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The Ten Most Recent Comments By yupergrl

From Talk

Those green sprouts inside garlic

YEAH, IN MY GARDEN!

yupergrl at 8:14PM on 03/26/08

From Talk

Honey Help.

I THINK THAT WHILE THERE IS A DIFFERENCE IN HONEY TASTE AND FRAGRANCE ACCORDING TO THE TYPES OF FLOWERS THE BEES POLLINATE, THERE SHOULDN'T BE THAT MUCH OF A DIFFERENTIATION IN USING VARIOUS HONEYS IN RECIPES

yupergrl at 8:07PM on 03/26/08

Responses to Comments by yupergrl

From Talk

Those green sprouts inside garlic

My local grocery store, which sells some convenience/prepared foods (made there) sells peeled garlic in the produce section in half pint containers. For just a dollar or so...it's more economical than heads with 67 dried out tiny cloves (@chiff: lolol) and I find I use it all before it spoils.

A little tangent here for all the garlic lovers...I recently read that the nutritional value of garlic increases if you let it sit for a few minutes on the cutting board before adding it to the pan. (akin to spinach having more nutritional value once cooked vs raw).

JojoK at 2:34PM on 03/29/08

From Talk

Those green sprouts inside garlic

You can't prevent the sprouting because (1) everything is SO old by the time it hits market (I remember reading that things like potatoes and apples have often been in cold storage up to a year before they get to the super), and (2) we don't keep root cellars anymore. Most of our houses are just way too warm for things like garlic and potatoes, while a refrigerator is way too cold, and way, way too damp.

I've been toying with the idea of installing two wine coolers -- one one for wine and cheese, and the other for cellar produce, such as potatoes, apples, onions, hard squashes, garlic, etc.

LoCo at 1:29PM on 03/29/08

From Talk

Those green sprouts inside garlic

raki5-It's not the time, it's the freshness. Each sprout has sapped goodness out of the clove, diminishing its flavor & size. Removing the sprout is easy, but I'd like to keep mine from sprouting. I guess there is no way, kind of like eyes on potatoes.

passy at 11:10AM on 03/29/08

From Talk

Those green sprouts inside garlic

@Raki5 - Party Pooper!

crazyspice at 9:17AM on 03/29/08

From Talk

Those green sprouts inside garlic

Removing the green 'germ' in a garlic clove takes no time at all to do. There are serious North American problems with the desire for total 'convenience', hence preservatives, over-packaging, freighted fruit and vegetables. Easy to trace a lot of our foodie 'woes'. Sometimes, often, good food takes a bit of time.

Raki5 at 7:19AM on 03/29/08

From Talk

Those green sprouts inside garlic

@Chiff: No, they were Spanish onions that had these green growths, just like garlic sprouts after a while. It was so strange.

PumpkinBear at 3:26AM on 03/29/08

From Talk

Those green sprouts inside garlic

The tub-o-garlic sounds great, but I would have to get a smaller one than the Costco size because I'm cooking for myself most of the time. I always buy a regular unpeeled thing of garlic, and it seems like the next week the inside is dry and the green sprouts form.

misseditor at 6:15PM on 03/28/08

From Talk

Honey Help.

srhcb, yes I think if you used honey such as buckwheat, its strong taste wouldn't necessarily "ruin" the recipe, but it would jump out at you too much IMHO.

passy at 1:57PM on 03/28/08

From Talk

Those green sprouts inside garlic

I'm going to the asian mart & getting a new tub! Yay! Fresh garlic with no mush! thanks ya'll!

bisbee at 11:13AM on 03/28/08

From Talk

Those green sprouts inside garlic

I use the Costco peeled garlic all the time! I'm sure I use more garlic than I normally would, because it's milder than freshly-peeled cloves. Usually I make it through the whole tub before they start to go off, but even if I end up throwing some away, at five bucks for three pounds it's not a fiscal tragedy.

WineCanine at 9:30AM on 03/28/08