garlic in salad?

"Janet" <Her@invalid.net> wrote in message
news:MPG.2a6a3d386536861398b7b2@news.eternal-september.org...
> Nope. Ypou confused. There is a risk of botulism if people store raw
> garlic in raw olive oil, the anaerobic conditions required for botuiliam
> to multiply. But raw bulbs of garlic can be kept for many months, outside
> the fridge, perfectly safely. That's how they are tyraditionally stored in
> France and Italy, plaited into a rope and hung up in the kitchen or
> pantry. I've done it all my life.
>
> French cooks often rub a raw clove of garlic around the inside of the
> salad bowl to give the faintest hint to the salad.
> Other salads may have raw garlic incorporated into them (I like it in
> tomato salad).

Thanks for you comments. Will try rubbing on salad bowl... I need to get a
garlic press, methinks. Chopping by hand is getting a bit tedious. But then
there was this in wikipedia:

"On the other hand, some chefs say garlic crushed in a press has an inferior
flavor compared to other forms of garlic. For instance, chef Anthony
Bourdain calls garlic presses "abominations" and advises "don't put it
through a press. I don't know what that junk is that squeezes out of the end
of those things, but it ain't garlic."[5] The British cookery writer
Elizabeth David once wrote an essay titled 'Garlic Presses are Utterly
Useless'; [6] Alton Brown has expressed suspicion about them on account of
their having only one function (being 'unitask')."

Source: http://forums.travel.com/cooking-forum/1342721-garlic-salad.html

kim zolciak quinton coples a.j. jenkins riley reiff david decastro travis pastrana aj jenkins