text:
Is there such a thing as too much garlic?
- c
- ciaolette Jun 6, 2003 07:59 PM
Is there such a thing as too much garlic when cooking cuisines such as thai, cuban, italian? I find myself using more and more garlic, I think most cookbook recipes are so Americanized and use 1-2 cloves when about 8-10 does the trick. I just want the same flavors one gets from a great restaurant. I also use larger amounts of fresh herbs than called for, I want a balance , not overpowering garlic flavor.
Am I garlic numbed and need more and more to get my flavor fix? Or am I on to something...how much garlic really gets used in your favorite thai, italian, or cuban restaurant kitchen???
re: wally
Well, golly, I didn't know there was a Garlic Standard held under glass at British Museum. Who cares if the garlic flavor dominates if that's the flavor you like? That's why I make my own hummos, so I can put in more garlic than any other living human. Back in the 1950's garlic was considered Not Nice. You were allowed to flavor the food by waving a piece around in the kitchen, maybe, but no more than that. Please.
re: N Tocus
Can you post a recipe for that. I love garlicky hoummos.
re: van_nuys_drone
Works for me, but might need a drop or two of olive oil to bring out the nuttiness of the chickpea.
re: van_nuys_drone
Oops - I almost believed it. Great.
re: mafidl
yeah, you would need at least 8 chickpeas - one for each head of garlic.
re: van_nuys_drone
take a cooking class
re: N Tocus
In the 1950's, my mother had never used garlic - only started to when I learned to use it in the 1960's, and even then she was reluctant and only used garlic powder. I use it and definitely agree with your comment - I love the flavor, don't eat it raw so don't offend friends [lol], I think?
re: wally
Actually using a lot of garlic seems quintessentially American (US). I had an Italian friend who didn't like italian food in the US--because she found it too garlicky. All other Italians I've ever known go light on the garlic, not too many spices in general. Most South Americans I know don't care for too much garlic either. Generally, people who don't care for too much garlickiness, or overly strong flavors are non-Americans.
re: Wawsanham
Exactly. Note the Marcella Hazan quote I posted further down: http://chowhound.chow.com/topics/2930...
re: Wawsanham
I relate to that. If U can taste it, you've overdone it.... all that means you can learn to incorporate finer flavors like saffron, bijol seasoning, shallots, leeks, moderate amounts of onions (I said moderate), root vegetables, etc. I'm proud to be an American but we're stuck on vacuous flavors. Garlic is the easy cop out. I do like garlic, but in moderation. Try it before you knock it.
re: cactinino10
i absolutely detest saffron. shudder.
re: Wawsanham
Absolutely true that the real garlic fiends are the Americans, not the Italians. Many Italians don't like it at all, and all good Italian cooks go easy with it. Even in recipes where numerous cloves are called for, they are careful to use only high-quality, relatively fresh, delicately flavored varieties. Also, it is rarely chopped. The standard treatment is to crush the clove of garlic and remove it from the oil when it begins to color.
Not thinking I was not going to cook the garlic, I've gone overboard with garlic when making bruschetta--so bad you couldn't taste a tomato. It overpowered every other ingredient. I love garlic but have to admit it was pretty bad.
Generally I initially follow a recipe as written, but I taste it as I go along, and adjust it according to my taste. I have been known to add much more garlic and other spices/herbs as well.
If and when you add too much garlic, you will know.
Unfortunatley I think most people have been exposed to too much Emeril and most definitely over garlic. The flavor of garlic should enhance most recipe's not dominate them. I like garlic and treat it the same way A Bourdain would (not using pre minced crap or use a garlic press). Garlic is a great ingredient that when used correctly can transform a dish but when used wrong can really make a dish rancid.
I don't know. In my household of three (6 on alternate weekends) we go through 6 - 10 large heads of garlic a week. If you asked that question of anyone here, the answer would be a resounding NO. But there are recipes that call for just a hint of garlic to enhance the other flavors, and I generally try to honor that.
I also try to avoid those recipes. B^}
If you stood behind the guy in line at the P.O. that I did this morning....yes, there is such a thing as too much garlic. Eeeeew! :)
re: untitled
I always remove the germ. In addition to the effect you mention, I find it has a bitter edge.
re: untitled
Thanks, never knew that!
Have overdone it on Caesar Salad a couple of times--I love garlic, but had guests that seemed a little overwhelmed.
As to restaurants, for me it depends on the dish. I want garlic bread to taste pretty strongly of garlic and not like toast with butter. Thai dishes are all about balance for me; I love garlic and ginger together but don't want one of the two to jump out at me more than the other. Cuban roast chicken and roast pork--LOVE the NEARLY overpowering garlic in the sauce.
re: aromatherapy
oh yes too much RAW garlic IS too much, I have ruined humus and also fresh salsa by adding too much raw garlic,
sweet melty roasted garlic? nope.
raw garlic? hell yes, I get a rager of a migraine when I'm around too much raw garlic.
re: Dave
just do it three times a well for about a month, she wont notice any more.
when i moved to korea the garlic overwhelmed me at first. the trip up to the office in the elevator literally made me cry and i was almost gasping for breath. after a month i didn't even smell it.
nope, no such thing as too much garlic so long as you can taste the other flavors in your food. and garlic fries rock (oh yeah... i happen to be single.)
there is such a thing as too much bad (pre minced, granulated) garlic and too much poorly executed garlic (as in the time I used two bulbs instead of two cloves in an early cooking experiment). But I've never had something that would have been hurt by more properly executed garlic.
re: kindofabigdeal
My mother still tells a story about one of her first cooking attempts in the 70's. It was a baked chicken dish that called for 4 cloves of garlic. Never having even been on nodding terms with garlic to that point, she thought a head of garlic was a clove. When my father got home, you could literally smell the garlic all up and down the street. It was not edible, to say the least.
Personally, I dearly love garlic, and if somebody made garlic ice cream, I'd probably eat it. But there are occasions when you can overdo it or have it dominate every other flavor in a dish like a 200-lb senior in an elementary school playground. I may love garlic, but I don't want it to come out of my pores for 3 days.
re: tonina_mdc
go to gilroy CA for the garlic festival... they have garlic ice cream
For the person doing the eating no, for those about them...yes.
A few years back a friend had us over for dinnder before going out dancing. She served a lovely garlic soup. Later on that evening I overheard on the dancefloor a number of people observing that the club reeked of garlic. Apparently we had turned into some sort of human/vegetable hybid anti air freshener. But the soup was great.
re: chilihead
I second what SC said. Raw garlic can be overused but the sweetness that comes from roasted garlic is an experience that never gets old!
i'm a garlic lover, but i think it can be over-used when raw, or is often burned. most recipes tell you to add onions and garlic to the hot oil at the same time. i've found the onions need more time to cook, so usually add the garlic just a second before whatever else. if i'm cooking something saucey, i'll add the garlic when i add the liquid. this "poaches" the garlic adding a much subtler flavor, with no concern it might be burnt.
re: hotoynoodle
Yes, I agree burned garlic is terrible and I use an approach much like yours.
I think there can be too much garlic used, but more often than not, me and SO like to double what is typically called for. I don't think I use the multiplication factor as much with raw garlic as I do cooked.
Years ago some friends and I would throw garlic parties. Everyone would make a dish in which garlic was a dominant feature. We'd gather together and drink lots of red wine and gorge ourselves on garlic soup, garlic bread, garlic pastas, garlic veggies, etc. We all would would reek for days. And the house where the party was thrown would smell much longer than that.
I think I need to throw a garlic party again...
At least in our Chowhoundish garlic-loving, none of us will have to worry about vampires any time soon! ;D
I'd say usually there isn't, although too much raw can be nasty- and it lasts for days too!
I was watching the news one night, and the oldest lady in Kansas was on and they asked her what the secret to her long life was (I think she was 107) and she said eating lots of garlic!!! So, I'm doing it for my longevity! :-)
Edited to add: Oh my, I did it! This is the first time I've posted to an old thread! Shame on me- broke my record! ;-)
re: Katie Nell
just proves the love of garlic is eternal. :)
re: Humbucker
I said this to someone else above, but make sure you degerm your garlic if you don't already.
Too much can weird me out, but it takes a LOT to be too much for me. From the Ugly Brothers' Grillosophy:
"3) When you think you've added too much garlic, add some more."
re: LordOfTheGrill
similar to the instructions I got for sweet tea. Use too much sugar.
re: mangiatore
I enjoyed John Scar's comment about Emeril and his over use of garlic. My Mother and I had that exact conversation over lunch yesterday!!! You should obviously eat and season foods as you like them. But, I think that if you cut back on the garlic you might find you enjoy it even more as it plays off other flavors in a dish. Flavor really is all about balance. And remember, you can give your palate over-exposure. I had a friend years ago who loved hot peppers - the hotter the better. He grew them and ate them right out of his garden. Many times I'd see him out there biting into a pepper his eyes watering away. This really affected his cooking. He would add hot peppers to his dishes until he tasted them - big mistake. When he did this the dishes were so hot no one else wanted to eat them.
