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Author Topic: Holiday Recipe Exchange  (Read 18307 times)
nigel
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« Reply #30: November 21, 2007, 05:42:28 pm »

It's not "garlicky" like a clove of raw garlic is?

Nope, it's a flavor that is hard to describe, other then the garlicky flavor mellows out into this rich divine substance. Try it sometime, especially on a good crusty bread with cheese...mmmmmmmmm
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« Reply #31: November 21, 2007, 06:02:55 pm »

Nope, it's a flavor that is hard to describe, other then the garlicky flavor mellows out into this rich divine substance. Try it sometime, especially on a good crusty bread with cheese...mmmmmmmmm

Couldn't have said it better myself.  Smiley  Definitely not a strong garlicky favor at all...when done right.
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« Reply #32: November 21, 2007, 06:05:59 pm »

Nope, it's a flavor that is hard to describe, other then the garlicky flavor mellows out into this rich divine substance. Try it sometime, especially on a good crusty bread with cheese...mmmmmmmmm

Jah, it sounds like I'm going to have to.  Wink

Do you need a special garlic roaster to fix it?  Or will just about anything work?
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« Reply #33: November 21, 2007, 07:40:07 pm »

Do you need a special garlic roaster to fix it?  Or will just about anything work?

Well you can pick up a clay garlic roaster (you can find them pretty cheap) or just use a pan. To make you just take and cut off some of the top (not much but enough to expose the insides to the air) rub olive oil on the top and roast, and I can't quite remember times and temperatures but I am fairly certain Starglade or someone can fill in the missing pieces.
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« Reply #34: November 21, 2007, 08:02:54 pm »

I can't quite remember times and temperatures but I am fairly certain Starglade or someone can fill in the missing pieces.

Usually, I bake mine for about 30 to 35 minutes in a 400 degree oven.  A muffin tin works great for this, by the way, especially if you're cooking more than one head. 
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« Reply #35: November 21, 2007, 10:23:29 pm »



Thanks guys. Smiley I'll have to give this a try next time I can finagle some garlic around here...it tends to end up in the ground before it gets eaten.  Wink
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« Reply #36: November 22, 2007, 12:09:52 am »

Thanks guys. Smiley I'll have to give this a try next time I can finagle some garlic around here...it tends to end up in the ground before it gets eaten.  Wink

Do try it. It's *nothing* like raw garlic--Nigel pegged it, IMO, with his description. Velvety, smooth, rich, ok now I'm drooling....
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« Reply #37: November 22, 2007, 12:28:31 am »

Do try it. It's *nothing* like raw garlic--Nigel pegged it, IMO, with his description. Velvety, smooth, rich, ok now I'm drooling....

I shall do so...when I finally work up the courage to do so.  Wink

Do ya suppose it would taste just as good on a slab of homemade French bread instead of Italian?
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« Reply #38: November 22, 2007, 12:33:29 am »

Do ya suppose it would taste just as good on a slab of homemade French bread instead of Italian?

Oh heck ya, Roasted Garlic + Bread + Cheese (Any you really like) = Amazing Flavor...I personally prefer a good crusty bread and mozzarella and parmesan cheese but it's all personal preferences.
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Celtee
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« Reply #39: November 22, 2007, 12:39:44 am »

Oh heck ya, Roasted Garlic + Bread + Cheese (Any you really like) = Amazing Flavor...I personally prefer a good crusty bread and mozzarella and parmesan cheese but it's all personal preferences.

Damn. Now I'm hungry and it's too late to bake some good bread.  Undecided

No matter; the kitchen's too cluttered right now so there's no space and I don't feel good enough to tackle a bread recipe right now anyhow.
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« Reply #40: November 22, 2007, 12:41:40 am »

Damn. Now I'm hungry and it's too late to bake some good bread.  Undecided

Ya, I know what Roasted Garlic and Cheese Bread as well. Another good use of the roasted garlic is to actually mix it into the bread and not use it as a spread, that's pretty good as well.
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Celtee
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« Reply #41: November 22, 2007, 12:48:03 am »

Ya, I know what Roasted Garlic and Cheese Bread as well. Another good use of the roasted garlic is to actually mix it into the bread and not use it as a spread, that's pretty good as well.

Ooooh, can't you just taste that with a rich, hearty vegetable-beef stew?  Wink
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nigel
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« Reply #42: November 22, 2007, 12:57:28 am »


Your an evil person, you know that? However, that does sound amazing...or even a good Beef and Barley soup could be good with that, the flavors would fit quite nicely.

I am now extremely hungry...thanks...a lot.

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Celtee
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« Reply #43: November 22, 2007, 01:09:21 am »

Your an evil person, you know that? <snip>

I am now extremely hungry...thanks...a lot.

Thanks, Nige; I certainly do my best.  Grin You're more than welcome, too.  Wink

Anytime yer out my way, look me up. I tend to feed guests well.  Wink Grin
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« Reply #44: November 22, 2007, 01:13:11 am »

I tend to feed guests well.  Wink Grin

Lol, I could guess that one Cheesy
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