------GARLIC AGAIN & WELCOME BACK
 
 > --------------------QUOTING-2-----------------------
 From:  > moloyama{at}yahoo.com (moloyama)
 Newsgroups:  > rec.food.cooking
 Subject: the BEST way to ingest > raw garlic
 
 > Date: 24 Nov 2002 12:05:49 -0800, i've been
 determined to find the most > odor-free way of
 eating raw garlic and after weeks of
 experimenting -- i > have found the way and wish
 to tell you all.
 > 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), > place it far
 back on your tongue, AND SWALLOW.
 
 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.
 
 > From: yaklord{at}aol.com (Yak Lord) actually
 > I'm used to just eating the stuff raw,.
 
 HC> i like mine cooked somehow,.
 
 Puts me one up on you. I like it raw as well as
 cooked.
 
 Try some garlic sauces and dips.
 
 The following however wouldn't work for those
 medicinal purposes mentioned because of the
 acidity of the vinegar.
 
 
 
 === Title: Skorthalia / Garlic Sauce
 Categories: Greek, Euro-s, Euro-e, Sauces, Dips
 Yield: 1 Batch
 
 1 Garlic head
 10 sl Bread- white
 1 c Oil- olive
 1/2 c Vinegar- white
 2 tb Juice- lemon
 3 tb Water
 
 Peel and crush the entire head of garlic [10 to
 20 cloves?]. Remove the crusts from the white
 bread, and place the crustless bread in a mixing
 bowl. Add the garlic along with the olive oil and
 white vinegar. Let this soften for 1 hour.
 
 Beat with an electric mixer until all is smooth.
 Then add the lemon juice, and slowly add the
 water while the mixer is running so you will have
 a thick and fluffy sauce.
 
 Makes about 2 1/2 cups.
 
 from THE FRUGAL GOURMET by JEFF SMITH
 typed by KEVIN JCJD SYMONS
 

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