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  1. #1
    Mid
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    Mad about garlic

    Mad about garlic
    Caroline J. Howard
    01/08/2011

    MANILA, Philippines - Venom as garlic may be to the fictional vampire, the pungent spice can, in fact, make or break the perfect adobo, give the right hit to a rice sinangag, and even define the flavor of shrimp gambas.

    One restaurant recently raised the bar of garlic's celebrated uses by infusing it in various food preparations, in at times more creative, even mind-boggling, ways

    .

    This week on Mornings[at]ANC's "Taste Buds," we checked out Krazy Garlik, the latest food venture of the Bistro Group of Restaurants, which is also behind TGIFriday's, Italianni's and Fish & Co.

    Krazy Garlik professes to be "a dining destination that glorifies the taste of garlic and the proof is in the eating."

    Garlic's possibilities

    The garlic fan that I am, I headed right for Greenbelt 5, where the restaurant launched in August, to see just how far it pushes garlic's possibilities.



    Chef George Lizares, Corporate Executive Chef of the Bistro Group, said the owners wanted a mall restaurant that offers serious mainstream garlic cuisine.

    "We maximize the taste of each dish, so it's like a soloist, and together, the whole thing is a symphony of delicious food, of great garlic taste."

    Krazy Garlik features garlic-infused food from all regions of the world.

    There's a garlic-enhanced krispy pata and pad Thai from Thailand.



    There's an appetizer called "baked garlic affection" which features garlic with anchovies; a salad with roasted garlic, artichokes, Parma ham and Parmesan cheese inspired by Lafayette in France; and a spicy seafood laden rice called hara kiri rice that's truly to die for.

    For serious garlic and meat eaters, Chef George recommends the oxtail stew which involves a long simmered stew with garlic and Spanish chorizo.

    Chef George's 14-year experience working with chefs from various cultures in the kitchens of the Sultan of Oman could very well have been the inspiration for the various dishes he's infusing with garlic goodness.

    "Working there has given me intensive training and the know-how on different food from different cultures. And [it] inspired me to approach it as authentically as possible."

    Chef George gave us a preview of Krazy Garlik's famous Garlic Snowflake Pizza, a house special with a creamy base topped with mozzarella and Parmesan cheese, shrimps, pineapple as well as roasted and garlic flakes, baked perfectly in an impinger conveyor oven set at 450 degrees Fahrenheit for 5 minutes. Once done, Chef George finished it by topping the beautiful pizza with a sprinkling of garlic flakes.



    One can't put a finger on where the flavor is coming from. But Chef George said the garlic in the pizza is very subtle and matches the richness of the cream. He attributes it to the balance.

    "It's garlic for a reason, not just for the sake of using it, but the intelligent use of garlic to enhance the flavor of food," Chef George said. "The key here is using garlic sensibly yet it's distinctive."

    Garlic even in dessert

    Chef George said Krazy Garlik aspires to make food exciting, so much so that they've infused it even in dessert.

    "It wouldn't be complete if we didn't have dessert with garlic."

    While garlic is understandable, even a must do in some dishes, Chef George has taken the liberty of adding a dash of garlic syrup into a popular drink, and stewing garlic in sugar and adding it to their Crema Catalana, a Spanish-style custard dessert or crème brulee with a twist of garlic.



    Candied garlic in crème brulee? It actually works.

    Health benefits

    Then of course, there's more to garlic than its flavor.

    With 300 strains of garlic in the world, the power of garlic must not be underestimated.



    With its antioxidant properties, medicinal properties and even aphrodisiac properties, it's supposed to be good for the health.

    Some sources say each clove is equivalent to 4 calories, and even has the potential for reducing bad cholesterol and has a blood thinning agent that prevents blood clots that could lead to heart problems.

    With the strong public response to the new food concept, Krazy Garlik has just opened a new branch this week at Newport Mall in Resorts World, Parañaque in front of the Ninoy Aquino International Airport Terminal 3.

    abs-cbnnews.com
    Last edited by Mid; 08-01-2011 at 04:51 PM. Reason: formatting

  2. #2
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    peterpan's Avatar
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    Love Garlic, have it with everything except my morning muesli, my youngest daughter gets thru a jar if pickled garlic as a snack food every week.

  3. #3
    Mid
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    Quote Originally Posted by Mid
    Candied garlic in crème brulee?
    try most things once ...............................

  4. #4
    splendid and tremendous
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    Half the reason I order Larb at restuarants is so I can unscrupulously eat a whole bulb of the stuff..does tend to repeat for a while after..

