Food Thread: Don't Rib Me About My Failed Garlic Adventure!

I like lamb. I like lamb ribs. I like lamb ribs slowly grilled on indirect heat and then finished on high direct heat to get them nice and crispy!

But these did not satisfy! They are from a sort-of-local hipster company that my SiL enjoys, and she gave them to me, so who am I to say no?

But I should have. They were incredibly gamey, and not in that delicious lamb way that many people enjoy so much. They were greasy and strong-flavored and reminded me a bit of aged beef that is just a bit too old for consumption.

And the frustrating thing is that I cooked them perfectly!

******

Well, our long national nightmare is over, and the garlic project has been a complete and total failure. And I have nobody to blame but myself...I just have to figure out what I did wrong!

******
I recently had a very pleasant email exchange with a lurker who is as much of a loon when it comes to Manhattans as I am! Obviously he stirs his Manhattans because he is not a savage, and he uses Rye, not Bourbon, because he is not a savage.

[A friend] and I decided to craft the perfect Manhattan. It took 18-months of back and forth travel between [our homes]. We tasted 20+ ryes, 6 different sweet vermouths, 5 different cherries, and at least a dozen bitters. We could not use anything more expensive than $75 for the rye. Who wants to mix an 18 y/o Sazarac with anything?
This is the best Manhattan according to our pallet.
2 parts - 6 y/o Piggyback Rye
Honorable Mention- Sazarac OB 100pf, Basil Hayden’s Dark Rye, Mitchers Rye, Rittenhouse Rye BinB
1 part - Carpano Antica
Nothing else comes close, the complexity and depth blow everything else away.
Angostura Bitters - double shot in the glass. The original is the best for this! Tried boutique styles and walnut and orange and others but none are as good.
Amarena Fabbri cherry. One per serving. Add juice to change the sweetness to your liking. Much better than Luxardos.
STIR the rye and vermouth over ice gently until cold and pour into a rocks glass with the bitters and cherry(ies) already in the glass.

So I made a couple! The first was true to his recipe, and it did indeed make an excellent Manhattan. The second night I bumped the Rye up to 3:1, because that's just the way I roll! And it was also a delicious and pleasing cocktail.

Were they better than my recipe? No, and they were different. But I would happily drink them without looking back, especially since he introduced me to those cherries, which absolutely blow Luxardos out of the water. I think that Luxardo has ramped up production recently and their quality has suffered. Amarena Fabbri is simply much, much better!

As for the Vermouth? Carpano Antica is the class of Vermouths...of that there is no doubt. And it is also very rich and intense, so it makes a Vermouth-forward drink. If you like that, then go for it. If you like a more spirit-forward Manhattan, then you will have to play around some.

Which is the point! I had a blast trying this recipe!

******

The peanut butter dilemma has been solved!

[Hat Tip: Misanthropic Humanitarian]

******
I have discussed the glory that is hush-puppies, but last week I wanted to jazz them up a a bit and thought about adding shrimp. My plan was to peel raw shrimp, cut them up into small but recognizable pieces, and simply mix them into the batter. Of course I could also mince the shrimp, but I like the idea of texture, so that might be for a future experiment. The question is: will the shrimp cook in the few minutes the hush-puppies are in the hot oil?

Yes, this is how I occupy my free time.

******

[Hat Tip: Powerlineblog.com]
******
The garlic is harvested! And it looks...well...sigh. Send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 1

Posted by: Skip at June 28, 2026 04:00 PM (Ia/+0)

2 Sponge!

Posted by: AZ deplorable moron at June 28, 2026 04:01 PM (B0dAE)

3 Burritos soon

Posted by: Skip at June 28, 2026 04:01 PM (Ia/+0)

4 We are headed to a wedding in Los Altos.

Chicken or Fish?

Posted by: San Franpsycho at June 28, 2026 04:03 PM (RIvkX)

5 What variety of garlic was it that you tried?

Posted by: Dad of Six at June 28, 2026 04:04 PM (wdE6I)

6 Actually first time shaved in weeks, a scotch in hand I would feel like a new man

Posted by: Skip at June 28, 2026 04:04 PM (Ia/+0)

7 That's the vermouth I've been using for years. Once I discovered it there was no going back to Martini and Rossi.

Posted by: Tuna at June 28, 2026 04:05 PM (lJ0H4)

8 The garlic looks sad, like everything from N.J.

Posted by: AZ deplorable moron at June 28, 2026 04:05 PM (B0dAE)

9 What variety of garlic was it that you tried?

Posted by: Dad of Six at June 28, 2026 04:04 PM (wdE6I)

Generic stuff from a nursery.

