Roast Chicken

Noxis · 14 Sep 2006 at 12:58

penski said:
If you can't taste the meal, the chef can't use garlic Correctly.

If you reek days later, you can't wash correctly.

If you sweat garlic, you really need to see a doctor.

*n

When you dont like garlic it over rides every other taste in a meal. People reek of it, it comes through the pores in your skin, its nothing washing will help unless you show every 20min.

Sorry mate, regular garlic eaters just stink.... like smokers.

penski · 14 Sep 2006 at 13:00

Noxis said:
When you dont like garlic it over rides every other taste in a meal. People reek of it, it comes through the pores in your skin, its nothing washing will help unless you show every 20min.

Sorry mate, regular garlic eaters just stink.... like smokers.

Now see - that's odd because my parents both despise garlic and I cook with it a few times a week.

But they can never smell it on my when I visit them.

*n

Noxis · 14 Sep 2006 at 13:01

penski said:
Now see - that's odd because my parents both despise garlic and I cook with it a few times a week.

But they can never smell it on my when I visit them.

*n

I expect they are too polite to mention it

Back to the main point.... Garlic is Evil. FACT.

Mr Mag00 · 14 Sep 2006 at 13:02

to reduce the smelly effect of garlic, cook it longer, the health benefits far outway smell effects.

penski · 14 Sep 2006 at 13:03

Noxis said:
I expect they are too polite to mention it

You haven't met my mother...

She's very blunt and speaks exactly what's on her mind.

Back to the main point.... Garlic is Evil. FACT.

Garlic is our saviour.

*n

WillyNelson · 14 Sep 2006 at 13:04

penski said:
...And bread sauce...

What kind of heathen are you?! Proper home made gravy is the only way!

Glaucus · 14 Sep 2006 at 13:04

the smell effect is the same as onion. You have to eat a lot of it to taste a few teaspoons spread between 4-6people is not going to make you smell. Same as when you roast using garlic cloves. The cloves are removed. You will not get a smelly from that either.

Home made gravey.. so much nicer than bisto. My fav is easy as well.

Take the baking pan add flour and make a roux (sometimes require some more oil adding) add water and a good heaping of bovril. Best gravy ever. It makes a good thick gravy with loads of taste. Even nicer than making your own stock.

Mr Mag00 · 14 Sep 2006 at 13:04

What kind of heathen are you?! Proper home made gravy is the only way!

the truth!!!!!!!!!

Cybermyk · 14 Sep 2006 at 13:06

Garlic wards off Vampires. FACT.

mechanicom · 14 Sep 2006 at 13:06

Noxis said:
When you dont like garlic it over rides every other taste in a meal. People reek of it, it comes through the pores in your skin, its nothing washing will help unless you show every 20min.

Sorry mate, regular garlic eaters just stink.... like smokers.

You really are talking a load of carp....Garlic is excellent when used correctly within food and it is actually beneficial to your health...Are you a qualified chef?

Glaucus · 14 Sep 2006 at 13:08

mechanicom said:
.Are you a qualified chef?

It sounds like he's had a few experiences when people add loads and loads of garlic to a normal dish, hence the side effects he describes.

Noxis · 14 Sep 2006 at 13:12

mechanicom said:
You really are talking a load of carp....Garlic is excellent when used correctly within food and it is actually beneficial to your health...Are you a qualified chef?

What does being human and having tastebuds got to do with being a chef? Thats like saying "you dont like a Ford Mondeo??? ARE YOU A MECHANIC!!?"

I'll set it out simple for you. I DONT LIKE GARLIC - I CAN TASTE EVEN THE SLIGHTEST HINT OF GARLIC IN A MEAL. IT MAKES ME WANT TO VOMIT. I CAN SMELL IT ON PEOPLE WHO EAT IT REGULARLY.

Capiche?

Cybermyk · 14 Sep 2006 at 13:13

Vampire

WillyNelson · 14 Sep 2006 at 13:14

AcidHell2 said:
Take the baking pan add flour and make a roux (sometimes require some more oil adding) add water and a good heaping of bovril. Best gravy ever. It makes a good thick gravy with loads of taste. Even nicer than making your own stock.

What?!

No!

You have to skim the oil off the top of the meat juices or you get oily gravy. Add a heaped dessert spoon of cornflour to make a thin roux then add water and an oxo cube. Cook out the cornflour stirring constantly and season to taste. Stir in whatever juices have come out of the meat while it's resting and serve over meat, potatoes and savoy cabbage.

Noxis · 14 Sep 2006 at 13:15

AcidHell2 said:
It sounds like he's had a few experiences when people add loads and loads of garlic to a normal dish, hence the side effects he describes.

Not really, I just get annoyed when someone unnecessarily adds garlic to a otherwise nice meal totally destroying it for me.

Glaucus · 14 Sep 2006 at 13:16

Nelson said:
What?! No!

You have to skim the oil off the top of the meat juices or you get oily gravy. Add a heaped dessert spoon of cornflour to make a thin roux then add water and an oxo cube. Cook out the cornflour stirring constantly and season to taste. Stir in whatever juices have come out of the meat while it's resting and serve over meat, potatoes and savoy cabbage.

that makes nasty thin opaque gravy, be a man make proper manly gravy. cornflour is the nasty cheats way. Make a proper roux with flour, you need oil and or fat.

Noxis · 14 Sep 2006 at 13:17

Nelson said:
What?! No!

You have to skim the oil off the top of the meat juices or you get oily gravy. Add a heaped dessert spoon of cornflour to make a thin roux then add water and an oxo cube. Cook out the cornflour stirring constantly and season to taste. Stir in whatever juices have come out of the meat while it's resting and serve over meat, potatoes and savoy cabbage.

IMO the water from boiled $vegatables rather than just regular water adds a little

Cybermyk · 14 Sep 2006 at 13:18

AcidHell2 said:
that makes nasty thin opaque gravy, be a man make proper manly gravy. cornflour is the nasty cheats way. Make a proper roux with flour, you need oil and or fat.

Sauces are thick, gravy is supposed to be thin.

WillyNelson · 14 Sep 2006 at 13:19

AcidHell2 said:
that makes nasty thin opaque gravy, be a man make proper manly gravy. cornflour is the nasty cheats way. Make a proper roux with flour, you need oil and or fat.

My friend, my gravy is anything but nasty and thin! :mad:

D.P. · 14 Sep 2006 at 14:50

I've just grabbed a clove of garlick and had a nic tasty snack. hmm, hmmm , hmmmm.

I love garlick. FACT.
Garlick is one opf the most important parts of cooking dishes from almost anywhere in the world, from a good Italian ragu, to indian, to thai, spanish, french, mexican, chinese, 'asian'.

Garlick when cooked has an amazingly sutle sweet flavour.

I treat garlick haters the same way as vegetarians, if you are goi ng to be fussy then sort your own food out and don't spoil other's enjoyment of fine food.

I think noxis has some kind of phobia, no way is that reaction to something so harmless and pleasant in any way normal.