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Old 11-27-2013, 07:07 PM   #21
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I do stream of consciousness cooling, especially during growing season. I also have a tendency to mix leftovers together into interesting combinations.
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Old 11-27-2013, 07:18 PM   #22
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Other than tending to replace half of the water in a recipe with Tabasco, I usually follow directions pretty accurately. Dammit, Jim, I'm a scientist, not a chef! Reproducibility is the goal of any experiment.
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Old 11-27-2013, 07:22 PM   #23
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Reproducibility is the goal of any experiment.
And standardization is the baseline for continuous improvement.
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Old 11-27-2013, 07:35 PM   #24
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I did find my limit once. Tried "40 clove" chicken and have to admit that was quite enough. House smelled like garlic for about 4 days. . . .
Heck when I make this, I push 50 cloves. I don't really count, I just cover the bottom of my pot. It is something I only make in spring when I can have the windows open with a nice cool breeze. That way the whole neighborhood can "enjoy" my love of garlic.

I end up with sweet garlic that can be minced into butter for a nice garlic spread for my homemade garlic bread.
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Old 11-28-2013, 10:47 AM   #25
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I did find my limit once. Tried "40 clove" chicken and have to admit that was quite enough. House smelled like garlic for about 4 days. . . .
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Heck when I make this, I push 50 cloves. I don't really count, I just cover the bottom of my pot. It is something I only make in spring when I can have the windows open with a nice cool breeze. That way the whole neighborhood can "enjoy" my love of garlic.
+2. 40 was not too much to us either. And must be something different about the recipes, ours didn't smell up the house at all. The garlic is so thoroughly roasted there's not much smell/pungency, just great taste. That or we're immune, good thing we both like garlic...
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Old 11-28-2013, 01:06 PM   #26
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Garlic? Oh, heck, I've been known to just drizzle olive oil over an entire head of garlic and bake it. Squeeze out the resulting garlic 'paste' and spread it over warm foccacia bread (like a thick pizza crust, without the toppings). Yum!
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Old 11-28-2013, 01:11 PM   #27
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I've been known to just drizzle olive oil over an entire half a dozen heads of garlic and bake it them. Squeeze out the resulting garlic 'paste' and spread it over warm foccacia bread (like a thick pizza crust, without the toppings). Yum!
Fixed it for you.
This has long been a favorite of ours.
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Old 11-28-2013, 02:34 PM   #28
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I usually follow a recipe, especially a new one, unless I don't have something on hand. Most of the recipe reviews on epicurious.com show the cooks adapted the dishes ( they always give themselves top ratings too). But most of our non-baking is just using what is on hand to make something new, which is sometimes spectacular, sometimes dreadful.

I have some old recipes and cookbooks that are so stingy in their use of spices and herbs, with 1/4 teaspoon of this and that, that I always increase them. Tastes are sure different today.
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Old 11-28-2013, 02:37 PM   #29
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Garlic? Oh, heck, I've been known to just drizzle olive oil over an entire head of garlic and bake it. Squeeze out the resulting garlic 'paste' and spread it over warm foccacia bread (like a thick pizza crust, without the toppings). Yum!
Absotively! One of our fav Italian restaurants cuts the top off a whole heads of garlic, pours on OO and roasts them a deep brown to bring out (one head per table) to guests with fresh warm bread just after they're seated. First time they showed us how to neatly squeeze all the cloves out and spread - gratis. Any wonder why we like the place?
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Old 11-28-2013, 04:42 PM   #30
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Absotively! One of our fav Italian restaurants cuts the top off a whole heads of garlic, pours on OO and roasts them a deep brown to bring out (one head per table) to guests with fresh warm bread just after they're seated. First time they showed us how to neatly squeeze all the cloves out and spread - gratis. Any wonder why we like the place?
No idea why you would like that. A
friend of mine taught me that recepie, we love it. The same guy taught me about tomato confit, DW thought I was nuts to do all the work. When I explained it's the same guys recepie, that got her working with me.Never tried adding extra garlic to confit. But I will next time.

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Old 11-28-2013, 08:53 PM   #31
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When I end up cooking, rarely nowadays, doctoring of recepies is a must. I can never find the exact ingredients in DW's organized cupboard. She can, but I only cook whaen she is away for more than a few days. In the interim I just jazz up leftovers.
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Old 11-29-2013, 12:21 AM   #32
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What is this recipe thing?
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