Posted by: CharlieBrown'sDildo at June 28, 2026 04:05 PM (PLxDd)

10 CRAB CAKES -- Part 1: Ingredients
Sometime in the past month, an AOS commenter expressed disappointment in their attempts at crab cakes ... So, for that person (or anyone else interested), below is a recipe from America's Test Kitchen's 2011 annual magazine ...And, ever since the first time I made these, the crab cake snobs in my universe proclaimed no other recipe would be permitted going forward.

1-lb. lump crabmeat, picked over for shells
1/2 cup saltines (14 crackers ground in a food processor)
3 scallions, minced
2 Tbsp. unsalted butter, melted; plus
1 Tbsp. unsalted butter, softened
2 Tbsp. mayonnaise (suggest Hellman's or Duke's,
do not use Miracle Whip)
1 large egg yolk
1 Tbsp. dijon mustard
2 tsp. hot sauce
1 tsp. Old Bay seasoning
Lemon wedges, for serving

Posted by: Kathy at June 28, 2026 04:06 PM (MOK4W)

11 Perhaps the soil your garlic was in did not drain well. Is the garlic waterlogged/rotting? (can't be sure from picture)

Posted by: Brunnhilde at June 28, 2026 04:07 PM (3AwA+)

12 Once I discovered it there was no going back to Martini and Rossi.

Posted by: Tuna at June 28, 2026 04:05 PM (lJ0H4)

And only three times the price!

Posted by: CharlieBrown'sDildo at June 28, 2026 04:07 PM (PLxDd)

13 Here I always assumed Crab Cakes didn't have any crab in them

Posted by: Skip at June 28, 2026 04:08 PM (Ia/+0)

14 mmm...me likey crab cakes ala Kathy, not those prairie cakes from Liz

Posted by: DanMan at June 28, 2026 04:08 PM (8uzBS)

15 We are headed to a wedding in Los Altos.

Chicken or Fish?
Posted by: San Franpsycho

It's CA, Tritip!

Posted by: AZ deplorable moron at June 28, 2026 04:08 PM (B0dAE)

16 Posted by: Brunnhilde at June 28, 2026 04:07 PM (3AwA+)

Nope...no rot. Just stunted and embarrassing!

Posted by: CharlieBrown'sDildo at June 28, 2026 04:09 PM (PLxDd)

17 CRAB CAKES -- Part 2: Directions
1. Dry the crabmeat well with paper towels (this reduces the amount of binder needed). Using a rubber spatula, gently combine the crabmeat, 1/4 cup of the cracker crumbs, the scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in a large bowl.
2. Divide the mixture into 4 equal portions and shape into tight, mounded cakes. Press the top of each cake in the remaining 1/4 cup cracker crumbs. Transfer the cakes, crumb side down, to a large plate and refrigerate, covered, for at least 1 hour or up to 8 hours.
3. Adjust an oven rack to be 6 inches from the broiler element and heat the broiler. Grease an 8x8-inch square area in the center of a rimmed baking sheet with the softened butter. Transfer the crab cakes to the prepared baking sheet, crumb side down. Broil until the crab cakes are golden brown, 12-15 minutes. Serve with the lemon wedges.

Posted by: Kathy at June 28, 2026 04:09 PM (MOK4W)

18 Dinner plan was moved from yesterday to today, and then changed when the kid made a 5 mushroom soup for today's lunch (thanks HMart for an AMAZING deal on the shabu shabu veg pack - 5lbs of 4 mushrooms - including expensive ones like oyster, enoki, and wood ear - napa cabbage, bok choy, and taiwanese spinach mispriced for $4.99 vs their normal $19.99 - bought 3 packs and made a chicken and veg dumpling dish Friday and then the soup today).

So, we're having beef kielbasa with roasted napa cabbage (finishing pack #2), fresh corn on the cob (20 cents each from Amazon), homemade banana choco muffins, and strawberries and cherries ($1/lb from Amazon - love me some Prime Days, too). Pretty summery meal and quick...

