tag:blogger.com,1999:blog-7888435455262514528.post4588958103699877761..comments2023-09-23T06:53:09.044-07:00Comments on The Global Kitchen: Fricassee of Chicken with Garlic and Sweet Garlic Confit-FranceKristiBhttp://www.blogger.com/profile/08875202479826640304noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7888435455262514528.post-73077206789142971792007-11-12T05:49:00.000-08:002007-11-12T05:49:00.000-08:00On the other blog I noticed you're going to use th...On the other blog I noticed you're going to use the fresh garlic for this robin. I've never seen garlic like that. Let me know how it tastes.<BR/><BR/>I'm still on the pistachio oil quest. I failed at the gourmet market. There's one more place I can try. I did check Amazon so I can order it. The price ranges from $9.99 to $167.00. I can't imagine paying $167.00 for oil. Someone must.KristiBhttps://www.blogger.com/profile/08875202479826640304noreply@blogger.comtag:blogger.com,1999:blog-7888435455262514528.post-12135911088537545432007-11-11T06:45:00.000-08:002007-11-11T06:45:00.000-08:00I didn't know there were two different types of ga...I didn't know there were two different types of garlic heads. I just bought the regular organic garlic heads at Wild Oats. <BR/><BR/>Let me know what you learn!<BR/><BR/>I'm on the hunt for pistachio oil too. I'm going to make the salad again this week. A huge gourmet market opened down the road and I'm pretty sure they'll have it. <BR/><BR/>One thing I did learn is that a can of salted shelled pistachios is $10. A bag of salted pistachios in the shell is $4. They are a pain in the butt to shell but I can't pay that for a can of nuts.KristiBhttps://www.blogger.com/profile/08875202479826640304noreply@blogger.comtag:blogger.com,1999:blog-7888435455262514528.post-60137101459510000032007-11-10T21:56:00.000-08:002007-11-10T21:56:00.000-08:00That salad looks incredible. I'm on a hunt for pi...That salad looks incredible. I'm on a hunt for pistachio oil, but struck out yesterday at our weekly farmer's market. I'll keep my eyes open. Since this features a lot of garlic ... do you happen to know the difference between what is called a fresh head of garlic and what is called a dried head of garlic? Just curious because I don't and at my market the fresh garlic is about 3x the price so I'm wondering what is so special about it. I had to buy one but haven't broken into it yet. Maybe I can try this one out and report back any differences ... surely with so much garlic in the dish I will be able to find a hint of difference!Robinhttps://www.blogger.com/profile/05929615015382817085noreply@blogger.com