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Author Topic: Garlic  (Read 26217 times)

Offline iko

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Garlic
« on: 29/10/2006 19:51:21 »
Dear Sirs,
I did really appreciate your choice of garlic as the new symbol of Complementary Medicine.
May I suggest to adopt this perfect image for Physiology & Medicine, instead of those silly looking greyish tablets?
Sincerely yours,

Dr. Ikod
Cefalo o Muggine ( Mugil cephalus)
« Last Edit: 25/11/2006 14:57:27 by iko »


 

Offline Karen W.

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Re: Garlic
« Reply #1 on: 29/10/2006 20:16:31 »
Cool Fish!
 

Offline neilep

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Re: Garlic
« Reply #2 on: 29/10/2006 21:26:08 »
I LOVE GARLIC !!!...I hate Ginger and Cinnamon, cloves and allspice but I LOVE GARLIC !!!!!!
 

Offline Karen W.

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Re: Garlic
« Reply #3 on: 29/10/2006 21:44:51 »
I love Garlic too! Don'T we all.. You made me hungry talking food again.. I havent eaten all day!Now I am prowling through the cabinets.. what to make.. I think a bagel with cream cheese avaocado and and bacon and tomato.... MY favorite Breakfast!!!! Not very often but YUMMMMMMMMMY!!  You don't like the good stuff, me thinks you are deprived of flavor buds on your tongue... Have you at least tried those spices thirty times each as that is what the nutritionalist at school tells us it takes to develop at taste for new things..., things we dislike at first!LOL
« Last Edit: 29/10/2006 22:07:42 by Karen W. »
 

Offline neilep

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Re: Garlic
« Reply #4 on: 29/10/2006 23:16:29 »
I love Garlic too! Don'T we all.. You made me hungry talking food again.. I havent eaten all day!Now I am prowling through the cabinets.. what to make.. I think a bagel with cream cheese avaocado and and bacon and tomato.... MY favorite Breakfast!!!! Not very often but YUMMMMMMMMMY!!  You don't like the good stuff, me thinks you are deprived of flavor buds on your tongue... Have you at least tried those spices thirty times each as that is what the nutritionalist at school tells us it takes to develop at taste for new things..., things we dislike at first!LOL

Yeeuuchhh !!

Now why would I wnat to make myself like something if I do not like it ? LOL !!....It's the same with alcohol...people say ''"it's an acquired taste"..that's nice !!..but why on earth do I want to acquire tastes I hate ?

If I had no choice but to consume the devils sputum then I know that just by repetition I would start to ' tolerate' it better, become acclimatised to it....

Hmmm..Oh my......bagel with cream cheese avocado and and bacon and tomato..now THAT has got my mouth watering !!

 

Offline Karen W.

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Re: Garlic
« Reply #5 on: 29/10/2006 23:33:15 »
NO worries, I feel the same way about most fish and brussel sprouts.....Yuckkkkk! I was just telling you what they are trying to engrain into our heads for teaching our children, but I am with you If you don't like it, you just don't like it!! I agree with the alchol thing too!! YUCKKK!

See your taste buds are all right!! Yummmy I 'll take a bite or two for you... sharing my bagel... Have you ever tried putting a little garlic in the pan whilst cooking your bacon? I wonder if that would be good.. I might try that sometime then add it to the bagel! Hummmmmm..
 

Offline neilep

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Re: Garlic
« Reply #6 on: 29/10/2006 23:41:01 »
Oh yes...Garlic is great with bacon !!..hmmmmmmmmm


Karen Mam next time you roast a joint of meat of chicken/Turkey...grab some whole garlic bulbs and chuck it in whole...don't even peel it....

At the end ...WOW !!..you'll be able to squeeze the most sweet caramelized garlic gooey love and joy from those garlic cloves !!
 

Offline Karen W.

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Re: Garlic
« Reply #7 on: 29/10/2006 23:59:29 »
 Well I already love bacon and garlic, so next round I will shove some in the pan ant try it! OOOOOH GOSHHH< IT sound gooood!!!
 

Offline iko

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Re: Garlic
« Reply #8 on: 15/11/2006 19:24:12 »
"Bagna Cauda" is a typical sauce from Piedmont (North of Italy).
Ideal in the foggy and freezing autumn-winter evenings, it is definitely a simple and healthy recipe.
We prepare it by cooking anchovies and garlic in olive oil and keeping this sauce warm in special little pots heated by a candle (one for each person).  Raw and steam-cooked vegetables are dipped in the sauce: potatoes, carrots, celery, cabbage, pepper, fennel, cauliflower, broccoli...
What a treat!

