[Leica] OT: Garlic (was: Mayo)

[pklein at 2alpha.net (Peter Klein)]

Larry's garlic/mayo recipe brings up a question. The LUG is a font of all 
sorts of information, perhaps somebody here has "been there, done that," 
and has a solution.

I love garlic.  But it no longer loves me.  In recent years, I have found 
that I have middle-aged out of the ability to eat raw garlic or onions 
without, shall we say, some uncomfortable gastric backlash a couple of 
hours afterward.  I'm now finding that about half the time, cooked garlic 
has the same effect--be it roasted cloves of garlic brushed with olive oil 
(yum!), or even dishes with lots of minced garlic in them.

Is there something I can eat--with, before or after the garlic--that will 
mitigate the nasty side effect?  There are some health benefits to "the 
stinking rose." Besides, I like the stuff, I'm married to a lady from the 
Former Soviet Union, and count several Russians among my friends.

--Peter

At 02:05 PM 12/9/2006 -0800, Lawrence Zeitlin <lrzeitlin@optonline.net>
>The sole silver lining of this experiment was that the Unilever cooks
>came up with an excellent formula for aioli mayonnaise that will blow
>away the taste buds of garlic lovers. It can be made in a blender
>too. Here it is:
>
>6 large peeled cloves of garlic. If you really love garlic you can
>use more.
>1 large egg
>1 tsp. powdered mustard. I use Colemans but any good brand will do.
>1 tsp. salt.
>1 dash cayenne pepper.
>3 tbs. fresh lemon juice.
>1 cup virgin olive oil. The best brand you can afford.
>
>Mix the garlic, egg, mustard, salt, pepper and 1/4 cup olive oil in a
>blender.
>Blend until smooth. Usually a couple of minutes.
>Drizzle in 1/2 cup olive oil and the lemon juice while blending at
>low speed.
>As the mayonnaise thickens, drizzle in the remaining 1/4 cup olive oil.
>By this time the mayonnaise is so thick that you have to use a rubber
>scraper to get it down to the blender blades.
>
>Spoon into small jars to keep. For the best flavor, let it sit in the
>refrigerator for 24 hours before serving.
>In covered jars (I use very small Mason jars or jelly jars) it will
>keep for two weeks when refrigerated.
>
>Phillipe, try that on your fries for a real treat.