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(The Takeout)   10 ways to love the stinking rose   (thetakeout.com) divider line
    More: Giggity, Garlic, garlic bread, great cold spring soup, latter group of home cooks, particular recipes, garlic mixture, foundation of meals, parmesan cheese  
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551 clicks; posted to Food » on 13 May 2021 at 9:50 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-05-13 9:56:51 AM  
media.tenor.comView Full Size
 
2021-05-13 10:09:55 AM  
One clove of garlic, chopped and sauteed for just a minute before adding rice and water, makes an amazing difference.
 
2021-05-13 10:18:45 AM  
If you want more ways to "flavor garlic with food", The Stinking Rose of San Fransisco has a cookbook.
 
2021-05-13 10:49:30 AM  

FrancoFile: One clove of garlic, chopped and sauteed for just a minute before adding rice and water, makes an amazing difference.


That's a great idea.  I always toss several raw ones into the water along with other stuff but that sounds better.
 
2021-05-13 1:31:05 PM  
Garlic? I thought the stinking rose was . . . nevermind.
 
2021-05-13 1:49:30 PM  

b0rg9: FrancoFile: One clove of garlic, chopped and sauteed for just a minute before adding rice and water, makes an amazing difference.

That's a great idea.  I always toss several raw ones into the water along with other stuff but that sounds better.


My ex-wife, who is Spanish, used to thinly slice a couple of cloves of garlic, fry them in a couple of glugs of olive oil then add the raw rice for a few minutes and kind of fry the grains in the garlicky oil. Then cover with water and cook the rice. Amazing.
 
2021-05-13 1:56:48 PM  

Swiss Colony: My ex-wife, who is Spanish, used to thinly slice a couple of cloves of garlic, fry them in a couple of glugs of olive oil then add the raw rice for a few minutes and kind of fry the grains in the garlicky oil. Then cover with water and cook the rice. Amazing.


This also sounds like an improvement on what I've been doing.

My typical rice is brown rice that I try to make into my own version of yellow rice using saffron.  I'd usually just add the glug of olive oil and some butter to the water, add garlic cloves, some peppercorns, a bay leaf, maybe some oregano and thyme, salt, the saffron and some peas and just cook until done.  But getting the fry on the garlic and rice sounds like it would add a lot to it with just a little extra effort.
 
2021-05-13 2:22:53 PM  
I read that as stinking rosé, which, if undrinkable can at least be appreciated after the first bottle. Or in a marinade, whatever.
 
2021-05-13 3:55:34 PM  
Only once in my life have I made something with too much garlic in it. Got a meat grinder attachment for the KitchenAid and the first thing I made was garlic sausages. Went with the usual quadruple the garlic paradigm  and for once it backfired, and astonishingly so.

At first everything was fine, you could fry one up and eat it in a bun. But as the sausages...matured...they grew into something more akin to a chemical crowd control agent than a food. The garlic got so pungent it burned the mouth and numbed the face. They became impossible to eat on their own. They were somehow more garlicy than just chewing on a garlic clove. The only practical use was to add one to pasta sauce, and a single link would be enough for an 9 qt pot. Freezing did nothing to quell their fury and they continued to grow more noxious over time and I eventually had to dump the last half of the batch. I'm surprised I didn't get an angry note from the garbage men
 
2021-05-13 5:11:14 PM  

FrancoFile: One clove of garlic, chopped and sauteed for just a minute before adding rice and water, makes an amazing difference.


hay! you know our rule here! if something calls for 1 clove of garlic, always use 3.

...


also, (apologies I dinnae recall who it was, eyeq360 maybe?) some farker turned me on to a crack-heaven in which I've still yet to luxuriate...

Cheese and Garlic Crack Bread (Pull Apart Bread)
Youtube W2mZX_N5UkU


/DNRTFA slideshow, so if they included this, then good on them
 
2021-05-13 5:13:02 PM  

Swiss Colony: b0rg9: FrancoFile: One clove of garlic, chopped and sauteed for just a minute before adding rice and water, makes an amazing difference.

That's a great idea.  I always toss several raw ones into the water along with other stuff but that sounds better.