  5. #5
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    Always liked garlic and i am not young but last night i learned something.
    My local corner shop (Indian), where i go often and the lady owner and i was talking about curry etc., she told me to always keep the whole bulb in the fridge until it was needed.
    As Michael Caine says. 'Bet You Never Knew That'.
    I didn't either.

  6. #6
    Thailand Expat jandajoy's Avatar
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    I make garlic infused Lao Kao.

    It's great, I think............................................. .....

  7. #7
    splendid and tremendous
    somtamslap's Avatar
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    ^ What do you do, put a clove at the bottom of a shot glass?

  8. #8
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by somtamslap
    What do you do, put a clove at the bottom of a shot glass?
    Nope, came about by accident. I had a demi john of Lao kao infusing with orange an coffee.

    She had a demi john of garlic in brine.

    I swapped lids.

    A month later we had this very nice coffee/orange Lao Kao with a hint of garlic.

    Twas good.

    Plan is to swap garlic in brine with Lao Kao demi johns.

    Pics to follow.

  9. #9
    Thailand Expat jandajoy's Avatar
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    Here's the orange and coffee bean infusion;






    Here's the garlic in brine;




    Here, for the sake of multicultural equality is some twigs, wood and weeds wot the locals like;





    And finally, a very sad soldier.



  10. #10
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    Went to this place about 10 years ago. I even had garlic ice cream after.
    The Stinking Rose - A Garlic Restaurant Located in San Francisco & Beverly Hills

    The Stinking Rose - San Francisco
    When in San Francisco, all you have to do is "follow your nose" and it will lead you to one of The-City-By-The-Bay's most unique and entertaining dining experiences... The Stinking Rose: A Garlic Restaurant.
    Located in North Beach, San Francisco's renowned Little Italy, the "original" Stinking Rose has become famous for celebrating the culinary euphoria of garlic and serving over 3,000 pounds of the pungent herb each month. Named after an historical term for "garlic", The Stinking Rose offers sumptuous, contemporary California-Italian cuisine prepared and adorned with garlic - and strives to accommodate every palate. There is hearty fare for the truly adventurous, mild for the novice, and sans garlic for those finding the herb's folklore and aroma more appealing than its taste.
    And the fun goes far beyond the tantalizing choices at the table. Guests can enjoy treat-after-garlicky-treat in any of the restaurant's whimsical dining rooms decorated with colorful garlic characters, curious memorabilia and a mechanical miniature garlic factory. The world's largest garlic braid winds its way throughout the establishment, and festive murals, depicting a garlic bulb's view of San Francisco's history and culture, adorn the walls, The lovable bulbs, painted and brought to life by a local artist, can be found careening down the city's steep hills on skateboards, running road races and picnicking at Golden Gate Park. Garlic-shaped fish can even be found swimming under Fisherman's Wharf. At last count, 2,635 bulbs of garlic, two onions and one leek festooned every conceivable nook and cranny.
    Small parties and large groups alike are welcome to enjoy the aromatic fare. Banquet facilities at The Stinking Rose accommodate 15 - 60 guests. Pre-set banquet menus are available. The chef is happy to customize banquet menus to serve customers' special needs.
    The Stinking Rose also features an extensive selection of gift and food items for take home enjoyment. Whether you'd like to remember your visit with a colorful character t-shirt, chopped garlic or garlic sauces to liven up your home cooking, we have the selection for you. Take home a memory of the restaurant that boasts the motto:"We Season Our Garlic With Food!®"
    I aint superstitious, but I know when somethings wrong
    I`ve been dragging my heels with a bitch called hope
    Let the undercurrent drag me along.

  11. #11
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    Garlic belongs to Onion family.

    Apart from cloves, even the raw leaves can be used, like you would use spring onion's leaves.

    India, where I belong to, is the second largest producer of garlic.

    "Garlic Pearls" a medicine containing Garlic Oil is consumed by Elderly people as supplement for its anti-oxidant and anti-cholestrol properties.

    A Food Tip:
    We indians usually fry the garlic and ginger while making curry, but if you coarsely crush the garlic cloves and put them in the last stages when the curry is almost done, you get those white pearly aromatic flakes floating in the gravy; just divine.

    P.S.
    I have been a silent reader out here and don't post much. So kindly excuse if you didn't like the post.

