Re- SC - help oop

[Mark Harris]

Adamantius said:

> For preference a whole head of garlic, unpeeled... You
>push the head of garlic through a food mill at the end of the cooking
>process, and the puree thickens the sauce.

Huh???! Ok, I can see the garlic flavor getting out through the *peel*(?),
although it would seem to work better loose in the juice. But you are now
grinding up this peel into the sauce? I must be missing something. Although
I guess it does add more fiber...

Do you do this with onion skins, too?

Stefan li Rous



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