This is topic By Jove, I think I've got it! in forum Your News! at The Geek Culture Forums.


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Posted by Rhonwyyn (Member # 2854) on February 18, 2005, 15:07:
 
In fact, I know I do. Its cheery, grinning face is residing on my desk at work right now.

For all of you on IRC this afternoon, you know my very own jar of Garlic Head sauce arrived at 4:14 pm EST on Friday, 19 February 2005. The mailman drove his truck half-way up the street to my house and rang the doorbell to give me that tremendously huge box K&L sent it in. At first I thought there may have been a mistake and dman was giving me one of his extra Cubes. [Razz]

I haven't opened the sauce yet, but I can smell it through the plastic safety seal. It smells yummy!! I brought it to work to show a friend of mine that yes, people on the Internet are real...or just go to great lengths to poison people. [Big Grin]

I need to buy meat, then I'll post how cooking with it tasted. [Smile]
 
Posted by garlicguy (Member # 3166) on February 18, 2005, 15:14:
 
If you like garlic, you'll find it's good on a finger! [Big Grin]

FYI: I handle the shipping of products for the western part of the North American continent, but have the eastern part handled by a company in Ohio. So I have never *seen* one of the "huge" boxes that they use, nor the packaging material, etc.

Perhaps you would be so good as to include that description in a later post. I am looking to improve wherever we can on the logistics of product delivery.
 
Posted by Rhonwyyn (Member # 2854) on February 18, 2005, 15:31:
 
Hmmm... I could make a joke about sauce and fingers, but I won't. It'd be in bad taste. Hahaha (pun not entirely intended!)

Packaging: I wish I had a digicam 'cause I could just show you pics. Imagine a box about 1 foot cubed. It's filled with brown butcher paper. At the bottom is a jar wrapped in a layer of bubble wrap.

I half-expected it to be in a smaller box (maybe you'd have to special order them, though) and filled with bio-degradable packing peanuts. A thin manual with some recipes or suggested uses might be a nice touch... or maybe you reserve that for paying customers? lol [Wink]
 
Posted by Cap'n Vic (Member # 1477) on February 18, 2005, 15:56:
 
quote:
By Rhonnie
I haven't opened the sauce yet, but I can smell it through the plastic safety seal. It smells yummy!! I brought it to work to show a friend of mine that yes, people on the Internet are real...

I nearly pissed meself with laughter when I read that. Too Funny.
 
Posted by Xanthine (Member # 736) on February 18, 2005, 16:13:
 
So I've been out of touch most of this week...

Is there still some sauce left? I'm vegetarian for reasons of taste buds, not morals, and it sound like I won't notice the anchovy, and I really like garlic.
 
Posted by Rhonwyyn (Member # 2854) on February 18, 2005, 16:17:
 
Cap'n: Check your PMs.

Xanthine: Send GG a PM with your name, mailing address, and e-mail address. You just have to post your reactions to the sauce. It's one of the responsibilities of partaking in an unofficial/unscientific survey. [Smile]
 
Posted by Serenak (Member # 2950) on February 18, 2005, 16:46:
 
FWIW mine arrived in a white corrugated cardboard box about 1 inch bigger than the jar and the jar inside was well wrapped in that lovely popping stress sheet stuff (Red Dwarf Ref:)

Nice....

[thumbsup]
 
Posted by garlicguy (Member # 3166) on February 18, 2005, 17:44:
 
The packaging that I use is that which Serenak described. (I mailed his from Montana.) And yes, the boxes are ordered that size to allow the packing material and not much more. I guess I'll need to contact the contractor in Ohio to find out what's up with their packing/handling since none of what Rhonwyym has described fits the bill.

Xanthine, please see the beginning of the thread titled, "The best things in life are free, free, free..." It was started on Feb. 14th and is in the forum Your News, I believe. That was while you were heading or at home to be with your sis. Special offer to you and your family, Xanth: Since I find this a comfort food and it seems you could all use some comfort, send me the home address and I'll send 'em a 4 pack, no charge, if they would use it. Give me your address at school for a free jar there. Use the PM here first and I'll give you a direct email address back when I confirm it.

