Of garlic and headaches

[celticdragonfly]

Okay, that's the second time this year that I've managed to knock a glass jar of minced garlic out of the fridge and onto the floor and have it shatter. I'm thinking maybe I should just go back to the dried powdered stuff - it comes in a plastic bottle.

The hideous pounding nauseating headache I am having today *was* starting to give in to the ibuprofen, but that much garlic scent is bringing it back.

Gah.

Comments

[sraun]

I keep forgetting - how big is minced?

We get big plastic bottles/jars of chopped garlic - size large at Cub / Rainbow, size huge at CostCo. Sorry, I don't have any better idea of sizes - if you'd like, I can look up the volume of the huge one we've got at home right now when I get home. IIRC, we go through the huge one in about three months. It's not ideal - I actually prefer fresh garlic, but I end up not having time or ambition to use it, and half of what we buy goes moldy.

[selenesue.livejournal.com]

Hi Twin!

"Minced" is small chunky bits. "Chopped" is big chunky bits. Same designations seem to apply to other foods in jars or tins, like pimentoes and clams.

[selenesue.livejournal.com]

I am a big fan of garlic, but the stuff in the jar does not appeal to me either. Stick with garlic powder, it doesn't go rancid that way.

Very good garlic this past weekend; the cooks at the Fiber Retreat wrapped whole heads in foil and stuck them on the BBQ alongside similarly wrapped sweet onions and baking potatoes. The garlic was cooked to perfect creaminess, and we squished it out onto the potatoes. Who needs butter? Risky proposition for an event where people were likely to have their heads close together in teaching situations but I guess everyone must have eaten the garlic because nobody complained.

It comes in tubes.

[carbonelle.livejournal.com]

Seriously: this is the stuff I keep on hand when I don't have anything growing in the garden.

Re: And also:

[carbonelle.livejournal.com]

Easy add-it-to your meal later smashed garlic: 40 min before you plan to cook whack the top off a small head of garlic and drizzle a little olive oil on the exposed cloves. Wrap in tin foil and broil. When you're ready to cook, about 40 minutes later, empty the contents of the tinfoil into a potato ricer with the exposed heads down. Mash contents directly into what you're cooking.

Lots of good garlic nutrition, milder nuttier "roasted" garlic taste. If you get a ricer that can go through the dishwasher (assuming you use one) it's a bonus.

[quadrivium.livejournal.com]

You can get those bottles in plastic. (At Wal-Mart) The plastic jar option has saved me a headache and mess quite a few times. I'm a little clumsy -- especially when hungry.