S
SteveW
Guest
On 04/04/2023 16:16, Ian Jackson wrote:
Garlic has its place. I use it in spaghetti bolognese for the kids (I
don\'t like any form of past or tomato myself). We occasionally make our
own garlic bread, with huge quantities of garlic, as long as we are not
planning to see anyone for the next few days!
A friend is a professional welder. One of his colleagues went to a pub
that was due to hold a garlic eating competition. He complained that he
wouldn\'t be able to make it at the planned time and the landlord told
him that he could do it there and then and he\'d be a witness. The
competition was cancelled because there was not enough garlic left. The
next morning the workshop was evacuated, because he was sweating garlic
odour to such an extent that they though that there was an acetylene leak.
In message <0ueo2i1aseajkv0vje1b7l19djk6f5erdk@4ax.com>, John Larkin
jlarkin@highlandSNIPMEtechnology.com> writes
On Thu, 23 Mar 2023 11:15:24 GMT, Cindy Hamilton
hamilton@invalid.com> wrote:
On 2023-03-23, NY <me@privacy.invalid> wrote:
\"Rod Speed\" <rod.speed.aaa@gmail.com> wrote in message
newsp.118pu5bjbyq249@pvr2.lan...
Why is it that all the nice food is fattening and all the good
food (eg
vegetables) tastes vile?
Roast potatoes aren\'t vile and neither are tomatoes.
Roast veg (carrots, parsnips - and potatoes) are lovely. As are raw
carrots
or celery as a snack, though less so in combination with anything
savoury.
It\'s boiled/steamed broccoli, beans, carrots, cauliflower (*), etc
which
have such a strong \"green veg\" taste that they completely swamp
everything
else. I\'ve never really liked cooked veg, and after my heart attack
my sense
of taste changed so veg tasted stronger and savoury meat etc was
less strong
than before. Think of the sound of birdsong: perfectly audible... until
someone starts using a pneumatic drill ;-)
I eat my veg - but I get it out of the way first so it doesn\'t ruin the
enjoyable part of my meal.
(*) I think it\'s leaf/stem veg that I don\'t like, and root veg that
I do.
Cauliflower and broccoli (as well as other members of the cabbage
family) can be roasted or cooked by other dry heat methods. It
makes them sweeter and less watery. Just a brush of oil is all that\'s
really needed, although you can apply various spices if your palate
can handle them.
Both are great fairly scorched. Add garlic late so it doesn\'t burn.
Better still, don\'t add it at all. I hate the stuff. It\'s the Work Of
The Devil, and its taste is detestable. Unfortunately, it now seems to
be a de rigueur ingredient in all prepared foodstuff (except, maybe,
custard).
Garlic has its place. I use it in spaghetti bolognese for the kids (I
don\'t like any form of past or tomato myself). We occasionally make our
own garlic bread, with huge quantities of garlic, as long as we are not
planning to see anyone for the next few days!
A friend is a professional welder. One of his colleagues went to a pub
that was due to hold a garlic eating competition. He complained that he
wouldn\'t be able to make it at the planned time and the landlord told
him that he could do it there and then and he\'d be a witness. The
competition was cancelled because there was not enough garlic left. The
next morning the workshop was evacuated, because he was sweating garlic
odour to such an extent that they though that there was an acetylene leak.