I've got my rib sauce goop going on the stove with the normal stuff. Due to some hour long distractions during assembly, I couldn't remember if I already pressed some in? So after I got back to task I just chopped up a few more bigger cloves (ok maybe 6 or so) just to make sure.
It tastes good regardless and does make for some really fun share farts in the morning. I'll leave it that.
But I do think after I did final inventory on my shelf that I did in fact double down on one of my favorite spices. Should go good with my specialized recipe deviled eggs to keep the colon moving.
Cheers leggers. Enjoy a safe and happy Stupor Blow.
Sounds fine to me! When I make pico de gallo, I put an entire head of garlic in there.
Yea Wendell, garlic is our friend. Back in Mosquitoville MI the best way to assure they did not benefit from your blood line was to keep a pretty healthy dose in the blood stream from late April through at least mid August. My dose was a cluster a week, cooked in any way I so choose of which there are virtually an endless supply of. Some 40 yrs later, I still like garlic and put it in everything.
Mosquitoes don't like the "aroma" that exudes from your skin, so they leave you alone. The key to social behavior is kind of laugh it off when people notice, or at least think they notice a similar aroma. Always have a gal pal who likes garlic too, much like hockey and football, or they soon become ex's if they don't (Waynes World Rule #1).
PS - ribs been in oven since 9am after a little rub down with some blackened spices I conjured up and the sauce is awesome. Can't wait to chow down later on those little piggy bones.
Garlic is good, right - Pico
Wendall - would you mind sharing your Pico recipe? Here's mine:
I like to use Roma tomatoes say about 8 plump ones - chopped course - about 0.02' to 0.03'
2 good size jalepenos - seeded and chopped fine
2-3 yellow chiles - seeded and chopped fine
1 serrano chile - seeded and chopped fine
about 1/2 a good-sized sweet onion - chopped fine
fresh cilantro - I use about 1/2 bunch, with leaves stripped somewhat off, chop fine
about one full head of garlic - depending on size, pressed and chopped fine
a few tablespoons of a seasoning salt
run thru a processor just enough to mix it up without turning into soup.
cover tightly for at least a couple hours - overnight is even better.
what do you use?
