Put a box of baking soda in your fridge.

I put whole bulbs of garlic in everything: spaghetti sauce, taco meat, stir fries, in dressings, soup, mashed potatoes, etc.. You can put it in just about anything. Pesto is great and easy to make. You could roast it and blend it with olive oil to spead on bread (that would last a long time in the fridge).

Health benefits of garlic:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60[/URL" target="_blank">

I have a couple of favorite things to do with garlic;

roast a whole head of garlic (or the equivalent number of cloves) and parsnips or sweet potatos. Then, fry up some onion, add vegetrable stock and roasted vegetables, and simmer slowly for a soup. Delicious.

Fry lots of finely chopped garlic, in olive oil then add dried chilli flakes. With linguine, this makes a delicious, authentic pasta dish.

I also echo the roasted garlic spread on bread with a bit of olive oil and salt.

Or if you are not veggie, you can make a french dish called chicken with 40 cloves of garlic..... basically you just stuff as much garlic as you possibly can under the skin, in the cavity, and around the chicken then roast. The garlic of course then goes all creamy. When i ate meat, i used to add lemon slices and a cup of white wine as well.

Blecccxkkk...fur ball...

This is our favorite recipe that involves a ton of garlic:

http://www.jimschrempp.com/recipes/recipe_shrimppasta.htm[/URL" target="_blank">

Make this only if you like spicy foods...

We actually increase the amount of red pepper flakes, substitute tofu or seiten for the shrimp, and use whole wheat pasta.

And yes, put a box of baking soda in your fridge. We use tons of garlic while cooking, and this seems to help the stinky fridge...

quote:<HR>Originally posted by jeffwalker:
If all that baking soda is needed in the fridge, what does that say for garlic's effects on your breath? Have we been using words like "smelly," "strong," and "stinky" in this short thread? I love the taste, but a close encounter with my wife after a garlicy meal....ughhhh.


<HR>

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Hey , Dracula is no fool . The stuff has awesome "warding off" qualities . Must have a good 10-15 foot range.

http://This message has been edited by totaleffort (edited Oct-30-2006).

quote:<HR>Originally posted by devholan:
A quick warning: garlic mixed with oil, like olive oil, brings a risk of botulism. This is due to the low pH of garlic and/or herbs. If you know how to properly treat the garlic to raise the pH level, as commercial products do, then you eliminate the risk. Otherwise, you DO NOT want to keep a garlic/olive oil mix in the fridge for more than 3-5 days, and I wouldn't keep it in for that long, just to be cautious. Botulism is very scary stuff!

http://www.uga.edu/nchfp/publications/uc_davis/uc_davis_garlic.pdf[/URL" target="_blank">

http://This message has been edited by devholan (edited Oct-29-2006).<HR>

Interesting. As garlic and other herbs have powerful anti-bacterial and anti-viral activity I would have thought that they would make a great food preservative. I wonder if this is only for cooked garlic?