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Garlic, also known as allium sativum, is a famous and healthy species in the onion family. Almost everyone in the world uses garlic except Jains and Buddists.

Garlic is great because it can be eaten many ways. Garlic is at its best when it is sauted. Here are some tips about sauteing garlic. Never use oil that is too hot to saute garlic. Garlic doesnt have a lot of water and its usually chopped up small so it can burn very quickly. However, it is okay sometimes if the garlic slowly gets brown. Brown garlic is delicious! For Italian food, you dont let the garlic brown, but for some foods like Mexican you can let the garlic brown sometimes. It is a myth that garlic should not always be brown.

Do you like garlic? If so, how do you use garlic? If not, why dont you like garlic? Please dont say your a vampire, I wont believe you!

I would like to share the following garlic recipe.



Two large avocados
About 1/4 cup of chopped white onion
One garlic clove (optional)


In a mortar and pestle, pound the onion and garlic along with some course salt into a paste. If you do not have a mortar and pestle you can use a hammer for this step.
Peel the avocados. Cut them and half. Remove the core. Add the insides of the avocados to the mortar and pestle.
Pound the insides of the avocados into the paste so everything is all mixed up and kind of smooth but not too smooth. If you do not have a mortar and pestle you can just use your hands for this step.
Add enough salt that it tastes really good.

Now you have guacamole. Serve with corn chips or anything you like? You can also use the guacamole as an ingredient, for example, in a sandwich. If you like you can add some chopped up tomato to the guacamole or maybe a little lemon juice.

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  1. I use garlic in a lot of the suppers that I make.

    I have garlic oil (just garlic and olive oil) to hand, which is perfect for making tasty croutons, or just to help amp up the garlic flavour a little.

    Garlic is also great for ear aches due to its antibacterial properties. Stinky but effective!

    1. At our house we go through so much garlic I buy it already peeled by the half pound. I would say I use it in the vast majority of dishes/meals I make. My favourite forms include roasted garlic and black garlic. But I love it raw, cooked, however. Oh, except garlic powder which can be pretty insipid.

      1. I use garlic in just about anything savory that crosses my cook stove and even use it in some desserts, like ice cream. But I have to take some issue with your statement " It is a myth that garlic should not always be brown". You do qualify your statement with "always" because carefully browned garlic can hold a nice flavor but the line between brown and too brown is very narrow and garlic that crosses that line becomes quite bitter and unpleasant to eat. That's why I tend to caution against browning garlic, unless you a very experienced cook. Those who are new to cooking and brown garlic more often than not over cook it, causing it to become bitter and as a consequence they often stop using it entirely. A shame to be sure.

        2 Replies
        1. re: todao

          Garlic ice cream! No way. Even me as a garlic lover I do not think I would like that.

          Thank you very much for your ideas on brown garlic. I agree very much that is easy to make garlic too brown and bitter. I really sincerely believe that if the cook use lower heat to cook garlic this is not so much a problem. If you try where the garlic barely sizzles and you cook for a long time you will get a nice tasty brown. The problem is I see recipes that say put the garlic in by itself on medium high heat. That is a recipe for disaster no pun intended. It is okay to have garlic at medium high or even high heat but there has to be other ingredients that have water. What the water does is it makes steam which cools the garlic. This is why you can put the garlic in with the onions even though by themselves garlic gets done more quicker than onions.

          1. re: MrBoombastic

            make ice cream with creme fraiche... i can see it.

        2. I like it straight up.

          Raw, crisp and pungent.

          2 Replies
          1. re: ipsedixit

            You would like my tzatziki sauce. I can't stand it, way too strong. I overdo it every time.

            1. re: Veggo

              if it's anything like your original Chimichurri Sauce Ipse will have to call the fire brigade.

          2. IMO,
            I think people who say they don't like garlic are thinking only about it in the raw form (yet plenty of people like it this way as well).
            Even though the flavors soften when cooked, most haters won't give it a chance.

            We visited a garlic farm over the weekend and picked up some of the new crop. Last night, I caramalized a dozen shallots (from the same farm) in butter and olive oil. I added maybe 50 peeled cloves and sautéed gently, simply warming them in the shalots. Next in was chicken broth and simmered for 45 minutes.
            I hit the pot with an immersion blender, leaving about a quarter of the cloves intact. Ladled over garlic bread in a bowl.
            It was fantastic. Likely even better today after a bit of aging in the fridge (will know tonight).

