Archived posting to the Leica Users Group, 2006/12/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I've been reading these garlic posts with keen interest, because I am a true addict. I actually crave the stuff at times! When the monster is upon me, I run to the store to purchase several fresh bulbs and a couple of Haas California avocados, peel the avocados, fill the pit cavities with roughly several chopped cloves, sprinkle with olive oil, sea salt and freshly cracked pepper...hog heaven! After that, I won't see a mosquito for three days! (South Florida) Montie ------------- > Peter > > When I cook, and I do it everyday, I first peel the garlic and the onions. And then I look into the fridge and decide what menu I could make today. I believe that the fresher the garlic is, the less problematic it is for my intestine. When it begins to look yellowish and dry, it's definitely gone. Maybe you could try several different fresh garlic breeds. Meanwhile I plant it myself, and even have a covered winter yard for it, so I'm never out of fresh supply. I avoid prefab garlic spices. > > Taking out the sprout of the garlic when cut through the middle is another recommendation, but I'm not shure if this really makes a difference. People say it helps, too. > > Didier > > > > > >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. > > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information