Moral Minority wrote:
Ah, Garlick? You insolent fool. I kan no longer suck your blod.
MYTH!
Moderator: All Things Mods
Moral Minority wrote:
Ah, Garlick? You insolent fool. I kan no longer suck your blod.
Zankou 2.0 wrote:Moral Minority wrote:
Ah, Garlick? You insolent fool. I kan no longer suck your blod.
MYTH!
fusiontortellini wrote:And there's also a chopped-vs.-crushed debate; apparently chopping garlic rather than crushing it gives a more delicate flavor. . .
It is a refined version:nattebever wrote:...you should put some garlic in his coffee...
1 garlic clove: grounded
50 gram sugar
1 dl whipping cream
1 garlic clove: crushed with the back edge of a knife blade
1 dl warm strong espresso
50 gram dark chocolate [70 %]: cut into small chunks
2 egg yolks
2 tablespoons sugar
1/2 teaspoon flour
Place sugar and grounded garlic clove in a foodprocessor and process to a garlic-sugar. Set aside. let dry and crush. Place cream and crushed garlic clove in a small pan. Heat to just below boiling. Remove from the heat and let infuse for 30 minutes. Remove and discard garlic clove. Add warm espresso to the chocolate chunks. Stir until the chocolate is melted. Let cool. Beat egg yolks with the sugar and the flour. Place garlic-cream, chocolate-espresso and yolks in a bowl and set over a pan of simmering water. Mix and stir until the mixture is thickened enough to coat the back of a spoon. Pour the mocca garlic creme into espresso cups and let cool. Chill the mocca garlic creme in the refrigerator. Sprinkle garlic-sugar on to mocca garlic creme and caramelize with a butane torch.
DeadPoet wrote:Aye, the good Dr. is back! Raw garlic is indeed very tasty...with good bread, too.
Patasfarian Wolf wrote:I enjoy roasted garlic. It's tasty and mellow, perfect to spread on bread.
On pasta the credo is, "The more garlic, the better!"
Zankou 2.0 wrote:Moral Minority wrote:
Ah, Garlick? You insolent fool. I kan no longer suck your blod.
MYTH!
Users browsing this forum: No registered users and 1 guest