Fact or Fiction? does leaving in the sprouted green part of a garlic clove
- Thread starter randi
- Start date
oh, you are so on a roll today Rick! this is the joke I emailed Rick and his response....
A man went to a pet store to get a fish. As he was looking around the store,
he noticed a strange, brightly colored fish. He asked the owner what the fish
was called. “That’s a parrot fish,” said the owner. “It sings like a bird.” The
man was incredulous. The owner sensed the man’s hesitancy and told him he
could bring the fish back if he wasn’t satisfied. About a week later, the man
returned to the store to return the fish. The store owner asked him why. The
man replied, “You were right. The fish can sing. But, he’s horribly off key,
and it is just too difficult to tuna fish.”
*********************
i can tuna fish, randi, but it's only good for singing scales.
***********************
I'm rolling here!
A man went to a pet store to get a fish. As he was looking around the store,
he noticed a strange, brightly colored fish. He asked the owner what the fish
was called. “That’s a parrot fish,” said the owner. “It sings like a bird.” The
man was incredulous. The owner sensed the man’s hesitancy and told him he
could bring the fish back if he wasn’t satisfied. About a week later, the man
returned to the store to return the fish. The store owner asked him why. The
man replied, “You were right. The fish can sing. But, he’s horribly off key,
and it is just too difficult to tuna fish.”
*********************
i can tuna fish, randi, but it's only good for singing scales.
***********************
I'm rolling here!
Inquiring minds want to know... so I googled. It seems
that it's not the green part of the garlic that is particularly bitter, it's the fact that it turned green (i.e., is old) that is the problem.
Hmm, good to know!
http://kitchen.apartmenttherapy.com/food/good-questions/good-question-when-good-garlic-goes-green--014571
that it's not the green part of the garlic that is particularly bitter, it's the fact that it turned green (i.e., is old) that is the problem.
Hmm, good to know!
http://kitchen.apartmenttherapy.com/food/good-questions/good-question-when-good-garlic-goes-green--014571
kyheirloomer
Well-known member
Hunh?
If we're talking about the green core of a clove, there's nothing old about it. That's the clove germinating, and, if planted, will grow into a plant.
That new greenery is bitter. But if you're using California White---the most typical variety found in markets---then it hardly matters, because that garlic is, itself, bitter.
If we're talking about the green core of a clove, there's nothing old about it. That's the clove germinating, and, if planted, will grow into a plant.
That new greenery is bitter. But if you're using California White---the most typical variety found in markets---then it hardly matters, because that garlic is, itself, bitter.
According to the article (see link) - they just suggest that once the garlic
has sprouted, it's past its "prime" for eating. I could never tell the difference, myself, but that's what I understood after reading it.
I'm safe - except for the garlic I've grown in my backyard, I use garlic powder.
)
has sprouted, it's past its "prime" for eating. I could never tell the difference, myself, but that's what I understood after reading it.
I'm safe - except for the garlic I've grown in my backyard, I use garlic powder.
)kyheirloomer
Well-known member
One of the links in that article
really amused me. The one that talks about the "alliums experts" at GardenWeb.
I'm one of the people who got that forum started, and, I guess, am one of the "experts" over there. ;>)
Anyway, there are a lot of myths and misunderstandings about garlic. And often, as in the case of that article, ambiguities sneak in.
In this case, the ambiguity is where they say, once it sprouts it turns bitter. Well, yes and no.
Once the clove actually sprouts (this is, green growth is showing above the point) the quality of that clove is gone. A lot of chemical and structural changes have taken place, and there's no sense using it.
Before that happens, however, there is a green core in the clove, which will become the sprout. At that point, there is some quality loss in the clove, and the green core, itself, can add bitterness.
Often we have no choice but to use it. Around this time of year, most garlic---particularly store bought---will show that green core. When that happens, I split the clove and pop the core with the point of my knife. And I up the garlic content even more than usual, to make up for the loss of flavor.
Oddly enough, green garlic (scallions grown from garlic instead of onions) is a delicious addition to many dishes, providing a garlicy hint that contributes without overpowering. Green garlic is not bitter.
Go figure.
really amused me. The one that talks about the "alliums experts" at GardenWeb.
I'm one of the people who got that forum started, and, I guess, am one of the "experts" over there. ;>)
Anyway, there are a lot of myths and misunderstandings about garlic. And often, as in the case of that article, ambiguities sneak in.
In this case, the ambiguity is where they say, once it sprouts it turns bitter. Well, yes and no.
Once the clove actually sprouts (this is, green growth is showing above the point) the quality of that clove is gone. A lot of chemical and structural changes have taken place, and there's no sense using it.
Before that happens, however, there is a green core in the clove, which will become the sprout. At that point, there is some quality loss in the clove, and the green core, itself, can add bitterness.
Often we have no choice but to use it. Around this time of year, most garlic---particularly store bought---will show that green core. When that happens, I split the clove and pop the core with the point of my knife. And I up the garlic content even more than usual, to make up for the loss of flavor.
Oddly enough, green garlic (scallions grown from garlic instead of onions) is a delicious addition to many dishes, providing a garlicy hint that contributes without overpowering. Green garlic is not bitter.
Go figure.
richard-in-cincy
Well-known member
If you like groaners like that, do you know why fish have fins?
richard-in-cincy
Well-known member
Answer
sorry, I really messed this one up, you'll see below, but it's still a groaner nonetheless:
The real joke is: Why are Fire Engines always Red?
Because:
2 + 2 = 4
4 * 3 = 12
12 inches make a ruler
A famous ruler was Queen Elizabeth
The Queen Elizabeth sails the ocean
The ocean has fish
Fish have fins
The Finns fought the Russians
The Russians are Red
And that's why fire engines are always red, because they're always RUSHIN'.
sorry, I really messed this one up, you'll see below, but it's still a groaner nonetheless:
The real joke is: Why are Fire Engines always Red?
Because:
2 + 2 = 4
4 * 3 = 12
12 inches make a ruler
A famous ruler was Queen Elizabeth
The Queen Elizabeth sails the ocean
The ocean has fish
Fish have fins
The Finns fought the Russians
The Russians are Red
And that's why fire engines are always red, because they're always RUSHIN'.