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Wednesday
February

18

2004
11:57 PM



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Entries: February 18, 2004 and February 19, 2004,
Trio, Evanston, Illinois, tasted on September 21, 2003

01-Door.jpg 02-Sign.jpg 03-Dining Room.jpg
04-Table.jpg 05-Focusing.jpg 06-Preparing.jpg
07-Plating.jpg 08-Wine.jpg 09-Cheese and Crackers.jpg
10-Tomato Watermelon Juniper.jpg 11-Pacific Sea Urchin.jpg 12-Mozzarella Preview.jpg
13-Spice Water.jpg 14-Spice Water 2.jpg 15-Free Range Hen Egg.jpg
16-Truffle Preview.jpg 17-Truffle Explosion.jpg 18-Truffle Explosion 2.jpg
19-Truffle Mishap.jpg 20-Wine.jpg 21-Butter.jpg
22-Roll.jpg 23-Balloon of Mozzarella.jpg 24-Heirloom Tomato.jpg
25-Inflated Cheese.jpg 26-Tomato and Crisp.jpg 27-More Tomato.jpg
28-Focus.jpg 29-More Focus.jpg 30-Poached Loin of Lamb.jpg
31-Lamb Up Close.jpg 32-Garnish.jpg 33-Tile.jpg
34-Our Waiter.jpg 35-The Unveiling.jpg 36-Pizza.jpg
37-Quiet Collaboration.jpg 38-Cap of Prime Beef.jpg 39-Beef Up Close.jpg
40-Salad.jpg 41-Pushed Foie Gras.jpg 42-Mountain Huckleberry Soda.jpg
43-Five Flavors Gelled.jpg 44-Chanterelle Mushroom - Mint.jpg 45-Chilled Sweet Corn Soup Before.jpg
46-Chilled Sweet Corn Soup After.jpg 47-Puffed Lobster.jpg 48-California Estate Osetra Caviar.jpg
49-Dungeness Crab.jpg 50-Deflated.jpg 51-Iowa Pork.jpg
52-Pork Three Ways.jpg 53-Pork Two Ways.jpg 54-Frozen Herb Discs.jpg
55-Swan Creek Rabbit.jpg 56-Hereford Hop.jpg 57-Capsule of Mango-Spicy Yuzu.jpg
58-Tapioca of Roses.jpg 59-Raspberries.jpg 60-Bucare Chocolate.jpg
61-Lavendar Cicle.jpg 62-Grant Achatz.jpg  

 

     

 

 

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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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