Raw Garlic Eaters
- Thread starter donald53
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AZjeff
$50 Site Donor 2023
Remind me to never carpool with you guys. 
Having done brick and mortar retail for lots of years including old guy customers who's garlic breath would peel paint off a car can't stand the smell of it.
Having done brick and mortar retail for lots of years including old guy customers who's garlic breath would peel paint off a car can't stand the smell of it.
Sentence structure!!!
Having done brick and mortar retail for lots of years including old guy customers who's garlic breath would peel paint off a car can't stand the smell of it.
Butt yeah, when I eat garlic, I am isolated.
"Ready Tube 1. Fire seaman Kokkalis!"
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Just as an aside, most Italians do not put cloves of garlic or even chopped garlic in their dishes. To a very large degree, Italians infuse oil with garlic and strain the garlic solids before use. The exceptions are regional, very specific dishes, and as always also based on personal preference.
Garlic has an anti-clotting factor. Anybody on a blood thinner, even if it's just Aspirin, and who consumes notable quantities of garlic should bring this up with their doctor. If you lie there bleeding nobody's gonna help you if you stink.
Garlic has an anti-clotting factor. Anybody on a blood thinner, even if it's just Aspirin, and who consumes notable quantities of garlic should bring this up with their doctor. If you lie there bleeding nobody's gonna help you if you stink.
True about the Italians. Most have an aversion to unexpectedly biting in a hunk of garlic in a dish.
Clotting part mildly emphasized for theatrical impact. Your impact may vary. Always consult with a GI doctor before eating excess quantities.
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Along that line, often a clove of garlic is cut in half lengthwise and the germ, which is sometimes bitter, is removed. The clove halves are then used to infuse the oil and then the spent cloves are removed.
Another garlic trick, which is often overlooked, is to add dried roasted garlic bits to a dish, especially sauces, as the liquid in the sauce rehydrates the bits and improves their flavor. Regular dried garlic is fine, but the roasted adds another flavor dimension.
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The germ is very hard to digest and affects the flavor.
Not raw, but I tend to have garlic (and onions) in pretty much in everything I cook.
Edit: One of my favorite things that I learned from my wife is to mince a couple heads of garlic, heat about a cup of good extra virgin olive oil in a pan until its not quite smoking, take it off the heat, add the minced garlic and wait for it to stop sizzling. Then, tear up a baguette and sop of the oil with it. Delicious!
Edit: One of my favorite things that I learned from my wife is to mince a couple heads of garlic, heat about a cup of good extra virgin olive oil in a pan until its not quite smoking, take it off the heat, add the minced garlic and wait for it to stop sizzling. Then, tear up a baguette and sop of the oil with it. Delicious!
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There's no beating us so you may as well join us. Problem solved.Remind me to never carpool with you guys.
Having done brick and mortar retail for lots of years including old guy customers who's garlic breath would peel paint off a car can't stand the smell of it.
SammyChevelleTypeS3
$50 site donor 2023
My friends all call me an ItaJun because I am 1/2 Cajun and 1/2 Italian. My Italian buddies (some 100% full blooded) tease me and call me a fake / weak Italian because I can't stand lots of Italian food. Must say though pizza is like a drug if I am in its vicinity!
I was spoiled on certain food badly as a child into my teens by my Cajun/ French grandmother who could have been a master chef some place in France I suspect.
I was spoiled on certain food badly as a child into my teens by my Cajun/ French grandmother who could have been a master chef some place in France I suspect.
I have been growing garlic for 50 years and will be planting 360 cloves today. I use it in most of my cooking, but do not eat it raw.
In addition to warding off vampires, garlic has a long folk history of treating, preventing or curing numerous ailments, which amazingly include the plague, smallpox, cancer, gangrene, high cholesterol, heart disease, the flu, infections, ageing, hair loss, high blood pressure, Alzheimer's disease, cognitive brain function, diabetes, erectile dysfunction, and many many more. In short, what it doesn’t prevent, it cures! These medical miracles are generally not supported by scientific consensus, but rather are folk lore testimonials or wildly extrapolated from its anti-oxidant, anti-fungal, and anti-inflammatory properties. Just not scientific enough for me to suffer the pain of biting into a raw clove and the subsequent odor issues. Got to take these claims with a large grain of salt (which by the way is not good for you!
