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Thread: I over-garlic(ed) my pesto.

  1. #1
    Curt Nelson Guest

    Default I over-garlic(ed) my pesto.

    Hi everybody:

    So I've got one of those Aerogarden thingys and it's growing more basil
    than I can possibly use. I decided to take a shot at making pesto this
    evening and I over-garlicked (sp?) the holy hell out of it...

    I put it in the fridge hoping that the garlic will calm down a bit
    overnight.

    I know it's a rookie question and I could probably find the answer
    online somewhere, but it's late and I'd rather ask you all.

    Does the garlic calm down or am I kind of screwed?

    Hasta,
    Curt Nelson


    (As it it right now, I took one small sample taste and the smell of my
    own breath is keeping me awake...)

  2. #2
    Julie Bove Guest

    Default Re: I over-garlic(ed) my pesto.


    "Curt Nelson" <[email protected]> wrote in message
    news:i9m80l$6kt$[email protected]..
    > Hi everybody:
    >
    > So I've got one of those Aerogarden thingys and it's growing more basil
    > than I can possibly use. I decided to take a shot at making pesto this
    > evening and I over-garlicked (sp?) the holy hell out of it...
    >
    > I put it in the fridge hoping that the garlic will calm down a bit
    > overnight.
    >
    > I know it's a rookie question and I could probably find the answer online
    > somewhere, but it's late and I'd rather ask you all.
    >
    > Does the garlic calm down or am I kind of screwed?
    >
    > Hasta,
    > Curt Nelson
    >
    >
    > (As it it right now, I took one small sample taste and the smell of my own
    > breath is keeping me awake...)


    I absolutely hate garlic. I am not allergic to it, but for some reason it
    gives me stomach pains.

    I married an Italian who loves garlic. His favorite dish is something that
    his mom called Aya Oy (spelled phonetically). I have a feeling that she
    isn't pronouncing it correctly. She has a tendency to do that. I don't
    have an actual recipe for it but have made various things that I've found
    online like shrimp scampi and he always wolfs them down.

    The basic ingredients if you are cooking for my husband are angel hair
    pasta, tons and tons of garlic some canned shrimp and oil. MIL would use
    something like Wesson or Mazola. Seriously! I always used olive oil. And
    I add a bit of chopped parsley for color.

    MIL would serve it for Christmas Eve dinner, but husband didn't much like to
    eat it then.

    What he liked was to eat it the next day cold because he said after sitting
    in the fridge overnight, the pasta soaked up all the garlic and it was an
    even more concentrated flavor.

    Let me tell you, it stinks. Seriously! He would dig to the bottom of the
    bowl to get the garlicky oil out.

    So based on that, I would say that keeping it in the fridge would
    concentrate the flavor.

    What you should probably do is make a much larger batch and add this in but
    leave out the garlic in the additional batch. I believe you can freeze it
    in ice cube trays.



  3. #3
    Aussie Guest

    Default Re: I over-garlic(ed) my pesto.

    Curt Nelson <[email protected]> wrote in news:i9m80l$6kt$1
    @news.eternal-september.org:

    > Hi everybody:
    >
    > So I've got one of those Aerogarden thingys and it's growing more basil
    > than I can possibly use. I decided to take a shot at making pesto this
    > evening and I over-garlicked (sp?) the holy hell out of it...
    >
    > I put it in the fridge hoping that the garlic will calm down a bit
    > overnight.
    >
    > I know it's a rookie question and I could probably find the answer
    > online somewhere, but it's late and I'd rather ask you all.
    >
    > Does the garlic calm down or am I kind of screwed?
    >




    You're kind of screwed, dude :-)

    Best thing to do is grab a ****eload of more basil etc, and add to the pesto
    to 'water' it down.

    At least you know you won't get bit by any damn Vampires come Halloween :-)


    --
    Peter Lucas
    Hobart
    Tasmania

    If riding in an airplane is flying, then riding in a boat is swimming..If you
    want to experience the element, get out of the vehicle !

  4. #4
    Andy Guest

    Default Re: I over-garlic(ed) my pesto.

