[Leica] OT: Garlic

[michiel.fokkema at wanadoo.nl (Michiel Fokkema)]

Douglas Sharp wrote:
> I know that chewing cardamom seeds gets rid of the smell - but whether 
> they work internally I'm not sure.
> I used to eat loads of garlic in Greek, Italian, Indian and North 
> African food, but I too find it now plays havoc with my innards. However 
> I've found that Wood Garlic, Bear's Garlic, aka Jack by the Hedge - 
> probably a thousand other local/regional names too  - so here's the 
> Latin name: Allium Ursinum, makes a good and safe alternative, at least  
> in salads.
> For getting the flavour without the internal backlash, another trick is 
> to press your cloves of garlic in salt and then use the salt for 
> cooking. BTW - DON'T use a garlic press - If you are going to put whole 
> cloves in your food then just squash them lightly with the blade of a 
> knife.
> Another , for me at least, palatable way of preparing Garlic is to put 
> whole Garlic (not separate cloves) in an earthenware pot on a 
> finger-thick layer of sea-salt, then fill up the spaces with more salt 
> and bake the whole thing slowly in a moderate oven for  two to three hours.
> Must stop now - I'm getting hungry.
> Douglas
> 
> Jim Hemenway wrote:
>> Try lighting a match:
>>   or: http://tinyurl.com/ybe4m4
>>   or: http://tinyurl.com/y74sxg
>>
>> Peter Klein wrote:
>>
>>> Larry's garlic/mayo recipe brings up a question. The LUG is a font of 
>>> all sorts of information, perhaps somebody here has "been there, done 
>>> that," and has a solution.
>>>
>>> I love garlic.  But it no longer loves me.  In recent years, I have 
>>> found that I have middle-aged out of the ability to eat raw garlic or 
>>> onions without, shall we say, some uncomfortable gastric backlash a 
>>> couple of hours afterward.  I'm now finding that about half the time, 
>>> cooked garlic has the same effect--be it roasted cloves of garlic 
>>> brushed with olive oil (yum!), or even dishes with lots of minced 
>>> garlic in them.
>>>
>>> Is there something I can eat--with, before or after the garlic--that 
>>> will mitigate the nasty side effect?  There are some health benefits 
>>> to "the stinking rose." Besides, I like the stuff, I'm married to a 
>>> lady from the Former Soviet Union, and count several Russians among 
>>> my friends.
>>>

Hi Peter,
Being a member of the society of the stinking rose I really feel bad for 
you.
I have heard that eating fresh parsley might help but I never tried it. 
I only have friends who also eat garlic.
Fresh garlic might be less severe compared to the older half dried one. 
At least make sure there is no small green sprout in the clove.
Fresh garlic slowly roasted in the oven with butter and seasalt.
Or garlic simmered in honey. The honey can then be used as a seasoning.
same thing can be done with (olive) oil. Simmer the garlic in the oil.
If you use garlic in stove dishes you don't have to mince them. Just put 
them in whole or cut in a few pieces with a sharp knife. The juices in 
the garlic don't get a chance then to come in contact with the air. In 
that why the taste will stay softer.

Have a nice meal, every meal should be a feast.

Best regards,

Michiel Fokkema