Tropicalsenior

The makers of this have obviously never been around real sheep dip. It's one of the more disgusting things in the world. It is right up there with a mouthwash that my old dentist gave me. He said it tasted like hog piss. Not being an authority on the taste of hog piss I couldn't verify this but it certainly smelled like the real article.

Why don't we have a disgusting emoji?

Well I baked the cheesecake and I had qualified success. I got all my ingredients together and got out my 6 in springform pan and it leaked like a sieve. One of the disadvantages of living in a third world country is that I cannot run out to the nearest housewares store and buy what I need. So my next step was to ask Mister Google if there was any way that I could stop a springform pan from leaking. I followed several suggestions that had no effect until I came to one that suggested I paint the groove of the pan with a flour and water mixture. It worked like a charm, only a small leak but it glued the bottom of the pan in and defeated the whole purpose of having a springform pan. I have no other round cake pans because I had given all of them to my maid to set up a small bakery in her house which failed in a month. Then I remembered I had a large cupcake pan and decided to do individual cheesecakes. Since they couldn't stay in the oven as long, they don't have the deep, dark, rich color but I'm hoping for the texture and the taste. The taste of the batter was absolutely delicious. Probably one of the best that I have ever tasted. If they aren't exactly perfect this time, I have the advantage of having two housemates that will eat anything that I set in front of them. They look great to me and I don't know how I am going to be able to wait until they are cold to try one of them. Again, @shain, thank you for this recipe.

Thank you very much for this recipe. I've always wanted to try it but never had the courage. Now that I know that you have made it successfully, I'll give it a try. I like the fact that it has no crust.

If you would like to follow my travail as I got to this recipe and the comments of the people that helped me along the way, you can go to this page. For me, it was a fun journey and a rewarding result.

I live in a garlic deprived household because one of my housemates is deathly allergic to all garlic and onions. Sometimes I just want some garlic to munch on and raw garlic is just too much. So I set out to make a garlic snack and this is what I came up with. It is sweet with a little bit of sour, soft without being mushy and very, very garlicky. I can see the remaining syrup as a dip for potstickers or a great inclusion in a stir fry sauce. Candied Garlic 2 heads of garlic, peeled 1 cup water 1/2 cup sugar 2 tablespoons dark soy sauce 1 tablespoon Chinese black rice vinegar 15 G ginger, sliced thinly 1 star anise Peel the garlic and place in the freezer overnight. Remove the next day and thaw completely. Combine the ingredients for the syrup in a small saucepan and bring to a boil stirring until the sugar dissolves. Reduce the Heat and simmer very slowly for 30 minutes. Add the thawed garlic and continue to simmer for 15 minutes. Let the garlic cool in the syrup and it is ready to eat. Note: I suppose that this could be made with regular rice vinegar but the black vinegar gives it in rich, smoky flavor. I suppose that if I just had the rice vinegar that I would add a drop of smoke flavoring. This is the vinegar that I used.

Having lived in a Latin country for 30 years I can tell you that azafrán does not really mean anything. It may say it is saffron and you may think it is saffron but it is just something that gives it the color. It may be turmeric, it may be achiote or even just yellow food coloring. But ninety-nine times out of a hundred, it's not saffron. I just got out my box of Goya with azafrán and the ingredient list has Mexican azafrán on it. Here is what Reddit says about that. It's safflower, not saffron. One commenter on Chowhound said it all. "If it's cheap it's not saffron"

Like this?

I was going to suggest a minder or a bodyguard, but I like your idea better.

And my very special thanks to @liuzhou for starting me down this rabbit hole in the first place.

Success! I finally got exactly what I wanted and it wasn't pickled garlic at all. I think that I have invented candied garlic, at least I couldn't find any recipes for it on the internet. What I wound up with today, thanks to the help of @AAQuesada, @MokaPot, and @lemniscate was the perfect garlic snack. Candied Garlic 2 heads of garlic, peeled 1 cup water 1/2 cup sugar 2 tablespoons dark soy sauce 1 tablespoon Chinese black rice vinegar 15 G ginger, sliced thinly 1 star anise Peel the garlic and place in the freezer overnight. Remove the next day and thaw completely. Combine the ingredients for the syrup in a small saucepan and bring to a boil stirring until the sugar dissolves. Reduce the Heat and simmer very slowly for 30 minutes. Add the thawed garlic and continue to simmer for 15 minutes. Let the garlic cool in the syrup and it is ready to eat. Note: I suppose that this could be made with regular rice vinegar but the black vinegar gives it in rich, smoky flavor. I suppose that if I just had the rice vinegar that I would add a drop of smoke flavoring. This is the vinegar that I used.

