Thread: 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.

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 !

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

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.

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

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.

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.

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.

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

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.

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

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.

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.

"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!

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

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

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.

Schlongbreath1 [email protected] wrote:
>
> You got caught being your usual dumb douchebag self... so STFU, Numb
> Nutz!

If I need any **** from you, I'll squeeze your head.

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