Conference turris::cooks

    Try Brookstone (in the Dead Peasant Mall).  They sell a garlic
    press that I've used with satisfaction for over a year.
    
    					andrew

    I felt the same way about those cheap imitations.  I was in one
    of those gourmet Kitchen stores [this one was on the way home from
    Killington, VT] and broke down and bought a real garlic press.
    
    It cost me about $7 bucks but its the last time I'll ever need to
    buy one.  Its heavy [chrome I think] with red handles and a red
    piece at the business end that helps remove the pieces of garlic
    that get stuck in the perforations.
    
    My friends think I'm nuts for spending that kind of money on it
    but its the best.  I'll try and remember to check and see if theres
    a name on it.  You might be able to call around the Nashua area
    and ask for it by name.
    
    I reply later.
    
    Bill 

As a general rule of thumb, the presses that have 3 parts (i.e., bottom handle 
with basket molded into it, top handle, and crusher foot) are far superior to 
the type with 2 parts (i.e., the crusher foot is a non-moving part of the top 
handle).  Also, find one that has a cleaning tool.

Generally.

I picked up the Suzi that the Frugal Gourmet uses, which does not have an 
integral cleaning tool, which may present problems in the future when I lose 
the tool.

As for places, try That Kitchen Place on 101A in Amherst, or continue down 
101a to rt 13 south, then onto rt 2a west to Cooks Nook.

						     
							- JP

    We've used the Brookstones one for 3 years - one broke after a year
    and B's replaced it free (a good reason to get one there).  The
    replacement has been used about 2 years with no problem.  I think
    the problem with the first was that I tried crushing a bouillon
    cube in it (we told the store that, they said "doesn't matter,
    you still get a new one".)
    
    --Louise

    Ref .2  The press is "Italian" obviously.  Made by Perini.
    
    Bill

    Another vote for the SUSI. Probably only to be found at gourmet
    type stores (Williams Sonoma, etc). It'll set you back about 8
    to $10 but it's worth it if you use a lot of garlic.
    
    Keith
    

    The Frugal Gourmet (mr. Smith) recommends the susi also.
    
    My complaint with it is the 'cleaner' - looks like a hair brush.
    It is a separate plastic piece as opposed to being an inherrent
    piece of the press. Still, it really does work well.
    
    /Jeff
    

    The problem we had with every one of the Susi-style presses is
    what I'd call "blowback", where the garlic leaks around the piston
    instead of going through the holes.
    
    I've seen the one that Brookstone sells, but it is too inconvenient;
    you have to unscrew it completely to load new garlic (I don't go
    for storing garlic in the unit).
    
    I happened upon an ad in Bon Appetit for a new design of garlic
    press called Garlic Express.  It is plastic - you pull back on
    the lever and the piston slides back to expose an opening in the
    tube.  Push down on the lever and the piston slides forward and
    crushes the garlic against a perforated disc at the end.  (The disc
    screws on; there is a second one with slots for "slicing" garlic.)
    
    The pressure the lever provides is very high, and the piston fits
    tightly enough that there is no "blowback".  To clean, you can immerse
    the unit in water and run the lever up and down; this forces water
    through the disc holes.  They also provide for each disc a sealing
    cap that is like the cleaner on the Susi.  You can also run it through
    the dishwasher.
    
    It works very well and I'm finally satisfied.  It's not cheap; I paid
    $24.95 postpaid, but I don't expect to have to buy another one.
    The number to order is 800-78-PRESS.  The manufacturer is:
    
    		Better Mousetraps, Inc
    		360 Connecticut, Suite 200
    		Norwalk, CT 06854
    
    					Steve

    I had given up on garlic presses due to "blowback," until a friend
    showed me a Zeiss.  They're aluminum and cost about 12 bucks.  I
    don't know why they work (probably closer tolerances or something)
    but they do.
    
    Just another alternative.
    
    
    				-David

>    I've seen the one that Brookstone sells, but it is too inconvenient;
>    you have to unscrew it completely to load new garlic (I don't go
>    for storing garlic in the unit).
    
    My cousin was so excited when she gave me one of these.  I thought I'd
    love it and I absolutely hate it!  It's a good thing you don't go for
    storing garlic in the unit - my *molded*.  It's the first time I've
    ever seen garlic cloves with mold - they usually dry out or sprout if I
    don't store them right, but mold really threw me.  And then, of course,
    it was a mess to clean out that little tube!  I just moved and that one
    is going in the trash.  It will have gotten "lost in the move."
    
    I'll probably try one of the last two recommended.
    
    
    Susan    

    Re: .9
    
    Is that Zeiss or Zyliss?  If it's the latter, I've seen it but
    didn't like it.
    