Posted by: Nova Local at June 28, 2026 04:09 PM (tOcjL)

19 Just out of curiosity, CBD, did you actually look up how to grow and harvest garlic, or did you just wing it?

I'm guessing option B.

Posted by: bluebell at June 28, 2026 04:09 PM (afFes)

20 I found some cherries from Japan for Manhattans that were pretty good. It was a small jar, maybe 12 - 15 of them. Wish I could recall the brand. They were available at a local liquor store, in a limited quantity. Maybe $15?

The juice was to die for.

Posted by: Martini Farmer at June 28, 2026 04:10 PM (jehhT)

21 4 We are headed to a wedding in Los Altos.

Chicken or Fish?
Posted by: San Franpsycho at June 28, 2026 04:03 PM (RIvkX)

Chicken is more forgiving, but I now always order the fish b/c it's easiest to leave the dairy products off of (vs the chicken, which apparently, is impossible anytime I've tried)...

So, fish?

Posted by: Nova Local at June 28, 2026 04:11 PM (tOcjL)

22 Just out of curiosity, CBD, did you actually look up how to grow and harvest garlic, or did you just wing it?

Posted by: bluebell at June 28, 2026 04:09 PM (afFes)

Shockingly, I did a bit of research!

Posted by: CharlieBrown'sDildo at June 28, 2026 04:12 PM (PLxDd)

23 CBD - I know nothing about growing garlic, but wondering if perhaps it could be a soil pH issue?

Posted by: Matthew Kant Cipher at June 28, 2026 04:13 PM (kOluj)

24 IOW, how many bodies are buried under your garden? Maybe add 5 or 6....

Posted by: Matthew Kant Cipher at June 28, 2026 04:14 PM (kOluj)

25 The lamb I bought is wonderful stuff! I've had loin chops, leg steaks and ground lamb. It is a little fatty but very mild tasting. I might go with more lamb next time and less beef.

Posted by: Notsothoreau at June 28, 2026 04:17 PM (bkuEU)

26 Pre-dinner scotch

Posted by: Skip at June 28, 2026 04:18 PM (Ia/+0)

27 Merguez sausage

Posted by: Commissar of plenty and festive little hats at June 28, 2026 04:20 PM (Kt19C)

28 The garlic in the foreground doesn't look bad, although not sure how big it is. I would dry it and use it I believe. Probably better than imported stuff.

Posted by: Buck at June 28, 2026 04:21 PM (z6ONu)

29 The garlic in the foreground doesn't look bad, although not sure how big it is. I would dry it and use it I believe. Probably better than imported stuff.
Posted by: Buck

I'd like to see it after it dries too.

Posted by: AZ deplorable moron at June 28, 2026 04:22 PM (B0dAE)

30 28 The garlic in the foreground doesn't look bad, although not sure how big it is. I would dry it and use it I believe. Probably better than imported stuff.
Posted by: Buck at June 28, 2026 04:21 PM (z6ONu)

I was thinking the 2 in the back and 1 (maybe 2) in the front looked good. I'd save the best one of those to replant as new plants in the fall and use the other 2...

Only the middle really looks terrible and probably not useable in some way...

Posted by: Nova Local at June 28, 2026 04:23 PM (tOcjL)

31 >>>who am I to say no?
But I should have

!!!

That would be looking a gift lamb in the mouth or something.

Posted by: m at June 28, 2026 04:23 PM (6wpGE)

32 >>>This is the best Manhattan according to our pallet.

pallet-->palate

Posted by: m at June 28, 2026 04:24 PM (6wpGE)

33 Any of the outer cloves from bulbs that look good should be saved and replanted (this Fall!). They say the garlic will adapt over time to your garden and perform better.

I would not give up yet!

Posted by: Brunnhilde at June 28, 2026 04:26 PM (3AwA+)

34 I would not give up yet!

Posted by: Brunnhilde at June 28, 2026 04:26 PM (3AwA+)

No garlic will best me!

Posted by: CharlieBrown'sDildo at June 28, 2026 04:28 PM (PLxDd)

35 No garlic will best me!----CBD

That's the spirit!

