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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> A good rule-of-thumb for substituting for fresh is: 1/2 ts granules   
    DD> equals on clove of fresh. And a mere 1/8 ts of powder equals one fresh   
    DD> clove of garlic.   
      
    RH> I got a bottle of powder once, saw that on the label. Went back to the   
    RH> granules after using up that bottle. I'll also use fresh garlic quite   
    RH> often.   
      
   As will I. But,when I'm making a recipe on repeat - like chilli - using   
   granules give me a known strength and repeatability. I have had cloves    
   of freshgarlic that would not offend Mrs. Grundy and other that would   
   drop a vampire in his tracks three counties away.   
      
    DD> I appreciate the granulated stuff because it is of a known strength   
    DD> and therefore gives the same result from use to use. I have had some   
    DD> fresh garlic that was *very* pungent and some that was so bland as   
    DD> to not really show up in the flavour profile of the dish.   
      
   That was a senior moment. Should have read ahead a 'graph or two - but   
   it's still true.   
      
    RH> I know what you mean; I've had garlic smelling fingers quite often,   
    RH> other times, not so. The other day when Steve was making his chili, he   
    RH> asked me if we had any fresh garlic. I pulled out the head, asked him   
    RH> how much he wanted and then put the requested 5 cloves thru the   
    RH> chopper. They were big, but not really very strong as I didn't smell   
    RH> much on my hands afterwards. Sometimes I'll use the chopper, sometimes   
    RH> I'll just smash it with the flat side of a knife blade and chop it a   
    RH> bit. Saw the latter technique on, either an Alton Brown or Emeril   
    RH> cooking show some years ago.   
      
   I've got a "squisher" that is, I think, termed a garlic press. And, of   
   course, there's always the chef's knife or cleaver (If I've been watching   
   "Yan Can Cook".  Bv)=   
      
   https://tinyurl.com/garliquepress    
      
   is pretty much what6 I have. Except mine's pol;ished metal not bright    
   red.  Bv)=   
      
    DD> Here are my two favourite garlic sauces:   
      
    DD> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    DD>       Title: Dirty Dave's Garlic Sauce   
    DD>  Categories: Five, Vegetables, Citrus, Herbs   
    DD>       Yield: 1 1/2 cups   
      
      
    DD>       Title: Garlic Butter Sauce   
    DD>  Categories: Five, Vegetables, Herbs   
    DD>       Yield: 12 Servings   
      
    RH> They both look good--and garlicy.   
      
   Oh my, yes.   
      
   This is one best done with fresh pungent garlic:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork w/Garlic & Black Pepper   
    Categories: Oriental, Pork, Vegetables   
         Yield: 3 Servings   
       
         3 tb Peanut oil   
         4 tb Finely chopped garlic   
         1 lb Boneless pork; very thin   
              - sliced   
         2 tb Fish sauce   
         1 ts Black pepper; or more, fresh   
              - ground   
         1 tb Chopped coriander or parsley   
              - stems *   
       
     Heat wok and add peanut oil. Saute garlic for moment and   
     add pork. Cook 3-5 minutes then add remaining ingredients.   
     Stir for another minute or so then serve with plain fried   
     or steamed white rice.   
        
     * I use fresh basil instead of coriander. - UDD   
        
     From: http://www.cooks.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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