Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (35970)	8/23/1999 12:08:00 AM
From: Dayuhan	Read Replies (1) \| Respond to of 71178

I used to bake bread, and roll the dough out after the first rising, then spread garlic butter, sometimes with a few shredded basil leaves, over it, and roll it up into a loaf. It rises again and bakes as usual, but has a lovely garlic scent and flavor. Good stuff. No time for it now.

To: Ilaine who wrote (35970)	8/23/1999 12:28:00 AM
From: ZinMaster	Read Replies (1) \| Respond to of 71178

Mmmmmm....garlic.... I like to mash the garlic up with the slightly-softened butter. <odor smell=garlic level=10> A 50-50 mixture is about right. :-) A few leaves of oregano or basil are another nice touch. I spread the mixture liberally into the slices of good french or italian bread, sometimes sourdough. Yummmm. </odor> Crunchy all the way through sounds good. III have a convection oven that does a good job on that sort of thing. I think I'll have that with a big bowl of spinach and tomatoes from the garden....We're getting bunches of spinach coming up now that didn't sprout in the spring. Very nutty flavor, best spinach I've ever had. I'd love to try Chris's killer habanero chili. Where do I find the recipe or the chef? -z