Posted by: Brunnhilde at June 28, 2026 04:29 PM (3AwA+)

36 pallet-->palate
Posted by: m at June 28, 2026 04:24 PM (6wpGE)

Well, if you have your Manhattans palletized, you might have enough of them.

Posted by: Alberta Oil Peon at June 28, 2026 04:30 PM (1z8ji)

37 Some garlic is fine with me, too strong and it turns me off.

Posted by: Skip at June 28, 2026 04:31 PM (Ia/+0)

38 I use a Soda Stream to make what is, for me, about the most refreshing (non-alcoholic) drink: 10 ounces of carbonated water straight from the fridge and stir in one and a half tablespoons of apple cider vinegar. That's it. Basically it's a simplified switchel without the sugar or ginger. I like tart so don't miss the sweetener.

Posted by: JTB at June 28, 2026 04:32 PM (yTvNw)

39 Some garlic is fine with me, too strong and it turns me off.
Posted by: Skip

I love garlic but unfortunately it doesn't like me.

Posted by: Tuna at June 28, 2026 04:32 PM (lJ0H4)

40 I'm currently enjoying a cocktail made from some of the finest malt, hops, yeast and spring water, aged for as long as the truck took it to deliver and served chilled. Superb.

And when this one is finished I shall have another from the same batch. Because that's how I roll.

Posted by: JackStraw at June 28, 2026 04:34 PM (viF8m)

41 I'll have to look for that vermouth. I've used M&R and Stock previously, as well as Trader Joe's. I've always regarded vermouth as a coloring agent in my Manhattans. Agree that Angostura bitters are a must, although in my experience, ladies prefer orange bitters in their Manhattans. Pairs better with their Virginia Slims, I reckon...

Posted by: Joe Kidd at June 28, 2026 04:34 PM (nbLIj)

42 What happens to garlic that's not harvested... remains in the ground for a year or more?

I ask, because I'm almost positive we have some in the spot where our garden used to be. But it has to be at least a year, maybe two, since we planted any.

Posted by: Martini Farmer at June 28, 2026 04:36 PM (jehhT)

43 Recently took delivery of some Leopold Brothers Rye Whiskey, distilled in a pre-Prohibition-style Three Chamber Still (Think three pot-stills stacked up on top of each other). It has a lot more flavor and character from the distillate than a column-still product would, and I imagine it would make for a fine cocktail!

Posted by: Brewingfrog at June 28, 2026 04:38 PM (pC93T)

44 pallet-->palate
Posted by: m

Well, if you have your Manhattans palletized, you might have enough of them.
Posted by: Alberta Oil Peon

If you're buying rye by the case, you're probably an alcoholic. What are you if you're buying by the pallet?

Posted by: mikeski at June 28, 2026 04:39 PM (VHUov)

45 I recently had the Leopold Maryland Style Rye - thought it was damn near perfect!

Posted by: Matthew Kant Cipher at June 28, 2026 04:41 PM (kOluj)

46 If you're buying rye by the case, you're probably an alcoholic. What are you if you're buying by the pallet?
Posted by: mikeski

You're in or were in the US Navy.

Posted by: AZ deplorable moron at June 28, 2026 04:41 PM (B0dAE)

47 If you're buying rye by the case, you're probably an alcoholic. What are you if you're buying by the pallet?
****

A liquor store.

Posted by: clarence at June 28, 2026 04:41 PM (VTmfE)

48 I ate healthy tonight. Grilled chicken over a big mixed salad, olive-oil based Italian dressing, crushed walnuts, a little shredded cheddar. The gut needs some reducing not gonna lie!

Posted by: SamIam at June 28, 2026 04:42 PM (cjT1m)

49 That's not bad garlic at all, CBD!

Brunnhilde (@33), up above is right, use those cloves for planting in the fall; next year's crop will be bigger& better!
Endeavour to persevere!

Posted by: sock_rat_eez at June 28, 2026 04:42 PM (VyBeY)

50 What are you if you're buying by the pallet?

Posted by: mikeski at June 28, 2026 04:39 PM (VHUov)

A prepper.