I am one of the three people in the world who dislike garlic intensely. Unusual, I know but thats how it is. My problem is trying to find something that doesn't have garlic in it. In today's cuisine it is salt, pepper and garlic regardless of any other ingredients it seems. Oh well guess I'll just have to stay home
An interesting time for me to read this thread... I certainly overdosed on garlic last night... In an attempt to use some old garlic heads, I roasted three small heads until soft and gushy. They were a bit bitter, but I chowed through all three heads, minus a few burnt cloves. Today, I am miserable. My stomach feels like the inside of a soda can, and the pains reach all the way up to my shoulder. So, cooking aside, the excessive consumption (I suppose of any product really) can wreck havoc on the body... I'm not sure exactly what in garlic produces such a carbonated response, but I will not be near roasted garlic for quite some time...
re: LindaWhit
You're presuming I have self control :) It wasn't a matter of not wanting to eat them; I just failed to anticipate the gastrointestinal consequences, and now, not so much a fan of the garlic...
re: sisterfunkhaus
I wonder if that phenomenon is in any way related to the folk myth about vampires being afraid of garlic?
re: Emme
Haha okay, this is the third comment I'm going to make on degerming garlic, sorry about this. But I would never roast heads of garlic if the garlic is old (assuming you just cut the top of the entire head and roast it whole).
Old garlic needs to have the germ taken out. Really fresh, young garlic doesn't have this problem. but as it gets older, the germ on the inside grows, eventually turns green, sprouts out, etc. Basically the germ is bitter and causes indigestion. Just cut it in half (when it's raw, obviously) and take out the germ.
re: untitled
I used to hear this a lot... then one day some old french chef mentioned he didn't bother with it, because he thought it didn't really bring that much of a bitter taste. I tried and agreed (I'm pretty sensitive to bitter tastes, although... somewhat selectively, I might add).
Oh, his name was Jacques Pepin, by the way :D
I once went to a restaurant where the linguine with clam sauce was almost painful to eat...there was so much barely-cooked garlic that it was HOT in my mouth, like eating hot peppers or something. I asked if there were hot peppers in the sauce, and they said no...just tons of garlic. That was the only time I thought there might be too much garlic. I think if they'd just cooked the sauce a bit more, it would have been fabulous.
I, too, add more garlic to recipes... as with all things, it's matter of personal taste.
There can certainly be too much garlic and like someone else said I think people are watching too much Emeril. The garlic overload in many dishes labled as Italian is really Italian-American. In Italy, they do not use that much garlic and in things that have it they leave it whole so it can be plucked out. I think too much garlic often times just masks other flavors. It may be a way to cover up for bad cooking.
re: Den
I couldn't agree more with your point about Italian vs. Italian-American. Your point about leaving it in whole is not universal; there are many many dishes in Italy that include minced garlic. However, the dishes that do call for a very modest quantity.
Emeril cooks that way because his background is Louisiana cuisine, which contains a lot of powerful flavors that balance each other. Thai food is another example of in-your-face-but-still-well-balanced food. This is generally not the case with Italian dishes, and this is what people are missing.
re: mangiatore
Emeril Lagasse is from Fall River, Mass, and didn't go to New Orleans until he got out of college, had cooked in Europe and in several places in the NE US including NY and Philadelphia. All that Bam! and Kicking it up! isn't true to either Creole or Cajun culinary traditions. Neither is very spicy except in tourist renditions.
re: MakingSense
I don't know about that. The food I had in NO was definitely spicey and bold, especially when compared to delicate northern Italian dishes. I suppose southern Italian dishes are a little more garlic-and-chili intensive, but still...also, the owner of a local "Louisiana cuisine" restaurant here in San Diego specifically told me that he tones down the spiceyness to suit the the local palate, and it ain't like the food he serves is exactly mild.
re: mangiatore
I know a little. My Cajun father's family has been in the Louisiana since the 1760s. Daddy moved to NOLA and married Mama whose family had been there for generations. I learned to cook from both sides and it wasn't what is served in restaurants today.
The tourists have come to expect Cajun food to be hot, hotter, hottest and the local restaurants have changed in the past couple of decades. The local Italian immigrants were largely from Southern Italy and their influence was heavy garlic and spice. They've had a strong influence on the local food.
Home cooking, both in the city and the country, is much different from what you find in restaurants. You still find some of the old Creole and Cajun at places like Antoine's, Galatoire's, Arnaud's, Bon Ton and some others. They're not the heat intense food that people have come to associate with New Orleans cooking any more than the Olive Garden is Italy.
re: MakingSense
Interesting. I stand corrected. I'm not sure how anyone would ever know unless the went deep into cajun country. Next time I'm there I'll try your suggestions.
re: MakingSense
he's of portuguese descent.
I wouldn't have thought there could be too much, until I had hummus that burned my mouth. That was at lunch, and at midnight I still had wicked garlic breath. It got old.
In my opinion, it depends on whether you've invited some vampires to dinner. If not, then no. Okay, just kidding - it really depends on what you're making, and if it's chocolate mousse...
Barbara Kafka lost a bit of my respect when she said that the big problem with the garlic press is that it gives one garlic clove the power of several. That sounds to me like an example of simple ingratitude, like bitching because your savings account pays too much interest!
re: Will Owen
That's funny. A mainstay at our house is chicken with 40 cloves of garlic. The only problem is the next day at work, when people avoid me. (well, maybe not such a problem)
Well, I used four whole heads of garlic to cook with yesterday for dinner alone. I also rasted fiv3e additional heads to spead on Tuscan bread,
Nothing was too garlicky!
Garlic is A-ok in my book. It helps the immune system. The only down side I can think of is that it has the ability of lowering blood pressure... so if you already have very low blood pressure... maybe back off on the garlic... you don't want to faint. A little bit is always ok though. Garlic also helps in breaking down colesterol.
re: cookiemay
re: spadesaspade
raw vs. cooked = HUGE difference.
and never that or any other pungent food if on antibiotics (you will reek for days).
otherwise my second favorite vegetable.
I love garlic...never a thing of too much.
I am the freak in the group..none of my friends are this addicted as I use 1-2 heads.. not cloves..raw or cooked..big difference on preparation.love it both.
I find with working out everyday for many years and increasing my fresh garlic consumption that my cholesterol LDL has dropped about 17% and my HDL has risen..
I counter this with fresh mint..no one knows, I am a garlic addict!
re: Beach Chick
I love garlic and cook with it. However, I have frequently experienced unpleasant effects of eating too much garlic - it will make me sick to my stomach. Different people have different tolerances.
And, no offence to you multi-head consumers, but if you show up next to me at the gym, trust me, I notice and don't appreciate it.
re: 512window
Too much garlic is like too much ice cream -- an oxymoron.
re: dolores
I very much agree with the above comments about Emeril and true Italian vs. some Italian-American food. Too much leads to an imbalance of flavors and proportion in the dish. But I also think it depends on what the dish is. Is garlic intentionally featured? E.G., garlic bread, spaghetti aglio e olio? Spanish shrimp with garlic? Then, okay. But a sauce, other pasta, most other dishes-keep it in balance and simple. Same would be for too much salt, tarragon, whatever.
re: markabauman
Good point. I am biased towards garlic, but I can see where it would detract from the other flavors.
When it comes to garlic and oil macaroni, though, I have been known to use a full head. Yum.
re: 512window
Thank goodness I have a gym in my home..
I love garlic... but - I used to work with a garlic addict.
As he cooked his dish using a bulb of garlic he'd chew on a raw clove.
The next day he'd have a smell that lingered long after he walked through a building... once the factory spent hours looking for an electrical fault that they could smell, when it was only this chap's 'eau de garlic' - caused when he'd walked through the factory 4 hours previously.
Personally, I have been turned away from a party (with my fellow diners) for reeking of garlic.
So - for me there is no garlic limit, but for those around me - if I value their, well, closeess - then personal hygiene sets the standard.
We went to The Stinking Rose in SF once (I know, first mistake) because we love garlic. It has some type of garlic spread which we used liberally on bread, etc., while waiting for our meal. It was very heavy on garlic (probably raw or close to it) and I could feel all of my glands staring to secrete overtime. By the time the meal arrived, my wife and I felt so bad that we barely touched our plates. We then had an extremely uncomfortable 1-2 hours hobbling down Columbus Ave - had to be outside, keep moving slightly, in the shade- until things died down. Our kids will never let us forget it . . . We wonder whether we had gotten a "bad" spread but my wife asked the staff at the time and were assured that it was OK.
I'd say there's definitely a thing as too much garlic. I remember once I was on vacation and my friend and I shared a garlicky dish. We were staying in a room with her mom and aunt who claimed to have a miserable night because the garlic in the air was so overpowering. I've had at least a few other meals where I was very self conscious about the garlic emanating from my pores.
I have only had one dish in my life where I felt the garlic really overpowered the experience. It was a ravioli dish with a garlicky sauce and all I could taste was the garlic. I love garlic, but when I can't taste any of the other flavors, it is too much.
I OD'd on garlic at a cocktail party 19 years ago. Marinated baby white mushroom caps were the toothpick target. I inadvertently speared an elephant garlic clove and scarfed it down during converastion. I had to walk around backwards, exhaling, for 20 minutes, and almost got sick. Mea culpa for not paying attention. Keeping your friends close, and your enemies closer, doesn't always work out.
