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+--- Thread: Foodie! (/thread-12830.html)
- robr - 04-30-2006
Hello Thomas,
I bought your book recently and one of the first receipes in it is for simple roasted garlic. Yesterday I was able to find a terra cotta roaster and did a big bulb of Chinese purple in the microwave. It was delicious, with olive oil and terragon and a little salt on crackers. I ate almost the every clove (Laura got two) and my arteries were wisked clean.
One question about garlic, I read in your book that it is not recommended to eat it raw. Sometimes we use a press and put a clove into a salad raw, and have not suffered any ill side effects. It seems to be a matter of amount... too much is a bit hard on the stomach and intestines.
Do you have any additonal thoughts about eating it raw?
[This message has been edited by bernkastler (edited 04-30-2006).]
- Innkeeper - 04-30-2006
You'll get along with much better with him if you address him as Thomas.
- winoweenie - 04-30-2006
Second that! The only time Thomas appreciates brevity is when you call him collect. WW [img]http://www.wines.com/ubb2/wink.gif[/img]
- robr - 04-30-2006
OK, better? Maybe I'll hear back now!
I'm also curious about planting and growing my own garlic. Can I just take a bulb and break off cloves and plant those?
[This message has been edited by bernkastler (edited 04-30-2006).]
- Thomas - 04-30-2006
Bern...
When writing about food the author has to make sure not to give out potentially harmful information. In other words, CYA.
Raw garlic, if not cleaned, can have composted material attached to it that could make people sick. Also, too much can cause intestinal disturbance.
Having said that, I eat garlic raw--in fact, the recipe for Osso Buco in the book has raw garlic blended with parsley and lemon rind for the gremalade.
As for growing your own, the best way to do is to locate a local garlic festival and buy seed garlic from a grower. You can grow it from commercial garlic you get in stores, but you never know the viability of anything commercially grown.
And yes, you simply break off the cloves and plant them a couple of inches apart in the fall. But there is more to know. There is a section in the book about growing garlic.
I've been growing it for about ten years and just last year I got the soil the way it should be to grow the best garlic. We have nasty clay here that defies all attempts at lightening it up--all except a ten-year attempt...
I missed your post before the edit--did you perhaps refer to me by that dreaded nickname? [img]http://www.wines.com/ubb2/wink.gif[/img]
[This message has been edited by foodie (edited 04-30-2006).]
- robr - 04-30-2006
Thank you, Thomas. I will make sure I wash it well even after peeling it.
I guess you plant it in the fall and it slowly grows underground, then sprouts in the spring? I will look in the book. I'm also curious about the Osso Buco, I've never had it, and will look it up.
Yes, I believe I committed the faux paus and originally typed the common nickname for your given name. I aplologize. My given name is Robert, and I go livid when addressed as "Bob".
I'm a "Rob", never under any circumstances am I a "Bob".