Posted by: CharlieBrown'sDildo at June 28, 2026 04:42 PM (PLxDd)

51 I discovered a very nice garlic yogurt sauce just before leaving for Chattanooga. Possibly Armenian—it’s in Sonia Uvezian’s Book of Yogurt. Two cloves garlic, crushed and mashed with ¼ tsp salt, beat into one cup yogurt. Very good especially with the variation of mixing in a tablespoon of finely chopped fresh rosemary (or basil, or possibly mint, which is the variation in the book).

Helps to let it sit, but this is true of most things. And most people as well.

Posted by: Stephen Price Blair at June 28, 2026 04:43 PM (fuPRJ)

52 For the Manhattans: Skip then Cherries, use Maple Syrup.

Go ahead - Fight me!

Posted by: Fritzy at June 28, 2026 04:44 PM (2GIh1)

53 (Based on almost zero data from the photo); Is there any chance your soil is too heavy? (clay rich)

The clay really holds water and therefore increases the chance of fungus on your bulbs. Also, the dense clay soil actually makes it harder for your bulbs to grow and expand.

I assume the garlic receives water regularly. If that is true, then I would try planting your next batch in some sandier loam soil.

Posted by: Pillage Idiot at June 28, 2026 04:44 PM (HlyYF)

54 "They are from a sort-of-local hipster company that my SiL enjoys, and she gave them to me..."

Well there's the problem. Dump the SiL. Problem solved. If it upsets the rest of the family, well...sacrifices need to be made.

Posted by: Diogenes at June 28, 2026 04:44 PM (2WIwB)

55 I just buy my garlic from Costco... Comes from Gilroy CA.

Posted by: It's me donna at June 28, 2026 04:44 PM (FtULh)

56 My attempts to grow garlic have been less than stellar. (Massive understatement!) At least for now the problem is solved by Costco offering 2 pound bags of Christopher Ranch California grown fresh garlic at a very good price. With that at hand I look for more ways to use garlic in cooking. It helps that Mrs. JTB likes garlic as well so we can still kiss on date nights. :-)

We keep granulated and dehydrated garlic from Spice House handy when I just want to sprinkle some on eggs or veggies.

Posted by: JTB at June 28, 2026 04:45 PM (yTvNw)

57 The garlic looks sad, like everything from N.J.

Gilroy definitely wasn't here.

Posted by: Cicero (@cicero43) at June 28, 2026 04:47 PM (u/oMr)

58 Posted by: Pillage Idiot at June 28, 2026 04:44 PM (HlyYF)

This sounds suspiciously like good advice.

Posted by: CharlieBrown'sDildo at June 28, 2026 04:49 PM (PLxDd)

59
We keep granulated and dehydrated garlic from Spice House handy when I just want to sprinkle some on eggs or veggies.
Posted by: JTB at June 28, 2026 04:45 PM (yTvNw)

I keep garlic powder for roasted or air fried potatoes...it's the one place I always think a dried product is better...

Posted by: Nova Local at June 28, 2026 04:49 PM (tOcjL)

60 Aaaaand the Matiners bullpen blows another lead in the 8th.

Kill me.

Posted by: nurse ratched. at June 28, 2026 04:52 PM (yEz+x)

61 Dang!
One could use that garlic in a horror movie. Give them little beady eyes...they crawl around like.worms and then leap up on you, wrap around your neck and suck out your brain.
Heeeyyyy!
Wait a minute!
Are they using these for a remake of Fiend Without A Face???

Posted by: Diogenes at June 28, 2026 04:52 PM (2WIwB)

62 Most savory foods are merely a convenient or new vector for garlic. I should start reviewing food that way.

This stroganoff really brought out the flavor of the garlic.

You did not saute the garlic long enough!

This eggs Benedict has no garlic at all!

Also, non nood. Not cool.

Posted by: Aetius451AD work phone at June 28, 2026 04:52 PM (zZu0s)

63 Nothing worse than mutton or old lamb. Costco has become my first choice and I've been dissapointed. My favorite are loin chops and a hot grill, put them bone down 5min then lay down on each side 5min each that's it. I salt and pepper before hand as the flavor of good lamb doesn't need garlic.

