A TV chef, whose name and recipe escapes me but not his sage advice, was tossing in healthy pinches of diced garlic. Pinch. Toss. Pinch. Toss. Pinch. Toss.
"You can never have too much garlic," he said, as he tossed in another pinch. Then another.
My sentiments exactly.
As some of you may know, I was once sent home from 3rd grade with a note from my teacher to my mother. It said, "Please do not feed Malcolm so much garlic."
We ignored the request.
I cook with garlic often. It finds its way into just about everything I cook, including scrambled eggs.
Last night, Joyce and I, along with our son, Ian, and his girlfriend, Andrea, were in garlic heaven. We ate at The Stinking Rose in San Francisco. From appetizer to dessert, everything garlic -- except, regretfully, the beer.
Which begs the question (given that, as you know, I relish, savor, celebrate good beers):
Why no garlic beer?
P.S.: I have found a recipe for garlic beer at www.brewery.com. Hmmm.
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