Find a recipe for Indian garlic curry. My wife makes it and it is really good. NOt heavy in garlic flavor. The only trouble with it is that it takes about a day to peal enough garlic for a meal.

Mistress Heather, you just got bumped up a few more notches in my book.

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I tried something once, I peeled a bunch of Garlic and put it in Olive Oil to keep. After a cojuple of weeks i looked at the jar and it was bubbling inside. Turns out i almost poisoned my family botulism doesnt need air to grow so being in the oil it grew and grew.....

If you store it pickle it done put it in oil or you'll kill everyone

C.

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For the novice:

Clove vs. Bulb

Clove: A 'toe' of the bulb, usually consisting of 4-7 cloves/bulb.

Bulb: A W-H-O-L-E LOT OF CLOVES!

(I found out that the two terms are NOT interchangeable!!!)

I first started making my own sauces with, what I though was, two cloves of garlic. Not wanting to ask "the stupid question," I would put in 2 bulbs in every recipe.

It wasn't until a "chef" friend was over at my place that he saw me mashing up all that garlic. He quickly pointed out the "headiness" of my misunderstanding (No botulism was involved in the "poisoning" of my guests!) that I was finally able to modify my recipes so that since then, there's been no more "garlic-air-de-poof" in our household anymore! (And the workplace TOO!!!)

BTW, I don't waste time peeling the cloves - I bought one of those hand-held "garlic press" thingys and it does a fine job of getting the juice into the sauces...and the "matter" that's in the press? I just put it right in the mix...more fibre for the "bottom" line.
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“I didn’t really say everything I said.”
. . . . . . . . . . . . . . . . . . ~ Yogi Berra ~

If you want to go through the trouble of peeling it, which isn't that hard. Then you can chop it up (food processor) and keep it in the fridge. We do that and it makes for a handy way to add a bit of garlic to whatever you're cooking. You'll find it runs out quicker than you'd think - at least it did for us.

So the pickled garlic sounds really tempting. Anyone got a recipe for how one does this?

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-livin' in the terminally flippant zone

Thanks to all that replied.
Heres what we did with some of it.http://appetizer.allrecipes.com/az/PickldGrlic.asp

I don't have a recipe for pickled garlic as my kid sister pickles it for me. Not sure what she uses spice wise, but the cloves turn a deep blue. All of the Chinese pickled garlic I have had is pink.

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Looks simple. I'm gonna give that a try one of these days.

Mike,
I'm intrigued about the deep blue color. If you ever come across that recipe, please share.

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-livin' in the terminally flippant zone

I just found out the blue fades. I had a jar that I put in the icebox a couple three weeks ago. Figured I would pull a couple blue cloves out and a snap a pic or two. Most of the blue had faded to a pale blue, but when I pulled the cloves out for a picture the look dingey grey. Still taste great though. I'll try to get the recipe from my lil sister.

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Mike Tangas
'73 280SEL 4.5 (9/72)- RIP
Only 8,173 units built from 5/71 thru 11/72

'02 CLK320 Cabriolet - wifey's mid-life crisis

2012 VW Jetta Sportwagon TDI...at least its a diesel

Non illegitemae carborundum.