    Curt Nelson <[email protected]> wrote:

    > Hi everybody:
    >
    > So I've got one of those Aerogarden thingys and it's growing more

    basil
    > than I can possibly use. I decided to take a shot at making pesto this
    > evening and I over-garlicked (sp?) the holy hell out of it...
    >
    > I put it in the fridge hoping that the garlic will calm down a bit
    > overnight.
    >
    > I know it's a rookie question and I could probably find the answer
    > online somewhere, but it's late and I'd rather ask you all.
    >
    > Does the garlic calm down or am I kind of screwed?
    >
    > Hasta,
    > Curt Nelson
    >
    >
    > (As it it right now, I took one small sample taste and the smell of my
    > own breath is keeping me awake...)



    Make 2x pesto without garlic and add that batch into it, is the only
    means of rescue I see.

    Andy

  5. #5
    Catmandy (Sheryl) Guest

    Default Re: I over-garlic(ed) my pesto.

    On Oct 20, 4:16*am, "Julie Bove" <julieb...@frontier.com> wrote:
    > I absolutely hate garlic. *I am not allergic to it, but for some reasonit
    > gives me stomach pains.
    >
    > I married an Italian who loves garlic. *His favorite dish is something that
    > his mom called Aya Oy (spelled phonetically). *I have a feeling that she
    > isn't pronouncing it correctly. *She has a tendency to do that. *I don't
    > have an actual recipe for it but have made various things that I've found
    > online like shrimp scampi and he always wolfs them down.


    It's not really that she's mispronouncing it; Italians speak in
    dialects and frequently do not pronounce every letter in the word.
    Pronunciation varies from village to village. It's just how language
    in Italy evolved! The correct spelling for what your MIL called Aya
    Oy is "aglio e olio", which means garlic and oil. I have friends who
    speak fluent Italian, but whose ancestors (or they themselves) came
    from various villages, and pronounce it differently from one another,
    but this is what it is. If you like garlic, it's wonderful. If not,
    it's hell. I happen to like it very much, but I haven't had it in
    years. I prefer it on a sturdier pasta, such as spaghetti or linguine,
    rather than angel hair.



  6. #6
    Nunya Bidnits Guest

    Default Re: I over-garlic(ed) my pesto.


    Curt Nelson <[email protected]> wrote:
    > Hi everybody:
    >
    > So I've got one of those Aerogarden thingys and it's growing more
    > basil than I can possibly use. I decided to take a shot at making
    > pesto this evening and I over-garlicked (sp?) the holy hell out of
    > it...
    > I put it in the fridge hoping that the garlic will calm down a bit
    > overnight.
    >
    > I know it's a rookie question and I could probably find the answer
    > online somewhere, but it's late and I'd rather ask you all.
    >
    > Does the garlic calm down or am I kind of screwed?
    >
    > Hasta,
    > Curt Nelson
    >
    >
    > (As it it right now, I took one small sample taste and the smell of my
    > own breath is keeping me awake...)


    I didn't know you could over-garlic pesto.

    The remedy for your problem is to add more garlic.

    ;-)

    Seriously, make sure your garlic is fresh, and not trying to sprout. I think
    the flavor gets a little edgy once the clove starts to turn. If you're using
    minced garlic from a jar, that's likely to be the problem.

    Something else you can try is to use roasted garlic paste. That tames the
    taste somewhat. I've put it in pesto before and even people who don't like a
    lot of garlic thought it was good.

    MartyB



  7. #7
    as Guest

    Default Re: I over-garlic(ed) my pesto.

    Il 20/10/2010 10.07, Curt Nelson ha scritto:

    > Does the garlic calm down or am I kind of screwed?


    Hi, I come from Liguria, the area where born the pesto (sorry for my bad
    english).

    The garlic will not calm down, and the best suggest is to add more basil
    as other have suggested.

    For my curiosity, how much garlic did you have used and for how many people?

    --
    ale

    Perche' le ricette non sono formule, se non guide, orientamenti, che
    ciascuno puo' interpretare a suo gusto.
    A suo buon gusto.

  8. #8
    Catmandy (Sheryl) Guest

    Default Re: I over-garlic(ed) my pesto.

    On Oct 20, 10:01*am, "Nunya Bidnits" <nunyabidn...@eternal-
    september.invalid> wrote:
    > Curt Nelson <n...@of.your.damn.business> wrote:
    > > Hi everybody:

    >
    > > So I've got one of those Aerogarden thingys and it's growing more
    > > basil than I can possibly use. I decided to take a shot at making
    > > pesto this evening and I over-garlicked (sp?) the holy hell out of
    > > it...
    > > I put it in the fridge hoping that the garlic will calm down a bit
    > > overnight.

