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Thread: General Food Talk

  1. #3671
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: General Food Talk

    I vote you ask the wait staff about the pronunciation and the food. I always look for them to guide me.
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  2. #3672
    Best Buddies Gutmutter's Avatar
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    Re: General Food Talk

    Every vowel is pronounced in Spanish and they only have one, consistant sound (no short/long/variations). A= ah, E= ay, I= ee, O= oh, U= ew(oo/boo)... so I'm pretty sure it's torr-ay-ah-dos.
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  3. #3673
    Best Buddies Gutmutter's Avatar
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    Re: General Food Talk

    How much of a garlic snob are you? I love garlic and use garlic powder and garlic from a jar almost every day. I will occasionally roast garlic in the oven to make a heavenly garlic cream. But I almost never use fresh chopped garlic. I know it's not that hard... use the side of a knife to smash/get the skin off, etc. but then you have a stinky knife, cutting board, and hands. My chef daughter says people who used garlic from a jar don't deserve garlic. Your take?
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  4. #3674
    FORT Fogey TripleGemini's Avatar
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    Re: General Food Talk

    Quote Originally Posted by Gutmutter View Post
    How much of a garlic snob are you? I love garlic and use garlic powder and garlic from a jar almost every day. I will occasionally roast garlic in the oven to make a heavenly garlic cream. But I almost never use fresh chopped garlic. I know it's not that hard... use the side of a knife to smash/get the skin off, etc. but then you have a stinky knife, cutting board, and hands. My chef daughter says people who used garlic from a jar don't deserve garlic. Your take?
    Well, I'd hate to think that I don't deserve garlic ;-) But I have both minced garlic in a jar and cleaned garlic cloves because by the time I'm finally ready to finish using a head of garlic, it's gone bad.

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    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: General Food Talk

    Get rid of the smell of garlic from your hands and knife by running your knife under cold water, and run your hands over the stainless knife blade as you run everything under cold water. No detectable odor left. Learned that from some firefighter friends of mine. Works for onion odor, too. Amazing! Any stainless steel will do; I've also used the bottom of a pot, just as a test. Same results.
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer

    When you throw a rock into a pack of dogs, you know which one you hit by the one that yelps!

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    Re: General Food Talk

    Quote Originally Posted by TripleGemini View Post
    Well, I'd hate to think that I don't deserve garlic ;-) But I have both minced garlic in a jar and cleaned garlic cloves because by the time I'm finally ready to finish using a head of garlic, it's gone bad.
    Me too. I think we ALL deserve garlic.

    I use the powder (in a pinch) and the minced stuff in the jar. If I buy a head of garlic, it dies a horrible death. It's a waste.

    Pampered Chef makes a garlic press that's so good you don't have to peel the cloves before using it. All you do is pop them in, press, and then pull out the skin. I seriously need to buy one of those!

    I just use lemon kitchen soap and some salt to clean any cutting board AND my hands. Then your hands smell good and they're exfoliated from the salt. Knives just need regular soap to remove the smell.
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  7. #3677
    9/11/2001 NEVER FORGET. Eastcoastmom's Avatar
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    Re: General Food Talk

    I use a lot of minced garlic in the jar and also garlic powder. I rarely use fresh garlic cloves. Shhh...that might be sacrilegious b/c I am Italian-American. I've used the trick of smashing the clove with the flat side of the knife to peel, but that is not why I don't like to use garlic cloves. Call me strange but I always feel like the smell of garlic goes up my nose when I am chopping and it lingers there. I don't have a problem eating huge chunks of garlic in foods that have been prepared by others. The one dish to which I always add fresh garlic is a fresh ham roast, which we have every Christmas Day. I buy a butt half of fresh ham and make slits all over the ham. Then I chop the garlic into slivers and insert each sliver into the little slits I have cut.

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    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: General Food Talk

    Sounds delish!
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer

    When you throw a rock into a pack of dogs, you know which one you hit by the one that yelps!

  9. #3679
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    Re: General Food Talk

    My pilot daughter does that with pot roast.
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    Re: General Food Talk

    The recipe I have for beef barley soup calls for one, 14.5 oz can of diced tomatoes with liquid drained. I am all out of canned, diced tomatoes. If I use fresh tomatoes, what would be the equivalent cup amount?

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