Sally's GF3 thread

[Sally PB]

I just asked hubby if he'd like to try a hotter variety of garlic and got an semi-enthused, "Sure."

Maybe I'll get some Metechi:

Metechi - Metechi Garlic has been described as GREAT BULBS of FIRE. It is a stunning hardneck garlic, that does well in most climates and does exceptionally well in climates with cold winters. Metechi is one of the hotter varieties of garlic available. It is fiery hot when eaten raw, though when sautéed, Metechi delivers robust garlic flavor along with a sharp bite. Cooking will tone down the heat, while still holding that big garlic taste.

 

[Sally PB]

Garlic harvest 2024. The batch at the top are the ones I'm going to plant for next year. (Eat the little cloves, plant the biggest.)

When hubby goes to Colorado for a friend's wedding in October, I'm going to make toum. I've had it once, and he said my breath reeked. I think I can manage to eat it all before he gets home.

 

[cavemanrich]

When hubby goes to Colorado for a friend's wedding in October, I'm going to make toum. I've had it once, and he said my breath reeked. I think I can manage to eat it all before he gets home.

I recall reading about TOUM. I read the recipe. It contains way too much oil to my liking. So I will pass on their recipe.
But I do like garlic in other dishes MUCHO. Recently I made a rice dish with garlic. It was...
Well,,, garlic was not the only flavor,, but definitely added flavor.

Sally,, do you like humus?? Garlic flavored humus is very common.
I recently made some,, but I used Giardiniera for the flavor.

My preference for humus,, over the toum,, is mainly,,,, not such a large percentage/quantity of oil.

Almost forgot this portion about garlic.
The odor comes out thru your skin pores. I assume with sweat.

 

[aart]

Eat the little cloves, plant the biggest.

Good strategy, but best to keep heads intact until use.

 

[Sally PB]

The odor comes out thru your skin pores. I assume with sweat.

My mom told me this story from her college days:

She said she accidentally ate a chunk of garlic clove in a salad that she mistook for a bit of onion. Her breath stank. Brushing her teeth and mouthwash didn't even touch it. The smell emanated from her pores. She had to sit way in the back of the lecture hall, in a corner by herself.

A friend stopped by, took two steps into her dorm room and said, "Good Lord, Judy! What died in here!?"

She said it took 2-3 days for it to wear off.

 

[Sally PB]

Good strategy, but best to keep heads intact until use.

I had some issues with garlic mites, I think. Tiny (~1/8" long) grub looking things. I had to toss some cloves in the burn barrel.

 

[Sally PB]

do you like humus?? Garlic flavored humus is very common

I definitely will be making that too. Got a recipe you'd recommend? Hubby is not a fan, so it would be all for me. I'm up to the task.

 

[cavemanrich]

I definitely will be making that too. Got a recipe you'd recommend? Hubby is not a fan, so it would be all for me. I'm up to the task.

Well,,, since you asked,, I decided to make a batch. This type of posting does not fit on the baking thread but is rite at home on GF,, (yes, the gluten as well as garden)
So here is play by play. easier to explain with 1000 words per picture.
My ingredients. 2 cans of garbanzo beans. Giardiniera, and olives.

The giardiniera is HOT, not mild, so I used less, so DW can eat some as well. First time I'm adding olives. I do like experimenting.

So here is the chopped/purrayed, garbanzo beans. First can I added complete contents with the liquid. After that got well done,, second can I just added the drained beans.
I tried doing drained beans before. My blender did not want to puree the contents. Then I added some liquid,, and all went smooth.

First added the FIRE veggies. and purrayed well.

Then added the olives, and gently chopped the contents a short time. I wanted small tidbits of olives, rather than all purrayed.

The black olives did not darken my humus much, but a little.

Finished product. Mity tasty.

Sally,, you can enjoy everything, except the crackers.
If you choose not to use canned beans, dried and cooked will work also. Just an extra step.

 

[fuzzi]

Well,,, since you asked,, I decided to make a batch. This type of posting does not fit on the baking thread but is rite at home on GF,, (yes, the gluten as well as garden)
So here is play by play. easier to explain with 1000 words per picture.
My ingredients. 2 cans of garbanzo beans. Giardiniera, and olives.
View attachment 3899403
The giardiniera is HOT, not mild, so I used less, so DW can eat some as well. First time I'm adding olives. I do like experimenting.
View attachment 3899404
So here is the chopped/purrayed, garbanzo beans. First can I added complete contents with the liquid. After that got well done,, second can I just added the drained beans.
I tried doing drained beans before. My blender did not want to puree the contents. Then I added some liquid,, and all went smooth.
View attachment 3899405
First added the FIRE veggies. and purrayed well.
View attachment 3899406
Then added the olives, and gently chopped the contents a short time. I wanted small tidbits of olives, rather than all purrayed.
View attachment 3899407
The black olives did not darken my humus much, but a little.
View attachment 3899410
Finished product. Mity tasty.

View attachment 3899413

Sally,, you can enjoy everything, except the crackers.
If you choose not to use canned beans, dried and cooked will work also. Just an extra step.

I love hummus. I never thought about using olives, I might just try that combination!

 

[cavemanrich]

I forgot to add in my description of procedure. If I was making just plain garlic humus,, I would take about 3 cloves, and crush them in a garlic press first. (I do have one) This way, assured that garlic was small pieces, that would blend easily into humus puree.