San Francisco and garlic...
Bob, believe me there are similar issues in the Bay Area. After all, Gilroy is the Garlic Capital of the World.
I LIKE garlic. I also like crab, asparagus and lamb. But they appear not to like me too well.
Over the last couple years, I've really started to to enjoy cooking. As with all things I tend to go waaaaaayyyyyyyy overboard. Witness:
canned whipped cream (you don't really need the N2O, so do with it what you'd like...Nobody's judging you)
1 pound cake, sliced into a dozen pieces. I don't use the 'heels'....I suppose you can, though.
Prepare just like french toast. combine the eggs, wc, cinnamon sugar, and honey in a bowl and whisk it until cooperative. Float pound cake in batter and fry until it starts to show light brown patches on both sides.
I usually serve it with berries, but most any fruit or syrup will work.
~I was concealed
Now I am stirring
And I will lay my love around you...~
you couldn't live here without liking garlic
Just making Vegetable soup for lunch
nothing difficult just stock seasoning and finely chopped veges of choice, i also add Herbs, a couple of bay leaves , parsley and perhaps thyme and rosemary
and of course Garlic
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hope i don't offend any vegan/veggie's out there. but being that i have a killer cold, i made a big ole' honkin' pot of my famous chicken soup yesterday. plennnntttyy of garlic in here baby, and it seems to ease the symptoms enough to get through the day it's like a hug, but from the inside!!!!
nothing left to do but smile, smile, smile
I lived near Jurassic's house. If only for the blueberries, as I think the ones in the grocery stores here would be but a pale shadow of Jurassic Blueberries.
That sounds just delicious. On so many levels...
"Baked" French Toast with Jurassic Blueberries and Sweet Hawaiian Indica Sauce
1 Big loaf French or Italian Bread
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon ground cinnamon
2 tablespoons cornstarch
5 cups Jurassic Blueberries (approx 1 1/2 pounds fresh Jurassic Blueberries)
3.5 grams of hawaiian indica nugs ground fine melted into 3 tablespoons sweet cream (unsalted) butter , powdered sugar.
As always preheat your oven to 420 degrees, lubricate a 9x13-inch baking pan.
Slice the bread into 12 to 14 slices about 1/4 inch thick; place on an ungreased cookie sheet. Whisk eggs, milk, baking powder, and vanilla extract together; slowly pour mixture over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.
Combine giant blueberries, cinnamon, sugar, and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter. Bake 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides.
Remove from the oven and sprinkle with powdered sugar and indica butter. Let sit for 5 minutes before serving.
EAT GIANT JURASSIC BLUEBERRIES, Listen to the Grateful Dead, be happy!
Makes 4 to 6 servings.
I admit it's a stretch to mention frozen prepared food in the context of this topic. However, the sad fact is that many of us, however competent and/or inventive at a full range of other dishes, are really rotten pastry chefs. Hence I mention a couple things I have recently found to be true godsends.
Number One: Vermont Mystic Pie Company's frozen pie shells. Flour (King Arthur), butter (Cabot organic), salt (kosher) and water. That's it. Lovely as a pie shell of course, but also good to cut up in triangles and roll up with assorted fruit.
Number Two: new discovery as of last week: Trader Joe's frozen chocolate croissants. Leave 'em out overnight to thaw and rise, brush beaten egg over their tops, and bake. Very delish, and devoid of really noxious ingredients.
When it comes to pastry, let the pros do their thing, I say... These are both very acceptable results.
I guess it's one of those encroaching old age things, but lately it's become very evident that garlic gives me blazing, sledge-hammer migraines. (Joining a short list of other delicacies.) Hence i can only look at this recipe and weep.
I might try making it without garlic, as i think the result would still be pretty darn tasty. Maybe up the proportion of shallots. But thanks, Jurassic, it's a treat just to read that recipe.
could anyone please explain why balching the garlic is a good idea? or more to the point, what does it do to help / change the flavor? and/or how does it change / help the flavor?