got 5lbs of peeled garlic for $1 today. It's on the verge of turning bad but none is rotten yet. Anyone have thoughts/tips on what to do with it to keep it usable?

I saw gobbo posted about making a puree, I also thought of mincing it. My dad told me to freezer it whole.

Use what you need, trash the rest, and buy another 5 pounds next week.

You could...ward off the throng of vampires trolling down your street.

Make a **** ton of marinara sauce. Use said sauce to make home made pizza and chicken parmigiana. Freeze the rest of the sauce and thaw as needed. Here's a link for the sauce recipe I use, note I only use the sauce part of it, the chicken part is okay, but can be done much better: http://www.foodnetwork.com/recipes/t...ipe/index.html

Are you DoubleDown's dad?

thats a good idea you could also make a bunch of pesto. but the biggest part of the garlic i would pickle or just throw in some olive oil.

Garlic confit IMO

All,

Steak thread, mother****ers! Take this **** to the cooking thread!

so if I'm going to reverse sear in the oven then to the stove-top

Do I season before or after going in the oven?
How long should I wait between taking out of the oven and throwing in the skillet? Just enough to bring the skillet up to searing temp?

http://www.ironpigbbq.com/Reverse-Sear.html

i do ~10-15min, cause I like it to cool a little so I can get a better crust on it without overcooking

I can confirm that the braised cabbage Feeding Frenzy posted a page or so back is indeed delicious.

Good thing, 'cause I 2/6'd my steak tonight big time. Ran out of propane. Oh well, it was an inferior grocery store cut anyway.

sear vs. reverse sear battle has commenced

filets are 2.5" thick, so we'll see how this works out

reverse sear wins, although in the sear's defense, reverse sear piece of meat was slightly better

Damn, I tried this with rip eyes and got opposite results, but in my case the sear piece was the better cut.