My ex-wife, who is Spanish, used to thinly slice a couple of cloves of garlic, fry them in a couple of glugs of olive oil then add the raw rice for a few minutes and kind of fry the grains in the garlicky oil. Then cover with water and cook the rice. Amazing.



That's half-way to risotto.  Coating the grains with hot oil is a key part of that recipe.
 
2021-05-13 5:15:02 PM  
TFA would not deslide-ify, but that "make browser window narrow" weird trick almost-worked.

toum: good!
lack of bagna cauda: BAD.

/Garibaldi frowns upon your garlic shenanigans
 
2021-05-13 5:21:06 PM  

poorjon: Got a meat grinder attachment for the KitchenAid and the first thing I made was garlic sausages



When I got my KitchenAid meat grinder attachment that was the first thing I did as well (well, garlic and fresh fennel).  I loaded them up with more garlic than called for and was surprised how it really took off in the mix.
 
2021-05-13 8:08:07 PM  

tintar: FrancoFile: One clove of garlic, chopped and sauteed for just a minute before adding rice and water, makes an amazing difference.

hay! you know our rule here! if something calls for 1 clove of garlic, always use 3.

...

also, (apologies I dinnae recall who it was, eyeq360 maybe?) some farker turned me on to a crack-heaven in which I've still yet to luxuriate...

[YouTube video: Cheese and Garlic Crack Bread (Pull Apart Bread)]

/DNRTFA slideshow, so if they included this, then good on them


Wait I thought it was a close I'm gonna use the bulb. I kinda wanna slow Sautee( below smoking point) a bunch of garlic in butter and then refrigerate or freeze. Then use as ingredient or spread.

I dunno, I gotta think on it. I owe some people some beer cheese. Always claim mine beats everyone's.
 
2021-05-13 9:12:14 PM  
Ohh... 10 recipes with garlic? WOW!!

I grow it, buy it, and juice it. There is almost nothing that I make without it. It is one of the best ingredients there is. Sometimes I just eat some cloves raw.

natazha: If you want more ways to "flavor garlic with food", The Stinking Rose of San Fransisco has a cookbook.


I own it, good call... Then there is "Garlic, garlic, garlic" by the Griffins, or Griffiths or whatever.
 
2021-05-13 10:31:31 PM  

Percise1: Ohh... 10 recipes with garlic? WOW!!

I grow it, buy it, and juice it. There is almost nothing that I make without it. It is one of the best ingredients there is. Sometimes I just eat some cloves raw.

natazha: If you want more ways to "flavor garlic with food", The Stinking Rose of San Fransisco has a cookbook.

I own it, good call... Then there is "Garlic, garlic, garlic" by the Griffins, or Griffiths or whatever.


Wait, garlic doesn't get automatically added to everything?
 
2021-05-13 11:23:31 PM  
This (FTFA) makes me angry:

Fark user imageView Full Size


...otherwise, all praise unto things garlic. It beings in/on/with practically every savory dish, to some extent. I'm an allium-head in general, though, shallots and all forms of onion are also welcome in many (most?) of my dishes.
 
2021-05-14 12:59:31 AM  

Axeofjudgement: Percise1: Ohh... 10 recipes with garlic? WOW!!

I grow it, buy it, and juice it. There is almost nothing that I make without it. It is one of the best ingredients there is. Sometimes I just eat some cloves raw.

natazha: If you want more ways to "flavor garlic with food", The Stinking Rose of San Fransisco has a cookbook.

I own it, good call... Then there is "Garlic, garlic, garlic" by the Griffins, or Griffiths or whatever.

Wait, garlic doesn't get automatically added to everything?


I... I don't... I do not... I KNOW, RIGHT?

I cannot think of anything I ever cook that does not have fresh or preserved or roasted or dried garlic in it. I mean... yes, yes, fine, desserts, but the night is still young.
 
2021-05-14 8:40:43 PM  

tintar: desserts


Ehem!
http://www.wizardrecipes.com/candied-​g​arlic/

Only thing wrong with the recipe is boiling the garlic for 15 minutes. I'd blanche them with a 1/4 cup/3 minutes at most...

Come on by and have some garlic ice cream in Gilroy during the stinking rose festival...

You, sir, are incorrect. ;)
 
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