'kay? [Wink]
 
Posted by Rhonwyyn (Member # 2854) on February 18, 2005, 17:47:
 
IIRC, garlic was worn around the necks of people in Olden Days to ward off vapours, spirits, and all sorts of other real and imagined malaises. In Modern Days, garlic's actually good for you for the (scientifically-proven) same things. [Smile]

You rock, GG!!!
 
Posted by TMBWITW,PB (Member # 1734) on February 18, 2005, 21:33:
 
I've got some turkey breast cutlets marinating in the fridge in the sauce thinned out with some leftover pinot noir. I hope that is acceptable. Josh thought the sauce seemed a bit too strong for him, so I'm going to cook half of the cutlets with just the marinade and the other half with extra sauce brushed on top and see how it goes. [thumbsup] I'll post the review of recipe #1 tomorrow.
 
Posted by Black Widow (Member # 3046) on February 19, 2005, 13:51:
 
My sauce arrived today! It came from Ohio, packed in a fairly small (5x6x8) cardboard box, nestled in brown packing paper. I wanted my mom to smell it before I took it in, so I tried to get the seal off...ended up sticking my finger through it and into the sauce a little! Anyway, it's nice and garlicky and has a wonderful flavor, I can't wait until I figure out what I want to use it for (hopefully supper tomorrow night)!

Garlic Bob is so adorable! I would love to have him on a shirt or apron. [thumbsup] [thumbsup] [thumbsup]
 
Posted by garlicguy (Member # 3166) on February 19, 2005, 14:18:
 
Thanks for the info, Ladies.

BW, Bob does look great on a black apron. The items at CafePress.com are all light colors. The items on our website are black and done locally, but I don't have a picture of the apron on the site.
 
Posted by TMBWITW,PB (Member # 1734) on February 19, 2005, 20:37:
 
Okay, I've tried the sauce on my turkey. I'm used to barbeque sauces being saltier, and it took me a while to get used to the very sweet flavor of Garlic Head. Once I got used to it, I liked it a lot. Even Josh, who thought it was too strong straight out of the bottle, really liked it on the turkey. [thumbsup]

The only concern I have is that the sauce doesn't seem to be quite homogenous. There were small lumps that appeared when I brushed the sauce on the cutlets and when I thinned it out. Perhaps those are chunks of garlic? Now that I have a better idea what to expect, next week I think I'll try it on some grilled prawns.
 
Posted by garlicguy (Member # 3166) on February 19, 2005, 21:59:
 
The sauce should be entirely homogeneous, but yes, there are some little chunks of garlic and onion floating around... quite intentionally.

Peebs, thank you for the feedback, I appreciate it all. I don't believe anyone else's sauce is as thick, nor as flavorful. You tell me. But what happened with Josh, that's fairly common. Even folks that say they don't like garlic have become fans - including our 17 year old foster son who flatly announced he wouldn't ever try it 'cause he hated garlic. Now he uses the sauce on everything that we'll allow him to, including bologna sandwiches.
 
Posted by garlicguy (Member # 3166) on February 21, 2005, 09:06:
 
So then, N9IWP:

How was that chicken?
 
Posted by N9IWP (Member # 1229) on February 21, 2005, 12:43:
 
I really like the consistancy - made it easy to spread on the chicken with a knife. Also the sauce stays on (regular sauce can "slide off" while cooking.)

I applied the sauce to both sides of 2 chicken thighs and placed them in the fridge for ~ 2hours.
I then baked them. They turned out good, tho I think I should have turned on the broiler for a few minutes at the end (to carmelize the sauce)

Brian
 
Posted by CrawGator (Member # 392) on February 22, 2005, 10:55:
 
I got my jar in today around 11:30 this morning. This one must have shipped out of Ohio, the packing is like Rhonwyyn's. Despite it being well sealed, I still detect the sweet aroma. I will definately be grilling some shrimp, steaks and chicken this weekend. GarlicGuy, Do you suggest I thin the sauce for my marinade, or should I just leave it thick?
 