            1. There's no such thing as "too much garlic." (This is why I have no Transylvanian friends.)
              My faves are:
              Roasted garlic heads spread on slices of toasted baguette
              Roast chicken with 40 cloves of garlic
              Sweet pickled garlic cloves
              Sopa D'ajo (pardon my spelling) Spanish garlic soup
              Linguini with melted butter, chopped fresh basil, minced garlic and Parmesan
              And a few dozen others

              1. Oh, another I tried Sunday night (upon returning with the farm fresh garlic).

                Sauteed anchovy fillets ('bout 20) in olive oil, chopped garlic, pinch of chili flakes, then a tablespoon of capers. I assume this has a name (tapenade something or other) but it was in-your-face delicious spread over grilled garlic bread.

                2 Replies
                1. re: porker

                  That's, more or less, a Bagna Cauda. Delizioso, isn't it?

                  1. re: Gio

                    Si! just made bagna cauda a couple of weeks ago.... so luscious...

                2. My boss is allergic to two of things that I enjoy combining the most: garlic and eggs. Too bad for him. I like to dice up a couple cloves of garlic, put them in a pan with either oil or butter, and then immediately break some eggs over the top. If I'm doing scrambled eggs, it's relatively the same procedure. I'll even do it in my poached egg pan.

                  1. In my house, if you don't like Garlic and Onions......you could very easily starve to death

                    2 Replies
                    1. re: FriedClamFanatic

                      You got me thinking, FCF......a big plate of flash fried clams with a really garlicky aioli
                      (complemented by a light green salad and a cold, crisp Sauvignon Blanc). I must work on this.

                      1. re: Chefpaulo

                        Oh Man! While I love my whole belly clams as is.no Tartar sauce, pls..maybe a touch of lemon, there is merit in what you have there! Well, ok, maybe I'll just dip the fries and onion rings in it, sort of Belgian style.....who BTW make the BEST Fries AND the best Mayo concoctions in the world to go with them!

                    2. It is almost time to plant the cloves from my favorite varieties that I harvested early this summer. "Music" is mild, but with large cloves, stores well, and is easy to peel. My favorite recipes are garlic confit and haberdashi style tomato chutney. My spelling is probably wrong.

                      3 Replies
                      1. re: Shrinkrap

                        Haberdashi? Okay, now I'm curious. Hyderabadi?

                        1. re: Vetter

                          Yes! Hyderabadi!

                          "put the chopped tomatoes, ginger, garlic pulp,turmeric and cayenne in a bowl.

                          Put cloves of garlic in hot oil till brown, then add cumin seeds, mustard seeds, funugreek seeds for two seconds. Then some dried hot pepperes." Turn your face and add tomatoes." Stir and cook until fairly dry.

                          From Madhur Jaffreys World of East Vegetarian Cooking

                          1. re: Vetter

                            I was wondering, too.
                            I guess it can be called Haberdashi if it doesn't make it to your mouth but ends up on your tie or lapel. We are what we eat so wear it well.

                        2. Growing up, a real treat for Saturday mornings would be garlic fried rice. Plain rice fried with garlic and seasoned with fish sauce and lots of black pepper. Top if with an over easy egg and break that yolk over the hot steaming garlicky rice. . . yum!

                          1. Question: So many asian stir-fries seem to begin with garlic into the hot oil in the wok. They say to heat the oil almost to smoking, but every time i do this -- puff! Bitter burnt garlic in 5 secs. And it the other ingredients (say scallops or shrimp) are then added, by the time <those> are done, the garlic is history! Any ideas? I just love garlic, but not burnt... so I currently just add, chopped, near the last minute.)

                            3 Replies
                            1. re: RicerRickoni

                              I'm not sure if the same principles apply between italian and asian cooking (maybe in the asian recipes you are meant to get something else out of the garlic?), But in a Marcella Hazan recipe I made recently the garlic was to be added after the initial searing of the meat.
                              That was a pan-roasting recipe though, where the meat was going to simmer covered on the stove afterward.

                              My best guess would be to throw the garlic in when the meat is about half-way colored, does anyone else have any suggestions?

                              1. re: RicerRickoni

                                Ricer Rickoni may I please offer advice. As soon as you smell the aroma of garlic you put in the others which will emit steam and cool the garlic. If the wok is so hot that this is impausible it is too hot for garlic. It is okay to insert the garlic later too as you propose but the garlic oil will less permeate the food. I think you can find if you put the garlic in when the oil is still rising in heat and has not yet reached smoking and you put in the rest when the garlic is smelling nice you will achieve success.

                                1. re: MrBoombastic

                                  Thank You kindly! I will try this on tomorrow's wok... meanwhile, one of my favorite garlic uses so far was with a Paella when we just took an entire head of garlic, peel and all and plonked it whole, stem down in the middle of the paellerina, then proceeded to do the meats and sofrito, add the broth and rice etc. The peel protected the garlic, tho it charred on the outside, and the entire dish was suffused with the garlic -- sweet, deep and smokey. mmmm.

                              2. I always remove the middles to avoid a sore stomach. I only buy Canadian or American, so this is a good time of year for me!