Text 12530, 80 rader
Skriven 2014-04-24 07:23:00 av Dave Drum (75736.cooking)
  Kommentar till text 12476 av Ruth Haffly (1:396/45.28)
Ärende: Garlic was: A toast!
============================
-=> Ruth Haffly wrote to Nancy Backus <=-

 NB>  NB>> Sometimes even an old stubborn dog can learn new tastes...  :)
 NB> My  NB>> mom has said all along that she doesn't like garlic, but
 NB> she's been  NB>> enjoying foods with garlic in them lately...  ;)

 RH> Does she know the garlic is there? I'm pretty sure Dad knows about the
 RH> onion but I go lighter on it than I would at home.

 NB> I'm not sure...  Lydia might be mincing it up pretty fine, so that it
 NB> isn't obvious to the sight, but you'd think she'd taste it...  :)

 RH> Depends on how much she puts in. Some people put just a breath of
 RH> garlic in, others use lots of it. Also, if there are other herbs &
 RH> spices, your mom might not pick up on the garlic specifically.

Garlic is like cilantro in that even if you don't care for it there are some
dishes which don't taste "right" without at least a bit of it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic or Shallot Jelly
 Categories: Vegetables, Jelly, Condiments
      Yield: 6 Half pints
 
    1/2 c  Finely chopped garlic
           +=OR=+
    1/2 c  Shallots
      3 c  White wine vinegar (about)
      2 c  Water
      6 c  Sugar
      6 fl Liquid pectin
           +=OR=+
      4 oz Dry pectin
           Food colouring (opt)
 
  In a 2 to 2.5 quart pan, combine garlic or shallots and
  vinegar. Simmer gently, uncovered, over medium heat for 15
  minutes. Remove from heat and pour into a 1 qt. glass jar;
  cover and let stand at room temperature for 24 to 36
  hours.
  
  Pour flavored vinegar through a wire strainer into a bowl
  pressing garlic or shallots with the back of a spoon to
  squeeze out as much liquid as possible; discard residue.
  Measure liquid & add vinegar if needed to make 2 cups.
  
  To use liquid pectin: In a 5 to 6 qt. kettle, combine
  flavored vinegar, water and sugar. Bring to a full rolling
  boil over medium high heat. Stir in pectin and bring to a
  boil that cannot be stirred down. Boil, stirring
  constantly, for 1 minute.
  
  To use dry pectin: In a 5 to 6 qt. kettle, combine
  flavored vinegar and pectin. Bring to a full rolling boil
  over medium high heat, then stir in the sugar. Stirring
  constantly, bring to a boil that cannot be stirred down,
  and boil for 2 minutes.
  
  If desired, stir in 2 drops red, yellow or orange food
  coloring. Skim off and discard foam, then spoon hot jelly
  into hot sterilized 1/2 canning jars to within 1/4 inch of
  rim. Wipe rims clean with a damp cloth; top with scalded
  lids and bands.
  
  Place jars on a rack in a canning kettle and cover with
  boiling water. Bring to simmering and simmer for 10
  minutes. Lift jars from canner and set on folded towels to
  cool.
  
  FROM: Jim Weller; Chile-heads List - 10 July 2000
 
  Uncle Dirty Dave's Archives

MMMMM

... There is no such thing as TOO MUCH GARLIC!!! -- Dave Drum
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