Posted by garlicguy (Member # 3166) on February 22, 2005, 16:38:
 
CrawGator:

To make an effective marinade, the sauce needs to be thinned just a little bit with a red wine vinegar or red wine. Make just enough marinade to cover the bottom of a shallow dish (glass pie plates work great for this).

Personally I would marinate the steak for about 2 hours, chicken 2 to 6 hours. (Uncovered in the refrigerator.) I do not marinate prawns or shrimp, but put a thin coating of the full strength sauce directly on them when they go on the grill. You can use the unthinned sauce as a dipping sauce as well.

Try it several ways and let us know what works for you.

Thanks. Hope you enjoy it!
 
Posted by CrawGator (Member # 392) on February 22, 2005, 17:34:
 
Thanks for the advice GG, I will be picking up my red wine vinegar with my meats on Friday, and grilling on Saturday.
 
Posted by garlicguy (Member # 3166) on February 22, 2005, 22:30:
 
Alrighty then!

According to the USPS, (the world's undisputed leading source of factual, actual and truthful information), the following folks have had a package of Garlic Head BBQ Sauce delivered to their mailboxes and merely need to retreive it from there:
On Saturday, Feb. 19th - quantumfluff @ 11.17 a.m.
On Tuesday, Feb. 22nd - Xanthine and fam; CommanderShroom; -ct-.

Next-
No news on Canadian deliveries, but I expect from locations and shipping dates that dnm and N&S would have their's first followed very shortly by Cap'n Vic and Macmcseboy.

neotatsu should receive his tomorrow; sosumi, MacManKrisK, and Too Cool To Quit should all have packages by Friday, Doco by Saturday.

I'm hoping Druid will have his by Saturday, but since I never know what day it really is in that part of the world, that would be anybody's guess.

Finally, Swiss Mercenary's and csk's packages are locked in a transoceanic dead heat. They are somewhere, but nobody's talking.
 
Posted by Xanthine (Member # 736) on February 22, 2005, 23:34:
 
Well, that inspired me to actually go and check my mail. Lo and behold, my package was waiting...

Man, if I'd checked before making dinner I'd have feedback too. :/
 
Posted by The Famous Druid (Member # 1769) on February 22, 2005, 23:43:
 
It arrived today (Wednesday) in good condition, delivered to my doorstep, no stuffing around going to the post office to fill in forms like I've sometimes had to do in the past. No taxes to pay.

My mouth's watering already, so I'll try it out ASAP and post a review.
 
Posted by CommanderShroom (Member # 2097) on February 23, 2005, 05:35:
 
Mine came in yesterday. I was still at work (night class) and had her open it while I was on the phone. She said you could smell the garlic when you opened the box. btw It was a small brown box.

I did talk her into taking a taste. Well the conversation after that point guarantees the whole jar is mine. [evil]

I got home and took a taste. Nice [thumbsup] . Can't wait to put it on something. I have some chicken breast in the fridge. Or maybe porkchops, or eggs, or cereal, or....
 
Posted by MTB Babe (Member # 2297) on February 23, 2005, 10:39:
 
Mine came in last week and I've been consuming it by the spoonful!! MMMmmMM!
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 14:51:
 
I diluted half of my jar with half a bottle of Rienzi red wine vinegar and marinated about four pounds of pork ribs in it last night after work. Nine hours later I put it all in the Crock-Pot on high. Three hours later they were pretty much cooked through, but I told Mom to put the ribs in the oven after covering them with undiluted sauce for about 30 minutes, or put them under the broiler. I tasted a small piece on my way out the door to work and decided that I probably used too much vinegar, but the sweet/garlic flavor did stick around in my mouth longer than the vinegar.

I'm curious to see what my family thinks of them. I've never made ribs before, so maybe that's part of my problem? [ohwell] I really like the flavor of the sauce. It smells like garlic but it doesn't taste overwhelmingly of it. Plus, it's surprisingly sweet.