)
In addition to warding off vampires, garlic has a long folk history of treating, preventing or curing numerous ailments, which amazingly include the plague, smallpox, cancer, gangrene, high cholesterol, heart disease, the flu, infections, ageing, hair loss, high blood pressure, Alzheimer's disease, cognitive brain function, diabetes, erectile dysfunction, and many many more. In short, what it doesn’t prevent, it cures! These medical miracles are generally not supported by scientific consensus, but rather are folk lore testimonials or wildly extrapolated from its anti-oxidant, anti-fungal, and anti-inflammatory properties. Just not scientific enough for me to suffer the pain of biting into a raw clove and the subsequent odor issues. Got to take these claims with a large grain of salt (which by the way is not good for you!
)I like garlic to such an extent that my wife actually wipes the salad bowl with a raw garlic clove when she's making a Caesar Salad. Garlic in the salad? Not a chance.
I'm garlic intolerant. Garlic is a FODMAP (in case you don't recognize the term - a FODMAP food provokes IBS which results in gas, diarrhea, etc).
I'm garlic intolerant. Garlic is a FODMAP (in case you don't recognize the term - a FODMAP food provokes IBS which results in gas, diarrhea, etc).
I've fermented garlic in honey. It seems to cut down on garlic breath a lot.
SammyChevelleTypeS3
$50 site donor 2023
I have used raw garlic in the mouth a few times when confined to the house with really bad sore throat, head colds and such.
The thing is. Does one feel really bad enough to go thru the actual use of a clove of raw garlic in the mouth for any period of time!? It is pretty tough to do for any extended period.
One could ask: "Do I feel bad enough to put myself thru that?"
The thing is. Does one feel really bad enough to go thru the actual use of a clove of raw garlic in the mouth for any period of time!? It is pretty tough to do for any extended period.
One could ask: "Do I feel bad enough to put myself thru that?"Try L’Aïgo BoulidoI have used raw garlic in the mouth a few times when confined to the house with really bad sore throat, head colds and such.
The thing is. Does one feel really bad enough to go thru the actual use of a clove of raw garlic in the mouth for any period of time!? It is pretty tough to do for any extended period.
“In addition to its reputed medicinal virtues, this amusingly titled soup is delicious and tangy.”
This Provençal infusion is said to have extraordinary virtues. Nothing can resist it: hangover, illness, child birth - there can be no convalescence without “boiled water.” There’s an old proverb that says, Aïgo boulido sauova la vida (Boiled water saves your life).
1 quart water
salt
12 - 15 garlic cloves
1 or 2 Turkish bay leaves (or one small/med California Bay Laurel leaf)
1 or 2 sprigs sage
1/4 cup extra virgin olive oil (a good French oil can be nice here)
a couple - three slices of good quality day old white bread
freshly grated Gruyère or Parmesan cheese
Boil water in a non-reactive saucepan, add salt to taste, then add garlic. When water returns to boil, boil gently for ten minutes, then add the bay leaves, sage, and a dash of oil. Let cook a few minutes more, then remove pan from the heat, cover, and allow the soup to stand for about ten or twelve minutes to infuse the water completely. Then strain the water.
Put the bread in a warmed soup tureen, cover with grated cheese, sprinkle with remaining oil, and pour in the strained infusion.
Inspired by a recipe from Joséphine Besson, the original of which can be found in the book La Mère Besson “Ma Cuisine Provençal”
This is but one of numerous variations of the concept. Some don't include cheese, others include eggs, etc. They all contain plenty of herb-infused garlic broth.
My Italian Father in-law used to say Garlic is “Natures birth control”……just saying!
You will damage those around you more than anything or yourself!I have used raw garlic in the mouth a few times when confined to the house with really bad sore throat, head colds and such.
The thing is. Does one feel really bad enough to go thru the actual use of a clove of raw garlic in the mouth for any period of time!? It is pretty tough to do for any extended period.
PS I am one thinks garlic helps for colds. At least shorten the symptoms
vitamin D-3 levels are most important for MANY things!!! its actually a pro hormome with many health benefits. modern medicine considers 30 ok, NOT a cheap 25-Hydroxy test will tell the story. most nutritionists prefer a level of 60 or so, mine has been above 70 for years as i supplement 5000 iu twice daily + being fat soluable it needs fat for absorption + the required dose varies as bigger people NEED higher doses as it builds over time testing is required to know. sunshine is great IF you live in a warm sunny climate. i am 5-8 + 175 lb + NEVER get sick ANYMORE @ 77 YO + use many nutritional supplements along with garlic caps with mostly good lifestyle habits
Through experimentation, my dad discovered that he prevents canker sores with the consumption of garlic pills. It is so consistent that if he stops taking them he knows precisely how many days it will be until he gets a canker sore.
