I love the garlic smell on my hands...I'm constantly sniffing my fingertips the next day. If you don't like it, get your lousy nose away from my digits!

My thoughts on durian...

Smell is about the same as when I need to take my kitchen garbage out... mostly a pungent, rotting fruit smell.

Taste is very different. Reminded me of eating garlic pudding. Once you start eating it you can't really smell it anymore. So usually if people around you are eating it the only sane thing to do is join in!

no garlic butter in canada?!???!!?!!?!??!?!?!!?!?!?
outrageous.
it really is terribly delicious.

Fuck off!!!! I got my note pad out and everything for that? even i can remember that!! and im only missing garlic at the moment~

Totally going wild with this this weekend... and maybe get my bro to make his shrimp pasta... his cream sauce is to die for (shut up i know what i said!)

edit: i just remembered i have garlic powder!!! that will make it EXTRA ghetto!! GAME ON

Fellow in the video cooks in a low oven at 100C or 225F. It's even better cooked on the grill- use low heat and throw on some soaked wood chips for smoky goodness.

Recipe from foodjamaica.net:

INGREDIENTS: SPICY JERK SAUCE

* 1 big bunch of green onions or a couple smaller bunches
* 2 tbsp soy sauce
* 2 tbsp vegetable oil
* 1 tbsp salt
* Juice of 1 lime
* 1/2 tsp dried thyme, or 1 Tbls fresh thyme
* 1 tbsp allspice
* 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
* 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
* 3 cloves of garlic
* 1/2 a small onion
* 2-3 tbsp of brown sugar

COOKING INSTRUCTIONS:

Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.

Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!

You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.

Yeah...seriously. He shoves his one nut in his ass and walks around all day like that. Every time he takes a dump, he shits all over his ball.

He puts garlic up his ass to get rid of worms.

what i think of as basics in my kitchen - things i always have...

bread
cous cous
linguini
garlic
onion
potatoes
spinach
feta
tuna
chicken
tins of chopped tomatoes
sweetcorn
kidney beans

there are plenty of simple, tasty meals to make just using those ingredients plus they're all pretty cheap. i could live on that shit for a while.

I've heard this many times before, and I disagree. When I'm training one of my cooks the temperatures of meats, I will call them over to my station every time I am testing a steak. Only by actually feeling dozens of steaks, lamb racks, pork tenderloins, ducks breasts and so on, can you begin to learn the feel of doneness.

My principle argument with this is that different cuts of steak feel different. A prime rib that is medium well may have a texture that is almost as tender as a medium rare new york striploin, just for example.

My favourite temperature? Take a large, well marbled steak, preferably rib eye or striploin, and place above the grill or under a heat lamp for 10-15 minutes, until roughly body temperature. Now season liberally with kosher salt and cracked black pepper, and grill at extremely high temperature over hard wood charcoal. Sear each side twice for about 15-30 seconds. The steak should still be bright red and gelatinous all the way through, but have beautiful char lines on each side.

Serve with red wine and shallot veal reduction, something horseradish-y (horseradish compound butter, horseradish mashed potato, horseradish creme fraiche, etc), something green and leafy and garlic-y (maybe garlic fried rapini, maybe some wilted spinach, whatever) and some colourful veggies.

Oh and as long as we're in dreamland, why not a bottle of Vega Sicilia Unico as well? I mean, if you've got a few grand to toss around.

How could this person be dumb enough to put it on YouTube? Maybe after you're fired it's okay.
I remember reading about a kebab place being closed because there was semen in the garlic sauce, oh well, what doesn't kill you makes you stronger I guess.

Kilpatrick: Finely chop up bacon, mix with worcestershire and tomato sauce in equal measures, then apply to the oyster, grill until bacon is crispy. Garlic/salt/pepper/tabasco can be used to taste in the sauce (ie. prepare the sauce separate without the bacon ; )

Kilkenny:My personal favourite, marinate the oysters in Kilkenny ale (about a teaspoon per oyster) for 30 mins, then top with camembert cheese, unsweetened cream and bake lightly in the oven (you don't want to toast the cheese/cream, just get the whole thing warmed up and liquified). You can use a stout (Guiness if you must) or a nut brown ale depending on your preferred tastes. ; )

Needs prosciutto. And pancetta. And Pecorino Romano. And garlic. .. some red pepper flake.
Besides that .. awesome. I'd use fettucini though. And peas are traditionally served.

ugh .. (lol) The right way (imo) to do this is:
put pancetta (or bacon) in pan
cook .. when it's almost done .. add prosciutto
keep cooking a little bit .. then add garlic
don't let the garlic brown .. add cream .. add cheese .. lower heat .. scrape pan .. let sit at almost simmer
put the egg yolks in a bowl and beat them slightly
add some of the cream mixture from the pan to the bowl while mixing
this tempers the yolks so they don't harden ..
when you have about a third of the cream mixture incorporated with the yolks in the bowl .. pour the contents of the bowl into the cream in the pan while stirring .. raise heat slightly .. cook until thickened .. finish with parsley (or don't) ..

pour over pasta ..

you'll wind up with a much richer and creamier texture ..

HA! instant classic. is that yours or part of the pastafarian scipture ?

In reply to this comment by jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.


Ramen.

>> ^Diogenes:
>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

heh heh, excellent... but you really should have used quotation marks



Why? When I state our Noodly Lord's prayer I am not quoting.
It is a validation of my beliefs and a reassertion of those beliefs - not a quote.

>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.


heh heh, excellent... but you really should have used quotation marks