I opened my pickles today again after five more days in a hot pickle brine. They are not exactly what I was looking for but they are very good garlic pickles if you are a garlic fan. The extra 5 days in the hot pickle brine did remove the hot garlic effect and they are quite pleasant to eat. I will go back to the original recipe and edit it to reflect the changes. Meanwhile, here is the result.

Let me know when the divorce comes through. I'd love to have that recipe.

Is it permissible to ask about the vinegars that the Chinese use in their pickles and preserves? Or is this a topic that you have covered in another thread? I've fallen in love with this black vinegar that I mentioned above. It has such a deep Smoky flavor and I was wondering how it is made.

Mine wasn't that complicated but I'm certainly glad to know that there is an easier way. But that will have to be a project for tomorrow. Today I think I am going to be able to perfect my candied garlic. I hope that the third time is the charm.

Thank you very much. This is much easier than what I have been doing. I'm going to have to go out and raid my Ginger patch.

Absolutely beautiful! Any chance of you favoring us with a recipe?

They look great. We can't get Serranos here so she's thinking of trying it with jalapeños.

I told a friend of mine about your pickles and she wanted to know if it reduced the heat of the peppers. And also, if you remove the seeds before you made them. She loves the flavor of peppers but can't stand the heat.

Some of the pictures that I saw on the internet were absolutely stunning. They ranged from bright green to almost Neon turquoise. My second attempt at candied garlic was better but still not a success. Before the liquid became a nice syrup, the garlic had gotten too soft. It is still delicious but not what I want. @lemniscate had a great idea and it made me remember that I have about two heads of garlic in the freezer so Monday it's back to the drawing board. I mixed the first soft batch of garlic in some cream cheese and had a great lunch of garlic cheese and crackers. As long as it is garlic it's not going to go to waste.

I envy you. I wish we had something like that here.

I just finished my first attempt at candied garlic. I'm on the right track but my first attempt was too soft and a bit too tart. It is still delicious. I only have one head of garlic left so I hope that with the changes that I'm going to make it will turn out perfect. Wish me luck. If it turns out the way that I think it will, I will share the process.

If I make the pickles again I will try that, thank you.

After I finished my post I got to thinking, why not candied garlic? So I went to mister Google and absolutely no help whatsoever. Someone had a concoction of garlic and honey but it sounded too much to me like somebody's idea of an old time recipe for cough syrup. However, I have made candied ginger, candied lemon and orange peels, all kinds of candied fruits and made stem ginger so I should be able to come up with a recipe for garlic. I have two more heads of garlic to go so I'm going to try one using the basic method for stem ginger and the flavor profile for the garlic pickles. The pickling liquid was delicious. The black vinegar gives it a smoky flavor that is really good. Right now I am busy peeling garlic so I will report back on the results later.

Well, it's time to report back on my pickled garlic. I was supposed to open them on Wednesday but I couldn't get the jar open so yesterday Carlos opened it for me and it was a bit of a disappointment. I was hoping for something that was soft and sweet and instead I got something that was almost still raw and almost took the top of my head off. There were some cloves in the batch that had turned green but I know from prior research that that isn't a problem. In fact, the Chinese make a jade green pickled garlic that is highly prized. Maybe mine turned green because it is Chinese garlic. At the same time that I pickled the first batch I also made a batch with just a regular pickling brine. Some of that turned green, too, but in contrast to the batch made with soy sauce and black vinegar, it is quite mild in taste. So back to the drawing board. I drained the liquid from the dark ones, sterilized the jar again, boiled the liquid and poured the hot liquid over the garlic cloves. I'll give it another week and see what happens. Maybe garlic pickles aren't exactly what I'm looking for. Has anybody ever heard of candied garlic?