How much garlic is enough? Let it burn, baby! Then again, I'm just a crazed chilihead, so ignore everything I say.
i love garlic, and i used to put it in everything. i used to work in an italian restaurant where a lot of attention was paid to garlic - crushed, sliced, minced, salted, cooked slowly in olive oil, etc . . . i started to thinnk about it more after seeing that.
in the last year i have been cooking simpler, more thoughtfully, and now i think before i reach for the garlic - does this dish really want the garlic? instead of just going on autopilot. and i find i am using less, and enjoying it more when i do use it.
there has been a great garlic crop where i live this year, and i have been finding that when i use really fresh, high quality garlic, i need less and it has a much deeper depth of flavor - very enjoyable.
For the most part no, but with fish, yes. The last two times I've had fish in restaurants all I could taste was garlic. One was served swimming in garlic lemon butter sauce and I cannot recall the others preparation offhand. Granted they were mild fish, but it is the first time I can remember being irritated at the overpowering flavor of garlic. I also had a pesto recently where the only flavor was garlic. It wasn't TERRIBLE, but I didn't eat much because i knew if I did it would be coming out of my pores.
The only time I had a problem with garlic was one time in Mazatlan (Christmas Eve), when I chose to try the "garlic fish" on the restaurant menu...
Warning : possibly TMI below
It was either that (deliciously garlicky), the raw sugar cane, or the taco from the taco stand, but I spent most of Christmas Eve (and into Christmas morning) alternating between praying to the porcelain god, lying on the (thankfully cool, tiled) bathroom floor, and going to the giant drinking water bottle on the deck to recharge my glass with something to offer the porcelain god.
Santa didn't come that night :(
re: kali_MM
Must have been the fish - couldn't have been the garlic.
I push the garlic content of what I cook until my stomach says "enough". Often, my garlic-craving taste buds exceed what my system can take. So I look for cuisines (like the ones you mention above) and individual recipes that lend themselves to procucing the most garlic flavor without using a ton of it. I have found, for example, in Italian cooking and particularly in tomato-based recipes, that sauteeing the garlic until it browns very well is the key to bringing out its flavor. That's a tricky proposition because you have about a 5-second window under high-heat cooking conditions, to achieve a nutty, rich garlic flavor vs. burnt and bitter. But sometimes, I also like the "bite" of the raw garlic flavor, like in an aioli.
My advice is don't assume that moderation is a bad thing. All-in-all, what should guide you in your quest to garlick-up your cuisine is to incorporate it to the point that it complements, even predominates, but never overpowers.
re: HSBSteveM
In general, I've come to believe that more garlic is better. One exception I recall is a Caesar salad I made a couple of months ago. I was fairly true to the traditional recipe, except I put a few large garlic cloves (say, 4) through a garlic press and into my dressing. when I tossed the greens with the dressing, it smelled great. When I tasted it, the garlic just seared through my tastebuds and the walls of my mouth. I couldn't taste anything else for the rest of the day and woke up the next day with a stomach ache and the worst taste in my mouth. I can't say whether or not the garlic cloves had green shoots in the middles, which might have made it more bitter, but I'll concede that I ruined that salad with so much garlic. I've also made an artichoke and almond vegan dip, which is generally delicious, with too many cloves of garlic. It was still tasty, but had a similar tastebud-searing effect. I had to admit it was overkill. I've used an entire head (small-medium) of garlic, raw, to a pound of tomatoes some excellent Tuscan olive oil and a small bunch of basil for a tomato-basil bruschetta mix that I tossed with 10-12 ounces of pasta for a bruschetta pasta salad. Sure, we stink after eating it, but it is so good, especially with a light sprinkling of aged, black peppercorn-studded pecorino and aged Parmigiano Reggiano.
re: 1sweetpea
I always thought a good burn was part of the fun.
I think it's simply a matter of personal preference.
If you prefer to stink, then there no such thing as too much garlic. And Just because you eat a pound of raw garlic, and no longer smell it yourself because your nasal cavities have been numbed after consuming so much, don't think that other ppl CAN'T smell you from across the room. I can't even begin to tell you how many times I've sat at a conferece table for an AM meeting where someone has obviously eaten an inhuman amount of garlic the night before and still reeks enough for ppl three or four seats away to wince when they are talking. Garlic is good, garlic is fine, but please be aware that second hand garlic is disgusting. If you choose to smell bad, be prepared for other ppl to not enjoy it. And yes, more than likely, they will laugh behind your back. People who stink are kind of funny. I'm no garlic prude, either. I make Thai, Indian, Mexican, and Stir Fry with loads of garlic all the time. I just really can't stand it when ppl who have eaten a ton of garlic pretend that they don't stink to high heaven just because they eaten too much to notice it anymore.
re: gordeaux
I had a plumber once smelling of sweat and dirty jeans and who knows what else complaining about my garlic breath from the night before - fine pal you run up and down 3 stories to clear the taps instead of me.
re: gordeaux
what, are we supposed to go around saying, "sorry i smell bad, i ate garlic?" you know i stink, i know i stink; we don't need to talk about it, let's just go about our business. i knew what i was doing when i ate two heads of roasted garlic by myself in one sitting. i'm eatin for me, yo!
re: starrsj
I'm with you starrsj, although I have become more um subtle, in my use of that and other ingredients.
my thyme crapped out this year. (in response to the below - and I wanna come to your picnic)
no way. garlic is the stuff of life as far as i'm concerned. the only flavors that can compare to garlic in terms of sheer perfection are, imo: a perfect cherry tomato, good dark chocolate, fettuccine alfredo, marinated mushrooms (just thinkin about it i'm losing my mind... of course those involve garlic!!)... and poutine :). one of my favorite foods in the world is a soup involving 44 cloves of garlic (or, if you're me, 50 cloves), a bunch of parmesan cheese, fresh thyme, heavy cream, and some chicken stock (which i always have plentifully home-made and frozen). last time i made it, my mom and i ate all of it by ourselves. that's 25 cloves of garlic, each, in one sitting. (and let me say, we slurped it down..) it did give me a bit of a woozy stomach for a few mintutes but i didn't care because i was high on garlic. and, ok, we STANK -- i don't think it was coming out our pores, but we did have 24 hours of garlic farts. kinda gross, but not nearly as gross as the soup is delicious... and it's unquestionably worth it.
Old thread, but still a lively topic, it seems. Is there such a thing as too much garlic? Depends on your perspective. On the one hand, however much you like is the right amount for you. On the other hand, if you're trying to cook the cuisine of, say, Italy as closely as possible to how it would be done in Italy, then yes, there absolutely is such a thing.
Consider this quote from a recent interview with Marcella Hazan, arguably one of the top authorities on true Italian cooking:
Q: What is the biggest mistake we [in the US] still make in cooking Italian food?
A. Too much garlic! Too much ruins everything. We say in Italy that what you keep out is as important as what you put in.
For years I was a member of the "there's no limit to the amount of garlic I can stand" club. As my palate matured, I started to tone down the garlic sometimes and use it as a subtle seasoning. For example, scallops can be ruined by too much garlic, but shine when there's just a touch.
As with many things, understatement is sometimes the best way to go. I'm also careful never, ever to overcook garlic. On the other side of that coin, if I'm going to use garlic in a salad dressing, for example, I'll "mellow" it in a little olive oil before adding to the recipe.
All that being said, I'm a big fan of the Italian bagna caude ("hot bath") dip that's basically garlic and olive oil heated up. There's a great Sichuan chicken dish that's made of battered chunks of thigh and leg meat that've been deep-fried and sauced with so much garlic the sauce is basically a condiment-bound shower of minced garlic. I love it even though I taste it for at least 12 hours, no matter how often I brush my teeth...
re: shaogo
If you're like me and love chiles, one of the appealing things about lots of *fresh* garlic is the burn, which sauteed or baked garlic loses. I've had the bagna caude at The Stinking Rose in SF, it is indeed joyously excessive. That chicken dish sounds great.
re: aynrandgirl
I just posted about this on another thread. The chicken dish is "crispy chicken chunks with spicy garlic sauce" In Chinese 魚香八塊雞 Yu shan ba quai gee. See if you can get your go-to Sichuan place to make it for you. The Taiwanese also love this dish.
re: shaogo
I'm allergic to garlic. Any garlic is too much garlic, although I still remember the taste, and wish I could eat it. I developed an allergy to chocolate and garlic about 16 years ago, when I was 15 years old. I get horrible sinus infections, fever, mood swings, and generally feel like I'm going to die when I eat it. The problem is eating foods other people prepare. You ask if it has garlic, and they respond no, but although they didn't add garlic or garlic powder, they may have used Montreal seasoning, or Worcestershire sauce, or any of hundreds of things that has garlic that nobody even guesses it's in. I almost feel as if people are unimaginative cooks when they use so much garlic. I think people use it to mask the fact that they can't cook (essentially because garlic makes everything taste better). Basically, if it tastes good, I can't eat it, because it definitely has garlic! I have consequently learned to be a very creative cook. I have to find a way to season food to make it taste good without this omnipresent ingredient. For instance, you can't find any chili powder on the market that doesn't also contain garlic. Anyway, enjoy your garlic. I'll be the one in the corner wishing I was eating what you get to eat!