Posted by: PuyallupPete at June 28, 2026 04:52 PM (/5hWb)

64 To be honest, the Florida weather is more conducive to rum based drinks, and since discovering Flor De Cana Oro Reserva #4, I've been dialing in my pina coladas. Coco Lopez, a brand of coconut cream, is hard to come by, I've only found one grocery store that has the Goya variety, which is quite good, but I wanted to find the real thing to compare. My internet search brought me this result for DIY coconut cream.

https://youtu.be/roASIPHeYOw

If you don't have five minutes for the video, the spoiler is that Coco Lopez and its ilk are just simple syrups using coconut milk instead of water. I've been happy with the results I've gotten, and am now playing with lower sugar levels to see how that affects the final product. I'm down to 1 cup, versus the 1-1/3 cups he calls for in the vid...

Posted by: Joe Kidd at June 28, 2026 04:54 PM (nbLIj)

65 *mariners

Posted by: nurse ratched. at June 28, 2026 04:54 PM (yEz+x)

66 Aaaaand the Matiners bullpen blows another lead in the 8th.

Kill me.
Posted by: nurse ratched. at June 28, 2026 04:52 PM (yEz+x)

They've looked flat this whole.road trip.

Posted by: Diogenes at June 28, 2026 04:55 PM (2WIwB)

67 And I’ve been experimenting with a turmeric/orange margarita.

Kirkland brand reposado tequila
Regan’s Orange bitters
Orange liquor (instead of cheap triple sec)
Spicy turmeric simple syrup
Fresh squeezed oj

I mix and shake everything then strain onto fresh small ice cubes into a glass with a very light turmeric/salt/dried orange zest rim. VERY LIGHT.

Garnish with orange slice.
Take across the street to the beach

Enjoy!

Posted by: nurse ratched. at June 28, 2026 04:59 PM (yEz+x)

68 It’s worth buying good okanting garlic. I get mine from Keene. Not sure where you’re located, but it’s a cold weather crop and needs a good chill before planting, so store it in the refrigerator for a month or so before you put it in the ground. It’s also a very heavy feeder, so we prep the soil a month ahead of planting with Black Cow, then fertilize every two weeks with fish emulsion from when It sprouts until the scapes form. The garlic in the photo looks decent to me. Dry it and use it. It’s never likely to get as big as the steroidal stuff you see in the stores.

Posted by: JG at June 28, 2026 05:01 PM (9+XkY)

69 Yeah send cherries here, I like them

Posted by: Skip at June 28, 2026 05:03 PM (Ia/+0)

70 Middle east pro-tip: Don't buy lamb from a neighboring town.

IYKYK

Posted by: Fritzy at June 28, 2026 05:03 PM (2GIh1)

71 Posted by: JG at June 28, 2026 05:01 PM (9+XkY)

I saw Keene's website this morning!

Posted by: CharlieBrown'sDildo at June 28, 2026 05:04 PM (PLxDd)

72 Just me and the kid, J is in Germany. I am currently in a float in the pool. Dinner? Not sure if that is happening!

Posted by: Piper at June 28, 2026 05:04 PM (T6NOp)

73 Aaaaand the Matiners bullpen blows another lead in the 8th.

Kill me.
Posted by: nurse ratched

Taking you to the cleaners, have they?

Posted by: From about That Time at June 28, 2026 05:04 PM (sl73Y)

74 Tim Horton's bacon melt was disappointing and I'm not fussy. Maybe it was my mood.

I'm going to get a bunch of junk foor from the dollar store.

Everyone have a happy week.

Posted by: Stateless - He ain't heavy, he's my dog at June 28, 2026 05:04 PM (Sco7b)

75 Middle east pro-tip: Don't buy ~~lamb~~ from a neighboring town.
****

fify

Posted by: clarence at June 28, 2026 05:05 PM (VTmfE)

76 Garnish with orange slice.
Take across the street to the beach

Enjoy!
Posted by: nurse ratched. at June

An anti inflammatory margarita! I love it.

Posted by: Piper at June 28, 2026 05:06 PM (OoFl2)

77 >>I just buy my garlic from Costco... Comes from Gilroy CA.

Always wanted to go the garlic festival.

Posted by: JackStraw at June 28, 2026 05:07 PM (viF8m)

78 Always wanted to go the garlic festival.
Posted by: JackStraw at June 28, 2026 05:07

No vampires.

Posted by: Piper at June 28, 2026 05:08 PM (OoFl2)

79 59 ... "
I keep garlic powder for roasted or air fried potatoes...it's the one place I always think a dried product is better..."

