how do you know when garlic's gone bad?

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http://www.aromacookery.com/aromacookery/2004/11/recipe_sauteed_.html

For when your sprouts are REALLY out of control.

― jaq (jaq), Monday, 12 February 2007 18:17 (seventeen years ago) link

thanks for the info, friends.

i'm cooking a lot now (a man, alone, first time in years) so this is but the first of many basic cooking questions i'm sure you'll get in coming months.

― the people's prince (jergins), Monday, 12 February 2007 19:22 (seventeen years ago) link

see i said 'basic cooking questions' instead of 'dumb cooking questions' aren't you proud of my self-esteem?

― the people's prince (jergins), Monday, 12 February 2007 19:23 (seventeen years ago) link

Never forget: cheese mold = ok; bread mold = not.

― jaq (jaq), Monday, 12 February 2007 20:35 (seventeen years ago) link

But all rules have exceptions! I had to toss out the solid-green mozzarella last night.

― The PEW Research Center for Panty-Twisting (Rock Hardy), Monday, 12 February 2007 21:07 (seventeen years ago) link

Ew.

― jaq (jaq), Monday, 12 February 2007 21:24 (seventeen years ago) link

jergins, what did you use the garlic for?

― lxy (lxy), Monday, 12 February 2007 22:13 (seventeen years ago) link

spaghetti with meat and butter and fresh tomatoes and garlic. i cooked the garlic and meat up together to make for a zesty garnishing! (i have no idea, i just threw it all in there, come what may. it was actually all way too greazy and gave me a headache. so, lesson learned. but at least it wasn't because of bad garlic)

― the people's prince (jergins), Tuesday, 13 February 2007 11:07 (seventeen years ago) link

I find that the fresher the garlic, the harder it is to peel. Of course, now I have one of these, all garlic is easy to peel. But it's a good general rule.
http://img.epinions.com/images/opti/ae/2e/pr-Cooking_Tools-CHEF_s_Garlic_Peeler-resized200.jpg

― Madchen (Madchen), Tuesday, 13 February 2007 17:17 (seventeen years ago) link

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