           

http://www.untoccodizenzero.it/uploaded_images/cauda1-714684.jpg
http://www.rocchecostamagna.com/RoccheCostamagna/img/bagna_cauda-BIG.jpg
http://www.langheroeromonferrato.it/aree/Degustazioni/cauda.jpg

ikod
« Last Edit: 18/01/2007 00:16:38 by iko »
 

Offline neilep

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Re: Garlic
« Reply #9 on: 15/11/2006 19:35:48 »
Oh MY !!..I love anchovies and this sauce sounds delish !!!

Yummy...thanks IKO !!
 

Offline DoctorBeaver

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Re: Garlic
« Reply #10 on: 16/11/2006 18:39:16 »
Garlic is onion on acid!
 

Offline iko

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Re: Garlic
« Reply #11 on: 25/11/2006 14:40:42 »
"Bagna cauda"(warm sauce) was developed over the decades by generations of farmers, to match with superb local red wines and support people living on the hills called "Langhe del Monferrato", during the endless foggy and freezing seasons.


http://www.regione.piemonte.it/piemonte_gallery/imm_com/02_territorio/images/g_011.jpg

Autumn fog on the hills of the "Langhe" region of Piedmont
« Last Edit: 25/11/2006 23:45:34 by iko »
 

Offline Mirage

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Re: Garlic
« Reply #12 on: 27/11/2006 19:46:24 »
I love garlic as well, can't get enough of the stuff  :)
 

Offline iko

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Re: Garlic
« Reply #13 on: 27/11/2006 22:36:47 »
Well Mirage, then try "bagna cauda" next weekend...
I found an original British recipe for you:

Bagna Cauda
Recipe 1: pre-dinner nibbles
Wednesday May 10, 2006 - Guardian Unlimited

Bagna Cauda is a traditional and very popular dish throughout Italy, that you would serve as your guests arrive for a meal with an aperitif. There are thousands of versions, as each family will do it slightly differently, but this is Giorgio's favourite way of making it.
Bagna Cauda
2 tins of anchovies in olive oil
3 cloves of garlic, finely sliced
Very good quality extra virgin olive oil, preferably from Liguria
Vegetables, enough for all your guests, the below should be enough for around ten people:
2 heads of fennel
4 carrots
4 to 6 spring onions
2 to 3 red and yellow peppers
2 to 3 Swiss chard leaves
A few artichokes


http://observer.guardian.co.uk/audio/seedsofchange/story/0,,1771878,00.html



ikod
« Last Edit: 27/11/2006 22:44:34 by iko »
 

Offline neilep

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Re: Garlic
« Reply #14 on: 27/11/2006 22:42:00 »
I wish there was someone here who knows a lot about garlic and cod liver oil !!  ;)
 

Offline Karen W.

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Re: Garlic
« Reply #15 on: 28/11/2006 03:31:46 »
HEE HEE HEE, LOL I KNOW I LOVE GARLIC! I KNow nothing about Cod Liver oil except what little I have read and my Grandma used to use it for something, but I can't remember what!
 

Offline Karen W.

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Re: Garlic
« Reply #16 on: 28/11/2006 04:10:20 »
Speaking of Garlic... I just ate a snack bag full of cashews which I adore, that were seasoned with onion& Garlic!! VERRRY VERRRRRY GOOD! I was starvin.... and it's after 8:00 and I have had no dinner yet!
 

Offline neilep

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Re: Garlic
« Reply #17 on: 28/11/2006 23:21:53 »
Karen Mam...have you roasted some garlic bulbs yet ?....hmmm...so sweet and delish !!
 

Offline Karen W.

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Re: Garlic
« Reply #18 on: 29/11/2006 02:49:44 »
Not yet the way you said to do it. I have cut tops Off them and poured Olive oil over them inverted them on a pan and baked them until tender which was delicious. You can then squeeze the cloves out onto a lovely sliced baggette and oh my GAWWWWWWD.....so good with the Prime rib!!! Good by itself!!I have stuffed tons of whole garlic chunks into a huge Prime Rib and baked until done and that is absolutely delicious! My stove is broken and I am sad indeed as I am missing my oven!!

