Garlic
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Tits Malone, PI — 5 hours ago(April 01, 2026 03:33 PM)
I don't eat it often but I do love it and use it in cooking when I can. I like it sauteed and crunchy when sliced thin. But I like those garlic stuffed green olives too.
Aioli is one of my favorite dressings.
Donna/LadyGigi Savige needs to sit her ass down! -
Lilith — 4 hours ago(April 01, 2026 04:03 PM)
That brazed cabbage dish with the cream cheese sauce utilized that method for the garlic. So good. Just enough.
Aioli is delicious.
I used to buy those sweet red peppers stuffed with garlic cheese when the market had these buffet-style treats along with various marinaded olives, roasted garlic, stuffed grape leaves, etc.
"Your emotional state is not my responsibility." – Warren Smith -
Tits Malone, PI — 4 hours ago(April 01, 2026 04:30 PM)
I bought the cabbage and ingredients to make that cabbage dish. Hopefully I'll make it today or tomorrow.
The red peppers sound good. I've never seen that around here.
Donna/LadyGigi Savige needs to sit her ass down! -
Lilith — 25 minutes ago(April 01, 2026 08:12 PM)
I have a cabbage in the fridge and am thinking of making this tomorrow. We're supposed to get rained in all day. I hope you enjoy that dish as much as I did! It was definitely one of the best recipes I found on YouTube. It takes a bit of time, but OMG it tastes so heavenly. Can't wait to read about your experience with it.
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 4 hours ago(April 01, 2026 04:05 PM)
Cute. I see what you did there.
I do have a habit of being heavy with the fresh garlic in my dishes when I'm not cooking for other people. If others are involved, I exercise restraint.
"Your emotional state is not my responsibility." – Warren Smith -
HollyJollyHanukka — 4 hours ago(April 01, 2026 03:51 PM)
I like garlic. I don’t like it overpowering food. This seems to be a trend. I think herbs and spices should bring out flavor, not be the overriding flavor.
If you can’t say something nice, say something clever but devastating. -
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元才 — 4 hours ago(April 01, 2026 03:58 PM)
I've got tubs of garlic puree (And ginger puree, and garlic and ginger puree). Goes with pretty much anything i'm cooking.
Unless there's people round, then it's the old crush/slice it fresh from whole charade.
Got garlic growing along by the river here just now. The leaves are just ripe for picking now that they've flowered. Bulbs will take another couple of months before they get dug up. Dried garlic leaf powder will find its way into more tubs for me to cherish over the next year
Yes, I sort of like garlic -
Lilith — 4 hours ago(April 01, 2026 04:14 PM)
Do you buy those tubes or jars of puree that are already premade? I have a tube of that in the fridge, but when it comes to garlic, anything pre-minced, pre-crushed, pre-anything, it just tastes wrong to me.
How did you get your garlic to grow? I would love to grow my own garlic!
"Your emotional state is not my responsibility." – Warren Smith -
元才 — 4 hours ago(April 01, 2026 04:23 PM)
I bought the initial tubs Lilith, and then just blitz garlic and/or ginger into them every time they get low (Add a little oil and salt, just to coat and keep it all nice)
The garlic around here is wild, it just grows around now (You can smell it) and once you see the flowers (White little ones) that means the leaves are good for taking (Looks more like grass connected to the flower) and then you wait it out for the bulbs to grow.
I live in a city with some large parks that all have the same river, Kelvin), flow through them and so walk by/through/around it all the time and get to foraging around now (An adult thing, didn't do this when I was younger).
I'd guess you find a river that not dirty or has much by way of traffic around it and plant a couple of bulbs and wait a year or two to see if it flourishes by itself. Just check that it's not genetically modified to not grow any offspring and you should be hot to trot.
I grew chillies in Thailand (Basic too) but the Scottish weather isn't for them