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Thread: Garlic Confit

  1. #1
    koko Guest

    Default Garlic Confit


    While perusing foodgawker <insert shameless brag, I had another photo
    accepted by them Yippieee!!!, and the scrambled egg photo make the
    most popular list woot, woot>
    I saw a photo for garlic confit. One really cool thing is her method
    for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    hot boiling water for 20 seconds, then into ice water. Cut off the
    root end and the peelings just slide off.

    The garlic confit looks wonderful.
    http://foodandstyle.wordpress.com/20...garlic-confit/

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw

    www.kokoscornerblog.com
    updated 05/01/10

  2. #2
    Je▀us Guest

    Default Re: Garlic Confit

    koko <[email protected]> wrote in news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@
    4ax.com:

    >
    > While perusing foodgawker <insert shameless brag, I had another photo
    > accepted by them Yippieee!!!, and the scrambled egg photo make the
    > most popular list woot, woot>




    It helps when about 35,000 people on here go and look at the link you
    provided ;-P

    Congrats anyways :-)



    > I saw a photo for garlic confit. One really cool thing is her method
    > for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    > hot boiling water for 20 seconds, then into ice water. Cut off the
    > root end and the peelings just slide off.



    I'll have to try that way, but it'd be just as easy to cut off the root
    end, whack 'em with the flat of the knife and take the skin off that way.

    The boiling method is good for preserving the shape of the clove, though.



    --
    _________

    Peter
    in Brisbane
    Australia

  3. #3
    . Guest

    Default Re: Garlic Confit

    "Je▀us" <[email protected]> wrote in
    news:[email protected]:

    > koko <[email protected]> wrote in
    > news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@ 4ax.com:
    >
    >>
    >> While perusing foodgawker <insert shameless brag, I had another photo
    >> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >> most popular list woot, woot>

    >
    >
    >
    > It helps when about 35,000 people on here go and look at the link you
    > provided ;-P
    >
    > Congrats anyways :-)
    >
    >
    >
    >> I saw a photo for garlic confit. One really cool thing is her method
    >> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic
    >> in hot boiling water for 20 seconds, then into ice water. Cut off the
    >> root end and the peelings just slide off.

    >
    >
    > I'll have to try that way, but it'd be just as easy to cut off the
    > root end, whack 'em with the flat of the knife and take the skin off
    > that way.
    >
    > The boiling method is good for preserving the shape of the clove,
    > though.
    >
    >
    >




    Oops, just trialling a new newsgroup ID.



    --
    _________

    Peter
    in Brisbane
    Australia

  4. #4
    koko Guest

    Default Re: Garlic Confit

    On Sat, 08 May 2010 13:45:37 GMT, "Je▀us" <[email protected]>
    wrote:

    >koko <[email protected]> wrote in news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@
    >4ax.com:
    >
    >>
    >> While perusing foodgawker <insert shameless brag, I had another photo
    >> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >> most popular list woot, woot>

    >
    >
    >
    >It helps when about 35,000 people on here go and look at the link you
    >provided ;-P
    >
    >Congrats anyways :-)
    >

    I've only provided a link to foodgawker, not a link to the photo on
    the site.

    Thanks_anyway_Peter

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw

    www.kokoscornerblog.com
    updated 05/01/10

  5. #5
    spamtrap1888 Guest

    Default Re: Garlic Confit

    On May 8, 6:30*am, koko <k...@letscook.com> wrote:
    > While perusing foodgawker <insert shameless brag, I had another photo
    > accepted by them Yippieee!!!, and the scrambled egg photo make the
    > most popular list woot, woot>
    > I saw a photo for garlic confit. One really cool thing is her method
    > for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    > hot boiling water for 20 seconds, then into ice water. Cut off the
    > root end and the peelings just slide off.
    >
    > The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/


    I'm always leery of putting garlic in oil because of the danger of
    botulism from anaerobic bacterial growth. Is that enough cooking to
    kill the bacteria?

