Pictures or it didn't happen
Gracula in action
not as finely as when using one of these crushers
spreading, spreading
hot and delicious and ready to eat
one clove, nicely crushed, and so easily
with its tiny holes, luckily that grid is removable for easy cleaning
two smaller cloves at once
crushed just as easily
garlic butter. I added some garlic powder as well because I didn't have much whole garlic, the dark specks are parsley
and into the oven with them. Garlic butter works better on thicker slices of bread, but sandwich bread is all I have right now
left over garlic butter is wrapped in baking paper
sealed in a zip-lock baggie and frozen for another day
could use more garlic flavour though and definitely thicker bread.
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Ah yes, my mouth is watering!
ReplyDeleteKaren S. mine was too :)
DeleteWow, you are in love with that little gizmo!
ReplyDeleteJoanne; he's a great little worker, I think Laura might like one.
DeleteOh thank you for that - my Gracula will be in-house on Monday, courtesy of Amazon. I use a lot of garlic and I have been peeling, and processing 2 or 3 heads at a time and then freezing them but I much, much prefer truly fresh garlic. I have one of those garlic crushers and while you do get 'garlic juice' from them I think a lot of the garlic is pulped in the crusher and then is thrown away. The mini- chopper has done well but when I need just 4 or 5 cloves the clean-up is so not worth it. Those larger pieces are just the way I like my garlic. I think I am so gonna love my Gracula. Many thanks to your daughter for gifting that to you, and many thanks to YOU for sharing. Mwahh!
ReplyDeleteGrace; you do get juice, but the pulp is also scraped out and used. Here anyway, it's perfect for garlic butter and I toss it into everything else that needs garlic, and I will still use the old crusher for when I want it crushed finely, but I'll use Gracula for all other recipes. I hope you enjoy yours as much as I do mine.
DeleteMmmmm....garlic toast. Good stuff.
ReplyDeleteonly slightly confused; it's eaten often here in the winter, almost everyday, not so much in the summer when it is too hot to have the oven on.
DeleteLooks good! My 1/2 Italian wife does not eat garlic...I do like to eat out.
ReplyDeletejoeh I think your wife must have got the wrong half in her genes, but lucky you, that means you et to eat out and get your garlic fix.
DeleteYou really had to do garlic butter:) Now I am hungry.
ReplyDeleteArkansas Patti; of course I had to do garlic butter, it's the quickest and easiest thing AND I got to eat the toast :)
DeleteI love seeing Gracula in action. I used to make that sandwich-bread treat for my son The Pony when we were out of Italian bread. Four pieces for him, and he said it was just as good as the other kind.
ReplyDeleteVal; I almost never have Italian bread here. I love it, but the crust is just a bit too chewy or crusty depending on which loaf I buy. My teeth can't handle it very well. I currently have one molar in danger of breaking away from its filling, so I'm being choosy with breads and other things.
DeleteYummy.
ReplyDeleteI cut my garlic with a knife then get the end of a knife a thick on and crush it to death :)
Margaret-whiteangel; I've done that too, but garlic is very sticky and I find with the knife method I have bits of garlic stuck on my fingers, on the knife, on the chopping board...
DeleteMouthwatering! We use lots of garlic, lovely stuff.
ReplyDeletejabblog; I haven't used as much lately, it's been too hot to cook.
DeleteNow that does look good, I don't eat a lot of garlic but like I said that does look good.
ReplyDeleteJimmy; it was yummy. Garlic is Nature's very own natural antibiotic, helps to keep the body free of infections when taken regularly.
DeleteYou had me at garlic.
ReplyDeleteWe eat a ton.
Love the stuff.
Excellent on bread.
Could use MORE garlic? Wow, it must have been glorious. Thanks for sharing this - it is probably way tastier than the "garlic powder" I commonly use.
ReplyDeleteWhile at sea , Doctor Doolittle commented to other passengers, "The pungent smell of garlic we are smelling is indicative that we are nearing the coast of France".
ReplyDeleteBack in 72 looking for property in Seven Hills NSW Aus one buyer leaving a house we were interested in buying told me not to bother unless I was a dyed in the wool Italian. The Lady in Question was correct The odour of that dreadful garlic permeated almost every thing; and probably the porcelain
ReplyDeleteDetestable and anti social , sorry ; but it gives me the creeps.
ReplyDeleteEven Christopher Columbus 1492 and all that wondered why the local natives were withdrawing when he set foot into the New World.
ReplyDelete