mskestrela's Journal, 15 Sep 16

I learned on the cooking channel today that if you microwave your peeled cloves of garlic for 2 minutes before you cut them that the cooking kills the enzyme that makes the garlic have the strong odor. It doesn't affect the taste! 

How was the dinner on Wednesday? 

You're a kick! 

Thanks for that, Phyllis, but one of the best things about chimichurri is the flavor of the raw garlic. And I prefer not to have a microwave in my home. I don't mind the taste of garlic for myself...and hey, no need to worry about vampires tonight! ;) 

@HCB, lunch was great, dinner was non-existent. I posted an update on the 'date' on my journal. 

Full moon tonight... werewolves... don't like garlic, either.. ?? 

Ahhh - I must have missed it yesterday but just read it and am caught up! Sounds like a nice reunion and you are allowing him to work for you! Remember, you are a jewel that requires mining! 

Lol! Love it! 

Alas, the only thing that werewolves fear (like vampires) is the light of day. Allegorically, the only thing that banishes night fears is enlightenment. Hold fast to your visions, my friends, because with them, you are creating the future. Tonight's Moon is the harbinger of tomorrow's success. What do you choose? 

lol, I LOVE GARLIC and agree with you! Last weekend I bought 2 bulbs of garlic, peeled excess from them, cut the top, drizzled with olive oil, salt pepper and put them in the microwave (covered) to 'bake' YUM by the time the weekend was over both big bulbs (don't know how many cloves) were gone! I put some in my chicken and some just ate as is!!!! The only thing missing was the cheese on top, but I can't do cheese right now (causes a stall in weight loss and an obsessive eating in me)!  

I love garlic too. Glad you enjoyed your sauce! 

My sister used to roast garlic and then spread it on french bread and "live" on that during her pregnancy with her son...until her husband couldn't stand it anymore...you are lucky you live alone...:)!!! 

Love garlic... 

Roasting garlic, thankfully, removes the worst of the pungent alkalies that stick with you. When I used to eat bread, I made roasted garlic aioli to spread on it. SO good! Chimicurri is an Argentine-Uruguayan sauce for meats that has chopped parsley, cilantro and garlic with a touch of cumin, salt, pepper, and red pepper flakes, in a white vinegar and peanut oil base. It's pungent, yet subtle, and somehow brings out the best in any cut of meat. It took me years to duplicate the flavor of the ones from my childhood in Uruguay.  

Sounds like the Puerto Rican sofrito. 

What took you to Uruguay? My husband was there in the Peace Corp. 

My dad was attached to the embassy there in the late 60's-early 70's. It was grand.