    >
    > > I know it's a rookie question and I could probably find the answer
    > > online somewhere, but it's late and I'd rather ask you all.

    >
    > > Does the garlic calm down or am I kind of screwed?

    >
    > > Hasta,
    > > Curt Nelson

    >
    > > (As it it right now, I took one small sample taste and the smell of my
    > > own breath is keeping me awake...)

    >
    > I didn't know you could over-garlic pesto.
    >
    > The remedy for your problem is to add more garlic.
    >
    > ;-)
    >
    > Seriously, make sure your garlic is fresh, and not trying to sprout. I think
    > the flavor gets a little edgy once the clove starts to turn. If you're using
    > minced garlic from a jar, that's likely to be the problem.
    >
    > Something else you can try is to use roasted garlic paste. That tames the
    > taste somewhat. I've put it in pesto before and even people who don't like a
    > lot of garlic thought it was good.
    >
    > MartyB


    Did you flunk reading comprehension? He didn't ask what do to next
    time. He asked how to save the batch that is already made. WOW. Just
    wow.

  9. #9
    Nunya Bidnits Guest

    Default Re: I over-garlic(ed) my pesto.


    Catmandy (Sheryl) <[email protected]> wrote:
    > On Oct 20, 10:01 am, "Nunya Bidnits" <nunyabidn...@eternal-
    > september.invalid> wrote:
    >> Curt Nelson <n...@of.your.damn.business> wrote:
    >>> Hi everybody:

    >>
    >>> So I've got one of those Aerogarden thingys and it's growing more
    >>> basil than I can possibly use. I decided to take a shot at making
    >>> pesto this evening and I over-garlicked (sp?) the holy hell out of
    >>> it...
    >>> I put it in the fridge hoping that the garlic will calm down a bit
    >>> overnight.

    >>
    >>> I know it's a rookie question and I could probably find the answer
    >>> online somewhere, but it's late and I'd rather ask you all.

    >>
    >>> Does the garlic calm down or am I kind of screwed?

    >>
    >>> Hasta,
    >>> Curt Nelson

    >>
    >>> (As it it right now, I took one small sample taste and the smell of
    >>> my own breath is keeping me awake...)

    >>
    >> I didn't know you could over-garlic pesto.
    >>
    >> The remedy for your problem is to add more garlic.
    >>
    >> ;-)
    >>
    >> Seriously, make sure your garlic is fresh, and not trying to sprout.
    >> I think the flavor gets a little edgy once the clove starts to turn.
    >> If you're using minced garlic from a jar, that's likely to be the
    >> problem.
    >>
    >> Something else you can try is to use roasted garlic paste. That
    >> tames the taste somewhat. I've put it in pesto before and even
    >> people who don't like a lot of garlic thought it was good.
    >>
    >> MartyB

    >
    > Did you flunk reading comprehension? He didn't ask what do to next
    > time. He asked how to save the batch that is already made. WOW. Just
    > wow.


    Wow. That's just amazing.

    OK, I was kidding around because you can't really fix it. You clearly didn't
    grasp that part.

    But I did give him information so that maybe he doesn't have this problem
    again. You actually have a problem with that? When were you hired by the
    posting police to critique my posts?

    There is actually one way to fix it but it's so obvious I'd never think it
    necessary to post it, which is to add in more of all the other ingredients
    until it's balanced.

    Wow. Just wow.



  10. #10
    JL Guest

    Default Re: I over-garlic(ed) my pesto.



    Nunya Bidnits wrote:
    > OK, I was kidding around because you can't really fix it.


    Of course it can be "fixed" just time alone will moderate or lessen the
    intensity of the garlic, and heating on a low simmer for 15 - 30 minutes
    will also lessen the intensity of the garlic.

    > There is actually one way to fix it but it's so obvious I'd never think it
    > necessary to post it, which is to add in more of all the other ingredients
    > until it's balanced.


    That too.


    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  11. #11
    as Guest

    Default Re: I over-garlic(ed) my pesto.