I'm looking forward to leftovers tonight when I get home from work. [Smile]
 
Posted by Snaggy (Member # 123) on February 23, 2005, 16:22:
 
Nitro's jar arrived today, no taxes or duty, and it doesn't look like Customs opened it. [thumbsup]

She's away now, so I'm waiting until she gets back to open the package, which should be later tonight. [Big Grin]
 
Posted by drunkennewfiemidget (Member # 2814) on February 23, 2005, 17:26:
 
OK, now I'm getting annoyed. Everyone all over the planet is gettin theirs, and I haven't gotten mine yet.

*sob*
 
Posted by macmcseboy (Member # 1232) on February 23, 2005, 17:32:
 
If nitro and snaggys have arrive then perhaps mine has as well. We live on the same island.../me drools in anticipation
 
Posted by garlicguy (Member # 3166) on February 23, 2005, 18:29:
 
I have been shipping (or ordering shipment from Ohio) as the requests came in.

Oddly enough, Druid's and dnm's were both shipped the same day from the Ohio location.

N & S and macmcseboy's were shipped several days apart, and I sent those myself, (yes lovingly packed with my own little hands) from Montana as were Cap'n Vic's, Peebs, Xanthine, CommanderShroom, neotatsu, Doco and Serenak. All the rest were shipped from the Ohio location.

Those within the US who provided the requested email address should have received email updates from the USPS.

Tomorrow is the last day for qualifed GCers to place their requests.
 
Posted by Cap'n Vic (Member # 1477) on February 23, 2005, 18:59:
 
quote:
Originally posted by drunkennewfiemidget:
OK, now I'm getting annoyed. Everyone all over the planet is gettin theirs, and I haven't gotten mine yet.

*sob*

I wouldn't worry, unless I get mine before you.
 
Posted by garlicguy (Member # 3166) on February 23, 2005, 19:09:
 
quote:
Originally posted by Cap'n Vic:
quote:
Originally posted by drunkennewfiemidget:
OK, now I'm getting annoyed. Everyone all over the planet is gettin theirs, and I haven't gotten mine yet.

*sob*

I wouldn't worry, unless I get mine before you.
Yup. I'm thinkin' those Postal Customs folks in Ottawa know a suspicious package when they see one..
[ohwell]
 
Posted by Cap'n Vic (Member # 1477) on February 23, 2005, 19:14:
 
I can't see why they'd worry about a package that reeks of garlic and is addressed to:

DrunkNewfieMidget
 
Posted by garlicguy (Member # 3166) on February 23, 2005, 19:17:
 
quote:
Originally posted by Cap'n Vic:
I can't see why they'd worry about a package that reeks of garlic and is addressed to:

DrunkNewfieMidget

I see what you mean. A Newfie in Ottawa. That *is* cause for alarm.

Gentlemen, start your spoons.... [Big Grin] [Big Grin]
 
Posted by MacManKrisK (Member # 955) on February 23, 2005, 19:21:
 
quote:
Originally posted by Rhonwyyn:
I told Mom to put the ribs in the oven after covering them with undiluted sauce for about 30 minutes,

So your mom put sauce on them for 30 minutes?! That seems a tad excessive. [Razz]

</pedantic bastard>
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 19:23:
 
I confess, I was slightly confused about how to write that. Perhaps like this??

I told Mom that after covering the ribs with sauce, she should put them in the oven for 30 minutes.

[Confused]

You know, you must really be struggling for something to say if that's all you could say. [Razz]
 
Posted by magefile (Member # 2918) on February 23, 2005, 19:59:
 
I really like garlic. But MAH SPOON IS TOO BIG!
 
Posted by MacManKrisK (Member # 955) on February 23, 2005, 20:40:
 
quote:
Originally posted by Rhonwyyn:
I confess, I was slightly confused about how to write that. Perhaps like this??

I told Mom that after covering the ribs with sauce, she should put them in the oven for 30 minutes.

[Confused]

You know, you must really be struggling for something to say if that's all you could say. [Razz]

Perhaps: "I told Mom to put the ribs in the oven for about 30 minutes after covering them with undiluted sauce"

Yes, I'm really struggling for something to say... my sauce isn't here yet and I don't wanna be left out of the conversation. [crazy]
 
Posted by csk (Member # 1941) on February 23, 2005, 20:47:
 
quote:
Originally posted by MacManKrisK:
Yes, I'm really struggling for something to say... my sauce isn't here yet and I don't wanna be left out of the conversation. [crazy]

I'm so tempted to just drop into the conversation IRL that I'm expecting a saucy present from a friend overseas, and I can't wait until it arrives until I try it out. Hmm, maybe at church or bible study for maximum effect.
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 20:51:
 
quote:
I am the master of my fate. I am the captain of my soul.