re: Saletski
About 25 tears ago I had recently moved to the North End of Boston. One Friday night my roommate and I had dinner at the bar at the Union Oyster House - mussels with white wine and garlic. I think the bottle top fell off the jar of dried garlic chips, because there were about triple the usual number in the sauce. Afterwards we went to one of the Irish pubs at Faneuil Hall. An very good-looking young Irishman came up to talk to my roommate and the minute she opened her mouth he yelled "GARLIC!!" and reeled back a couple feet. He insisted she drink a shot of schnapps before he'd go on talking to her. They did go on a few dates after that, so I guess it wasn't a bad first impression in spite of the fumes. :)
re: Saletski
what's Montreal seasoning?
you might consider starting a thread over on "home cooking" trading flavorful, but non-garlic recipes as, sadly, I'm sure you're not alone. (love the stuff myself)
re: hill food
"Montreal seasoning" is a seasoned salt that usually contains mustard seed, dried garlic/garlic powder, pepper, onion powder, and a few other spices, depending on the maker. Goes nicely with grilled meats, especially steak, and is quicker to apply than using the individual ingredients. I buy the President's Choice brand in Canada, and usually give a few quick shakes on steaks as they come off the grill. One of the very few dishes I actually add salt to.
re: FrankD
thx, down here in MO there was a regional grocery chain "National" whose house brand was Presiden't Choice, usu. decent stuff, wonder if it's connected...
re: hill food
One of the supermarket chains here in Boston used President's Choice as their house brand for a while, but stopped a few years ago. It is the same Canadian company.
re: Saletski
My husband is super sensitive when it comes to garlic, and will only eat small amounts if it is lunchtime, never at night (causes him to not be able to sleep). I've just been teaching myself to cook properly the last 6 months, and learning to do so without garlic I think has been a real education. I think I'm getting pretty good at creating a lot of different dishes with various flavors that balance plenty well without garlic--even tomato sauce!
Unfortunately, I ate way too much garlic scape pesto today because someone gave us a huge bag of the things and I forgot how much I liked the taste. I'm suffering now--ugh! Also, I'm curious as to how it will affect our daughter via my breastmilk. We shall see...
re: FrankD
Also, garlic *in* ice cream. I had garlic ice cream at the Gilroy Garlic Festival. It doesn't work.
re: aynrandgirl
I have had garlic ice cream at the Gilroy fest and I completely agree. It is weirdly seductive. Tastes like ordinary ice cream until the raw garlic starts kicking in. Totally freaked out my daughter, who was about seven at the time.
Bread is the staff of life; garlic is the stuff of life. If you are allergic I can only pity you, for you will never know how vibrant and fragrant existence can be, As I mentioned earlier, we garlic freaks must perforce marry each other, probably the best guarantee of a congenial mating imaginable.
re: Will Owen
yeah, but we still have to know when to knock it the heck off and go easy every now and then. It will always be among my very favorite root vegetables (yeah not herb, vegetable).
Here's a story for you: In school, my Italian mother almost always packed a lunch for me (a delicous one at that). In Kindergarten one day I begged her one day to let me try the school lunch, and she did. After school she asked me what I ate and I described one of the side dishes for her by saying "the broccoli wasn't very good; they didn't put olive oil and garlic in it like you do". I was a smart kid! :-)
Anyway, I'm with one of the other posters; I just keep chopping it until I get tired of doing it. I've never once in my life tasted anything and thought "gee, this has too much garlic".
as mentioned here already, it depends very heavily on whether the garlic is roasted or properly sweated out first or not. If its raw or improperly sweated out, thats not necessarily WRONG, but a very little bit does the trick so be very careful. Roasted garlic can get away, but if you like garlic flavor it takes a good bit before that happens. With properly sweated garlic, my personal tolerance is very high... I'd have to purposely try to ruin something that way for it to happen.
The one time I've regretted using garlic in abundance (and for me, 1 clove, EXCEPT in Marcella Hazan's recipes, means at leat 3) was when I made a Circassian chicken from a New York Times recipe - something like 40 cloves raw to 2 or 3 lb of boiled chicken (with walnuts, oil, etc). Utterly vile. Like the worst nightmare metallic fishy taste. And it was for guests, of course.
Answer to the OP's question is , yes, of course there's such a thing as too much garlic. It's a flavouring like any other flavouring. And, as with any other flavouring, it can be overused in absolute terms and, certainly, overused to someone's individual taste.
My house smells like garlic, but we'll see how overloaded the pesto is after freezing most and taking it to a family vacation next week. The scapes in the back yard turned out to be mostly leaves, so I washed everything, chopped it large, steamed it, and made pesto. It was really great after refrigerating for a few hours, but yeah, I could smell it after being outside.
It is possible to be too heavy handed with anything, of course. I recall in 11th grade home ec (me and my best friend were the only guys in there because we wanted to be around all the girls- we both became cooks, incidentally) my little group had the assignment to cook Kung Pao chicken. The recipe called for cloves of garlic which we understood to mean heads of garlic. You should have seen the teacher's face when she came around to taste the results! Classic!
re: LorenM
So that's why Rick Dick (no joke, & the name suited him) was in my foods class.
I LOVE garlic, but my husband doesn't. He will almost always prefer onions as a flavour base. Certain things, like the foods I grew up with must have garlic. Some of the foods he grew up with must have garlic too but he still doesn't like it. For him, I make an exception, I just use a little less than I used to unless I'm going to make a dish that I feel must be prepared in the traditional way.
It is too much if it means I won't get any kisses later. :P
You should use a much as you'd like, but it does not mean that is the right thing to do. Your call. Garlic is overused in America. Italians don't use as much as you would think... Nor do Mexicans, Greeks, etc.. Great food is about balance. When in doubt, some seem to think, "just add tons of garlic." Nasty ! Rachael Ray has been bad for this lack of taste. You can actually overpower a dish if you use too much (one or two cloves maximum please, no matter how big the dish). If garlic is the predominant flavor in your dish, if you burp the nasty odor, or if one can smell it on you, you have used too much.. Learn to cook with better ingredients. Don't meant to offend you...
re: cactinino10
It's not fresh garlic that's overused in the US, it's that nasty, should-be-banned, bitter, sour garlic in a jar. Way too many Italian-American restaurants use that stuff and just hurl it into the pan freely, and burn it, which results in the overpowering acrid taste many of you dislike.
One fortunate thing about eating in such places during my youth was that I developed a sensitivity to garlic. I love the stuff, but in balance and moderation, freshly chopped, and not burnt. Please!
re: Isolda
I agree.
re: cactinino10
one is never enough
re: cactinino10
One clover per bite, right?
yes okay garlic tastes good but from a nutrtion stand point many ppl consider one of the healthiest foods in the world, called a super food. in extermely high doses it can cause digestive problems but 10 cloves a day is harmless and very healthy for your heart, immunes sytem, detoxifys ur body espically from heavy metals like lead and is helpful for virtually every illness from colds to cancer.
I love garlic-heavy dishes, but to address the original query, yes, there is a thing as too much garlic. Exhibit A is attached. The previous few times I'd been to my local pizza place, I ordered double, and even triple-garlic, and the pizzas had been coming back with a tiny amount of garlic. I mentioned it last time I was there, so apparently the cook said, "Oh, he wants garlic? Well, HERE!" I took the shot mainly so next time, I can show this photo to the waiter, and tell him/her that I want a lot of garlic, but not THIS much!
I like garlic, a lot. I used 3 lbs. of raw peeled garlic cloves last month cooking for one. I like to chop the cloves large then roast them in a little olive oil till brown then add vegetables or do a sauce reduction with wine and chicken stock.


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Lords of the Ring
The fastest of the fast.
By December 16, 2008 / Photos by LAT, Stephane Foulon, Sutton-images.com, & Rainer Schlegelmilch
At the Nürburging and, for that matter, any other racing track in the world the stopwatch does not lie, immediately identifying who's fast...and who's last. With that in mind, we present the top times ever posted around the Nordschleife, both for racing cars and for street-legal machines.


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You Want a Suit That's the Business—Not a Business Suit
Hip-hop sensation Drake has never had an office job. But that hasn't stopped him from being young and moneyed. When he wears a suit, it's to hit the club. To unleash the hidden after-dark power of your own power suit, know what rules to break
April 2012
6 of 6
Three-piece suit, $3,730, shirt, $550, shoes, $1,590, and bracelet by Tom Ford. Necklace by Cartier. Watch by Rolex.
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Food + Travel
- David Chang's Kitchen: Don't Get All "Fresh" with Me
- David Chang's Kitchen: Your Idea of Bologna is Total Baloney
- Chart: The Family Tree of Bourbon Whiskey
- Recipe: Semi-Summer Salad - Chef Jeff Taibe of Oak + Almond
- The Great Franco-Italian Pasta Experiment
- How to Pick from an Overpriced Restaurant Wine List


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Sony's e-paper watch is said to prioritize style over the functionality using e-paper for both the face and the wristband. But is this something that consumers will really want?
Daniel Ernst, Hudson Square Research, talks about opportunities ahead for Apple as the company hits the $700 billion mark.
CNBC's Dominic Chu runs the numbers on Apple's prospects for the holiday season.
CNBC's Jane Wells give turkey ice cream a taste test.
ThredUP co-founder and CEO James Reinhart pitches his online consignment company to the "Power Pitch" panel. Will they be in or call it a dud?
