sharp knifl. Slice off the bottom. Slice deep enough to cut tgry all skins into the meat of the garlic. Then drizzle with a hardy maybe 1/8 cup of EVOO followed with a heavy pinch of SOME KOSHER SALT. Now bake till soft.

Then smear in toasted Italian bread or crackers.. Plus the house smells awesome
Afterwards!!

CW

I am with you on this one!

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[augercreek]

The only thing I don't put it on is oatmeal !

[Wis Tom]

It is hard for me, to cook without garlic. Wife loves it too.

[roysha]

I plant 300 +/- cloves every fall of Polish Soft Neck garlic. It is very pungent, grows nice sized heads, is relatively easy to peel and keeps extremely well. I usually peel a sandwich bag full at a time to keep in the fridge.

About the time the new crop is ready to harvest I break apart any heads left over, cut off the root end and dry in dehydrator, hulls and all. When completely dry I pick a breezy day and let the breeze blow the hulls away. Then I use an old hand crank grist mill to grind the dried cloves. I have a piece of 64 grit grading screen that I sift the ground garlic through. The fine powder we use from a shaker for things like garlic toast and frying eggs and such, the coarser stuff, similar to coarse ground pepper in size, we use to cook with if we are too lazy mince fresh or there is none peeled at the moment. (which rarely happens). If a recipe calls for a clove or two, a handful is usually in order unless we are cooking for company and then it's only a half a handful. If you don't like garlic, you will go hungry at our house.

You might get the impression my wife and I like garlic and you would be mistaken. We LOVE garlic!

Our Shrimp Scampi recipe:

1/2 cup or so of EVOO, 10-12 cloves garlic finely minced, 1/2 teaspoon ground Italian seasoning and a tablespoon or so of lemon juice. Heat it all till the lemon juice has boiled away. Turn off the heat and let flavors meld while cooking a big pot of pasta. Reheat oil mixture and throw in a double handful of cooked shrimp. Cook till shrimp are warm through, a couple minutes or so, dish up a pile of pasta, top with the shrimp and oil mixture, liberally cover with Parmesan, liberally butter a couple slices of toast,(fresh home baked bread is the best) add as much powdered garlic as you like, again with the Parmesan and LOTS of black pepper.

If there is any oil left over it is GREAT for frying scrambled eggs the next morning.

[Lloyd Smale]

garlic on about anything. only spice I use more of is salt

[augercreek]

Do many of you grow your own and what kind? I couldn't grow any this year because I renovated the whole garden last fall and then it started to rain and never let up enough to let me form new beds to plant, so I'm looking for new varieties and what you all are growing.

[ol skool]

Do many of you grow your own and what kind? I couldn't grow any this year because I renovated the whole garden last fall and then it started to rain and never let up enough to let me form new beds to plant, so I'm looking for new varieties and what you all are growing.

Years ago we picked up a variety of garlic from the growers at the local Saturday morning farmers market. Over time SWMBO planted what stored well and grew well, eventually we lost track of which was what kind. All I can say is some are hardneck and some are softneck.

That's were I'd start, local farmers market ask the garlic folks what they suggest and go for it. You could even plant garlic from Walmart and I'll bet it would taste better next year!

[Smoke4320]

5 out of 4 vampires vote against it

[shaner]

Years ago we picked up a variety of garlic from the growers at the local Saturday morning farmers market. Over time SWMBO planted what stored well and grew well, eventually we lost track of which was what kind. All I can say is some are hardneck and some are softneck.

That's were I'd start, local farmers market ask the garlic folks what they suggest and go for it. You could even plant garlic from Walmart and I'll bet it would taste better next year!

Been growing it since 1990! love the stuff

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[Txcowboy52]

Absolutely love it !!!