 
Posted by csk (Member # 1941) on February 23, 2005, 20:55:
 
Hmm, now, does that verse really apply in this situation? Particularly given that I'd obviously clarify the comment once they looked shocked for about 1/2 sec.

Edit: Hmm, not sure I agree, but don't want to threadjack this into a theological discussion.
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 20:56:
 
quote:
Far be it from me to attempt to bring this thread somewhat back on topic, but I don't suppose we could restrict ourselves to subjects at least tangentially related to the receiving of GG's sauce kits? I have a feeling that those who normally skip over the religious threads wouldn't be terribly happy with this one turning into one.

 
Posted by magefile (Member # 2918) on February 23, 2005, 21:06:
 
If there's not even a hint of that kind of thing allowed, then I guess I don't have to worry anymore - we're all going to hell anyway.</devil's-advocate>
 
Posted by macmcseboy (Member # 1232) on February 23, 2005, 21:10:
 
hmmm. no package... well who knows, i hope to see it by friday... /me continues drooling with anticipation [Big Grin]
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 21:13:
 
How do I tell the world "Hello"?

Too bad I can't tell them to all buy Garlic Head sauce. [Frown]

/me puts it on to-do list for next week.
 
Posted by dragonman97 (Member # 780) on February 23, 2005, 21:36:
 
$ perl -e 'print "Hello World!\n";
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 21:41:
 
Ahh, thanks for showing me the construction, dman! [Smile]
 
Posted by dragonman97 (Member # 780) on February 23, 2005, 21:48:
 
Hello World!
$
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 21:56:
 
quote:
I really like garlic. But MAH SPOON IS TOO BIG!
Have you ever read Spoon River Anthology? MageFile, you might like that! [Wink]
 
Posted by csk (Member # 1941) on February 23, 2005, 21:59:
 
Far be it from me to attempt to bring this thread somewhat back on topic, but I don't suppose we could restrict ourselves to subjects at least tangentially related to the receiving of GG's sauce kits? I have a feeling that those who normally skip over the religious threads wouldn't be terribly happy with this one turning into one.

*shuffles off, muttering something about someone needing the last word* [Razz]
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 22:00:
 
*Shuffling* already? But you're only in your early 40s...

Back on subject....

Anyone feeling any aftershocks from eating heavily-garlicked sauce?
 
Posted by Black Widow (Member # 3046) on February 23, 2005, 22:04:
 
Garlic is good. Though I've needed more gum lately. And air freshener after my son uses the bathroom. [Eek!]
 
Posted by csk (Member # 1941) on February 23, 2005, 22:15:
 
quote:
Originally posted by Rhonwyyn:
*Shuffling* already? But you're only in your early 40s...

Early 40s? You might want to recalculate that, unless it was a typo.

Edit: The irony is that I added the "last word bit" by editing my post (like I've just done to this one) after seeing Rhonwyyn's reply.
Edit of Edit: Besides, my birthday including year is in my profile here, so my real age is pretty easy to calculate.
Edit of Edit of Edit: So, this is what sibling fighting is like (/me = only child).
 
Posted by Rhonwyyn (Member # 2854) on February 23, 2005, 22:16:
 
Oops, my bad. I meant early 50s. [Razz]

(I do remember your real age but I wasn't about to announce it here. Besides, I needed somehow to return your dig about getting in the last word. :hmph: )

EDIT: Yay!! In about 30 minutes I'll be tasting leftover ribs. I hoped they turned out well! :slightly worried:

EDIT of EDIT: Before anyone implies anything, csk and I are fighting like siblings, nothing else! [Roll Eyes]

EDIT of EDIT of EDIT: Yes, I have three siblings and the youngest two fight like cats and dogs. Hmmm... is that allowed? Using one simile to describe another simile that's describing an event? :ponders:
 
Posted by The Famous Druid (Member # 1769) on February 24, 2005, 00:18:
 
Ok, I've had a chance to try it out.

