Quote:
Originally Posted by RWebb
apparently no one does Mexican cooking, and only one person does Sicilian style garlic-ing....
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I cook lots of Mexican and Italian food. You don't need a comal, any pan will do. And, slicing garlic reall thin doesn't work well.
I don't use a garlic press or any sort of pre-packaged garlic. How it's prepared depends on how it's cooked, with what it is cooked, and how soon it is eaten. I probably do a half dozen different things with it, maybe more.
JR