Skip to comments.Free samples at the Gilroy Garlic Festival
Posted on 11/28/2011 6:06:04 PM PST by moneyrunner
I’d go for some of that. Wash it down with some brew.
I know I’m in the minority but I loathe garlic and onions and all of their cousins.
Been there - it’s good stuff!
You need to see a doctor about that!
I made some chicken w/ Rice soup tonight and 2 cloves of garlic - I’m sweatin like a marathoner!!
I guess as long as everyone is eating it, no one would notice your garlic breath.
I’m always ready to try new foodies, but..
I’m really balking at this!
Hey Mr. Bender your type of people gathering!
Sorry about that. I love them; there is rarely a dish in our house that does not contain one or more of these ingredients. One of the main ingredients in my turkey croquettes.
Some people do have a genetic predisposition to find certain foods repulsive. It’s typically more along the lines of spinach, broccoli and the like, though.
Me, I think it’s fantastic. I’ve been to Gilroy for this festival. Roasting garlic has a sweet, buttery, slightly spicey smell. Roasted garlic spread on a nice piece of bread is very good by itself. I can’t think of a thing it doesn’t improve outside of dessert, and some even use it there, too. Tried the garlic ice cream, it wasn’t bad but I wouldn’t go out out of my way to buy some, sort of like green tea ice cream in an Asian restaurant.
I’d love to go back, but it’s a bit of a hike for me being on the east coast. When we finally get out of this depression we’re in, I will.
Me and my wife used to go to this Italian restaurant/deli that did this:
They would take cloves of the elephant garlic - then deep fry them (like they were french fries) in oil - just for a minute or two.
Served with buttered lightly toasted French bread, you pealed back the cloves and it spread on the bread just like a peanut butter or something!
With their calzone or antipasto or some prosciutto... YUM!!! Loved that place! Didn’t make enough money though, and finally shut down...
I tried it and it's vanilla ice cream with a hint of garlic. Not bad, but I would not go out of my way to order it. Give me butter pecan.
Used to be able to, at least.
You can put that elephant garlic in the oven. Cut the top off and drizzle with olive oil. It spreads like butter. MMMMM...MMMM
I had a garlic broiled steak there a few years ago. My BO smelled of garlic for days. I love garlic, but not ready for it in my ice cream.
It’s not at all uncommon to see California crapped upon on FR, as if the whole state is guilty of the lunacy in San Francisco and Los Angeles. I love “old” California, where agriculture still thrives, shrinking though it may be. Beautiful place, nice people. Wouldn’t mind living somewhere in the vicinity of the Central Coast.
I still smell it.. the winds are just right it comes up the valley.. beats the old packing plant ;-)
Or you could use a terracotta garlic roaster. It does spread like butter and it turns sort of sweet. Nice flavor.
I know Im in the minority but I loathe garlic and onions and all of their cousins.
Well, just don’t come crying to us when the vampires get you!
Did you have some garlic wine, too? I wasn’t as fond of that as the ice cream.
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LOL. What the heck is a “wild mountain ramp”?
A wild leek that grows above 4000 feet in the southern Appalachians, the first edible green of spring. Very pungent, they’ll clean your clock. Numerous festivals have sprung up around them, in Unicoi County, TN, Haywood County, NC and several other locales.
I know that the Frugal Gourmet suggested that you open a bottle of red wine, put 12 cloves of garlic in it, then recork it. Wait a month before using it as a cooking wine for roasts, spaghetti sauce, gravy, etc. Yum.
Wow! never heard of it. I gotta check it out. Is it like a bitter green? Clean your clok?
That would be ramps, right?
More like a turbocharged onion, lol.
Too bad. We planted four varieties of soft and hard neck garlic this year - maybe 300-350 plants. Some will be given away, but most will feed the troops.
Do yourself a favor and find a select roasting variety (Inchelium Red) and roast it until golden brown with olive oil and cracked black pepper. Squeeze the garlic paste from the skin and blend into softened sweet cream butter. Let it rest for a day in the fridge. Pick some sweet corn straight from the stalk and husk it walking back to the house. When you step in the door, toss it into the boiling pot. Boil three minutes, shut off the heat and let cook for three more minutes. Take out, drain and dredge in the garlic butter.
Betcha you change your mind . . .
P.S. I did this most of the summer.
Bet the mosquiotos haven’t been bothering you!
You and my husband, though the veggie he despises most - peppers! Sweet, hot, doesn’t matter, he hates all of them. but he loves Brussels sprouts - go figue.
Our son, on the other hand, can’t eat most foods unless they are covered in Cayenne pepper sauce.
The boy takes after his mamma
Nothing beats Japanese ice creams. Don’t mean to offend, but what is wrong with them??? Yes, the have garlic.
Yo, give me one scoop of pit viper and one scoop of viagra.
Ice cream that makes us all scream!
1. Beef tongue
5. Chicken wing
6. Chili pepper
12. Pit viper
13. Raw horseflesh
15. Shark fin noodle
16. Soy sauce
Still can, but it's an odd wind that takes it your way.
I've smelled it in Los Banos many times.
I spent one year in CA (1987-88) near LA. On the way home we drove north through SF and then cut back east. To this day I am jealous of people who get to live there if for no other reason than the natural resources and beauty; not to mention so many truly fine people.
Came across this Gilroy Garlic Festval a couple years ago when reading up on garlic and onions (I attempt simple home cooking now and then, with french fries being my favorite). Emailed them to see if they’d bring our little blues band out there for a gig. Never heard back. Reckon they get a ton of requests like that. The distance is certainly prohibitive when we can’t even drill for our own, IYKWIM.
Treat it like wasabi if you’ve had that before, don’t exhale through your nose while you’re eating fresh ones, seriously. Some of the better restaurants in the vicinity have come up with a few nice dishes using cooked fresh ramps that aren’t quite the gustatorial blast that raw ones are; that might be the best introduction. Or, conversely, you can just go for it. Be prepared, lol.
I am a long-time Gilroy resident (not any more). I have volunteered/worked at the Garlic Festival, too. Great food!
If one wishes to sample garlic ice cream, simply take some ordinary vanilla ice cream, sprinkle with garlic powder, and stir it up. I was not impressed. Many of the other non-free foods are wonderful, though.
The best “Vampire-free zone” in America.
It is nice, there are more than just pockets of conservatism there, too.
Elephant “Garlic”is a member of the Leek family and not a garlic...
Well, I’m one of those who will try almost any vegetable. And I like the hot stuff, so I will be an idiot and try it both ways. This could be fun. Thanks for the warning. LOL
Most of the garlic processed in Gilroy is grown around Los Banos
Briar Benders Garlic Dryer...
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