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oliver sudden
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« Reply #15 on: 13:00:40, 06-08-2007 » |
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http://www.tallinn-hotels.net/baltasar.htmIf anyone knows how they make the garlic soup here would they please let me know? Magic it is. More a garlic purée, the waiter warned/promised. Ah yes, that was the meal where we had the idea to rub a clove into the percussionist's harmonica for the concert the next day. Only in the concert he sailed blithely on while we all had a fit of the giggles. Memories.
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dotcommunist
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« Reply #16 on: 13:15:46, 06-08-2007 » |
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great , thanks a bunch ron dough, i shall be saving this dish . i'm sure this will ensure me long strived for fame at the deutsche post, maybe they'll be a little quicker to help  |
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Ian Pace
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« Reply #17 on: 13:23:29, 06-08-2007 » |
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Some people are going to be very popular after trying out these recipes |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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martle
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« Reply #18 on: 13:34:24, 06-08-2007 » |
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That recipe Ron posted a link to is virtually identical to the one I have, and have made a few times. As Ollie might say, it's a rip-snorter. Utterly delicious and and very nourishing. And, contrary to what you may think, the breath isn't too bad at all afterwards/ next day. Something to do with the way the garlic is cooked and interacts with the other ingredients.  |
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Green. Always green.
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Ron Dough
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« Reply #19 on: 13:44:00, 06-08-2007 » |
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Welcome back, green one:
Roasted garlic is always quite different to fried versions: I love using it in casseroles, where it develops a creamy texture...magic. This soup obviously exploits the same characteristic.
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martle
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« Reply #20 on: 13:48:34, 06-08-2007 » |
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Thanks, Ron! Away over the weekend. And I see I've missed a whole cheese thread! (I mean a whole thread about cheese, not one devoted to whole cheeses.) Damn! I'll get over there later to stink up the place... (By the way, WELCOME, Poivrade! Better late than never... ) |
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Green. Always green.
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oliver sudden
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« Reply #21 on: 15:45:59, 06-08-2007 » |
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Speaking of garlic: aļoli.  Need I say more? None of that wussy 'cooking' nonsense here either. dc, this is what you need for your post office trips. |
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Ian Pace
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« Reply #22 on: 16:53:21, 06-08-2007 » |
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Speaking of garlic: aļoli. Need I say more? None of that wussy 'cooking' nonsense here either. dc, this is what you need for your post office trips. Also good if you want a bit of standing room on a train or the tube. |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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oliver sudden
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« Reply #23 on: 17:00:20, 06-08-2007 » |
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Indeed - raw garlic doesn't need the breath, it comes direct through the pores.
What is it with the last couple of days and smelly food?
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martle
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« Reply #24 on: 17:08:38, 06-08-2007 » |
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What is it with the last couple of days and smelly food?
Could be the heat, Ollie. Strong flavours, spicyness, need to sweat things out etc. Curry thread, anyone?  |
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Green. Always green.
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dotcommunist
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« Reply #25 on: 17:24:16, 06-08-2007 » |
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Speaking of garlic: aļoli. That stuff is really unreal, words that immediately enter my consciousness are "touch" , "bargepole" and don't". That recipe Ron posted a link to is virtually identical to the one I have, and have made a few times. As Ollie might say, it's a rip-snorter. Utterly delicious and and very nourishing. And, contrary to what you may think, the breath isn't too bad at all afterwards/ next day. Something to do with the way the garlic is cooked and interacts with the other ingredients. the most interesting part of the recipe are the 2 (!) cups of chopped garlic. why only 2??? |
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Ian Pace
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« Reply #26 on: 17:31:13, 06-08-2007 » |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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oliver sudden
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« Reply #27 on: 18:17:42, 06-08-2007 » |
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Come on, Ian, that's diluted! (Best way to have garlic with steak: roast a bulb. Put on plate next to steak. Eat mushy part thereof, alternating with steak.) |
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Ian Pace
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« Reply #28 on: 18:21:30, 06-08-2007 » |
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(Best way to have garlic with steak: roast a bulb. Put on plate next to steak. Eat mushy part thereof, alternating with steak.) We are led to ask whether Member Sudden's wind-playing colleagues who occupy chairs next to him would second his judgement of 'best' in this respect? |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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thompson1780
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« Reply #29 on: 19:36:49, 06-08-2007 » |
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Roasted garlic loses a lot of its, erm, pong.
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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