The produce section of our grocery store has useful descriptions printed on cards above each variety of edible vegetation. For instance, naval oranges are "seedless and easy to eat". Jalapeno peppers are "delicious in salsas", and mangoes are "sweet and pulpy."
Novice that I am in all matters vegetarian, these twitterish descriptions were quite helpful the other night as I ricocheted semi-stochastically from one plant product to the next, warily collecting the (mostly green) items on my shopping list prepared by the wife.
While I may be inexperienced in the ways of cabbages, onions, and serrano chili peppers, I am no stranger to the strange and wonderful bulbousness of garlic. I appreciate a good garlic naan (and hyperbolic vegetable characterization) as much as the next guy, but even I was dubious when I read the description: "can be used in any recipe".
Seems a bold claim: "any recipe". Garlic in salsa? Of course. Pizza sauce? Oh yeah. Fruit salad? Perhaps. Chili? Why not? Sure, garlic can be used in "any recipe" in the strictest sense of the description, but I'm betting 2-1 against this anti-vampiric being a welcome additive to Grandma's lemon fluff dessert or the wife's strawberry pie.
But, as Aunt Josephine was fond of repeating, "To each his[/her] own." Just don't kiss me after enjoying your garlic-spiked lemonade.
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6 comments:
Now I know what Aunt Joe Meant...
There is a restaurant in San Francisco called "the Stinking Rose" where their motto is..."We add a little food to our garlic." haha We didn't get to try it but I was curious how they were going to put garlic in deserts!
Mark, she knew you'd say that.
Oooohhhh yyyeeaahh.
Whatever happened to truth in advertising?! Could you sue them for adverse affects when garlic is added to strawberry pie? Only in America!
I think that compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation.
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