Firstly, the aroma upon opening the jar was divine. Hmmmmmmm.......

We had garlic veal, the Garlic Head was just brushed undiluted over the veal about 1/2 an hour before it was grilled, and the result was very nice. I was pleasantly surprised to find it wasn't overly sweet, (as many American sauces are to aussie tastebuds) and nicely garlicy, without being overwhelming. (*)

I hope to try some more with prawns this weekend, hmmmmmm, garlic prawns, drooooooollllllll......


(*) not that there's anything wrong with overwhelmingly strong garlic, remember - too much garlic is never enough
 
Posted by Serenak (Member # 2950) on February 24, 2005, 04:25:
 
OK,

So now the ball is rolling and I won't feel like I'm either hogging the thread or tormenting you while you wait...

GG sent me a jar a little while back as a sort of thank you for a couple of bits of Mac help I gave him. It arrived nicely packed in a little white corrugated card box with a bit of bubble wrap to stop bashing damage (though the poly jar seems pretty bash proof to me)

Opened it immediately and took a good lungful and was pleased that it smelled as garliky as GG had promised. Did the finger dip test and found the taste suprisingly sweet but not sickly and free of the annoying sharpness many BBQ sauces have. Loads of raw garlic flavour - too much to use it as a dipping sauce in my opinion but YMMV...

So far I have used it thus:

Made "barbecue" stirfry veggies to go with a big "Full English" breakfast. Onions, mushrooms, sweet peppers, mangetout, celery, chopped white cabbage, hell chuck in anything you fancy... stir fry in a big pan, add a dash of Worcestershire sauce, and a dash of soy, 5 spice powder if you like too - I also put in a few drops of "Liquid Smoke" finally slapped in one tablespoon of Garlic Head per adult serving and kept it on the heat for a few minutes to let the garlic in the sauce cook, keep stirring to get the veggies nicely coated in the sauce... It was lovely and enjoyed by all.

Added a spoonful to a "Chinese" style turkey chow mein affair I was bashing up as a kind of "flavour booster" worked very nicely

Last night did the basic slather a big pork chop in the stuff and grill under a high heat, turn the chop halfway through cooking and slap more Garlic Head on the other side. Produced a nice chop into which the garlic flavour had infused nicely leaving the sweeter elements on the surface. (In some ways similar to a trick I have used for years grill chop on one side, turn and slap on a layer of English mustard and then sprinkle with brown sugar and put back under grill.) The sauce is good and BBQ like without the sharpness or overbearing taste of tomatoes that spoils far too many commercial sauces...

No side effects I've noticed but i use tons of garlic anyway...

[Big Grin]
 
Posted by drunkennewfiemidget (Member # 2814) on February 24, 2005, 05:48:
 
quote:
Originally posted by magefile:
I really like garlic. But MAH SPOON IS TOO BIG!

I've been sitting here trying to think of a tactful way to put "my anus is bleeding" in here for a fun reference, but alas, I have failed miserably.

And yea, a newfie in Ottawa is a tad alarming, isn't it? Most of them end up in Toronto. [Big Grin]

Q: "What do you call a cape bretoner?"
A: "A newfie who ran out of money on his way to Toronto."

If Cap'n Vic gets his before I get mine, Imma personally drive to the postal outlet and kick some ass!
 
Posted by Rhonwyyn (Member # 2854) on February 24, 2005, 10:00:
 
After my mom's comment last evening as I left for work (You might have used too much vinegar; it's kind of sour), I was nervous about the pork ribs that I had marinated in sauce and red wine vinegar. However, when I came home from work last night, all that remained in the fridge was about six ribs from a slab almost three feet long. So I think they liked them. Probably coating the ribs in sauce and then baking/broiling them helped.

