Toasties

AlanHo wrote:

Didn't the tomato make the toast soggy ?

I don't like soggy anything - it's one of my foibles

No....not if you eat it quickly

AlanHo wrote:

...it's one of my foibles

Is that one of your Aesop's Foibles?

I went well out of character today and had a garlic cheese toastie today.

It was like eating garlic bread inside-out. But very tasty.

I always put at least five cloves of garlic in a stir fry for the two of us. Dracula doesn't stand a chance.

I'm the same - I love garlic especially with chicken or inserted into slits in a leg of lamb before roasting.

Also topped and roasted with a sirloin medium rare steak, chips and fried onions

Something we used to eat in France was whole garlic head which had been gently stewed in red wine for a couple of hours. You dismantle the garlic bulb into individual cloves and then squeeze the soft garlic flesh on to bread. Spread it out, mixing with olive oil as you go then dunk into the red wine that was used for stewing.
Cooked in this way, garlic is not at all pungent but sweet and subtle in flavour.

Essential to use good fresh garlic, not the dried up stuff so often available in the UK.

We eat loads of garlic and I also use garlic granules and garlic purée.
It goes into practically every dish I make

Pops - that sounds worth having a go at when I get home.  I buy large, relatively fresh bulbs, from a local Chinese store.

I have a cousin in Leeds who travels a lot and used to bring back home some local garlic which he then grew in his large greenhouse.  He was growing garlic from every continent

He used to sell the bulbs on Ebay and when we visited we didn't leave empty handed. Its amazing the differences in taste and texture of garlic from various parts of the World. I must get in touch with him and see if he still does it.

Chinese garlic is just OK but not very flavoursome...you can tell it from the much tastier European garlic by the way it has been severed cleanly from the roots.

The store may be Chinese - but they sell local stuff as well as stuff from far and wide.

It's Tesco and Sainsbury garlic I steer clear of

AlanHo wrote:

I'm the same - I love garlic especially with chicken or inserted into slits in a leg of lamb before roasting.

Also topped and roasted with a sirloin medium rare steak, chips and fried onions

I usually put about eight cloves a chicken before roasting it.

-pops- wrote:

Something we used to eat in France was whole garlic head which had been gently stewed in red wine for a couple of hours. You dismantle the garlic bulb into individual cloves and then squeeze the soft garlic flesh on to bread. Spread it out, mixing with olive oil as you go then dunk into the red wine that was used for stewing.
Cooked in this way, garlic is not at all pungent but sweet and subtle in flavour.

Essential to use good fresh garlic, not the dried up stuff so often available in the UK.

I like elephant garlic with the very top removed, then drizzled with olive oil and than baked. It makes a nice starter

I don't care where my garlic comes from as long as it has a few roots on.

Are they square roots ?

I have 2 slices of toastie with just butter for breakfast