  6. #6
    koko Guest

    Default Re: Garlic Confit

    On Sat, 8 May 2010 07:50:48 -0700 (PDT), spamtrap1888
    <[email protected]> wrote:

    >On May 8, 6:30*am, koko <k...@letscook.com> wrote:
    >> While perusing foodgawker <insert shameless brag, I had another photo
    >> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >> most popular list woot, woot>
    >> I saw a photo for garlic confit. One really cool thing is her method
    >> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    >> hot boiling water for 20 seconds, then into ice water. Cut off the
    >> root end and the peelings just slide off.
    >>
    >> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/

    >
    >I'm always leery of putting garlic in oil because of the danger of
    >botulism from anaerobic bacterial growth. Is that enough cooking to
    >kill the bacteria?


    Some information says to heat the garlic in the oil to 200*F and
    always store it in the refrigerator.

    I'm more leery of what comes from some of our major food producers
    than I am this.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw

    www.kokoscornerblog.com
    updated 05/01/10

  7. #7
    . Guest

    Default Re: Garlic Confit

    koko <[email protected]> wrote in
    news:[email protected]:

    > On Sat, 08 May 2010 13:45:37 GMT, "Je▀us" <[email protected]>
    > wrote:
    >
    >>koko <[email protected]> wrote in
    >>news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@ 4ax.com:
    >>
    >>>
    >>> While perusing foodgawker <insert shameless brag, I had another
    >>> photo accepted by them Yippieee!!!, and the scrambled egg photo make
    >>> the most popular list woot, woot>

    >>
    >>
    >>
    >>It helps when about 35,000 people on here go and look at the link you
    >>provided ;-P
    >>
    >>Congrats anyways :-)
    >>

    > I've only provided a link to foodgawker, not a link to the photo on
    > the site.
    >
    > Thanks_anyway_Peter



    :-)

    What was the other pic accepted??




    --
    _________

    Peter
    in Brisbane
    Australia

  8. #8
    . Guest

    Default Re: Garlic Confit

    spamtrap1888 <[email protected]> wrote in
    news:[email protected]:

    > On May 8, 6:30*am, koko <k...@letscook.com> wrote:
    >> While perusing foodgawker <insert shameless brag, I had another photo
    >> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >> most popular list woot, woot>
    >> I saw a photo for garlic confit. One really cool thing is her method
    >> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic
    >> in hot boiling water for 20 seconds, then into ice water. Cut off the
    >> root end and the peelings just slide off.
    >>
    >> The garlic confit looks
    >> wonderful.http://foodandstyle.wordpress.com/2010/

    > 04/20/garlic-confit/
    >
    > I'm always leery of putting garlic in oil because of the danger of
    > botulism from anaerobic bacterial growth. Is that enough cooking to
    > kill the bacteria?




    Oh great.......... here we go again!!!

    --
    _________

    Peter
    in Brisbane
    Australia

  9. #9
    blake murphy Guest

    Default Re: Garlic Confit

    On Sat, 8 May 2010 07:50:48 -0700 (PDT), spamtrap1888 wrote:

    > On May 8, 6:30*am, koko <k...@letscook.com> wrote:
    >> While perusing foodgawker <insert shameless brag, I had another photo
    >> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >> most popular list woot, woot>
    >> I saw a photo for garlic confit. One really cool thing is her method
    >> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    >> hot boiling water for 20 seconds, then into ice water. Cut off the
    >> root end and the peelings just slide off.
    >>
    >> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/

    >
    > I'm always leery of putting garlic in oil because of the danger of
    > botulism from anaerobic bacterial growth. Is that enough cooking to
    > kill the bacteria?


    i think the recipe said keep in the refrigerator up to one week. i don't
    think that's time enough for any significant botulinum toxins to build up.