For my dinner today, I'm going to pull the remaining meat off the bones, mix it with some sauce, then microwave until hot. It'll make a yummy sandwich. [Smile]

Since I have about half a jar left, I'm going to make barbecue baked chicken next week. It's winter here (snowing right now), but even if that weren't the case, our grill needs help (i.e., hasn't been used in maybe two years? [Frown] ) or I'd grill the chicken. Ooooohhh, shouldn't have mentioned that. Now I really want to grill it. Maybe I could hop the fence and "borrow" my neighbor's working grill? [Eek!] [Wink]
 
Posted by macmcseboy (Member # 1232) on February 24, 2005, 22:05:
 
W00T!!!! It's here, i gots it... going to make chicken tomorrow.... [Beard of Peter Gabriel!] [Big Grin] [Big Grin] [thumbsup]
 
Posted by drunkennewfiemidget (Member # 2814) on February 25, 2005, 04:56:
 
quote:
Originally posted by macmcseboy:
W00T!!!! It's here, i gots it... going to make chicken tomorrow.... [Beard of Peter Gabriel!] [Big Grin] [Big Grin] [thumbsup]

*sob*

Still nothing at my place. Maybe today. [Big Grin]

*EDIT* BOO YA GRANDMA! Just got an SMS from my girlfriend. The barbeque sauce has arrived! It is sitting in my front hallway as we speak! I'm definitely gonna be cookin' up that baby this weekend -- I might even get crazy and break out the barbeque. [Big Grin]

Can't wait.
 
Posted by magefile (Member # 2918) on February 25, 2005, 10:14:
 
BABY KILLER! CANNIBAL!
 
Posted by CrawGator (Member # 392) on February 25, 2005, 11:12:
 
AAAAAIIIYYYYEEEEEE!!!!

{That's Cajun for "Boy that's some good stuff!!"}

Garlicguy I take my hat off to you sir. Because of the iffy weather tomorrow, I decided last night to get some shrimp, loin steaks, chicken breast, and aundouille and bratwurst sausage. I also had to follow my contingency plan and broil since I did not have time to properly clean my BBQ before cooking.

I marinated the chicken and steaks overnight. I know that's a little longer than you suggested, but the results were fantastic. While cooking I turned the meat every now and again and just coated the meat with the marinade. The chicken and steak are juicy, the flavor of the sauce is sweet and the meat tastes just like it should. The garlic just adds flavor to the meat without overpowering or taking away from it.

The sausages and shrimp I did not marinate, I just coated with the straight sauce. I love the consistency of the sauce, easily spooned out and spread. Finally a BBQ sauce that is thick enough to stick to meat and doesn't run off. My shrimp and sausge were fantastic as far as I'm concerned. My wife, also a big garlic fan, says I must have put to much sauce on the shrimp. She liked the sauce on everything else though. Finally, I had just enough sauce left to put 2 tablespoons into 2 cans of Bush's baked beans. That's all you need to add, the flavor of the sauce spread through the beans and really made the dish.

The only thing I regret is that I didn't have enough sauce left to try mixing it with salsa. From the taste and consistency of it, I suspect it would be excellent.

I give 5 out of 5 stars for this sauce, and have already shared my experience with four people and recommended your sauce to them. Keep up the good work.
 
Posted by drunkennewfiemidget (Member # 2814) on February 25, 2005, 12:11:
 
quote:
Originally posted by magefile:
BABY KILLER! CANNIBAL!

Tastes like chicken. [Wink]

oh.. wait. I did mean chicken.
[crazy]
 
Posted by Cap'n Vic (Member # 1477) on February 25, 2005, 13:12:
 
I got me sauce today [thumbsup]

Mrs Vic is home tonite, and tomorrow I have a big fat roast I am gonna do up in the slow cooker.
 
Posted by garlicguy (Member # 3166) on February 25, 2005, 14:09:
 
quote:
Originally posted by Cap'n Vic:
I got me sauce today [thumbsup]

Mrs Vic is home tonite, and tomorrow I have a big fat roast I am gonna do up in the slow cooker.

Yeay! The dog sled's gotten through with the mail and the nurses are arriving by helicopter! Yeah!!
Now we'll hope that all can stay safe and happy at home. [Wink]
 
Posted by drunkennewfiemidget (Member # 2814) on February 25, 2005, 14:54:
 
We've got our dinner planned for tomorrow. Chicken on the bar-b with some rice (cooked with beef broth instead of water -- yum) and corn.

