my recent reads..

Atomic Accidents: A History of Nuclear Meltdowns and Disasters; From the Ozark Mountains to Fukushima
Power Sources and Supplies: World Class Designs
Red Storm Rising
Locked On
Analog Circuits Cookbook
The Teeth Of The Tiger
Sharpe's Gold
Without Remorse
Practical Oscillator Handbook
Red Rabbit

Tuesday, January 27, 2009

l'amour de l'ail


As I found in Leon: Ingredients and Recipes
garlic: you either like it, or you're completely nuts about it.

Well I must be nuts. Whether it is sweet delicious nuggets in the best Bak Kuh Teh, or sliced in your favourite Thai stir fry, garlic claims its' place as one of the four essential pillars of great cuisine (along with salt, pepper and chili).

One of my most memorable dining experiences was at the Stinking Rose in San Francisco (they have a great cookery book available).




But as usual, simple is best. I don't think there is anything better than fresh bread toasted with virgin olive oil, and rubbed with fresh garlic before immediate consumption. Warm, crisp on the outside, soft on the inside with the sharp pungency of fresh, raw garlic.

Mmmmmmmm....

2 comments:

u n k n o w n said...

Now that was exactly what I was doing to my toasted bread, just that i didn't use garlic and played around with herbs. In the end i settled for good old basil pesto.

Paul said...

Oh yes, always ready for basil pesto. Liberally applied of course;-)