(no subject)

[coraa]

I made bagna cauda tonight. (The variant without cream. Also without anchovies, as many of those eating it were not fish-loving folk.) It came out pretty good, but my hands still smell like garlic. Well, no surprise there; I used two entire heads of garlic, probably 25-30 cloves.

Comments

[theinated.livejournal.com]

*dies*

[porfinn.livejournal.com]

Sounds divine! Garlic and little fishies-- heaven!

[porfinn.livejournal.com]

Just a thought: you might try using some sort of oil (sometimes even lotion works) to remove the garlic, and then wash your hands. The oil allegedly helps lift the sulphur compounds. It is the only thing I have found that works, and the only explanation I have found that makes sense (but I can't find the website that explained the whole thing, darn it!). Lots of websites swear by using stainless steel to neutralize the scent (stainless steel contains nickel and that allegedly does the trick), but oil or lotion is sometimes easier to find. I'm also not 100% sure that all stainless steel contains nickel.
I nicked this from the hormel website:

A tip for removing the garlic odor from hands when working with garlic is to wash hands thoroughly and then use some type of stainless steel device as a rubbing board that can be worked over and around the ares affected on fingers or hands. Stainless steel contains the mineral nickel which acts as a neutralizer for the garlic odor. Several manufacturers provide a kitchen utensil, similar to a flat bar of soap made of stainless steel, that can be rubbed over the hands after coming in contact with garlic. Other options include using a faucet or stainless steel sink surface to rub hands on after first washing the exposed areas.

[istgut.livejournal.com]

sooooo goooooood!

[madduckdes.livejournal.com]

that was some sexy bagna cauda, man. whoa.