  12. #12
    Mid
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    Quote Originally Posted by drk411
    I have been a silent reader out here and don't post much. So kindly excuse if you didn't like the post.
    Welcome aboard and thanxs for the input

  13. #13
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    Quote Originally Posted by drk411 View Post
    fry the garlic and ginger while making curry, but if you coarsely crush the garlic cloves and put them in the last stages when the curry is almost done, you get those white pearly aromatic flakes floating in the gravy; just divine.
    I've only made a few curries, but this sounds like an incredible way to do it. I assume that the garlic flavors are much stronger if you don't fry them too long making the curry carry even more garlic over. I will certainly try this next time because I prefer my garlic crushed as well.

    I have a friend who lives in Japan and he has a local pizzeria that will smother his pizza in sliced garlic as a topping, much the way pepperoni is put on (as in the quantity) the entire pizza is 100% covered in garlic. I always wanted to try it that way but no pizza shop here has that much fresh garlic.

    Thanks for the post drk411, hope to see more from you.

  14. #14
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    Did you know it's a natural antibiotic.
    studies reveal that garlic may be helpful in regulating cholesterol, lowering blood pressure, reducing the buildup of plaque in the arteries, and may even have some cancer-fighting properties. Medical research continues to be conducted to explore these promising areas of garlic’s beneficial effects on health. In traditional, homeopathic medicine, garlic is valued for its antioxidant, antibiotic, antimicrobial, antiseptic, and antiparasitic properties.
    http://www.wisegeek.com/what-are-the...-of-garlic.htm
    Infection: Since 1858 garlic has also been known for its anti-bacterial properties. At this time Louis Pasteur discovered that bacterial cells died when they were saturated with garlic. Other cases of it being used as an antibiotic in history include WW II, when British [COLOR=blue ! important][COLOR=blue ! important]doctors[/COLOR][/COLOR] used it to treat those wounded in battle, and Albert Schweitzer used garlic to treat typhus and cholera. Garlic is known to have not only antibacterial but antiviral and antifungal abilities as well. It is effective against intestinal parasites, recurrent yeast infections and the growth candida albicans is slowed by garlic. With this in mind, it should be condsidered only as an aid to antibiotics in fighting infections, as it is not enough to replace them. Garlic can help by stimulating T-cells that help fight infection.
    http://www.essortment.com/all/healthbenefits_rntv.htm
    Garlic's antibiotic properties have been more extensively studied than some of its other reputed health benefits. Louis Pasteur examined garlic's use as an antibacterial back in the nineteenth century and showed how it killed bacteria under laboratory conditions. Numerous modern studies confirm that garlic has definite antibiotic properties and is effective against many bacteria, fungi and viruses. According to Wright State University (1), garlic is approximately one per cent as potent an antibiotic as penicillin.
    http://www.garlic-central.com/antibiotic.html
    So eat more garlic.
    Last edited by Cujo; 11-01-2011 at 12:23 PM.

  15. #15
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    Also, did you know how to peel Garlic in ten seconds?

    How to peel garlic in 10 seconds - Yahoo! Lifestyle UK

  16. #16
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    Garlic, I couldn't live without it!!!!

  17. #17
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    me too, love it
    and as drk411 does it.
    garlic boiled is garlic spoiled.

  18. #18
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    While at work I eat raw garlic every night with my meal, I normaly stop a few days before I go home as it really does make you pong. I do notice a increase in foot odour and ass burps.
    If you are cooking it you are killing off all the good stuff from the garlic.

  19. #19
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    Does it keep the mossies away Rigger (eating it raw) ?

  20. #20
    better looking than Ned
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    Quote Originally Posted by oldgit
    Does it keep the mossies away Rigger (eating it raw) ?
    Keeps every thing away.
    Few tricks for not stinking is drink milk while eating and excise daily making sure to sweat out what you can. Eat it at night so breath not so bad in the morning.
    Also plenty of extra gum helps.

  21. #21
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    Natures antibiotic.

  22. #22
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    sorts out the vampires.
    and small talk.

  23. #23
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    Quote Originally Posted by somtamslap
    does tend to repeat for a while after..
    Top Middle or Bottom ?

  24. #24
    splendid and tremendous
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    Quote Originally Posted by oldgit
    Also, did you know how to peel Garlic in ten seconds?
    Bit lengthy. With a cooperative clove I can do it in 2..(yes, I've timed myself and have witnesses)

  25. #25
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    Garlic pickled in miso or umeboshi (pickled plum) is fantastic. Might be available at one of the Japanese markets here.

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