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| Author |
Message |
jdg
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THE GARLIC LOVERS' ITEM
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Mar 27 17:28 UTC 1993 |
This one took first prize at a Gilroy garlic festival a few years ago.
Luann found it in a new cookbook, and we tried it recently. We now
recommend separating the chicken wings in the pan so they come out
crispier -- our were a little soggy on the sides, but extremely pungent.
Gilroy Garlic Chicken Wings
2 lbs wings
3 HEADS (that's right, HEADS) of garlic
1 cup olive oil
1 cup grated parmesan
1 cup italian bread crumbs
use 1 tablespoon of the oil to grease your pan. peel your garlic, and
blend it with the oil (in a blender) until smooth. Mix cheese and bread
crumbs.
dip chicken in garlic/oil, then coat with cheese/bread crumbs, and place
in pan. pour remaining oil/garlic over chicken, then cover with remaining
crumbs. Stick the pan in a 375 F oven for 50 - 60 minutes.
It tastes TERRIFIC!
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| 19 responses total. |
danr
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response 1 of 19:
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Mar 27 21:18 UTC 1993 |
Gilroy, for all of you unfamiliar with the place, is the garlic capital
of the U.S. You really have to love garlic to live there. Not only
is the local economy centered on garlic, the smell of garlic hangs in
the air because they grow so much. Just driving through the area you
can smell the garlic.
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kentn
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response 2 of 19:
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Mar 27 22:02 UTC 1993 |
Gilroy, What state? I'm getting to like garlic a lot more than I used to.
This looks like a good recipe, but I don't think our 12 yr. old could
handle all that garlic!
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danr
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response 3 of 19:
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Mar 27 23:03 UTC 1993 |
Gilroy is in CA, south of San Jose.
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mcnally
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response 4 of 19:
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Mar 28 03:46 UTC 1993 |
Sort of between San Jose and Monterey, but a little inland (Salinas area..)
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popcorn
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response 5 of 19:
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Mar 28 06:01 UTC 1993 |
God i want to go to the annual Gilroy Garlic Festival someday.
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danr
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response 6 of 19:
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Mar 28 20:29 UTC 1993 |
Sounds like a road trip!
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jdg
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response 7 of 19:
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Mar 28 20:36 UTC 1993 |
Actually, if you're heading south from Santa Cruz along the P.C.H., before
you get to Gilroy there's a lovely little town on the coast called Aptos.
There's a tiny little Mexican restaurant there that does wonderful things
with pintos....
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katie
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response 8 of 19:
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Mar 28 22:24 UTC 1993 |
I could never eat horsemeat.
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aaron
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response 9 of 19:
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Mar 29 02:53 UTC 1993 |
How about pinto beans?
(Just a guess....)
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mcnally
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response 10 of 19:
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Mar 30 03:43 UTC 1993 |
You know I bet she never thought of that. Thanks for clearing that up..
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keats
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response 11 of 19:
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Mar 30 17:08 UTC 1993 |
both of you: don't be ridiculous. it's got nothing to do with horses or
with beans. the people there use exploding automobiles to quick-cook
their tortillas, enchiladas, et al, giving them a wonderful, crispy
outside, while keeping the inside soft, moist, and flavorful.
by the way, nbc news owns a controlling interest in this restaurant, and
is trying to replace the obsoletized cars with more modern gm pickup trucks.
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jdg
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response 12 of 19:
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Apr 2 22:05 UTC 1993 |
(jdg laughs until the tears stream down his face)
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steve
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response 13 of 19:
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Apr 4 01:49 UTC 1993 |
Gilroy is a horrible place to drive near, when hungry. Driving around
there I became extremely hungry. The waitress at the restaurant we stopped
at later just laughed when we explained why we were by...
Garlic is one of those wonderful flavors that goes just about everywhere
except in ice cream. I've even had a sample of garlic pop. While I wouldn't
stock up on it, it did have a interesting flavor, and would be good to try
out in a stir fry of some sort.
When garlic gets cooked the amino acid that causes the pungent smell
(allin, I think) breaks down. So when cooking add more than the receipe
says to!
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none
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response 14 of 19:
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Mar 27 01:03 UTC 1994 |
..especially if you want to smell like mcnally.
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painter
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response 15 of 19:
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May 19 14:46 UTC 1994 |
want a really great garlic recipe?
try baked garlic on crisp french bread....
1 very large or 2 mediun^Hm or 4 small Garlic cloves
1/2 cup olive oil
1 baking dish at least 3 inches deep
1 to 1 1/2 feet tinfoil
Peel the outer layer of paper off the clove Do not pull the clove apart!
chop off the top of the whole clove, slather it with the oil around the outside
wrap it in the tinfoil place in the baking dish pour the rest of the oil in the
dish....(note:this is a great way to make garlic olive oil too..) bake it in a
350 degree oven for an hour or so.... when you take it out it will be crisp on
the outside ans soft and mushy on the inside....if you dont get it the first
titime, try again.... vary the time in the oven.... what can I tell ya it is a
Garlic recipie..............................
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popcorn
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response 16 of 19:
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May 20 04:14 UTC 1994 |
(I think you mean garlic *bulbs*, not cloves?)
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arwen
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response 17 of 19:
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Jul 11 21:03 UTC 1994 |
Great now I am hungry and I am trapped at work. I will know next time.
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koi
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response 18 of 19:
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Apr 22 21:04 UTC 1995 |
I got a special garlic oven for my birthday last month. It is just the right
size for elephant garlic. It is made of clay and you bake it in the oven.
Mmmmm good.
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acb
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response 19 of 19:
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Oct 16 16:11 UTC 1995 |
Last month (Sept. 1995) I was on my way home from a great spider display at
Cranbrook (in one of the Bloomfields) and was looking for someplace good to
eat.
Going south on Telegraph Rd. a mile or two north of the I-696 interchange
is Hogan's Restaurant. It is named after a golf hero and is next to a Vic
Tanney place on the west side of Telegraph (US 24).
We (wife and I) stopped in for lunch and I noticed a baked garlic appetizer
on the Menu.
"What the Heck" I mused. It sounded good and was only $4.50 or so. The
waitress had never tried it either (she was new - or timid; I wasn't sure
which).
Anyway, I ordered it. It didn't matter much if it would leave an odor since
my wife doesn't get close to me any more anyway.
Well - it was quite a surprise. It was EXCELLENT and no remaining odor
(there's no odor either after boiling an onion, I reasoned).
The appetizer consisted of two fist-sized garlics (buds? cloves?) baked with
I think a little olive oil over it first. You pick out the dozen or so pieces
(buds? cloves?) with a fork; it is all thoroughly cooked. The "husk" or skin
stays behind (I suppose there is a word for whatever it is that the buds are
encased in).
The dish was served with some crackers and melted cheese.
Wish some Ann Arbor restaurant would cook up this.
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