    Il 20/10/2010 17.36, JL ha scritto:

    > Of course it can be "fixed" just time alone will moderate or lessen the
    > intensity of the garlic, and heating on a low simmer for 15 - 30 minutes
    > will also lessen the intensity of the garlic.


    But it introduce others "problems" (basically change of taste), coming
    from the time and/or from the warm.

    --
    ale

    Perche' le ricette non sono formule, se non guide, orientamenti, che
    ciascuno puo' interpretare a suo gusto.
    A suo buon gusto.

  12. #12
    JL Guest

    Default Re: I over-garlic(ed) my pesto.



    as wrote:
    > Il 20/10/2010 17.36, JL ha scritto:
    >
    >> Of course it can be "fixed" just time alone will moderate or lessen the
    >> intensity of the garlic, and heating on a low simmer for 15 - 30 minutes
    >> will also lessen the intensity of the garlic.

    >
    >
    > But it introduce others "problems" (basically change of taste), coming
    > from the time and/or from the warm.
    >

    Oh pish! talk about splitting hairs!

    Once something is broken it can never what it originally was. It can be
    fixed, amended, repaired but the original "taste" is going to change
    even if nothing is done.

    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  13. #13
    sf Guest

    Default Re: I over-garlic(ed) my pesto.

    On Wed, 20 Oct 2010 01:07:20 -0700, Curt Nelson
    <[email protected]> wrote:

    >Hi everybody:
    >
    >So I've got one of those Aerogarden thingys and it's growing more basil
    >than I can possibly use. I decided to take a shot at making pesto this
    >evening and I over-garlicked (sp?) the holy hell out of it...
    >
    >I put it in the fridge hoping that the garlic will calm down a bit
    >overnight.
    >
    >I know it's a rookie question and I could probably find the answer
    >online somewhere, but it's late and I'd rather ask you all.
    >
    >Does the garlic calm down or am I kind of screwed?
    >
    >Hasta,
    >Curt Nelson
    >
    >
    >(As it it right now, I took one small sample taste and the smell of my
    >own breath is keeping me awake...)


    I wouldn't worry about it, Curt. Most of the recipes you'll use it in
    call for more garlic anyway, so cut down on that. Otherwise, when
    your basil regrows you can always add more basil.... if you're
    planning on freezing most it.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  14. #14
    as Guest

    Default Re: I over-garlic(ed) my pesto.

    Il 20/10/2010 18.02, JL ha scritto:

    >>> Of course it can be "fixed" just time alone will moderate or lessen the
    >>> intensity of the garlic, and heating on a low simmer for 15 - 30 minutes
    >>> will also lessen the intensity of the garlic.

    >>
    >>
    >> But it introduce others "problems" (basically change of taste), coming
    >> from the time and/or from the warm.
    >>


    > Oh pish! talk about splitting hairs!


    Sorry, but i am not so deep in english, is that somewhat like "talking
    about the sex of angels"?

    > Once something is broken it can never what it originally was. It can be
    > fixed, amended, repaired but the original "taste" is going to change
    > even if nothing is done.


    Of course, the taste change with the time, but even a little warm can
    drastically modify the taste of the basil and garlic.

    The best choice still remain to make another "pesto sauce" without
    garlic and add it.

    That's IMHO, obviously.

    --
    ale

    Perche' le ricette non sono formule, se non guide, orientamenti, che
    ciascuno puo' interpretare a suo gusto.
    A suo buon gusto.

  15. #15
    Brooklyn1 Guest

    Default Re: I over-garlic(ed) my pesto.

