Of course, there would be no possible
chance of any kind of contentment or peace
in this Vale of Tears without Garlic.
Desolation and sorrow across a barren
landscape of shadow and fear would be all
we have to hope for without Garlic (Allium
The Japanese call Koreans the Garlic Eaters
and I usually find the best Garlic at the
Korean stores. The Red or Purple (Italian)
kind often has the bigger, fatter cloves but it
can be a little harder to peel………….not
Most folks use gadgets and doodads like
these to deal with their Garlic………….and
However, purveyor of all manner of monkey
business that I am, I prefer these. I like a can
of Tomatoes or Clams or Artichoke Hearts
but any kind of can will do. The tenderizing
mallet needs to be the old fashioned kind
(not the new fancy kind) that has flat sides.
After separating the cloves, I bang them real
hard with a can of something.
This makes the peeling slip off easily.
You can pile up a pretty good gob real
quickly this way.
Then, if you cook outside like I do, you can
just blow all the refuse away.
Of course a lot of folks just smack it with
their knife but it’s easier to hit much, much
harder with a can. The rim of the can stops
the crushing at just the right spot.
Of course, you don’t always want to puree it.
If you age going to season Oil or Butter with
it, you want the pieces just coarsely chopped
because pieces that are too small will cook
too fast and burn.
I might be making Aioli, Garlic Bread or
something that needs the Garlic to be pureed.
In this case I use the mallet.
So I smash the flat side of the hammer
against the cloves with one hand.
Then I take the handle end with the other
hand and wiggle it up and down violently
and with much anger and terrible wrath.
Or you could use your thumb if you prefer.
Then to your great joy and delight, you will
discover that you have pureed Garlic.
And you can just scrap it off with your knife.
And you don’t have to be piddily pokin’
around with this thing.
And trying to get that piddily little dab of
Garlic out of those little tiny holes.
If you are making Aioli or something that
wants raw Garlic,
then you can just scrape it off your knife
Or if you are going to cook it, you just scrap
up the big chunks and dump them in with
your bigger knife.
Add your Butter or whatever………..
I usually cover it.
And because I am feeble minded and
sometimes I go down to the creek to collect
Mushrooms and forget what I’m doing,
I think it’s best to put the fire on low.
What’s important about cooking it is that
you don’t let it cook more than just starting
to brown only the slightest, wee smallest bit.
It doesn’t even need to cook this much to
flavor whatever you are doing and if it cooks
anymore, it will cause an unpleasant
taste………….like burned! And then life
will become dreary and sad.
When I cook, I always do a lot of Garlic first.
Sometimes I have more than I need so I put
the extra in freezer bags.
Squeeze out most of the air and it will keep
well frozen for a week or two.
When frozen, it will have this yellow color
but that won’t hurt it………………it’s still
good. If you go to all this trouble, you might
want to make some Garlic Olive Oil.
The main thing to remember is that what
little grace, good cheer and joy you might
find in life would not be possible without