Posted on 01/04/2021 10:27:31 AM PST by mylife
Roasting garlic is not hard. You cut off the top, drizzle some olive oil on the exposed cloves, and wrap it all up in foil. Easy enough—but roasting it upside down in a ramekin is even easier.
For one, you don’t have to worry about stocking foil or cloves sticking to the foil, which always happens with at least one of mine (usually the biggest, most tantalizing one, because we live in a taunting, cruel world).
Roasting your garlic in a ramekin is, dare I say it, easier than roasting it in foil, because you don’t have to wrap anything. Slice about half an inch off the top of the bulb like you usually would, drizzle a little olive oil in a ramekin, and set the garlic into the oil, cut side down. Roast for the usual amount of time (40 minutes to an hour), then flip the bulb over to reveal beautifully roasted garlic unstuck to any foil. Even better, the oil you used to roast the garlic is now infused with garlicky goodness. Drizzle it on vegetables, dip some bread in it, maybe take a swig.
(Excerpt) Read more at skillet.lifehacker.com ...
We have one of those.....................
It’s what should be used to make Crème Brulee !
LOL! No, the Greeks are big believers in garlic.
Check out a recipe called puttanesca.
The traditional versions do not use any onion.
Also contains capers and olives, anchovies.
Most people think they hate anchovies, but if I serve this without telling them it has anchovies they really love it
Ping for trying in the near future. Thanx
Capers have quercetin in them.
I love anchovies. I will sometimes mix some into my salad.
Any time I use garlic, which is a lot, I cut off the bottom 1/4 inch or so and eat it raw.
I’ve used garlic, vitamin C and cayenne pepper to ward off colds for 30 years. Enough cayenne by itself to make you sweat will stop a cold in its tracks, if you eat it as soon as you start the first few sneezes and you know a cold is coming on. The trick is to catch it early.
At times when powdered red pepper is all I had, I would ball up about a half teaspoon in part of a slice of bread and munch. Keep at it till I’m sweating. Cold is long gone the next morning.
Big pharma does not want you to know about garlic, vitamin c, cayenne and ginger. They make BILLIONS every year on useless “cold remedies” that do little other than reduce a fever and the amount of cash in your wallet. Aspirin or ibuprofen will help reduce a fever, take it and bundle up, sweat it out. Lots cheaper than useless Nyquil too. I keep cayenne in the kitchen all the time, just got some dried peppers and chopped up in a blender a week ago. $3 and I’m good for another year. Grew tabasco and habanero for many years too, now my soil is depleted, letting it rest.
Garlic, ginger and cayenne are known in herbal circles as tonics. That means good for your system overall, rather than any specific use, like willow bark can be used for a headache. (that’s where aspirin comes from). Cayenne is one of the best things you can ever put in your mouth. Research it. Capsicum is the proper name for the oil it contains, the hot stuff.
I haven’t had a cold in many years. Until I hit 60, the flu once every 3 or 4 years, then 2 1/2 years ago pneumonia nearly killed me. Now it’s dicey, but till pneumonia, colds and flu were a weak threat at best. Now I have COPD, scarring in my lungs from pneumonia. And 45 yewrs of smoking, finally quit after pneumonia, only good thing that came from it.
Not sure how much garlic had to do with it, but the last time I put on a mask was about late May, it cuts off my oxygen supply and I’m hyperventilating in 2 minutes or less, overheated, sinuses go nutz, and hypercapnia. (overload of co2). I haven’t avoided grocery store, shopping in general, yard sales, resale shops...and so far not even a runny nose much less killed by covid.
1000 mg vitamin c every night, garlic fairly regular, cayenne too. Just started again on ginger tea some evenings.
I just might end up living long enough to be an old fart yet...
Square of aluminum foil. Drizzle oil on whole garlic head. Wrap loosely but make airtight. Throw on the grill for about 30 minutes while the steak cooks. Drizzle garlic oil on finished steak. Oh, my.
The oil is bonus!
I read your comments and got very sad.
Will self-serve bars be swallowed into the black hole of 2020? Will we be deprived of the visual treat of olives, peppers, mushrooms and garlics swimming in their little spiced oil tubs, in their own special stand-alone display, seeming to whisper, pick me! pick me!
sigh....I guess there’s always roasted....
Man, I am getting hungry for Greek food right now. I need a souvlaki stuffed in a grilled pita. LOL
Yuk.
What is yuck about a cooking method?
Talking about garlic itself. Love to cook
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