I am starving as usual and just got off work.. 6:45PM. I have had a bad stomach all day!..This makes me Hungry!
 

Offline iko

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Re: Garlic
« Reply #19 on: 29/11/2006 17:47:26 »
quote:

"I wish there was someone here who knows a lot about garlic and cod liver oil !!" 



Voila'...here I am:
Garlic is the enjoyable-recreational-funny side,
Cod liver oil, tightly connected to childhood leukemia
topic is the tremendously serious one. :o

A double-sided personality? Schizophrenia? Bipolar disorder?
Who knows... ???


http://www.jerrycott.com/IntegrativePsychiatry.html

http://jerrycott.com/user/FishBP53.jpg

Some time ago I read that those peculiar omega-3 so good for our brain (EPA & DHA) we get from sea creatures, mainly blue-fish, seem to be made by the ocean plankton itself: we and those fishlets are not able to synthesize them.  Those special unsaturated fatty acids are sort of vitamins for all of us and come directly from where life originated million years ago on this planet...
Our survival seems to be inevitably bound to the sea and the sunshine.


Bikod [^]
« Last Edit: 21/12/2006 21:03:10 by iko »
 

Offline Karen W.

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Re: Garlic
« Reply #20 on: 29/11/2006 19:45:11 »
IS cod liver oil helpful with Bi polar disorder. Is that accurate the chart! I find that amazing!
 

Offline Mirage

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Re: Garlic
« Reply #21 on: 29/11/2006 22:31:37 »
Well Mirage, then try "bagna cauda" next weekend...
I found an original British recipe for you:

Bagna Cauda
Recipe 1: pre-dinner nibbles
Wednesday May 10, 2006 - Guardian Unlimited

Bagna Cauda is a traditional and very popular dish throughout Italy, that you would serve as your guests arrive for a meal with an aperitif. There are thousands of versions, as each family will do it slightly differently, but this is Giorgio's favourite way of making it.
Bagna Cauda
2 tins of anchovies in olive oil
3 cloves of garlic, finely sliced
Very good quality extra virgin olive oil, preferably from Liguria
Vegetables, enough for all your guests, the below should be enough for around ten people:
2 heads of fennel
4 carrots
4 to 6 spring onions
2 to 3 red and yellow peppers
2 to 3 Swiss chard leaves
A few artichokes


http://observer.guardian.co.uk/audio/seedsofchange/story/0,,1771878,00.html



ikod

Thanks iko, will definitely have to have a look  :)
 

Offline Karen W.

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Re: Garlic
« Reply #22 on: 29/11/2006 22:36:33 »
How do you serve the ingredients do you grind up the anchovies as I can't stand the thought of anchovies do you make a paste or sauce out of it?
 

Offline iko

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Re: Garlic
« Reply #23 on: 30/11/2006 09:44:45 »
How do you serve the ingredients do you grind up the anchovies as I can't stand the thought of anchovies do you make a paste or sauce out of it?

Salted anchovies (not the ones kept in oil) should be used.
You wash off the salt and cut them to little bits.
Olive oil should be "extra-vergine" of the best quality.
The anchovies melt in hot olive oil together with the garlic bits...
...and make a sauce! Some people add milk or cream, but you'd
spoil the healthy recipe doing that.
Plus lots of veggies, red wine and nice friends around,
it is a gorgeous treat!
ikod

P.S. I was impressed by that bipolar chart too...a similar one is in the book:
"The omega-3 connection" by Andrew Stoll, a pharmacology researcher.
Those data are being revisited now, and a final answer is still pending.

Fish oil contains omega-3
Fish LIVER oil contains vitamin A and D plus omega-3.
So if you want lots of omega-3 without too much (toxic doses) of vit. A&D, you go for fish oils.
« Last Edit: 21/12/2006 21:07:23 by iko »
 

Offline Karen W.

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Re: Garlic
« Reply #24 on: 30/11/2006 09:51:50 »
That is very interesting. I really hate fish most of it.. Neil has me convinced to try smoked salmon again as an adult so I bout some the other day and will try it. Anchovies yuck, but I might try to taste them... I don't know not while I am sick for sure!LOL
 

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Re: Garlic
« Reply #24 on: 30/11/2006 09:51:50 »

 

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