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Wednesday
August

3

2005
10:12 PM



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Palate Cleanser, August 3, 2005  I really love this website. And frankly I never imagined when I started it almost 3 years ago that it would become such an enjoyable endeavor for me much less be useful to the scores of people who read it, consult it, comment on it (both positively and negatively), and steal the food photography using it without attribution. ; )

That said, I enjoy every minute of it and appreciate the fact that some people find it to be a useful resource. And I have lots of ideas for how to make it way way better than it is today. But sometimes I admit that I've been doing this for (what seems like) so long that I have a hard time posting as often as I'd like and not compromising the quality. Alex thinks I may have this. I don't know if he's right, but I have had less patience lately for same old same old food.

It's time for a break. Hey, pretend we're in Europe where everyone takes off August. tastingmenu is officially on holiday for the month of August. But have no fear there are plenty of great blogs to keep you busy through the month while we're gone. A few of my favorites:

That should be enough for now. They're all super high quality. I know there are plenty more so don't be hurt if I left your favorite off the list.

In the meantime I'll be catching up on my blog posts, doing some traveling to eat more food that I can photograph and report back on, and planning even more travels all over the world to really try and make this the year our site becomes truly global. We also have more interesting plans for additional publications. You won't be disappointed. And at the very least stay tuned as when we return we'll have our write-up of our meal at Fat Duck. That should be enjoyable.

Have a great August. tastingmenu will resume broadcasting on Thursday, September, 8, 2005. Thanks!

 

 

Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

 

   


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