John Ryding, RDQ Economics, provides his outlook on the U.S. economy.
CNBC's Rick Santelli breaks down the latest numbers on unemployment, durable goods and personal income. And CNBC's Steve Liesman, provides perspective.
Terry Brown, Edens Investment Trust CEO, discusses why he thinks the open-air shopping experience will continue to attract consumers.
CNBC's Courtney Reagan takes a look at the early jump some retailers are taking into the holiday shopping season.
Daniel Baker, FlightAware CEO, explains how the company's "misery map" can help travelers track their flights and where they are likely to see delays.
CNBC's Phil LeBeau reports 3.5 million people will be flying to their holiday destinations today.
The Weather Channel's Keith Carson takes a look at Wednesday's stormy forecast on one of the biggest travel days of the year.
Michael Brown's parents say the police depiction of their son is not accurate, reports CNBC's Scott Cohn with the latest details on the unrest in Ferguson, Missouri.
Susan Smith, Butterball turkey expert, shares tips on how to safely prepare a Thanksgiving turkey.
Ed Walter, Host Hotels & Resorts CEO, shares his thoughts on the importance of passing terrorism insurance legislation.
Here's a look at the Samsung Galaxy Note Edge, which was released in the U.S. on Nov. 14, being unboxed.
I am totally opposed to opening on Thansksgiving, says John Eyler, former Toys "R" Us CEO, sharing his thoughts on retailer's early jump on the holiday shopping season.
Greg Priddy, Eurasia Group, shares his thoughts on OPEC's Thursday meeting and the stumbling blocks to reaching an agreement.
CNBC's Steve Sedgwick reports the latest details on the debate among OPEC members on whether to cut oil supplies.
Jason Trennert, Strategas Research, says the U.S. economy appears to be strengthening as stocks regain traction but worries investors think they are safe by piling into bond funds.
CNBC's Kate Rogers reports a major winter storm is already causing flight cancellations and delays on the East Coast.
Oil could plummet to as low as $35 next year if OPEC members do not reach an agreement by the spring, said Oil Price Services founder Tom Kloza.
A major winter storm making its way up the East Coast could cause travel delays, reports The Weather Channel's Keith Carson.
CNBC's Scott Cohn reports on the second night of unrest in Ferguson, Missouri.
Super Broker Dolly Lenz compares two million dollar homes to see which one offers the better bang for your buck.
Debbie Sterling, GoldieBlox founder & CEO, discusses her mission to build a business and introduce engineering-inspired toys for girls.
Edmund Lee, Re/code managing editor, discusses Apple's ecosystem and why it could be the first trillion dollar company.
Steven Wieting, Citi Private Bank, and Jeremy Zirin, UBS Wealth Management Research, share their outlook on the markets and economy.
Tom Kloza, Oil Price Information Services, discusses low expectations for Thursday's OPEC meeting as ministers meet to discuss production levels.
CNBC's Steve Sedgwick reports on Thursday's meeting of OPEC ministers where they will likely discuss possible reduction in oil production.
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pex tubing vs copper pipe
I recently changed out the tub faucet in my master bath, and switched it from copper pipe to pex at the same time. Since then I have such dismally low water pressure, it takes 25 minutes to fill the tub. What is the most likely source of the problem?
Not the pex. Would be something with the valve. Modern valves are designed to be low flow to conserve water, they usually have a limit setting so you do not scald yourself with hot water.
Simply more complicated then the older valves. I would suggest pulling out the directions and reading through it to see the options and settings you have.
Trash got knocked loose and is plugging up the posts in the control valve.
Anti scald valve has trash in it.
1/2" Pex was used instead of 3/4" (I've used 1/2" many times for the supply and never had an issue, but we have no way of knowing how long your runs are)
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Poll: What would you rather live in?
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This entry was posted on Sunday, August 29th, 2010 at 7:08 AM and is filed under Miscellaneous Mansion Posts, Miscellaneous Mansion Posts 2. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


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Posts From Oliver Sheppard
Russian Postpunk: Sierpien Interview, Review, and Streaming new LP
Moscow-based Sierpien have an LP coming out on California's Mass Media Records on November 28th of this year. Besides recent Western headlines about Pussy Riot, not a lot of people know much about Russian punk. American label Mass Media hasRead More
Review of Lost Tribe's "Solace" LP
Lost Tribe's long-awaited Solace LP came out recently on Mass Media Records in the US and Avant! Records in Europe. (And it's exclusively streamed at CVLT Nation here.) Lost Tribe are now a sextet (and boy do they put the "sex"Read More
A Dark Punk Demo for Halloween: Slimy Member from Dallas
Slimy Member are a four piece dark punk act from Dallas, Texas, founded in late 2013. Their name obviously comes from the title of a song on Rudimentary Peni's seminal "Death Church" LP. Now, Rudimentary Peni are one of myRead More
Lost Tribe Interview // Fall Tour Dates
// Exclusive Song Premiere
Time flies: it's hard to believe that Lost Tribe have already been together five years. With a new 12″ release, "Solace," coming up soon on Mass Media Records in the US and Avant! Records in Europe, a line up thatRead More
Masquerade's "Blood is the New Black" EP Review + Exclusive Stream!
In 2013, I listed Masquerade's "Play Dead" demo among the best deathrock releases of that year (the 2013 list is here, by the way). The Finnish quartet are certainly a revivalist band, a group whose spot-on take on late 70s-eraRead More
Cult of Youth's new "Final Days" LP – Neofolk meets Postpunk
Over two years ago, in my review of Cult of Youth's Love Will Prevail, I wrote that it "really is one of those rare 'next level' LPs that bands always strive to create," and I think I also called itRead More
CVLT Nation Streaming:
Atriarch "Allfather" + Review
2003 gave us Neurosis with Jarboe, the doomy Bay Area band's collaboration with the vocalist best known for her time in Swans. Unfortunately, we never got to hear "Neurosis with Rozz Williams," but Atriarch have delivered something that seems -Read More
An interview with Vancouver Post – Punk band UNDERPASS
Singer, guitarist and songwriter Alexander Miranda co-founded Underpass only last year, and yet their debut LP, "Assimilation," came out on Desire a few weeks ago. A powerful document of alienation, isolation, despair, hope, and resistance, the icy and despondent dark postpunkRead More
PART 1's Chris Low: "Graveyard Songs for the Funeral Parade" Mixtape
At the bottom of this post is a special mixtape Chris Low made for the second anniversary of the Funeral Parade deathrock event in Austin, Texas. Chris Low currently drums for the reunited UK goth-punk band Part 1, adding toRead More
An interview with Texas dark punk/postpunk band Annex by Oliver Sheppard
With current and former members of Confused, Porkeria, Bastard Sons of Apocalypse, and Accuse in their ranks, McAllen, Texas band Annex's turn towards a darker postpunk sound might surprise some. Started in Summer 2013, guitarist Migas mentions how the tight-knitRead More


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just behind the house were 4 cows and each morning when looking out of the window of the bathroom they stood there and said "good morning!".This photo was shot on film. Taken by bloomchen with a Minolta Hi-Matic F loaded with Kodak Elitechrome EBX film (available in our Online Shop) in Nordballig, Germany. These tags describe this photo: minolta, bloomchen, hi-matic, elitechrome, ebx, kodak, double, reflexion, water, wasser, sea, ostsee, baltic sea, meer, ship, boat, schiff, fähre, waves, sneaker, turnschuhe, trainers, brauerei, beer, bier, mill, windmill, corn, field, flag, fahne, clouds, wolken, window, kuh, cow, seagull, möwe, rain, weizen, weizenbier, glas, schlauch, and moor. Date: 2012-07. This photo can also be found in the album minolta hi-matic f on holidays.
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hah! Like a creepy photo bomb ;p


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NYC Celebrates globalFEST's 10th Anniversary in 2013; Lineup Announced!
Founded by some of the United States' most informed and engaged global music presenters, globalFEST celebrates its 10th year on January 13, 2013 at NYC's Webster Hall with a dozen vibrant acts from across the world and the sonic spectrum. Scroll down to read about each artist.
