Coney, what is to much garlic

[crashz]

I love this section of TBN. Always good food discussed.

I'll second that there is never too much garlic. Fresh though. I'm not a huge fan of powdered or minced in a jar. I too would try 3 buds first. Even that seems like a lot of of pressing

Does anyone have a good method of chopping garlic? I usually mince it by hand, but it usually leaves large and small chunks.

Made some garlic mashed potatoes Sunday and used a full garlic bud, plenty of butter and a package of cream cheese. Paired with slow cooker chicken. Mmm!

 

[newbury]

How many of you have tried 40 garlic chicken?

 

[bigtiller]

40 garlic chicken, hmmm
Any idea on how far away you could detect what's for supper?

 

[2LaneCruzer]

Me too. I have also learned a short cut for peeling the stuff; separate the cloves and put them in an empty glass fruit jar. Put on the lid and shake the crap out of them for 3 or 4 minutes. They peel rather easy then.

 

[cqaigy2]

And of course, we all know the difference between a head and clove of garlic. So, depending on your own personal definition, the results may vary. For some, two heads of garlic might be too much, but two cloves, just right.

The OP can PM me for my mailing address to send me a sample and i'll render my own opinion on the number of garlic cloves or heads.

As long as it's not Elephant "garlic", then any is too much. My preference is for the hard neck varieties.

 

[jonsstihl]

you can press the clove with the flat side of a large knife that usually breaks the skin up and allows you to peel it easier. a good tap with your hand on the knife usually is enough, you don't want to crush the garlic just crack the skin.

 

[bigtiller]

I cut the root end of each clove and the skin usually falls off. We have a press just like Peace showed us and it has enough leverage to make easy work out of it.

To break up the head I place it root side up and press down with a heavy metal fry pan. Kinda like removing the core from a head of lettuce by slamming it on the counter.

 

[marhar]

About 50 years ago, a bar owner sold the best tasting conies I have ever eaten. But his wife took the recipe to her grave....until about 15 years ago. My buddy and the owner were alone in the bar one night in the early 70's and he gave up the recipe, just one drunk to another kind of thing. The recipe makes about a gallon of coney sauce with LOTS of onion, ground meat and spices.

Question.... Does 4 heads of garlic sound about right for an Italian recipe? A fresh head garlic in our store is slightly smaller than a tennis ball.

I have made it twice but never put 4 heads in, just 2. I would hate to put to much in and ruin it because it is not a cheap thing to make. With buns, pickles and dogs it is over $50.

The cloves are the individual pieces in the bulb. I bet the recipe meant for 3 cloves. When my mother (German) made pickles she would break the bulb into the individual cloves.

 

[bigtiller]

The cloves are the individual pieces in the bulb. I bet the recipe meant for 3 cloves. When my mother (German) made pickles she would break the bulb into the individual cloves.

A friend once told me that his mom would put more than that in his tippy cup.

 

[Buggs67]

what is a "coney" or using your other spelling "Conie"? I searched and found nothing

From what I've been reading it what the call in Jersey "All the Way". Except for the slice of pickle. Maybe the name comes from Coney Park, as in a Coney Park Dog? Nathens?