    "Numb Nutz" <nunyabidnits@eter> wrote:
    >Catmandy (Sheryl) wrote:
    >>"Numb Nutz" <nunyabidn...@eter> wrote:
    >>> Curt Nelson wrote:
    >>>
    >>>> So I've got one of those Aerogarden thingys and it's growing more
    >>>> basil than I can possibly use. I decided to take a shot at making
    >>>> pesto this evening and I over-garlicked (sp?) the holy hell out of
    >>>> it...
    >>>> I put it in the fridge hoping that the garlic will calm down a bit
    >>>> overnight.
    >>>
    >>>> I know it's a rookie question and I could probably find the answer
    >>>> online somewhere, but it's late and I'd rather ask you all.
    >>>
    >>>> Does the garlic calm down or am I kind of screwed?
    >>>
    >>>> Hasta,
    >>>> Curt Nelson
    >>>
    >>>> (As it it right now, I took one small sample taste and the smell of
    >>>> my own breath is keeping me awake...)
    >>>
    >>> I didn't know you could over-garlic pesto.
    >>>
    >>> The remedy for your problem is to add more garlic.
    >>>
    >>> Seriously, make sure your garlic is fresh, and not trying to sprout.
    >>> I think the flavor gets a little edgy once the clove starts to turn.
    >>> If you're using minced garlic from a jar, that's likely to be the
    >>> problem.
    >>>
    >>> Something else you can try is to use roasted garlic paste. That
    >>> tames the taste somewhat. I've put it in pesto before and even
    >>> people who don't like a lot of garlic thought it was good.

    >>
    >> Did you flunk reading comprehension? He didn't ask what do to next
    >> time. He asked how to save the batch that is already made. WOW. Just
    >> wow.

    >
    >You actually have a problem with that? When were you hired by the
    >posting police to critique my posts?


    You got caught being your usual dumb douchebag self... so STFU, Numb
    Nutz!

  16. #16
    ImStillMags Guest

    Default Re: I over-garlic(ed) my pesto.

    On Oct 20, 1:07*am, Curt Nelson <n...@of.your.damn.business> wrote:


    Hi Curt, I would do as everyone suggests and make a big batch without
    garlic and mix it all together.

    Pesto freezes really well. Put it in containers to portion it out
    according to your useage and top it off with olive oil and then freeze
    it.
    You'll have a good supply of pesto for the winter

  17. #17
    Nunya Bidnits Guest

    Default Re: I over-garlic(ed) my pesto.


    JL <[email protected]> wrote:
    > Nunya Bidnits wrote:
    >> OK, I was kidding around because you can't really fix it.

    >
    > Of course it can be "fixed" just time alone will moderate or lessen
    > the intensity of the garlic, and heating on a low simmer for 15 - 30
    > minutes will also lessen the intensity of the garlic.
    >


    But who wants cooked pesto? And what color will the basil turn the dish when
    you do that?

    MartyB



  18. #18
    Nunya Bidnits Guest

    Default Re: I over-garlic(ed) my pesto.


    JL <[email protected]> wrote:
    > as wrote:
    >> Il 20/10/2010 17.36, JL ha scritto:
    >>
    >>> Of course it can be "fixed" just time alone will moderate or lessen
    >>> the intensity of the garlic, and heating on a low simmer for 15 -
    >>> 30 minutes will also lessen the intensity of the garlic.

    >>
    >>
    >> But it introduce others "problems" (basically change of taste),
    >> coming from the time and/or from the warm.
    >>

    > Oh pish! talk about splitting hairs!
    >
    > Once something is broken it can never what it originally was. It can
    > be fixed, amended, repaired but the original "taste" is going to
    > change even if nothing is done.


    Amen.



  19. #19
    Nunya Bidnits Guest

  20. #20
    koko Guest

    Default Re: I over-garlic(ed) my pesto.

    On Wed, 20 Oct 2010 01:07:20 -0700, Curt Nelson
    <[email protected]> wrote:

    >Hi everybody:
    >
    >So I've got one of those Aerogarden thingys and it's growing more basil
    >than I can possibly use. I decided to take a shot at making pesto this
    >evening and I over-garlicked (sp?) the holy hell out of it...
    >
    >I put it in the fridge hoping that the garlic will calm down a bit
    >overnight.
    >
    >I know it's a rookie question and I could probably find the answer
    >online somewhere, but it's late and I'd rather ask you all.
    >
    >Does the garlic calm down or am I kind of screwed?
    >
    >Hasta,
    >Curt Nelson
    >
    >
    >(As it it right now, I took one small sample taste and the smell of my
    >own breath is keeping me awake...)


    Soften some butter and mix in some pesto to make a compound butter.
    Amounts to use are according to your taste.
    Roll it into the shape of a log in some plastic wrap and freeze. Slice
    off some of the butter and use it to make garlic bread, or add to some
    angel hair pasta for quick easy meal. I like having a variety of
    compound butters on hand.

    koko
    --

    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    updated 10/14/10
    Watkins natural spices
    www.apinchofspices.com


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