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Posted
3 minutes ago, Brisketexan said:

Only loser commies wash the garlic smell off their hands.

 

Agreed.  Unrelated, my sister brought me some of that Onion/Chili seasoning from Trader Joe's last weekend.  Solid.

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Posted (edited)
7 minutes ago, dcbc said:

Bonus: My hands smell like garlic the next day.

 

Edit: Also, for anyone who hasn't tried to peel garlic, just lay a clove on the cutting board, cut the ends off, lay knife flat over the clove, and hit the flat part of the knife with your palm.  Remove peel.  Chop/dice garlic.

Yep.  Hell, I don't even cut the ends off.  Just smash with flat end of knife and peel.  When my kids still lived with us, they are younger and more nimble, that was one of my sous chef assignments -- "I just smashed 15 cloves of garlic [so, a modest amount for any recipe]....peel it for me."  I'd then come back through and chop it up quickly, and into the pan it goes.

There are a handful of basic (non spice) ingredients that I never, ever run out of, and get antsy when they are running anywhere close to low: garlic, onion, lemon, lime, olive oil, butter.  If I've got those, and my spice cabinet, I can make a meal outta damn near anything.

Edited by Brisketexan
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Posted (edited)
6 minutes ago, Brisketexan said:

There are a handful of basic (non spice) ingredients that I never, ever run out of, and get antsy when they are running anywhere close to low: garlic, onion, lemon, lime, olive oil, butter.  If I've got those, and my spice cabinet, I can make a meal outta damn near anything.

Preach.  And, with the approach of September, the weekly, extra Kerrygold butter buying in anticipation of not wanting to spend $100 on butter all at once come Thanksgiving, soon will commence.

 

As for the kids' learning good habits, my son just moved into his first apartment in Austin and was gifted a 10" cast iron pan.  He made a few seasoning mistakes before he called me for advice, and I walked him through what he needed to do to keep it seasoned and relatively nonstick.  I knew if I told him going in, I'd just end up telling him twice.  He was calling me in about 2 days and has his first lifer pan.

Edited by dcbc
Posted

Should smash using a bench scraper not the knife. Can damage the knife or (worse) cut yourself in horrifying ways smashing with a knife. Unless you're using the butt of the knife, then carry on. 

 

Also the press removes the skin and the mush is better for salad dressings. 

Posted (edited)
18 minutes ago, elfenix said:

Should smash using a bench scraper not the knife. Can damage the knife or (worse) cut yourself in horrifying ways smashing with a knife. Unless you're using the butt of the knife, then carry on. 

big-lebowski-i-am-expert.gif

 

While there's a slight chance I could do myself harm, with the blade angled toward the board and the clove between the edge and the spine, I've never felt like I was doing any damage to the blade or my hand.  I'm not smashing it.  I'm just giving it a little thump, and, honestly, could just apply a little pressure to the spine end of the heel.  I think using the butt (end of the handle) with the blade away from the board would be more concerning.  But the scraper is an option.  But with the knife, I'm holding the handle, which keeps it where I want it.  With the scraper, I'd probably end up mashing my fingers.  Worth a shot, but I've got it down to a science and tend to cut myself doing various other things instead.

 

You can also put the garlic in a bowl with the ends cut, place another bowl on top (inverted), and shake the shit out of it.  The peels mostly will come off.  This is kind of a to-do though.

Edited by dcbc
Posted
30 minutes ago, elfenix said:

Should smash using a bench scraper not the knife. Can damage the knife or (worse) cut yourself in horrifying ways smashing with a knife. Unless you're using the butt of the knife, then carry on. 

 

Also the press removes the skin and the mush is better for salad dressings. 

Huh?  I have a pretty stout and wide knife - pretty similar to a santoku.  So, my hand pressing down doesn't come anywhere near the actual sharp side, and the sharp side never hits the board.  And as dcbc noted, it's just a little thump.  I've cut myself plenty of times over the years, but never even come close to doing so while using the flat of the knife to smash some garlic.

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Posted (edited)

 

15 minutes ago, Brisketexan said:

Huh?  I have a pretty stout and wide knife - pretty similar to a santoku.  So, my hand pressing down doesn't come anywhere near the actual sharp side, and the sharp side never hits the board.  And as dcbc noted, it's just a little thump.  I've cut myself plenty of times over the years, but never even come close to doing so while using the flat of the knife to smash some garlic.

 

 

 

Edited by dcbc
Posted
1 hour ago, dcbc said:

 

 

 

 

If Jacque tells me to do it that way, imma do it that way.  Dude is a god.  I never watch one of his videos without going "fucking hell, he makes it all look so easy."

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