2013 globalFEST Lineup
A Tribe Called Red: This crew of DJs and audio-visual artists, joined by live pow wow singers, reimagines pow wow music for Canada's increasingly urbanized aboriginal youth, reclaiming clichés and transforming them into hot club beats and striking images. VIDEO
Christine Salem (NYC debut): One of the few female voices of Maloya, a traditional music of the island of Réunion, the rebellious Christine Salem is an extraordinary artist with a unique path. Accompanied by a kayanm, a percussion instrument made from sugar cane flower stems and seeds central to Maloya music, she sings in Creole, Malagasy, Comorian, or Swahili, blending music from the Indian Ocean and African rhythms. VIDEO
Fatoumata Diawara: With an intense but gentle stage presence and catchy, lilting songs, Diawara is the latest strong female Wassalou voice to emerge from Mali's diverse, lively music scene. VIDEO
Kayhan Kalhor and Erdal Erzincan: Two masters in their own right join forces for virtuosic, riveting improvisations based on the shared melodies of Persian and Turkish classical forms. Kalhor's evocative kamanche (spike fiddle) sails over the delicate yet vigorous textures of Erzincan's baglama (long-necked lute). VIDEO
La Santa Cecilia: Big, bold, and danceable, this Latin Grammy-nominated L.A.-based band harnesses gutsy vocals and roaring accordion to explore pan-Latin and alt-pop good times. VIDEO
La Shica: Flamenco and funk-tinged rock are the perfect pairing in this Madrid quartet's hands. Serpentine, sultry flamenco vocals and dance meld with electric guitar flourishes for hard-hitting nuevo flamenco. VIDEO
Lo'Jo: Polyglot pioneers of border-defying music from elsewhere and everywhere, the French band synthesizes powerful grooves, delightful vocals, Gallic soul, and influences that range from the Saharan nomad blues of the Tuareg to Balkan beats. VIDEO
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October 31, 2014
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- Anna Kendrick and Jeremy Jordan-Led THE LAST FIVE YEARS Movie to Hit Theaters, VOD on Feb 13
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Fugitive lip biter arrested in California
Nov 6, 2014
Jonathan E. Benedict
Oct 30, 2014
Darrell W. Cook
Oct 2, 2014
Michael Polchies
Sep 25, 2014
Home » News » Crime
Accused shoplifter arrested again after returning to Merrimack outlet store just days later
Angela Merrill, 36, of 11 Laurel St., on Wednesday turned herself into police who obtained a warrant for her arrest on charges of theft by unauthorized taking and criminal trespass.
The warrant stemmed from a Jan. 18 incident in which Merrill allegedly entered the store and tried to steal assorted footwear and clothing. Police said she was confronted by store security and held until police arrived.
She was not arrested at that time, but on Tuesday while police were preparing an arrest warrant, Merrill, who was warned to stay off store property, returned to the store, according to a news release.
She was asked to leave and store personnel called police.
What's next: Merrill is free on $1,000 personal recognizance bail with a Feb. 5 arraignment set in 9th Circuit Court, Merrimack District Division.
- Police searching for person stealing from cars in Manchester - 1
- Innocent verdict in vehicle death of former Amherst Fire Chief - 11
- NH Guard Officer convicted of sex trafficking - 2
- MBTA sergeant facing a dozen charges after multiple arrests - 0
- Portsmouth mechanic arrested Friday on theft charges - 1
- Police: Conn. woman falsely accused KSC student of rape - 2
- Jury acquits Mont Vernon driver, who was checking text, in death of former Amherst fire chief - 7
- Two injured in Rochester crash - 0
- Rochester man arrested on drug charge - 0
Police obtain warrants for suspect wanted in Dover, Manchester bank robberiesREADER COMMENTS: 0
- Physician reprimanded after baby's brain damaged in delivery - 0
- Abby Dion, 9, records a 10 in gymnastics meet - 0
- St. A skaters fall to Norwich - 0
- Monarchs lose in OT; win streak stops at 6 - 0
- College Football: Maine seniors want the coveted musket - 0
- College Hockey: Ice-making problem postpones UNH-PC - 1
- Pinkerton backfield a combination of power and speed - 0
- John Habib's City Sports: State Legion rejects Post 79's request for senior team - 2
- Tentative deal for old Manchester police station - 4
Robbery at pizza house in DoverREADER COMMENTS: 0
Jury acquits Mont Vernon driver, who was checking text, in death of former Amherst fire chief
Offend someone? To jail with you!
Obama to illegals: Come out of shadows
Plaistow town planner arrested
Driver acquitted in Amherst ex-chief's death
A kinder, gentler House Speaker?
College Football: Wildcats are CAA champs
College Hockey: Providence blanks UNH
- Whom do you think bears the brunt of the blame for the mayhem this weekend in Keene?
- KSC students
- 37%
- KSC administration
- 2%
- Police
- 6%
- Visitors from out of town
- 18%
- A combination of any/all of the above
- 37%
- Total Votes: 2483


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Skater Chan, Yan get ready for Sochi in Paris - 0 Comments
PARIS — Patrick Chan will get his first look at Chinese up-and-comer Yan Han at this weekend's Trophee Bompard, an intriguing matchup less than three months before the Sochi Olympics.
Chan has won the last three world titles, along with pretty much every other competition he's entered since the Vancouver Olympics. Han, the 2012 junior world champion, is in his first full season as a senior. But his victory at the Cup of China showed the 17-year-old is more than capable of holding his own against the big boys.


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Analyst Research
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Novation Holdings Inc: Business description, financial summary, 3yr and interim financials, key statistics/ratios and historical ratio analysis.
Provider: Reuters Investment Profile
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Novation Holdings Inc Announces Sale of Subsidiary
Novation Holdings Inc announced that it has sold its controlling interest in SureScreen Medical, Inc., its wholly-owned medical device development subsidiary, to AVM Licensing Corp., the licensor of the HPV virus treatment technology being developed by SureScreen. Novation Holdings will receive a combination of cash, stock and notes, secured by the assets of SureScreen, as consideration for the sale. The total value of the sale is estimated at $250,000.
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ANAHEIM –- Ducks general manager Bob Murray spent a good part of Thursday watching his most recent draft picks and top young prospects scrimmage during the team's conditioning camp, but there was plenty else on his mind.
As free agency opens Friday, Murray certainly has fixing a nonexistent third line on his to-do list, but he's not looking to join in the spending spree that has taken over the NHL.
"I think we'll check a few things out," he said. "There's a few parts out there that could be OK for that role. I've got to see what money I can get and (other) things. We're not going to blow our brains out, that's for sure."
The Ducks have a clear need to upgrade a third line that resembled a season-long game of musical chairs. Rookie Brandon McMillan was the only player who delivered any sense of consistency in terms of production and performance.
The cadre of bottom-six forwards will need to be addressed as the club won't re-sign forwards Jarkko Ruutu and Brad Winchester or defenseman Andreas Lilja. Murray said he will be on the patrol for centers and wingers on the free-agent market.
"We've got a list in both places," he said.
The list won't include Brad Richards, the prize of this year's class, but among the forwards that could fit in the Ducks' budget are Nashville's Joel Ward, Columbus' Scottie Upshall, Minnesota's Antti Miettinen, Boston's Michael Ryder and the Kings' Michal Handzus.
Other grinding types still available are Pittsburgh's Tyler Kennedy, Minnesota's John Madden, Florida's Marty Reasoner, Phoenix's Vernon Fiddler and Buffalo's Rob Niedermayer, who played with the Ducks from 2003-09.
What could throw a wrench into the Ducks' free-agent plans are the increasing salaries being given to third-tier support players spurred by cost-conscious teams needing to get to the new salary cap floor of $48.3 million.
For instance, Florida signed forward Tomas Kopecky to a four-year, $12 million deal after he put up career bests of 15 goals and 42 points last season with Chicago. When asked if he's concerned about the spike in salaries, Murray said, "a tad concerned is mild."
Added Murray: "There's some decent players, yes. But decent players at what price? We've been in a jam before money-wise. We're not going to go do it again. We'll see how it goes. If nothing happens, we'll look to add through trade down the road a bit."
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Ping of death attack
November 2014
Ping of death attack
The ping of death attack is one of the oldest network attacks.
The principle of ping of death simply involves creating an IP datagram whose total size exceeds the maximum authorized size (65,536 bytes). When such a packet is sent to a system with a vulnerable TCP/IP stack, it will cause the system to crash.
No recent systems are vulnerable to this type of attack.
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Knowledge communities.
Ataque ping de la muerte
Ping of death Angriff
Attaque du ping de la mort
Attacco Ping of Death
Ataque do ping da morte


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StartUpHire is the place to find Customer Logistics Coordinator jobs. Review the list of Customer Logistics Coordinator career opportunities to the left. These Customer Logistics Coordinator jobs represent some of the most rewarding careers available.
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Requisition Number14-0044 Post Date8/7/2014 TitleLogistics Coordinator CityColumbus StateOH DescriptionCoyote Logistics was founded in 2006, built with passion and dedication to create a phenomenal company culture. We are a company that has heart and soul, and a drive for10/1/2014 Columbus, OH Save This Job
DescriptionCoyote Logistics was founded in 2006, built with passion and dedication to create a phenomenal company culture. We are a company that has heart and soul, and a drive for success. As a third-party logistics (3PL) provider, Coyote is dedicated to helping its customers10/1/2014 Minneapolis, MN Save This Job
More information about this job: The service logistics coordinator will be responsible for managing the process of fulfilling parts orders for both internal personnel and external customers. Primary functions will include, but are not limited to, performing inventory11/27/2014 South San Francisco, CA Save This Job
Assurex Health is a personalized medicine company dedicated to helping clinicians determine the right medication for individual patients with medical conditions. Assurex Health's proprietary technology is based on pharmacogenomics -- the study of the genetic factors that9/30/2014 Mason, OH Save This Job
Reports To: Process Manager Requisition Number: LC0001 Job Purpose Assist with research trial activity for the laboratory including assembling kits, distributing kits worldwide, tracking kits, and receiving and logging in patient specimens and general supplies. Duties and10/20/2014 Houston, TX Save This Job
The ColiCare Program Coordinator is a key position for supporting the continued growth of ColiCare by organizing, coordinating and executing all logistics of the program. The individual in this position will work closely with the Senior Marketing Manager ? SmartSupplements &10/18/2014 Plymouth, MA Save This Job
Description The Marketing Coordinator will play an integral part on the Marketing team and be responsible for coordinating, tracking and managing the execution of multiple marketing activities/tasks in support of the business strategy, sales goals and organizational objectives.10/26/2014 Atlanta, GA Save This Job
Administration San Rafael, CA Apply Now Send Jobvite Telltale Games is seeking a Recruiting Coordinator who will work closely with the Recruiting Lead & Recruiters to support recruiting department. As a Recruiting Coordinator, you will be responsible for the logisticalSan Rafael, CA Save This Job
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More information about this job Overview DataDirect Networks (DDN.com) is a world leader in massively scalable storage. We are the leading provider of data storage and processing solutions and professional services that enable content-rich and high-growth IT environments to11/20/2014 Chatsworth, CA Save This Job
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Thousands of car owners entrust Getaround to safely rent out their cars to friends, colleagues, neighbors, and even strangers. As a Getaround Operations Coordinator, you will be involved in all tasks required to grow the Getaround fleet in our core market of San Francisco. You'll10/6/2014 San Francisco, CA Save This Job
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Archive for 'Spiritual Journey'
Masaru Emoto Passes Away
Posted on 19. Oct, 2014 by Vicki Starfire.