I pulled the seal off the sauce and took a whiff.. smelled AWESOME. Gf took a whiff and she was like, "wow.. that smells great."

I tasted a bit. As others have said, the sweetness takes some getting used to.. it's not what you'd normally expect.

And it leaves an aftertaste in your mouth that's actually tasty!

But unfortunately, it's not something I'd eat by the spoonful. [Razz]

Tomorrow I'll give my review of it after I have it on my chicken .. nice and carmelised on by the barbeque. I don't care what the weather's like.. well.. as long as it's not hailing or anything. [Big Grin]
 
Posted by csk (Member # 1941) on February 28, 2005, 20:53:
 
Well, my jar arrived this morning. And now, a story in pictures...

The box it arrived in was well sealed, like so.  -

After opening the box, I could see that the jar was well padded within it.

 -

Yep, plenty of bubble wrap. I love that stuff...

 -

And finally, a better look at the jar itself

 -

The sauce smelt absolutely beautiful, I'll post an update once I've tried it in something.
 
Posted by Doco (Member # 371) on March 01, 2005, 07:53:
 
Mine arrived this last weekend - well packed and a beautiful jar - but alas it is unopened. In-laws and lots of running around meant that it didn't get used this weekend and now play practice means we probably won't sit down for a proper meal until this coming weekend. <sigh> So close - but yet so far.
 
Posted by Rhonwyyn (Member # 2854) on March 01, 2005, 11:03:
 
My family's not really into trying new things, but the barbecue I made this past weekend did get eaten without any complaints, so I assume that's a good sign. FWIW, I really liked it, but then, I might be biased. My recipe:

Fry a pound or so of hamburger/ground beef. Drain the fat. Return the meat to the pan and add a generous amount of ketchup, about two tablespoons of mustard, a tablespoon of vinegar, about two tablespoons of brown sugar, and three dollops of Garlic Head sauce. Mix everything together and heat through. Add ketchup to bring to a consistency of your choosing. Taste. If it's too sweet, add a bit of vinegar. If it's too mustardy, add more ketchup. If it's too sour, add more sugar or Garlic Head sauce. Serve on hamburger rolls/buns. This is really good as leftovers the next day after the Garlic Head sauce has had time to permeate the meat mixture.

While making hamburger stew last night, I added a tablespoon of Garlic Head sauce while the meat was browning. It adds a mild flavor to the meat that's quite tasty. I used less chopped onion and didn't add garlic like I usually would have.

Thanks for the sauce, Garlic Guy. I'm really enjoying it. [Smile]
 
Posted by CommanderShroom (Member # 2097) on March 01, 2005, 12:10:
 
Well I have had my jar for a few days now. Things have been very busy so I was unable to post what I have done with it.

First off the garlic guy is cool [thumbsup] though Snaggy has a point about putting a sticker on the lid so it can be recognized in the fridge.

And the flavor is fantastic. I was munching on it for the last couple of days. Just dipping my finger in it and having quick tastes here and there. Mmm mmm mmm.

I have used as a stand alone sauce and as an ingredient in a teryaki sauce I make. Sorry I don't have a recipe. It is just add soy sauce, rice vinegar, and what ever else is handy in a bowl and mix.

I also took it to work yesterday and passed it around to the guys here. One used it on the shark he brought for lunch.

That is some mighty fine sauce. I wonder how it would go with ice cream... [Big Grin]
 
Posted by Swiss Mercenary (Member # 330) on March 01, 2005, 12:24:
 
Mine arrived today, howdy-hoo!

Going to wait until tomorrow to try it as I was not up to doing any cooking today, I feel lousy. Actually I want to have my taste buds and smell back before using the sauce.

What I plan to do is mix it with raw minced beef, a few other spices (cayenne pepper, aromat), some chopped onions and a raw egg. Then it is fry it up in a pan until nicely seared, turn down and let cook slowly.
Serve with mixed vegetables and your choice of rice or pasta.

Yum!
 


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