Tropicalsenior

You're right. I didn't recognize it as such but here is the identical recipe on the internet. I really like the one that I made because when I cut the recipe in half, I accidentally doubled the garlic and the onion. It sure satisfies the garlic craving.

A friend of mine from France just sent me his favorite garlic cheese recipe. I just made it and OMG is it good. I only made up half the recipe because it was just for me and I'm already regretting that. He said to wait 24 hours before eating it and it may not last that long. Slovenian Cheese Recipe 8 oz cream cheese, softened 4 oz salted butter, softened 1 garlic clove, minced 2 tablespoons onions, finely chopped 1 tablespoon capers, chopped 1 1/2 teaspoons sweet paprika * not the hot one 1 teaspoon fennel or caraway seeds, GROUND 1 teaspoon prepared mustard Mix everything with a mixer (or by hand like I do) Wait a good night or 24 hours rest before enjoying. My Note: since I don't have onions in the house, I used dehydrated onion. I prefer dehydrated onions in dips and spreads because they give a little bit of texture and they don't get mushy.

I'm not surprised. If it is something they haven't seen here before they tend to tack on their own name. They call tissue paper here papel Chino because when they first started importing things from China everything came wrapped in tissue paper.

In the other thread, I asked if you had ever heard of Japanese garlic. At least that's what they called it in Mexico. I have to say that of all the garlic snacks I've ever had, this was my very favorite one. It has a very hard shell, is about the size of a hazelnut, and it is very sweet. All you do is crack them open and eat them. I brought about a kilo back with me but, stupid me, I never thought of planting them. Have you ever seen them in any of your travels?

Very interesting. And all this time I have thought that the black garlic on your plates was just, well, a different variety of garlic. Obviously, you are able to buy it already made. I would love to try making it but a A, I don't have a rice cooker B, I don't have a garage and C, I'm afraid that before it was done, I wouldn't have a housemate. Before the days of rice cookers, how did the people keep it at a constant temperature in order to ferment it?

No pictures?

I put bacon on top of my meatloaf just to keep it more moist. Unfortunately, the bacon usually doesn't make it to the table.

I tried a shortcut that was a dismal failure but I think I discovered a new snack for myself. Since I only had a few loose cloves of garlic I decided to try to make it in the microwave. I sliced it very thin and put it in a small Ramekin with 3 tablespoons of butter. I then microwaved it at 4 power for about 3 minutes at a time. It showed no sign of getting soft and mushy enough for potatoes so I continue to microwave it and I wound up with garlic chips. Nice crisp little rounds of toasty garlic that were delicious. They would be great over a salad. I ate them just as they were and my breath probably would have knocked down a horse at twenty paces.

That's a great idea and Rosario it I can still eat garlic. That way I could add it to ours and leave it plain for him. Thank you.

I live in a garlic deprived household. I have one housemate who is seriously allergic to garlic and onions and I can't use them in anything. So when @liuzhou posted this picture of pickled garlic on his thread the other day, I knew that I had to have it. After searching the internet for recipes and consultation with him, I think that I have come up with a recipe that will work. I was lucky enough to have dark soy sauce and black rice vinegar but I had no garlic. I went shopping yesterday just for garlic and I'm ready to start my experiment. Five heads of garlic fit perfectly in a pint jar, with a little left over. I had to peel each clove individually because I had given away my garlic peeler but it's going to be worth it. I won't go into the individual steps to do this because anyone that's done any pickling, knows what to do. Here is the finished jar. Now I have to wait three weeks until I can open it and see what I have. I'll let you know at the unveiling how it turns out. This is the recipe that I used. Update: After waiting for 3 weeks to open it I was disappointed with my results so rather than start from scratch I decided to heat the brine to the boiling point and pour it back over the garlic. I waited five days more before I opened it again and it no longer had the sharp bitter taste that it had before. I am changing the recipe below to reflect the changes that I made. Pickled Garlic The general rule when making pickled garlic is that you need 3 parts soy sauce to 1 part vinegar and 1 part sugar. You calculate this by pouring out and measuring the water you added to cover all of the garlic cloves and using the same amount of soy sauce. The ingredient list here uses 1 cup soy sauce. 1 pound garlic (8 to 9 whole heads), cloves peeled and washed 1 cup dark soy sauce 1/3 cup black rice wine vinegar 1/3 cup sugar Place the garlic cloves in a glass jar. Fill the jar with water until the water covers about 2/3 of the garlic cloves. Pour out the water and measure it. That's the amount of soy sauce you need. Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar). Pour soy sauce, vinegar, and sugar in a small pan and bring mixture to a boil; simmer for about 10 minutes and pour over the garlic in the glass jar. Make sure the garlic cloves are completely covered and tightly seal the jar. Store the jar at room temperature for at least 3 weeks before opening. After opening, store the pickled garlic in the refrigerator. Note: for a little more flavor, I added some ginger coins and star anise to it. I have all this garlic left over. So if anyone has a favorite recipe for a garlic snack, please let me know. I'm open to any suggestions.

If I should ever have to give up meat, I want to go live with @shain. Your meals are always so beautiful with such interesting flavor combinations.

And I've been throwing it away all these years. I'm going to have to try it.

I hope that this gives you a lot of ideas to use up all that hamburger. I got tons of ideas and I have already tried a couple. They were great and they're going right into my meal rotation schedules.

I made some bierocks today with hamburger and cabbage. They would have been a lot better but I didn't have enough filling. I forgot how much cabbage Cooks down and I could have put double the cabbage in them. I think that this particular one got the least of the lot.

That's not at all unusual. With both of mine, I didn't feel like eating for several days. Unfortunately, not enough time to lose any weight.

Do they also pickle Meats?

It sounds like something I would like to try to make. Is it cured and smoked?

That looks like very lean bacon. It looks more like the pork loin.

I just did the arithmetic and if he orders 1000 from Alla Baba, keeps 2, and sells the rest on at $48, $1 less than the other guy, before shipping and handling he would clear $45,429.

You are absolutely killing me with your steaks. I can't get good steak here and yours are always cooked just perfect. They are beautiful.

They're about the same price if he orders one on Alibaba. The only problem is, he would have to order a thousand of them.

I think that the big ceramic ones are about $20 here.

According to scott's original post, the one that he priced costs almost $50.

Everything is made on the premises here, too. The ones here are pickled root vegetables because they don't have much choice in Chinese type greens.

Lucky you! If I bought that much here I would have to take out a bank loan.