Garlic: Not Just to Repel Vampires Quiz

Answer: The Stinking Rose

There is actually a restaurant devoted to garlic dishes in San Francisco called the Stinking Rose. The other choices are all relatives of the garlic (minus the stinking word)

Answer: Spaghetti in extra virgin olive oil, fresh minced garlic and hot pepper flakes

Spaghetti Aglio, Olio e Peperoncino:
2-4 cloves of garlic, minced, (or more, to taste)
2 fresh hot peppers or a tsp of hot pepper flakes
4 tablespoons extra-virgin olive oil
parsley
1 pound spaghetti

There are two ways to make this, one cooks the garlic and one does not. My favorite is the uncooked.

Boil your spaghetti in a large pot of salted water

As it cooks, mince your garlic finely, put it in a large serving bowl with the olive oil, hot pepper flakes and minced parsley. When the Spaghetti is al dente, drain and toss with all the garlicky goodness.

Cooked garlic method:

As the spaghetti cooks, put the oil, garlic and hot pepper flakes in a small saucepan and heat it until the garlic is just turning to a pale color. Immediately remove from heat and put in a serving bowl.

Answer: One week in the fridge

You should never store homemade garlic oil for longer than one week in the fridge. This is because it can be a great breeding ground for botulism which grows in airless environment. On average, there are 2 deaths a year in the United States due to this.

Answer: Peel one or two heads of garlic, put the cloves in a jar in the fridge

Taking 10 minutes and peeling all the cloves in a head or two of garlic is a huge time saver. Once you put it in a jar with a lid, it will keep for quite a while and won't sprout. Just take out as many as you need for a recipe. Restaurants buy huge gallon jugs of peeled cloves.

Answer: False

Elephant garlic is actually not true garlic, rather it is a wild leek.

Answer: ail

Aglio is the Italian name for garlic, ajo the Spanish and allium is the genus that garlic belongs to with the full scientific name being allium sativum.

Answer: French Garlic Soup

Garlic soups are popular in Europe as a warming way to start a meal or for lunch as well as to use up stale bread. It is quick and delicious on a cold day. You can also poach eggs in it to make it richer and more of a meal.

Garlic soup is very easy to make, all you need is a head of peeled garlic, small crusty bread slices, chicken stock-about 4 cups, salt and pepper and a 1/4 cup of olive oil.

Saute the peeled cloves in the olive oil until fragrant but make sure they don't burn. Remove and reserve them, then fry the bread slices in the flavored oil until browned on both sides. Place two slices in each soup bowl, then return the garlic to the pot and add the stock, season to taste with salt and pepper and cook for 5 minutes. Pour over the toasts in the bowls and enjoy.

Answer: True

Louis Pasteur scientifically discovered the antibacterial properties of garlic in 1858, but it has been used for centuries as a home remedy against infections.

Answer: Soothes coughs and sore throats

Mix garlic with honey and let it sit for a few hours, then take a teaspoon or two for a cough or sore throat.

Answer: Garlic ice cream

The town of Gilroy, California, calls itself the "garlic capital of the world". Every year there is a huge festival with myriad recipe competitions and things to try. One of the favorites is garlic fries and garlic ice cream is also extremely popular, even though I suspect the fact they give it away for free may have something to do with that! If you want to try it yourself, the recipe can easily be found on the web. Try "garlic ice cream" as a search term.