Garlic (preporation of)

**attaboy** · 02-03-2006, 08:41 AM

It should read: Garlic (preparation of)

I buy mine at the Chinese market. It's the most uniform and easy to peel and about the same price of a standard supermarket variety.

To peel it hold a clove between your thumbs and fingers, give it a twist and the skin will fall right off. Next you can place it between a chopping board and a large broad knife and give it a whack and then chop it fine. Whacking it releases alot of juice. I don't know if this matters or not maybe it depends on the type of meal you are cooking. Or you can take the clove and cut it repeatedly length wise without cutting it all the way to the end.

Next turn the clove 90 degrees on its side and cut again.

It will look like this if spread a bit.

And it will look like this once you begin cutting it all the way through.

There you have it.

Next up a fried egg sandwich.

**Ice Maiden** · 02-03-2006, 08:45 AM

Terrible memories. I used to have to prepare so many cloves of garlic when I worked at at fast food takeaway during college, it was the worst and I couldn't get rid of the smell for hours.

**attaboy** · 02-03-2006, 09:03 AM

Yeah but the men found it appealing I bet. Especially those who like to cook.

**friscofrankie** · 02-03-2006, 10:43 AM

Love teh smel of Garlic & Onions on a woman's hands.

**DrAndy** · 02-03-2006, 10:57 AM

I used to go to a Turkish restaurant and eat some meat dish (Pastirma) that they literally soak in garlic juices and then cook with garlic in a bag

the next day your armpits would reek of garlic, and it was sexy on the girl

taste great though, and the meat

**dirtydog** · 02-03-2006, 12:09 PM

I have a garlic press, bought it a couple of years ago but never used it

**Lily** · 02-03-2006, 03:08 PM

I also use a garlic press. I press the garlic with the broad of the knife to remove the skin and to soften it a bit.

**friscofrankie** · 02-03-2006, 05:04 PM

I peel it by the twist method or a light tap. The smash the shit out of it with the braod of a knoife and the heel of my hand, SMACK!! Chopping is optional...

**hillbilly** · 02-03-2006, 05:44 PM

The Frisco Frankie's method is the way I use. Seperate the little cloves and use the cleaver to beat the shit out of them.

Thai's do the same thing. I almost bought a garlic press back in the states. The 'fan' asked why?

BTW, great photos attaboy!

**friscofrankie** · 02-03-2006, 06:05 PM

You guys gotta try them little round garlics "Kratiem Tone" they look like litte onions, and are more expensive, but you cut 'em in half and the peel comes off easy. They smash up good and when used in sopus or suaces they melt away to jack-shit. Stringer garlicky flavor too

**dirtydog** · 02-03-2006, 06:30 PM

This is the stuff for real men, it's called Katiam Dong, it's the Thai version of pickled onions, well apart from they are garlics and they are not in vinegar, a few slices of cheese and half a dozen of these are a great snack

also when the jar is finished we chuck a load more garlic in there and a few sliced big chilies just to spice it up a bit, damn good snack food.

**hillbilly** · 02-03-2006, 06:48 PM

I would be embarrassed to say how much of this delight is on our kitchen shelves.

Do NOT put this into a Sunday brunch at home expecting a 'falang' crowd.

Be prepared, this is Thai cooking at the roots...

**friscofrankie** · 02-03-2006, 07:24 PM

^^ some of the best food on the planet, chillies can only make 'em better.

**The Gentleman Scamp** · 02-03-2006, 08:08 PM

A segment of garlic a day, squashed and washed down with water keeps your blood clean and cures cancer and AIDS.

**aging one** · 02-03-2006, 08:27 PM

I use the wooden handle of my knife. And then mince it to the desired degree, if I had rock salt I would add just a touch to get all the oil off the cutting board.

**dirtydog** · 02-03-2006, 08:34 PM

Originally Posted by The Hutchinson Whump

A segment of garlic a day, squashed and washed down with water keeps your blood clean and cures cancer and AIDS.

I think it would be better if you gave up smoking and also use a condom during sex, just in case like

**attaboy** · 03-03-2006, 06:26 AM

I'll look for this much respected Katiam Dong in my local market.

**Ice Maiden** · 03-03-2006, 09:37 AM

Originally Posted by attaboy

I'll look for this much respected Katiam Dong in my local market.

Me too.

Where'd you get this from Dog?

**benbaaa** · 03-03-2006, 09:43 AM

^ I was wondering what that stuff in one of my kitchen cupboards was, and now I know. Pickled garlic. I'll let you know how it goes down...

**friscofrankie** · 03-03-2006, 09:44 AM

Guys, it's every where You can find it in any of hte super markets r even the fresh markets. Even those roadside shopping/gas-station/restaurant/tourist shops'll usually have it.

**dirtydog** · 03-03-2006, 09:47 AM

The pickled garlic is differant to Katiam dong, pickled garlic is available every where and tastes crap

**Marmite the Dog** · 03-03-2006, 02:19 PM

'Er Formerly Indoors used to eat garlic.

Another reason to get rid of her - stinky moo. Bleeeuurgh!

**attaboy** · 23-03-2006, 11:27 AM

I checked thai, lao and chinese markets for kratiem dong. What I found were entire small heads of pickled garlic. From the pic above I'm not sure if I see garlic or pearl onions.

Any help will be appreciated.

**friscofrankie** · 23-03-2006, 12:09 PM

THose are Garlic "Kratiem Ton" much nicer than the stuff you're used to.

**attaboy** · 23-03-2006, 12:35 PM

So what am I looking at in the pic that DD posted? Pearl onions? Shallots? Is that the original container they come in (with a pic of ginger and ? and ? on the label)? What is KD made of? :scratches head:

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