[Sca-cooks] Garlic, just Garlic, and nothing but the Garlic

[Phil Troy / G. Tacitus Adamantius]

On Oct 24, 2005, at 9:42 PM, kattratt wrote:

> Depends upon the restaurant... I have been handed chopped Roasted  
> garlic, (eh) chopped garlic from the jar, (expected and used to  
> it...) powdered garlic, (ugh) freshly chopped/minced garlic,  
> (JOY!!!!) and finally one chucklehead decided to be funny and sent  
> a clove... (I sliced it up put it on my freshly baked bread with  
> butter and quickly asked for the whole bulb and got it... the chef  
> came out to meet me btw, wanted to meet a fellow soul)
> So I have been given garlic in many forms...
> The worst was the powdered garlic in an Italian Restaurant... YES I  
> almost walked out.  The only reson I stayed was I was with other  
> people. and Yes that meal sucked....
> Nichola

This is about what I expected. It's just that some people do refer to  
the powdered and dehydrated stuff as "garlic"; I wanted to be sure we  
were all on the same page. I sometimes go to various Latino (mostly  
Cuban and Dominican) restaurants that will often put a spoonful of  
finely-chopped, raw, fresh garlic on top of pork chops or a steak.  
These same places will also sometimes make two garlicky sauces, one  
being a fairly recognizable medieval green garlic sauce (garlic,  
lemon instead of vinegar, parsley or other green leaves, a tiny bit  
of oil for texture), and the other a fairly similar stuff with  
crushed, dried red chilies instead of parsley, pretty close to a  
Portuguese piri-piri sauce. These equate to happy-camper status.

Adamantius



"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04