This week we lost a great man who showed physical proof of the power of thoughts, words and music through his crystallization of water to form the most amazing patterns. His last word he spoke was, "arigato", Japanese for "thank you". Without further introduction, here is the video of his unique work. If you wish […]
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Near Death Experiences: What Do We Know?
Posted on 30. Aug, 2014 by Vicki Starfire.
Near death experiences are actually a new phenomena brought on by the advent of modern medicine. Before people just died; they were not brought back from death's doorstep by modern machines. Now we have several decades of reports of what people have experienced when they were between life and death, and the accounts are amazingly […]
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Practical Advice for Soulful Journeys
Posted on 15. Jul, 2014 by Vicki Starfire.
If you are thinking of taking a spiritual journey but don't know where to go, there's a good online guide to start out your research. Lori Erickson and Bob Sessions are itinerant travelers who have explored more of our world than most people even dream about doing. Being a freelance writer has allowed Lori to […]
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Hawaiian Bliss for a Spiritual Journey
Posted on 26. Jun, 2014 by Vicki Starfire.
I usually don't feature places in common tourist locations, but please check out this retreat center called Sky Island Ranch Guest Retreat on the Big Island of Hawaii near the town of Captain Cook (yes, there is a place called that). They promise you swimming with the dolphins and their place is absolutely amazing. Looks […]
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Australian Tour Company: Journeys of the Spirit
Posted on 08. Jun, 2014 by Vicki Starfire.
Here's another spiritual tour company that is worth checking out. With the internet so easy to access these days and the use in international calling using plans such as Skype, there should be no problem making reservations from North America. Julie Barker is at the center of this company who says, "Her personal interests have always […]
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Deepak Chopra on Life After Death
Posted on 20. May, 2014 by Vicki Starfire.
Deepak Chopra with his combination of Western and Eastern thinking is a wonderful person to explore this topic of death and the meaning of life. Here in a conversation with Allan Gregg in 2010 he describes his ideas of what happens after death as he has written in his book, Life After Death: The Burden […]
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Mythic Journeys: New Film
Posted on 20. May, 2014 by Vicki Starfire.
It's always a great day when a group of our spiritual leaders get together to make a film. This one, Mythic Journeys, includes Deepak Chopra, Michael Beckwith, Sobonfu Some and Tricia Klink with the voices added of Tim Curry, Mark Hamill and Lance Henriksen. As you'll see in the following preview trailer, the message basically is we […]
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Spirit Skies Silent Retreat Center Reopens
Posted on 03. May, 2014 by Vicki Starfire.
Some readers may remember a past article about the man Bodhi Heart and his retreat center in the high pine forests between Phoenix and Sedona, Arizona. After finishing a third cabin, the retreat center has reopened and is available for a silence, yoga, meditation, writing, planning – anything you want to do away from the […]
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Retreats Online: Directory for Spiritual Journeys
Posted on 10. Apr, 2014 by Vicki Starfire.
With summer coming on in the Northern Hemisphere many of us are thinking ahead to a vacation time and wanting to find a special place. Here is a great site that might help you find just the place you would love for relaxation, inner guidance, to learn new skills or just to enjoy a part […]
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Sacred Journeys: Spiritual and Pilgrimage Travel
Posted on 16. Mar, 2014 by Vicki Starfire.
There are of course different types of spiritual journeys. Some people head off to explore ancient historical sites or to have an experience with others seeking some sort of spiritual enlightenment. Others are looking for answers or at personal direction. There is another group seeking more knowledge of a certain religion or spiritual path. These […]


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By MCN -
Insurance by bike make
13 March 2009 11:37
If you've decided to buy a Yamaha then there's a couple of things it's important to check before you buy.
The bike itself maybe a bargain, but things like insurance and running costs could be expensive, and they're often overlooked.
Here, MCN gives you the low down on some of the top Yamahas, as voted by YOU in the MCN Biking Britain survey.
Yamaha YZF-R1
Insurance group: 17
Quality and reliability: Yamaha R1s tend to be bomb-proof, even when raced. Build quality is right up there with the best.
MCN overall verdict: This is like no in-line-four cylinder sportsbike ever produced. It's simply sensational.
Yamaha YZF-R125
Insurance group: 6
Quality and reliability: The Yamaha YZF-R125 is built in Europe, and although it doesn't have a top-level finish, it looks sturdy enough.
MCN overall verdict: The Yamaha YZF-R125 combines the Honda's easy-going ride with a little bit more poke and grown up looks. The best learner-legal bike out there.
Yamaha FJR1300
Insurance group: 14
Quality and reliability: There is a little bit of a question mark over the auto gearbox version of the Yamaha FJR1300 because it will take time and lots of miles to suss.
MCN overall verdict: With shaft drive, comprehensive fairing, bespoke hard luggage, massive tank capacity etc, this motorcycle ticks plenty of boxes.
Yamaha FZ6 Fazer
Insurance group: 12
Quality and reliability: The build quality of the new Yamaha FZ6 Fazer's chassis and other bits and pieces look top notch when new, but slacking with the polish could mean corrosion.
MCN overall verdict: The Yamaha FZ6 Fazer looks sharp, has a brilliant motor, excellent handling and offers huge versatility. A great all-rounder.
Yamaha XJR1300
Insurance group: 13
Quality and reliability: The Yamaha XJR1300's build quality is broadly good, providing you avoid riding through winter, when the salt will spoil your chrome, nibble on you fork legs, bugger up your brakes and cause the mild steel section of the exhaust to rot.
MCN overall verdict: Ah, the Yamaha XJR1300 is a proper man's motorcycle with twin shocks, air-cooling, a beefy braced swingarm and a colossal motor. A motorcycle to make you feel good.
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Garrison (groin) cleared by Canucks
Dec 18, 2012, 12:35 PM EST
Yesterday we learned that Canucks defenseman Alex Edler had been cleared from injured reserve after struggling with a bulging disc in his back. At the same time we wondered when another Vancouver d-man, Jason Garrison, would be deemed healthy enough to, um, stop getting paid.
Well, ask and ye shall receive – according to The Province, Garrison (groin) has been cleared.
"I'm feeling good and skating better every day and it's definitely progressing," he said. "I've been told it's going to be sore for a long time, so that's something everybody deals with. It's more with getting the strength going."
Garrison is coming off two solid seasons in Florida that earned him a six-year, $27.6 million contract with the Canucks.
Safe to say the 28-year-old late-bloomer will face a tad more scrutiny in Vancouver than with the Panthers.
Just ask Roberto Luongo.
And Keith Ballard.
And David Booth.
PHT Morning Skate: Pie to the face – still the gold standard for comedy
Nov 28, 2014, 8:14 AM EST
Friday's list of link savings.
Blackhawks' Nordstrom trying to prove he belongs
Nov 28, 2014, 1:35 AM EST
Has appeared in five games with Chicago this season.
Predators keep Oilers winless against the west
Nov 28, 2014, 12:15 AM EST
Forsberg scores the OT winner.
Video: Oilers awarded a penalty shot in overtime
Nov 27, 2014, 10:50 PM EST
Shea Weber covered the puck in the crease.
Hextall: 'My biggest concern is consistency'
Nov 27, 2014, 10:35 PM EST
Flyers play host to the Rangers Friday afternoon.
Setoguchi clears waivers, off to the AHL
Nov 27, 2014, 9:30 PM EST
Was a healthy scratch in nine games.
Video: Oilers' Hendricks blocks Weber shot, leaves game (Updated)
Nov 27, 2014, 8:30 PM EST
X-rays on knee cap came back negative.
Report: Kontiola joins KHL club Lokomotiv
Nov 27, 2014, 7:30 PM EST
Struggled in the American Hockey League this season.
Sens confirm Alfredsson to be honored Dec. 4
Nov 27, 2014, 6:30 PM EST
Expected to formally announce his retirement next Thursday morning.
Coyotes 'hope we can make a deal' with trade target Vermette
Nov 27, 2014, 5:15 PM EST
Talented center would be a prized pickup at the deadline.