    				Steve

    RE: -.1
    
    Yes, Zyliss.  I don't know where I came up with Zeiss.
    
    Anyway, I've been using it for 3 years now, and as I said previously,
    never had the "blowback" problem so sommon in poorly designed presses.
    
    I also, like the fact that it's very simple and relatively inexpensive.
    
    FWIW.
    
    				-David

    I just use the very small grater on my cheese grater, no waste, easy to
    clean, and very cheap if you already gave a cheese grater. I haven't
    grated my fingers yet either.
    
    Rich.

>    Yes, Zyliss.  I don't know where I came up with Zeiss.

 Are you a bird watcher by any chance? :-)

    I gave up on garlic presses altogether. Now I peel an entire clove at
    once and store the parts in a small plastic container in the chiller
    drawer of the refrigerator(just under the freezer). When I need garlic,
    I just pull it out, already peeled. Frozen, it chops just fine if I
    want coarse. Thawed(10 minutes) it turns to paste when hit with the
    flat of a knife. No waste, No problem, No gadget, No cleanup.
    
    						Steve

    THIS IS HIGHLY DANGEROUS AND NOT RECOMMENDED!!!!! Both the Garlic
    Council and the FDA report it is possible for botulism bacteria to grow
    in garlic held in oil! You could KILL yourself.
    
    						Steve

        Thanks Steve  -  .16  is  deleted.    My  garlic  jar,  however
        continues to do ok in the fridge and hasn't killed me yet...
        
        Andy (hic, uurrrgh....flop!) :^)
        

    Andy:
    
    	It all depends on the temp of your 'fridge and how much you like
    garlic! Like anything else, it should be good for a week or so. Why
    don't you keep it in the chiller? At the just-below-freezing temps
    there, should keep almost indefinately.
    
    						Steve

re: garlic in oil...

So are those large jars of chopped garlic that you get at BJ's safe?  I'm
not sure if they are packed in oil but one jar lasts me 3-6 months!

Karen

 I imagine those have preservatives in them.

    .17
    
    I thought that botulism was a risk only if you didn't keep the 
    oil/garlic refrigerated.  I thought that refrigeration eliminated
    possibility of botulism ocurring.  Is my understanding incorrect?
    
    Sue

RE: .22

The lower temperature in a refrigerator merely slows down the metabolism of 
the bacteria.  It doesn't kill them.  Food stays fresher longer in a 
refrigerator, but eventually it still spoils.  Garlic stored in oil can 
still be dangerous, even if refrigerated.  The risk is far greater if kept 
at room temperature, however.

--PSW

1/2 :-)

I killed this reply yesterday but  ....

Just how many cases of this epidemic have been reported worldwide, and how many
of them resulted in death. Pay someone enough to study it and I suspect it
could be shown bacteria can grow in anything.

About 6 years ago, before I came to the US, I'd happily visit my 80yr old
grandmother and be server oven fresh bread served with fresh lard ( yes
rendered pig fat from a box, not dripping ) and salt as a meal, and loved it.
I'll not go into the other delights but black ( blood ) pudding is up there.

Now in the USA I'm told hamburger and  chicken are rife with salmonella, and
melon is an excellent growing medium. Garlic in oil is as risky as eating
plutonium . Of course even if its not full of bacteria, chemical residue or fat
content or the fact it was eaten on a Thursday has been proven to do me some
harm.

Then theres the stress induced having to think of the chemical composition of
each meal. I'm one of the lucky ones I suppose, I survived for 6 years so far.

I'm going to have to study risk a littly more closley, I thought playing on a
railway line was dangerous, maybe its safer than eating

tony

        Re .24 :*) !
        
        I've been  in  the US (from UK/Scotland) just about 7 years now
        and I often  reflect  on how the folks back home somehow manage
        to lead healthy productive  lives  without  the bs and neuroses
        regarding diet propagated here.   Oh  sure  -  some of it makes
        sense, but there is a lot  of  hype, indicating that someone is
        making money from the susceptible...
        
        Even our family dogs managed to live  to  14  or  15  years old
        without the benefit of "enhanced/supplemented/enriched etc" dog
        food.
        
        Oh well - enough rathole :*)
        
        Andy
        
        PS.   Speaking  of  rats,  anyone  got  a  recipe for rat tart,
        without too much rat in it?
        

>        PS.   Speaking  of  rats,  anyone  got  a  recipe for rat tart,
>        without too much rat in it?
 
    Be very careful when perserving rats, they can go bad very easily.
    
    
    				-d 

RE: .24, .25

If you've read my notes in this conference, you'll know that I am not a 
member of the food-fetish brigade, with all their neuroses and obsessions 
about eliminating fat, salt, meat, and, ultimately, all the joy out of 
food.

