Garlic Bread!

[An Officer]

I think it's asda do a dried variety of it, and they call it garlic leaves. I don't know if that's any use to you, but if you can't find the fresh.

Living smack in the center without a car of my own, ASDA may as well be a day's journey away!

What about street markets? They have those in London don't they? You could ask one of the fruit and veg sellers about it. I expect they'd know better than most supermarkets.

I thought so too: "Not the slightest clue, love!" I guess they just sell the damn things, and don't have a degree in plant affiliations and popularities in other countries! They look at me as though I just asked them to sell me a rhinocerous tooth or something...

Or as a gift, you could buy her bulbs, and she could grow and harvest her own

Great grandmother has been gone a year now, god rest her soul... my grandmother might think the sort of thing I grow to be quite puny and unrecognisable... I was given a gorgeous pink rosebush for my kitchen window... but finally, after two weeks, it seems to be in it's end death throws... Not green fingered yet, though trying hard.

 

[TheWifeOfBrian]

To clarify things a bit... I love garlic, I try to use small amounts in whatever I cook... What I was horrified over was the sogginess of the alleged "bread" that was served. If you are going to go through all that, just make a cheese-ball and fill it with garlic-butter slurry. Garlic-bread is supposed to go CRUNCH when you bight it not GOOSH.

 

[USS Triumphant]

just make a cheese-ball and fill it with garlic-butter slurry.

Mmmmm. I like the way you think.

Although I actually do prefer my garlic bread a little soggy. I want my beef jerky to fight me, but to me, bread should be soft and warm.

 

[TheWifeOfBrian]

just make a cheese-ball and fill it with garlic-butter slurry.

Mmmmm. I like the way you think.

I bet those would be big sellers for superbowl partys and other like-minded events. Problem is how would you liquify the garlic-butter slurry without causing the "cheese-ball" shell to slump or rupture?

Although I actually do prefer my garlic bread a little soggy. I want my beef jerky to fight me, but to me, bread should be soft and warm.

Depends on the situation. I was raised to expect garlic bread to be crunchy, not soggy.

 

[An Officer]

Any kind of bread with a topping should be crunchy, to hold the toppings in place... otherwise, it'll be drooping halfway to your mouth - yuck! The only thing allowed to do that should be pizza!

 

[USS Triumphant]

I bet those would be big sellers for superbowl partys and other like-minded events. Problem is how would you liquify the garlic-butter slurry without causing the "cheese-ball" shell to slump or rupture?

Maybe instead of trying to put one inside the other, you could just go ahead and mix 'em. Melt both, mix well, and then chill in the fridge again.

Or maybe bread and fly the garlic butter, and then put that inside the cheese ball?

 

[TheWifeOfBrian]

I bet those would be big sellers for superbowl partys and other like-minded events. Problem is how would you liquify the garlic-butter slurry without causing the "cheese-ball" shell to slump or rupture?

Maybe instead of trying to put one inside the other, you could just go ahead and mix 'em. Melt both, mix well, and then chill in the fridge again.

...and eat with a spoon! YES!