From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Pickling garlic
Organization: NASA Dryden, Edwards, Cal.
Date: Fri, 9 Oct 1992 01:28:14 GMT

Here's something that appeared in this group earlier this year.

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Newsgroups: rec.food.cooking
Subject: Req:GARLIC marinated!

Here's a popular recipe on the net... along with some comments relating to
health issues of preparing it.


To: All
    -------------------------------------------

    ------------------------------ 
Georgian (Russia) Garlic Salad  (aka Marinated Garlic) 
    ------------------------------ 

 50 to 75 cloves of garlic, peeled 
  1   c extra virgin olive oil 
  1/2 c fresh lemon juice (or balsamic vinegar) 
  1/2 t salt 
  1   t freshly ground or cracked black pepper 
  1   T herbs (oregano is nice, or create your own mixture) 

Start by peeling all that garlic.  Now bring a saucepan of water to
boil.  Once the water is boiling, turn off heat and drop garlic
cloves into hot water.  Let sit in water for 3 to 5 minutes.  (Use
the shorter time if you like a sharper raw garlic flavor; the longer
time results in a much milder garlic flavor.)  Remove garlic and
plunge into (or rinse thoroughly with) cold water to stop the cloves
from "cooking" any further.  Dissolve the salt into the lemon juice. 
Now make a "viniagrette" with the olive oil, lemon-juice/salt,
pepper and herbs.  Place garlic into jars and pour oil mixture to
top the cloves.  Refrigerate for a minimum of 1 week.  After one
week, eat straight (or, for the faint of heart, slice up garlic and
mix with your salad greens).  Be sure to keep refrigerated.  I don't
know how long this will last in the refrigerator because I eat it up
too fast.   

Carol Miller-Tutzauer 
BITNET:  riacmt@ubvms 
INTERNET:  riacmt@ubvms.cc.buffalo.edu 


Re:    Garlic Salad (comments)


    ------------------------------ 
Georgian (Russia) Garlic Salad  (aka Marinated Garlic) 
    ------------------------------ 

Two words of caution:
1) The first is that you should make sure you use ample lemon juice
   as well as store the mixture in the refrigerator.  According to
   my garlic supplier, several people have died recently from eating foods 
   marinated with olive oil in the absence of lemon juice (ie acid) and/or
   refrigeration.
2) The second is that Carol's Georgian Garlic Salad is highly 
   addictive.  I became an addict about six months or so ago and have
   eaten as many as sixty marinated garlic cloves a day since then, although 
   my habit is presently confined to a maximum of ten cloves a day.  My
   girlfriend still talks to me, but there have been days when she's
   insisted that our discussions take place via the phone.  Be 
   forewarned. :-)

Russell Lawrence, WP Group, New Orleans (504) 443-5000
russ@wpg.com   uunet!wpg!russ


Organization: Electric Otter Sushi Bar

In article <tim.683295601@holly> tim@dell.co.uk (Tim Wright) writes:
>In the mediterranean, people eat many recipes which consist of almost
>nothing but garlic and olive oil. Unless you have some *very* dodgy
>garlic, I can't believe that it would kill anyone (unless they were
>99% of the way to a heart attack already :-)
>Are you sure they weren't winding you up ?


Yes, all those good Italians, Greeks and French are alive and
kicking after eating garlic and oil... .because the garlic and oil were
*fresh*. What you shouldn't do is leave garlic in oil to marinate at
room temperature for days at a time.

Unless you *like* botulism, of course.

That's the point behind the vinegar or lemon juice - botulism
will not occur in an acid environment. Better yet, strain the garlic out
of the oil and store it all in the fridge. It will likely thicken up but
becomes liquid at room temp very quickly.

jcpatilla						jcp@decuac.dec.com

Otter, otter, floating light on the kelp beds of the night,
What tasty bits of squid or eel doth keep you on your even keel?

Newsgroups: rec.food.cooking