Taking precautions against botulism is NOT in that class.

Whenever you are preserving low-acid foods in an oxygen-free environment 
(such as some canned goods or garlic cloves stored in oil), there is a risk 
of Clostridium botulinum growing in the food.  The danger is in another 
category entirely from the usual, salmonella-caused food posioning.  
Salmonella makes you ill for a few days.  Botulism kills.

I don't think it's inappropriate for people to be warning others against 
food preparations that carry that level of risk.  I think it's merely being 
prudent.

--PSW

        I know Paul - and I agree  it's appropriate to warn against the
        risk of botulism.  Please don't take the good-natured grumbling
        personally.
        
        Andy

    The jar of Polaner chopped garlic I have says that the ingredients
    are water, garlic and phosphoric acid - "No preservatives".
    
    				Steve

Note two important things:  (1) this is water-based, which allows dissolved 
oxygen, versus oil-based, which would give an anerobic environment, and (2) 
the addition of phosphoric acid, which makes this an acidic environment, 
versus plain garlic, which isn't very acidic.  Clostridium botulinum cannot 
survive in the presence of either oxygen or acid.  Preserving garlic in a 
mixture such as Polaner uses is OK, as would be storing whole cloves of 
garlic in vinegar.

--PSW

    Why store garlic anyway,its cheap as chips and fresh is the only way to
    go anyway?Also I had some preserved mushrooms on the plane over the
    week-end,preserved in vinegar,has anyone tasted vinegar flavoured
    mushrooms?Not a nice experience,what a way to ruin good food.
    Geoff

    Why store garlic?  Because it's handy and saves a bit of prep time.
    I use garlic in most of my cooking, but it's a pain peeling and
    chopping cloves.  And my fingers smell of garlic the next day, which I
    don't enjoy (and yes, I've tried coffee grounds and lemon juice to
    remove the odor--neither works for me).
    
    The chopped garlic in a jar is convenient, but it has a metallic taste
    and I've given up using it because of that.  Storing peeled cloves in oil
    seemed like a good idea until I understood the risks of botulism.  
    
    I used to have a garlic press (Zyliss or Zusi, I think) but it got
    eaten by my utensil drawer.  Guess I should just bite the bullet and
    buy a new one.
    
    Sue

I find that the chooped-garlic-in-a-jar tastes ok, though I buy the kind
in water, not oil.  I generally use this when adding it to a stir-fry or some
such.  If I've got a recipe that has garlic as a primary flavor, I use
fresh.

				Steve

>        PS.   Speaking  of  rats,  anyone  got  a  recipe for rat tart,
>        without too much rat in it?


Here's one with not *very* much rat in it... Sorry it's 4 days late.


Ingredients:

1 Large rat (or 2 small)
1 Tart

Method:

Put rat(s) in tart. Hit it (them) with a hammer. Cook. Eat. Serves 11.


And another with a lot less rat:  

Ingredients:

1 Large rat (or 2 small)
1 Tart

Method:

Put rat(s) in tart. Hit it (them) with a hammer. Cook. Eat. Spit out ratty bits.
Serves 11.

    Hi Andy,
   ( Cheers for the advice on AD mate.)
    
    Here's my rat tart recipe,handed down to me by my poor old toothless
    grandmother.
    First catch your rat, chase chase puff puff chase etc etc.
    If you dont catch one go to plan B.Diet rat tart.All tart no rat.
    If you do catch one,make it watch party political broadcasts until
    it commits suicide.In the meantime make crispy pastry tart cover.
    Hit dead rat with hammer repeatedly to vent hypertension.
    Place dead and tenderised rat in oven tray and cover with pastry.
    Leave in oven until burnt to a crisp so you have an excuse not to eat
    it.
    Tell everyone the next day what a wonderful cook you are and now they
    can talk to you as your hypertension is much better.
    Rat tart is excellent for those dieting or on a low sodium diet as it
    contains no ingerients of any kind which are in the remotest way likely
    to be consumed.
    Bon Appetit!
    
    Geoff (the rat fiend)

    .34> Note 885.34 by CAPNET::SADLER "WALES - 1994 Five Nations Champions!!!!!!!" >>>
                                        ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
    ... couldn't resist it eh ? And I thought you were a baseball man now !
    
    So what sort of rat tart d'ya call that - where's the chiles ?
    

    Re: .36
    
    >>    So what sort of rat tart d'ya call that - where's the chiles ?
    
    My profound apologies, Jim, I neglected to mention that the rat has to
    be force-fed Habaneros for three weeks in advance.
    
    Andy