The French gastronome Marcel Boulestin once opined: "It is no exaggeration to say that peace and happiness start, geographically, where garlic is being used in preparation of food." My response to that is: "Marcel, you are a genius!"
Before realizing how essential garlic is, I knew it best in its powder form. I could never eat a slice of cheese pizza without drenching it with this beautiful palate stinker. I must thank my older brother for my introduction to garlic. It explains why, as a child, I never had one bite of bad pizza. I have since made it a point to try all foods that work well it: garlic shrimp, garlic bread, garlic mashed potatoes. And most recently I have read about the aged black garlic.
Clearly, I am not alone: TheGarlic Festival (and garlic ice cream) remind us of its universal appeal. But there's one caveat: Though it tastes good, garlic also stinks, and it can be annoying to cut, puree, mince....
All of this background brings me to my point: After window shopping in London last week (that's all I could afford to do), I was pleasantly surprised to come across the very affordable ($5.50 a piece) GarlicCard. This plastic credit-card-sized gadget comes in a variety of colors and it promises to puree garlic quickly and easily. I bought it, and tried it. And it's great. All one must do is grab a peeled garlic clove, rub the edge of the garlic against the card in a circular motion. When you are done garlicking, you simply rinse the card under running water.
I am not sure that there is a special place for it in my wallet, but it's convenient and has justifiably increased my usage of garlic. And yes, it has certainly made me more peaceful and happy too.
Do you remember the first time you had a really garlicky experience? Do you have any tricks or recipes you want to share with us?
Carolina Santos-Neves grew up in Brazil , Mexico City , and New York City . Her interest in the culinary field first surfaced in the second grade, when it became clear she only liked to play with edible play dough. Years later, after graduating from Brown University , she attended French culinary classes at the New School , honed her skills at the Grandaisy Bakery in Manhattan , and studied food writing. Her favorite pastime: perusing restaurant menus for Brussels sprouts, banana desserts, and eclectic ice cream flavors (like black pepper gelato). She attributes her interest in food to her mom's stories about growing up as an Ohio farm girl and to her dad's love of food and travel.
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