Dear Phil, in regards to this message to me,.
  
 > ------GARLIC AGAIN & WELCOME BACK

 >> --------------------QUOTING-2----------------------- From:

 >> Date: 24 Nov 2002 12:05:49 -0800, i've been determined to find the most

 >> cut a clove into 4 pieces LENGTHWISE, so that you have 4 slender quarters.

 >> dip it in some oil (preferably organic, nonrefined flaxseed or olive oil) 

 > HC> And how does it taste?

 >> the oil lets it go down with no burning and

 > HC> But how does it taste,?.

 >> voila.

 > HC> Indeed, but how does it taste?

 >  I think the point of his exercise is that he's one of those people
who      > doesnt really like garlic and is trying to *avoid* tasting
it.


While getting all the advantages of the raw product, as opposed to those of
us who cook the crap out of it to get the full flavour, while kiiling all
the nutrients,.

 >> From: yaklord{at}aol.com (Yak Lord) actually I'm used to just eating the

 > HC> i like mine cooked somehow,.

 >  Puts me one up on you.


Does it,.

 > I like it raw as well as cooked.


Not that i can not eat raw Garlic, i just dont like it, i did not know this
echo was about 1 up manship and point scoring,? enough please, i can get
that in copious quantitys on other echo's on this bbs,:},.

 > Try some garlic sauces and dips.


Thank you, i have done, and i will do again in the future,.

 > The following however wouldn't work for those medicinal purposes
mentioned   > because of the acidity of the vinegar.


And because it is probably too yummy,.

 > === Title: Skorthalia / Garlic Sauce,


Yummy,.

 > Categories: Greek, Euro-s, Euro-e, Sauces, Dips,


It could be a sauce or dip depending on the consistency?,.

 > Yield: 1 Batch,


Aha,.

 > 1 Garlic head,


Aha,.

 > 10 sl Bread- white,


Aha,.

 > 1 c Oil- olive,


Aha,.

 > 1/2 c Vinegar- white,


Aha,.

 > 2 tb Juice- lemon,


Aha,.

 > 3 tb Water,.


Aha,.

 > Peel and crush the entire head of garlic [10 to 20 cloves?].


Depending on the type of garlic involved,.

 > Remove the crusts from the white bread, and place the crustless bread
in a   > mixing bowl.


Although maybe if the bread and the vinegar are white one might want to add
Some cruse in order to add flavour, colour and texture,?.

 > Add the garlic along with the olive oil and white vinegar.


Aha,.

 > Let this soften for 1 hour.


Aha, This also would let the flavours blend.

 > Beat with an electric mixer until all is smooth.


Aha,.

 > Then add the lemon juice, and slowly add the water while the mixer is
       > running so you will have a thick and fluffy sauce.


Or untill you have what ever textured product you want?,.

 > Makes about 2 1/2 cups.


Aha,.

 > from THE FRUGAL GOURMET by JEFF SMITH typed by KEVIN JCJD SYMONS


I wander what Mr Symons think about our current wonderfull weather condition's,.

       > Telnet:juxtaposition.dynip.com (1:167/133)

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