Agreed. I can make a meal out of summer squash sauteed in butter on top of some jasmine rice. Add a sprinkle of the garlic powder along with the pepper and salt.

Posted by: JTB at June 28, 2026 05:09 PM (yTvNw)

80 > Always wanted to go the garlic festival.
Posted by: JackStraw
---------
It reeks.

You can smell it for miles. (I lived down the road from Gilroy.)

Posted by: Martini Farmer at June 28, 2026 05:09 PM (jehhT)

81
I'm sorry they stopped making Stock Vermouth.

That, Canada House cheap blended whiskey and Angostura with really cheap maraschino cherries aged on a small grocery store shelf, preferably covered with dust, 3/1 blend in individual tumblers filled with ice, stirred with your left index finger.

Best served while playing poker, 'cause they make you really smart and that helps the decision making process on raising or folding.

Posted by: Auspex at June 28, 2026 05:10 PM (Y8DZL)

82 >>It reeks.

>>You can smell it for miles. (I lived down the road from Gilroy.)

As Piper noted, you didn't have any vampires, did you?

Posted by: JackStraw at June 28, 2026 05:11 PM (viF8m)

83 Oh yeah—we use Espoma Garden-tone mixed in to the soil at planting too, and for side dressing later. Keene’s website has a lot of good information about prepping, growing, harvesting, etc.

Posted by: JG at June 28, 2026 05:14 PM (9+XkY)

84 >> >>It reeks.

>>You can smell it for miles. (I lived down the road from Gilroy.)

As Piper noted, you didn't have any vampires, did you?
------
No, but the weirdos more than made up for it.

Posted by: Martini Farmer at June 28, 2026 05:14 PM (jehhT)

85 You can smell it for miles. (I lived down the road from Gilroy.)
Posted by: Martini Farmer at June 28, 2026 05:09 PM (jehhT)

When I lived in Colorado I would often drive east in Weld County, where they grow a lot of onions. After a bruising hailstorm you could smell the onions for miles.

Posted by: Pug Mahon, aka Agent Frank at June 28, 2026 05:15 PM (0aYVJ)

86 Hello Foodsters. CBD. Don’t give up your day job to become a farmer. But if you did you could get a tractor and backhoe. Maybe a skid steer.

Posted by: Pete Bogs Agentic alter ego at June 28, 2026 05:16 PM (X5wmt)

87 I love PT Chang's dry rub ribs. They look like the post photo.

Posted by: polynikes at June 28, 2026 05:17 PM (04gcy)

88 Fun Gilroy, CA fact...

The people who live there literally always smell like garlic. It permeates everything there; clothes, rugs, drapes, bedding, etc. It never, ever goes away totally.

By itself the garlic isn't bad. It's when you mix it with body smells that it's... not good.

Posted by: Martini Farmer at June 28, 2026 05:19 PM (jehhT)

89 Nothing better than good garlic bread with a nice plate of pasta of your choice.

Posted by: polynikes at June 28, 2026 05:19 PM (04gcy)

90 "They are from a sort-of-local hipster company that my SiL enjoys, and she gave them to me, so who am I to say no?"

There is a local organic hipster farm around here that raises free range organic feed chickens and sells them at the farmers markets. Last time I saw them they were charging $12.99 a pound for chicken thighs and $8 for a dozen eggs. I passed.

Posted by: Mister Scott (Formerly GWS) at June 28, 2026 05:21 PM (0N4FZ)

91 By itself the garlic isn't bad. It's when you mix it with body smells that it's... not good.
Posted by: Martini Farmer at June 28, 2026 05:19 PM (jehhT)

Still 100x better than curry mixed with body smells. I used to work on a floor below the Pakistani Consulate. I walked up and down 6 floors everyday so not to have to use the elevator .

Posted by: polynikes at June 28, 2026 05:22 PM (04gcy)

92 Always wanted to go the garlic festival.
Posted by: JackStraw at June 28, 2026 05:07 PM (viF8m)

Garlic and beer are the two principal consumables at the Gilroy Garlic Festival. The two in combination have a potent gastric interaction. The place reeked. Wasn’t necessarily just of garlic. One trip was enough for me

Posted by: Pete Bogs Agentic alter ego at June 28, 2026 05:23 PM (X5wmt)

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