Home | Restaurants by City | Food Photography | Archive | Philosophy |

   
     
 
 

Thursday
September

28

2006
11:12 PM



Permalink

 

  

 

Entry: September 28, 2006, Gypsy, Somewhere, WA, tasted on February 5, 2006

01 glassware.jpg 02 more glass.jpg 03 mashing.jpg
04 slicing bread.jpg 05 supplies.jpg 06 caramel corn.jpg
07 kettle.jpg 08 spices.jpg 09 butter.jpg
10 pots.jpg 11 prepping.jpg 12 bread slices.jpg
13 cutting.jpg 14 sliced.jpg 15 rice crispies.jpg
16 slicing.jpg 17 candles.jpg 18 squares.jpg
19 glass of wine.jpg 20 fridge contents.jpg 21 strainers.jpg
22 chandeliers.jpg 23 pvc.jpg 24 slices.jpg
25 flower.jpg 26 unwrapped.jpg 27 drawer.jpg
28 slicing.jpg 29 small mounds.jpg 30 squares.jpg
31 bowl.jpg 32 spoonfuls.jpg 33 gougeres.jpg
34 tart with lemon cream.jpg 35 tart with shaved fennel.jpg 36 plating the tarts.jpg
37 mixing the mashed potatoes.jpg 38 drizzling.jpg 39 plates.jpg
40 more drizzling.jpg 41 side of fruit.jpg 42 foie gras aquavit with a molten center.jpg
43 goat cheese parfait with cassis jelly and candied beets.jpg 44 roasted pork belly with spiced mustard, smoked mashed potatoes, and cumin caramel corn.jpg 45 assembling.jpg
46 moving.jpg 47 dripping juice.jpg 48 endive.jpg
49 braised cheek of beef plates.jpg 50 braised cheek of beef with endive tart tatin.jpg 51 braised cheek of beef with endive tart tatin 2.jpg
52 key lime tian.jpg 53 yogurt mousse with strawberry plates.jpg 54 yogurt mousse with strawberry on an aural crust.jpg
55 plating the rice crispies.jpg 56 rice crispies.jpg 57 ovaltine mousse with roasted banana bavarian and caramelized rice crispies.jpg
58 vanilla tapioca with blood orange segments.jpg 59 toasting the marshmallows.jpg 60 more toasting the marshmallows.jpg
61 building the foundation.jpg 62 placing the marshmallow.jpg 63 fuietelle of toasted marshmallow and chocolate cream.jpg
64 plates.jpg 65 chocolate.jpg 66 petit fours.jpg

 

     

 

 

 

 

 

   

OUR SPONSORS

 

Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


Search tastingmenu

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
             
     

 

     
     
 

  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.  

Browse tastingmenu

 

Home | Restaurants by City X | Food Photography | Archive | Philosophy |
Free eBooks: All About Apples | Autumn Omakase

More: Discussion | Cool Food T-Shirts | Ingredients | Markets | Recipes
Search | Blog FAQ | Other Blogs
 

Best of tastingmenu

 

 


City View
June 9, 2006
San Francisco, California
 

05-har gow.jpg

 

Entry: July 6, 2006


Blue Plate
June 8, 2006
San Francisco, California
 

11 macaroni and drunken spanish goat cheese.jpg

 

Entry: June 19, 2006 


L'Atelier de JoŽl Robuchon
March 31, 2006
Las Vegas, Nevada
 

07 roquette salad gaspacho and tofu.jpg

 

Entry: July 18, 2006

 

 

Browse by City

 

Boston | Chicago | Houston | Las Vegas | Los Angeles | Maui | New York | Philadelphia | Portland | San Francisco | Seattle | Toronto | Utah | Vancouver | Washington D.C.

Bangkok | Beijing | Hong Kong | Seoul | Tokyo

Amsterdam | Berlin | Italy | London | Madrid | Paris | Vienna

 

Browse by Month

 

2006

J F M

2005

J F M A M J
J A S O N D

2004

J F M A M J
J A S O N D

2003

J F M A M J
J A S O N D

2002

A  S O N D

2001

D

     
 

     

Comments, questions, or feedback: info / at / tastingmenu / dot / com
All pages Copyright (c) 2001-2007 tastingmenu.com

Last modified 12/14/07.