MetaChat - How to grate garlic

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11 December 2005

How to grate garlic

post by: kenko at: 14:03 | 12 comments

that's definitely garlic.

posted by Edible Energy 11 December | 14:41

I'll never cook the same way again.

posted by matildaben 11 December | 14:44

Well, now.

posted by Frisbee Girl 11 December | 14:50

Speaking of garlic, is it safe to go out wearing the same pants you spilled Papa John's Garlic Butter sauce on? I'm afraid dogs will lick me or Mario Batali will mug me.

posted by wendell 11 December | 14:51

It would be an honor to be mugged by Mario Batali.

posted by kenko 11 December | 14:56

Who knew grating garlic could be so...suave.

posted by LeeJay 11 December | 15:07

It looks like the Uptight Citizens Brigade have a show on Food Network.

posted by wendell 11 December | 15:21

Bash it with the flat of a knife and smear it across the board with the edge of the knife repeatedly until you obtain the required consistency. It's the ONLY way. Crushers and cards are for pussies.

posted by tellurian 11 December | 17:48

yeah, ya'll need to get the sand out your vaginas.

posted by Edible Energy 11 December | 17:51

Do they have a card for that?

posted by tellurian 11 December | 17:55

Fuckin' heathens. You're not supposed to pulp or crush your garlic like that. Slice it finely with a sharp knife, it leaves more cells intact and unoxidised for better garlic flavor and PURITY OF ESSENCE. If you must bruise it to death use a goddamn crusher like everyone else.

Plus I'm pretty sure I don't want to mash up my garlic on a crummy little pieces of plastic, anyway.

posted by loquacious 11 December | 19:44

Loq, if you want smooooooth aioli or tzatziki, pulping is the way to go.

posted by kenko 11 December | 20:42

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