    <http://en.wikipedia.org/wiki/Botulinum_toxin>

    your pal,
    blake

  10. #10
    Serene Vannoy Guest

    Default Re: Garlic Confit

    koko wrote:
    > While perusing foodgawker <insert shameless brag, I had another photo
    > accepted by them Yippieee!!!, and the scrambled egg photo make the
    > most popular list woot, woot>
    > I saw a photo for garlic confit. One really cool thing is her method
    > for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    > hot boiling water for 20 seconds, then into ice water. Cut off the
    > root end and the peelings just slide off.
    >
    > The garlic confit looks wonderful.
    > http://foodandstyle.wordpress.com/20...garlic-confit/


    It does, but she recommends keeping it a month in the fridge, which is
    unsafe: http://www.hc-sc.gc.ca/hl-vs/iyh-vsv...ic-ail-eng.php

    Serene

    --
    "I tend to come down on the side of autonomy. Once people are grown up,
    I believe they have the right to go to hell in the handbasket of their
    choosing." -- Pat Kight, on alt.polyamory

  11. #11
    atec7 7 Guest

    Default Re: Garlic Confit

    spamtrap1888 wrote:
    > On May 8, 6:30 am, koko <k...@letscook.com> wrote:
    >> While perusing foodgawker <insert shameless brag, I had another photo
    >> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >> most popular list woot, woot>
    >> I saw a photo for garlic confit. One really cool thing is her method
    >> for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    >> hot boiling water for 20 seconds, then into ice water. Cut off the
    >> root end and the peelings just slide off.
    >>
    >> The garlic confit looks wonderful.http://foodandstyle.wordpress.com/20...garlic-confit/

    >
    > I'm always leery of putting garlic in oil because of the danger of
    > botulism from anaerobic bacterial growth. Is that enough cooking to
    > kill the bacteria?

    If the oil is brought to boil of course
    although I would be surprised if it lasted 1/2 hat time due to consumption

  12. #12
    Omelet Guest

    Default Re: Garlic Confit

    In article <[email protected]>,
    koko <[email protected]> wrote:

    > While perusing foodgawker <insert shameless brag, I had another photo
    > accepted by them Yippieee!!!, and the scrambled egg photo make the
    > most popular list woot, woot>
    > I saw a photo for garlic confit. One really cool thing is her method
    > for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    > hot boiling water for 20 seconds, then into ice water. Cut off the
    > root end and the peelings just slide off.
    >
    > The garlic confit looks wonderful.
    > http://foodandstyle.wordpress.com/20...garlic-confit/
    >
    > koko
    > --
    >
    > There is no love more sincere than the love of food
    > George Bernard Shaw
    >
    > www.kokoscornerblog.com
    > updated 05/01/10


    Fascinating... :-)
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  13. #13
    Sqwertz Guest

    Default Re: Garlic Confit

    On Sat, 08 May 2010 06:30:23 -0700, koko wrote:

    > I saw a photo for garlic confit. One really cool thing is her method
    > for peeling a lot of garlic. Just dip the unpeeled cloves of garlic in
    > hot boiling water for 20 seconds, then into ice water. Cut off the
    > root end and the peelings just slide off.
    >
    > The garlic confit looks wonderful.
    > http://foodandstyle.wordpress.com/20...garlic-confit/


    Her definition of 'confit" is overly simplistic. NO, not even that.
    It's flat out wrong.

    "The term confit is used to describe anything that has been cooked
    slowly into a rich, succulent texture".

    Relative of Sheldon's, perhaps?

    -sw

  14. #14
    Sqwertz Guest

    Default Re: Garlic Confit

    On Sat, 08 May 2010 07:31:52 -0700, koko wrote:

    > On Sat, 08 May 2010 13:45:37 GMT, "Je▀us" <[email protected]>
    > wrote:
    >
    >>koko <[email protected]> wrote in news:l5pau5hp37f17vlnmhrnd1i7jrrcc3pp3h@
    >>4ax.com:
    >>
    >>>
    >>> While perusing foodgawker <insert shameless brag, I had another photo
    >>> accepted by them Yippieee!!!, and the scrambled egg photo make the
    >>> most popular list woot, woot>

    >>
    >>
    >>
    >>It helps when about 35,000 people on here go and look at the link you
    >>provided ;-P
    >>
    >>Congrats anyways :-)
    >>

    > I've only provided a link to foodgawker, not a link to the photo on
    > the site.
    >
    > Thanks_anyway_Peter


    Peter is Jebus? That's news to me. No wonder I didn't like either
    of them. The number of people I hate from Australia just got
    smaller which is improving my perception of that rancid country
    (only slightly so far).

    -sw

    -sw

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