Axiom Home Page Forums General Discussion Advice from Axiom Owners off tpopic #2

i'm in trouble. after my last post, i was told to make the garlic bread to go with the 'ronies. so is it butter on the bread or olive oil. or who cares i just popped in an older van morrison cd and i'm about to see if the 60's are up to it. i promise, i'll only take one week off, i mean how many toilet seats can one change in a week, and how many hours can one spend on a tractor without a system on board? i may have to call work tomorrrow....nah. help i'm drowning in m60's and harpoon and using a stupid laptop without a regular keyboard. i'm surprised the backspace key still works. oops, water's boiling gotta go
dan

I prefer butter on my toasted garlic bread.

I'm with spiff. Butter and plenty of freshly grated Romano to go with the freshly pressed gaaaahlic. Get a couple sticks of softened butter, about four large cloves of garlic (I like the Zyliss press very much) and a couple of handfuls of the cheese. Moosh together, spread on the bread, and bake or broil.

Dan, you okay? Been drinkin' them Harpoons for long today?

If you've got the time...roast those heads of garlic in the oven first. Use it as a spread. Mmmm...mmmm good!

3 large heads garlic, cut horizontally in half
3 cups pure olive oil
4 sprigs thyme
1 1/2 teaspoons black peppercorns, toasted

Preheat the oven to 300 degrees.

Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.

You guys don't need "Queer Eye"...you've got me.

Please tell me you have better taste than Christoper Lowell...

I've never seen his show, so I couldn't say.

Try it with really good olive oil and then tell me butter is better

Here's mine-it takes 5 minutes and tastes pretty good. Nothing compared to real garlic, but hey.... It's fast 'n cheap.

Slice(s) o' French bread
slather with butter
dump on a bunch of garlic salt
dump on a bunch of Parmesan (the good stuff, no cans, please!)
stick it in the toaster oven until brown.
Ta da!

Roasted garlic is AWESOME!
If you don't feel like heating up the house, you can also roast some on the BBQ. Just lop off the very top of the head, drizzle with olive oil, wrap in foil, pierce the foil with a fork, and put it in an indirect heating area of the BBQ for about 45 min to an hour. Comes out just like it would from the oven (unless you have it in too hot of a spot - it burns).

Try doing a couple of heads the next time you slow cook a tri-tip. I slather about a clove onto each slice and wash it down with a Cabernet or Zinfandel. Un-freaking-believable.

I'm not patient enough to slow-cook beef on a grill.

If I'm cooking for myself, I season/marinate it, toss it on the grill until the outside changes color, and then slap it on a plate. Medium-rare is as far as I'll take it. My wife prefers it on the opposite side of medium.