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John H[_2_]

On Fri, 22 Sep 2017 11:52:43 -0400, wrote:

On Fri, 22 Sep 2017 10:42:18 -0400, John H
wrote:

On Thu, 21 Sep 2017 19:16:56 -0400, wrote:

On Thu, 21 Sep 2017 17:09:26 -0400, John H
wrote:

On Thu, 21 Sep 2017 16:01:06 -0400, wrote:

On Thu, 21 Sep 2017 12:04:04 -0400, John H
wrote:

In using the word 'overspiced', you can only be referring to the additional garlic I recommend. Keep
in mind, garlic is not a spice, it's a vegetable. You should eat lots of vegetables and less of
whatever got you the man-boobs.

It is also a strong antioxidant with lots of beneficial properties. I
buy it fresh by the bag..

Try this:

1. Cut the top off each head of garlic, exposing the cloves within.

2. Place the garlic heads in the baking dish and drizzle with olive oil. Sprinkle lightly with salt
and pepper.

3. Pour in about 1 1/2 tablespoons water for each head of garlic. (Option: You can also use white
wine, for a winey-infused garlic.)

4. Cover the dish with a microwave-safe lid.

5. Microwave on 50% power in periods of 3 minutes.

6. Check the garlic after each 3-minute period, poking it with a fork to see how tender the garlic
cloves are. (Be careful when removing the lid, as hot steam will billow out.)

7. Continue microwaving. After 6 minutes have elapsed, cook in increments of 1 minute each, until
the garlic is very soft and can be pierced easily with a fork. Squeeze garlic out of the cloves and
use in a recipe. Or turbo-boost your garlic by giving it a quick roast!

The garlic cloves will squeeze right out. This is a great way to make garlic mashed potatoes.

I don't have a problem peeling raw garlic but I do agree roasting it
makes it better ... much like chilies.
I crush garlic into a dry pan and roast it a bit add a chunk of butter
and cook it down to add to things like potatoes. If you start with
that and a bundle of tied up thyme, then when it has sauteed well add
cut up red potatoes and cover with water you got you something. Cook
covered on low heat until the potatoes are soft tossing a few times,
then uncover, remove the thyme bundle, increase heat and toss until
the remaining liquid is boiled away. You end up with creamy red
potatoes.

The nice thing about the microwave method above is how easy the garlic is to get out of the peel
once zapped. Just squeeze the head and each bulb just squishes out.

I smash them on the block with the flat side of my big knife and the
skin pops off. I am going to crush it or chop it anyway.

We all do that. No biggee.

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