Alice Howell wrote: Very large garlic -- supposed to be a bit milder than regular
If you can find them they are absolutely delicious baked or done on the barbecue. Just trim off the pointed tops (leave the garlic whole with all the cloves together) and put it on the barbecue. I haven't yet managed to get it completely cooked on the barbecue because I think it takes a little longer than the steak, so I bring it in and pop it in the microwave for a minute or two. When you pull the cloves off just squeeze them gently and the garlic pops out the top. For some reason they don't seem to leave a strong garlic taste (even if you use regular garlic cloves). One of our local outdoor markets always has a garlic festival too, in late summer and you can buy lots of different varieties. Malvary in Ottawa dreaming of garlic done on the barbecue - yummy! To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
