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View Diary: The Garlic Wars (201 comments)

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  •  My first time working with garlic on my own (8+ / 0-)

    was also the only time in my experience that I've actually found out how much garlic is "too much" (and it is possible, I can assure you...).  I was about 14.  I was making hummus for a dinner party that my parents were putting on later that night.  No one had instructed me in the difference between cloves and bulbs.  The recipe called for 4 or 5 cloves of garlic.  I put in 5 bulbs.  That has gone down in history as the "Nuclear Hummus."

    It was rescued by judicious application of additional quantities of the rest of the ingredients, so all was eventually well...

    •  I did the same thing with salt once (1+ / 0-)
      Recommended by:
      Mr Robert

      when making falafel. I mistook teaspoons for tablespoons.

      I think we had pizza that night.

      "Those who stand for nothing fall for anything...Mankind are forever destined to be the dupes of bold & cunning imposture" --Alexander Hamilton

      by kovie on Fri Mar 11, 2011 at 07:53:52 PM PST

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      •  What's even worse is following a recipe (2+ / 0-)
        Recommended by:
        sidnora, kovie

        that calls for tablespons and realizing that you should have used teaspoons.

        That happened to me not long ago when I followed one of Tyler Florence's recipes.

        •  What's worse than that (1+ / 0-)
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          Mr Robert

          is following the recipe correctly and then learning that it couldn't have been right in the first place. When I was very young and still living with my parents, I cooked a Chinese dish for dinner one night that called for 1/2 c of soy sauce (to serve 4 people).

          It was so salty the dog wouldn't even eat it.

          The only thing we have to fear is fear itself.

          by sidnora on Sat Mar 12, 2011 at 02:34:30 PM PST

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          •  That's what I was trying to say (1+ / 0-)
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            although I guess it wasn't clear. I followed Tyler's recipe to the letter and the result was horrible because he called for a totally insane amount of Cayenne Pepper. I don't know if it was a misprint or if he's just nuts.

            •  It's about the testing. (1+ / 0-)
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              Mr Robert

              Well-written cookbooks are supposed to have every recipe tested (and proofread!), but obviously not all of them do it. Yours might have been a typo, but somehow I don't think mine was. Just a crappy cookbook, and I was too inexperienced a cook to recognize that it didn't look right.

              At about that same age, I made a Yorkshire pudding for the first time, also following a cookbook recipe to the letter. I don't know if you've ever made one, but it's supposed to turn out sort of like a huge popover, and requires a very hot oven (like 450-500º to start) which gets lowered during the baking time, to make it puff up.

              The recipe I followed called for baking it for an hour at 275º. It came out looking and tasting like nothing so much as a pan of old-fashioned library paste.

              The only thing we have to fear is fear itself.

              by sidnora on Mon Mar 14, 2011 at 06:38:43 AM PDT

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              •  Yorkshire pudding is something (1+ / 0-)
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                that I enjoyed quite a bit during the 3+ years that I lived in England, but I've never tried to make it myself. Did you ever get the recipe down to where they came out right for you?

                •  Oh yes. (1+ / 0-)
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                  Mr Robert

                  it's easy, too. But you need to have roast beef coming out of the oven to make it. This is the recipe I use, from the late, great James Beard:

                   * 2 large eggs, beaten
                      * 1 cup milk
                      * 1 cup flour (scant cup)
                      * salt, to taste
                      * beef drippings, as required

                  Prep Time: 5 mins

                  Total Time: 30 mins

                     1. 1 In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
                     2. 2 Gradually beat in the scant cup of flour and the milk.
                     3. 3 Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
                     4. 4 Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
                     5. 5 Immediately pour in batter and bake for 10 minutes.
                     6. 6 Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
                     7. 7 Cut into squares to serve.
                     8. 8 James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".



                  You can also make the same recipe in muffin tins, but they will come out drier inside, more like popovers.

                  The only thing we have to fear is fear itself.

                  by sidnora on Tue Mar 15, 2011 at 05:20:58 PM PDT

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                  •  Thanks very much for the recipe (1+ / 0-)
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                    I only make a roast beef a couple of times a year, but next time I'll try your recipe. I'm sure it will bring back wonderful memories.

                    My time living in Bracknell, England and working for International Computers Limited (now Fujitsu) seems like heaven. The pub food was so/so, but as it turned out I had a group of friends who were very knowledgeable about food and wine.

                    Our little group included at least one "Master of Wine" and some excellent cooks. That coupled with the fact that we were all members of the International Wine and Food Society (IWFS) gave us access to a large number of special events.

                    One that sticks out in my my mind was a dinner and tasting of rare wines that was held at the Houses of Parliament. The dining hall windows looked out on the River Thames and we took aperitifs on the quay outside prior to dinner.

                    •  Wow! (1+ / 0-)
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                      Mr Robert

                      You definitely ate better in England than we did.

                      The first time we were there, in the early 70's, we were young and poor, and the English food revolution hadn't begun. Cheap restaurant food was essentially inedible; if it hadn't been for Indian restaurants, we'd have starved to death. Our one big splurge was dinner at Simpson's on the Strand, where they made really excellent roast beef, served with Yorkshire pudding - of course!

                      We went back there on many subsequent visits, even after we could afford nice restaurants and the English had learned to cook.

                      The only thing we have to fear is fear itself.

                      by sidnora on Wed Mar 16, 2011 at 06:23:41 AM PDT

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