I used to like garlic a lot and still do, but I had to tell the wife to STOP! Garlic was going into almost every meal and I was starting to enter garlic overdose. Just need a few garlic-free weeks and I will be back.

Room Monkey # 2 always cooked with a variant of garlic from the Asian markets. It was a bundle of green stalks about 1/8 inch in diameter. No bulb at all. And it tasted like mild garlic.

Ian

I think those are "garlic chive"

You can find it a veggie sellers in Chinatown in NYC and many other markets

Garlic chives it is, Tim. Very mild garlic flavor. She used them in everything but she only knew the Chinese name.

Ian

I've never seen so much garlic in my life as when I was in Southern Spain, Andalucia, Rota. Here in the US you see the bins of single bulbs of cloves. In Spain, the way to buy a small amount of garlic was in small braided strands of probably 10-20 bulbs. There were strands that probably had 30-40 bulbs available as well. Everything but the sangria had garlic in it. And it was GOOD!

OK...here's the best garlic recipe I ever made and an old stand by for pot luck type situations.

Take a large baking dish and fill it with peeled garlic cloves. Then fill the dish with enough high quality olive oil to cover all the cloves, add some salt, a cube of butter, and a few sprigs of fresh parsley... then bake for about 3 hours in a 250 degree oven. When done the garlic is as soft as warm brie cheese. Serve with slices of a small baguette of french bread. Guests can also just dip the bread in the oil/butter. Yum :cool: