11 March 2008

Garlic Overload

Earlier today I attended a vegetarian cooking course.

During the preparation section of the course I watched in amazement as an entire head of garlic (a big one, approximately 12-15 large cloves) was systematically chopped up and added to food intended to feed 8 people.

I gotta tell you. That's a whole lot of garlic.

It is now more than 8 hours later. And my mouth is still burning from the garlic. Seriously. I have already brushed my teeth quite thoroughly with an electric toothbrush 3 times. And every time GLH gets near me, he quickly backs off and waves his hand in front of his face.

If garlic does indeed have medicinal advantages, I think I am covered for a good year or more.

And I need not fear an attack from a vampire.

Don't get me wrong. The food was actually quite good and I will make the recipes here at home.

But my use of the garlic will not be quite as, um, enthusiastic.


Ms Mac said...


I was just thinking maybe that just one head of garlic wouldn't be enough for 8 people.

Maybe that's why nobody will talk to me.

Jul said...

I'm with Ms. Mac - a typical dinner around here is half a bulb for 2 people. Not always cooked, either.

Going to stand in the corner, now.

Pointless Drivel said...

I've never understood the apparent need some have to ruin their food like that. Seasonings, spices and the like are there to enhance the flavor of the food, not take it over.

(And I'm not referring to The Mother's fear of any spice.)

I love garlic, but a small amount to give a hint of flavor is plenty. Any more, and you won't be able to taste anything else with the meal.

Same goes for people who insist on adding heavy pepper, marinades or -- gasp -- steak sauce to their meats. Enough so you can no longer taste the meat itself.

Try this: Next time you (well, not you, GL, but GLH can give it a shot) go to a restaurant and have a nice, quality piece of steak, instead of adding salt, pepper or any sauce, ask for a lemon wedge to squeeze over it. The acidic nature of the lemon intensifies the base flavor of the meat, without revealing its own flavor.

Not that I have strong opinions on this subject.

The Big Finn said...

I have found over the years that the fine people of Basel REALLY use a lot of garlic in their food. AAMOF, I often smell garlic on the breath of people at the grocery store, gym, tram, etc. I especially notice it on Fridays during the winter months, and Mrs. TBF theorizes that it's because Thursday is late-shopping night in Basel and people go out for fondue afterwards.
If you've had so much garlic that it's coming out of your pores, I've found that the best way to get rid of it is by sweating it out. Hit the sauna, or maybe even a really hot bath will do.

Oh, and Pointless Drivel, I'm a fan of nothing but a nice big knob of butter melted onto a steak. Try it! Moooooooooo!

Global Librarian said...

Yep, a little garlic goes a long way!

But last night I did take a very long, very hot bath in the hopes of sweating some of the garlic out of my system.

I think it worked. AT the very least, the garlic smell in the bathroom was pretty powering afterwards. So I assume some of it was transferred out of me!

Kirk said...

Is bärlauch as popular in Zurich as it is in Basel? Because if it is, it's probably almost the season and that stuff can be STRONG!

Pointless Drivel said...

TBF --

You've gotten my attention. I've never tried butter on steak, but I can imagne the smooth flavor and texture of the butter would combine wonderfully with the steak. Sounds delicious.

I also very much enjoy peanut butter and cheese sammiches.