Remparts sold to Quebecor, will move to new Quebec City arena
Nov 27, 2014, 4:00 PM EST
Patrick Roy doesn't own part of a junior team anymore.
Lowry suspended one game for boarding Kaleta
Nov 27, 2014, 2:41 PM EST
Incident occurred during Wednesday's Jets-Sabres game.
Canucks' Kassian out a 'few weeks' with finger injury
Nov 27, 2014, 2:27 PM EST
Linden Vey gets back into the lineup for tomorrow's game in Columbus.
Garbutt suspended two games for 'reckless' knee-on-knee hit
Nov 27, 2014, 2:12 PM EST
Dallas forward has history as a repeat offender.
Not so big and bad anymore, the Bruins would like to add some 'heaviness'
Nov 27, 2014, 2:03 PM EST
That's a picture of Shawn Thornton, who doesn't play for them anymore.
After first healthy scratch, slumping Michalek returns for Sens
Nov 27, 2014, 1:59 PM EST
Just two goals in 20 games this year.
After 'disappointing' road trip, is DeBoer on the hot seat?
Nov 27, 2014, 1:16 PM EST
Devils currently sit 12th in the Eastern Conference.
Flyers waive Akeson
Nov 27, 2014, 12:29 PM EST
Played in 14 games over parts of the last three seasons.
Report: Justin Schultz to be healthy scratch versus Preds
Nov 27, 2014, 12:17 PM EST
Following Tuesday's "mind-numbing" change in Dallas.
After 21-game absence, Fisher (ruptured Achilles) back for Preds
Nov 27, 2014, 12:02 PM EST
Big boost for Nashville, who hosts Edmonton tonight.
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Holidays in sulmona
Back in sulmona. Car now getting repaired so with no car decided to go walkabout for a few days while weather hot. Thinking of going upto top of mountain tomorrow.... That will be an adventure...... Found great place to eat good pasta. Going in search of fresh fish in a min..... Cleaned rocket Ron up a bit...... Tony had hair cut. Managed not to get obligatory mullet that seems to fashion ...
The Morronese Abbey and Monastery of St Onofrio
After yet another beautiful breakfast on the rooftop of our B&B, we caught the bus to Badia which is a small village just outside Sulmona. Our first stop was at the Morronese Abbey, which had a Baroque Church, and a chapel, both under restoration. We had a fabulous guide, who talked to us about the town, as well as life in Italy since the GFC, and how it feels to be living in an earthquake zone etc. Sulmona is just up the road from L'Aquila which ...
Around Sulmona
... Porta Napoli. Most of the action in Sulmona takes place around the Palazzo Della SS Anunziata, where there is an old palace, a beautiful church, and the town museum, all linked together into one building. A bit further on down the main street is a medieval aqueduct built in 1256, under the rule of Manfredi. Next to the aqueduct is a fountain built in 1484 by Tiberti, and the very large Garibaldi Square is the other side. Apparently the ...
First odd job....
Beatrice, the bar lady tony is so popular with grabbed me while walking past with Rosie and asked if tony could look at cooker for old lady. Went off in possey of old ladies to her house. Then he had to try to fix cooker with heard of women looking on.....after that Beatrice grabbed him and asked him to fix her washing machine switch. She then force fed him on good food convinced he needed fattening up....... Now expecting gaggles of old ladies at the door needing his ...


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Andrew Barton
Feb. 14, 2013
PROVIDENCE, R.I. - The Providence College men's lacrosse team will open its 2013 season under first-year Head Coach Chris Gabrielli on Friday, Feb. 15 at Wagner. The Friars travel to Staten Island, N.Y. for a 1:00 p.m. match up with the Seahawks.
Under a new coaching staff, the Friars return 28 players and welcome 16 newcomers. Among the returners are three players who notched double digits in the scoring column for the Friars last season. Junior midfielder Andrew Barton (Timonium, Md.) tallied 31 points on 17 goals and 14 assists, junior attack Sean Wright (Silver Spring, Md.) tallied 21 points on 11 goals and 10 assists and senior attack JT Weber(West Hartford, Conn.) notched 15 points on 12 goals and three assists.
Providence enters its fourth season in the BIG EAST Conference and looks to improve upon its 2-12 (1-5 BIG EAST) 2012 campaign. On April 28, 2012 the Friars defeated then No. 13/15 ranked Villanova, 15-11, for their first BIG EAST win since joining the conference. Current sophomore Greg FitzMaurice(Huntington, N.Y.) tallied three goals in the Providence victory and finished the season with nine points on nine goals.
Providence also returns two of its most agressive players on the field including junior midfielder Ryan Shaw (East Hampton, N.Y.), who finished the 2012 season with a team high 44 ground balls, and junior defenseman Zachary Rogers(Rolling Hills Estates, Calif.) who hauled in 25.
Coach Gabrielli is expecting an impact from several of the newcomers including freshman goalie Jack Connelly (Kenilworth, Ill.), freshman midfielder Brendon McGuire (Wycoff, N.J.), freshman attack Kevin Blair (Hingham, Mass.) and freshman defender Griffin Goudreau(Kenilworth, Ill.).
SCOUTING WAGNER: Wagner looks to improve upon its 1-13 (1-4 NEC) 2012 season. The Seahawks return 20 players and welcome 11 newcomers. Wagner returns its two leading scorers from 2012 including senior attack Nick DePhillips and senior attack Colin O'Rourke. The duo combined for 52 of the Seahawks 135 points. DePhillips tallied 27 points on 24 goals and three assists, while O'Rourke notched 25 points on 21 goals and four assists. The Seahawks also welcome back Dustin Doty, who led the team in ground balls last season (43). Goaltender Nicholas Gibaldi started all 14 games for the Seahawks last year, recording over 738 minutes between the pipes. Gibaldi recorded 182 saves on the year averaging 13 saves per game.
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Men's Lacrosse Announces...
The Providence College men's lacrosse team released its schedule for the 2015 season on Tuesday, Oct. 7.
Men's Lacrosse Hosts Annual ...
On Saturday, Sept. 27th the Providence College lacrosse program held its annual Alumni Weekend.
Men's Lacrosse Alumni Game...
The Providence College men's lacrosse program has announced that it will be hosting its Annual Fall Alumni Game at 4:00 p.m. on Saturday, Sept. 27 at the Ray...
Zach Rogers Selected By...
Providence College graduate, Zach Rogers '14, was selected 32nd overall by the Colorado Mammoth in the 2014 National League Lacrosse (NLL) draft on Sept. 23 ...
MLL Names John Galloway 2014...
Providence College men's lacrosse assistant coach John Galloway was named Warrior Goalkeeper of the Year by Major League Lacrosse on Aug. 15.
Lacrosse Announces Addition ...
Providence College men's lacrosse Head Coach Chris Gabrielli announced today, Thursday Sept. 11, that Ryan Liebel has been named volunteer assistant coach...
Former Friar Zach Rogers...
Former Providence College lacrosse player Zach Rogers `14 (Rolling Hills Estates, Calif.) is currently playing for the Langley Thunder of the Western...
Men's Lacrosse Will Be...
Former Providence College lacrosse player Jak Wawrzyniak `14 (Manchester, England) was recently named to the 23-man roster that will compete for England in...


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User Review
Great property!!!!
View property, WalkScore, and Driving Directions
Fax: (941) 351-7515
The Tuscany Apartments in Sarasota, Fl offers one, two and three bedroom apartments for rent. Just off I-75 on University Parkway by the Sarasota University Shopping Plaza.
2014 Best of Business Award for Sarasota!Set up Verizon FiOS.
|1 Bed 1 Bath
|1 Bathroom
|Check Availability
|2 Bed 1 Bath
|1 Bathroom
|$1034 - $1124
|Check Availability
|2 Bed 2 Bath
|2 Bathrooms
|Check Availability
|3 Bed 2 Bath
|2 Bathrooms
|Check Availability
Year Built: 1999
Apartments in Community: 386
Maximum of 0 pet per home.
We believe school data to be accurate, but do not guarantee that. Please be sure to verify where your children will attend school before making your housing decision.
Great property!!!!
Where do I begin..!!! Awesome! Awesome! Awesome!! I am the event coordinator for The Rotary Club of Inverness and held our Installation Dinner here. ...
Our Central Citrus Rotary Club meets here every Wednesday morning. A really wonderful venue and the food is terrific too. Thank you AnnMarie!
Thank you to AnnMarie Briercheck and her staff at Tuscany on the Meadows for holding Citrus County Continuity of Care Healthcare Appreciation Mixer...
I lived at Tuscany for 2 years and found their staff to be very helpful and responding to any issues that were of concern. I had a 2 Bedroom, 2 bath. Ample space and storage. Huge master bedroom & master bath. Washer & Dryer hookups (full size). Cable included at a super low rate with extended channels. Common areas were kept clean a
Lovely Community with a ton of fun things to do- pools, hot tubs, tennis, putting green. I love it!
As you search for your perfect apartment, please keep in mind that rental rates (including specials and discounts) and availability are very fluid in the apartment industry. Based on many factors, the rental rates (including specials and discounts) and availability can actually change not just daily, but hourly, if not even more quickly. While our advertisers do take steps to keep their information current, the rental rates or availability you may find here now at ForRent.com may not be the same as when you contact the communities.