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11-27-2013, 06:07 PM
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#21
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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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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"Knowin' no one nowhere's gonna miss us when we're gone..."
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11-27-2013, 06:18 PM
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#22
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2008
Location: No fixed abode
Posts: 8,764
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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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"Good judgment comes from experience. Experience comes from bad judgement." - Anonymous (not Will Rogers or Sam Clemens)
DW and I - FIREd at 50 (7/06), living off assets
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11-27-2013, 06:22 PM
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#23
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jul 2006
Posts: 11,401
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Quote:
Originally Posted by harley
Reproducibility is the goal of any experiment.
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And standardization is the baseline for continuous improvement.
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11-27-2013, 06:35 PM
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#24
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Recycles dryer sheets
Join Date: May 2013
Posts: 307
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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.
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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Retired Jan 2014 at 48.
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11-28-2013, 09:47 AM
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#25
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2008
Location: NC
Posts: 21,206
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Quote:
+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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No one agrees with other people's opinions; they merely agree with their own opinions -- expressed by somebody else. Sydney Tremayne
Retired Jun 2011 at age 57
Target AA: 50% equity funds / 45% bonds / 5% cash
Target WR: Approx 1.5% Approx 20% SI (secure income, SS only)
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11-28-2013, 12:06 PM
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#26
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Moderator Emeritus
Join Date: Oct 2007
Location: Portland
Posts: 4,946
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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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11-28-2013, 12:11 PM
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#27
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Moderator
Join Date: Feb 2010
Location: Flyover country
Posts: 25,199
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Quote:
Originally Posted by M Paquette
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!
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Fixed it for you.
This has long been a favorite of ours.
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11-28-2013, 01:34 PM
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#28
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Moderator Emeritus
Join Date: Sep 2007
Posts: 17,773
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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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“Would you like an adventure now, or would you like to have your tea first?” J.M. Barrie, Peter Pan
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11-28-2013, 01:37 PM
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#29
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2008
Location: NC
Posts: 21,206
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Quote:
Originally Posted by M Paquette
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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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 one agrees with other people's opinions; they merely agree with their own opinions -- expressed by somebody else. Sydney Tremayne
Retired Jun 2011 at age 57
Target AA: 50% equity funds / 45% bonds / 5% cash
Target WR: Approx 1.5% Approx 20% SI (secure income, SS only)
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11-28-2013, 03:42 PM
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#30
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Apr 2013
Posts: 11,078
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Quote:
Originally Posted by Midpack
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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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.
MRG
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11-28-2013, 07:53 PM
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#31
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2008
Posts: 6,499
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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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There must be moderation in everything, including moderation.
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11-28-2013, 11:21 PM
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#32
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2005
Location: Lawn chair in Texas
Posts: 14,183
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What is this recipe thing?
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Have Funds, Will Retire
...not doing anything of true substance...
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