h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

My pork spicey meatballs that is.
Sure enough, I can just keep adding more and more finely sliced/minced fresh garlic to the mix, but I get the feeling that won't work beyond a certain point.
The last batch had the spice mix I made up (paprika, cumin, fennel, black pepper, salt, rosemary) a couple of mid sized onions, very finely chopped (about 200 Grams), and 1 KG pork mince (half higher fat content, half lower; so it makes the balls self-sticking when formed into small meatballs).
The balls are baked in the oven, about 20 minutes, on trays...
But... they're not garlic-tasting enough; this last batch had an entire large bulb of garlic finely minced put into the mix, about 12 cloves.

As a comparison I want to end up somewhere near* the garlic flavour of the lamb mergez (murgiz? murgez?) sausages; Algerian lamb sausages, that are extremely garlic flavoured... - should I pre-cook the garlic, or something?

]]Sees post title in Convos List...
]]Wonders who might have posted such a title...
]]Not really, knew instantly exactly who posted such a title

A question that I've wondered about quite often. I finally decided to get lazy and just buy commercial meatballs.

Maybe MSG might help?

If you have narcolepsy, MSG might make you more alert.

2legs definitely doesn't have narcolepsy. He could use a bit of narcolepsy.


Also, all those horror stories about monosodium glutamate were B.S.
MSG is perfectly safe. In water it separates into sodium and glutamate ions. Glutamate is simply part of an amino acid present in every protein in the body.

http://www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/

You could try roasting a whole garlic bulb..or try the smoked variety.

Glutamic acid is a *nonessential* amino acid. If the body senses a need for more of it, it can be manufactured from the essential acids. It;' already present in many of the foods that MSG might be added to, including milk, meat, fish, poultry, and vegetables.

Why add something to your food if it's already there?

Duhh!

Because it tastes yummy!


Mmmm... Umami!

Well, okay, then. I have no idea whether my favorite Chinese restaurant adds MSG or not, and it seems pointless to ask them. I just order food and then eat it, and if I have trouble getting to sleep at night, I can blame the tea they served.

(There are still so many other things that other people worry about. The human body is pretty good at getting rid of whatever it doesn't need.)

MSG is like salt (table salt) - you don’t add it so it tastes of salt or MSG - you add it be cause it is a general flavour enhancer.


The way chef’s make really concentrated tastes is to take a truckload of - say aubergines- stew it up with water, stock and - say salt - then reduce through careful heating to a small volume. So in the end it tastes more of aubergine, than aubergine (for example).

You could try making a garlic concentrate like that and then adding that in.
Also maybe lau off adding ingredients that might detract from the garlic taste.

Yes, you could do that, and I wish you luck.

But this brings back memories of my freshman year of high school, when one of my fellow students in science class always arrived with garlic on his breath.

So, be careful to consider those whom you will come in contact with. Just sayin'.

(I once bought some lemon-flavored hummus and tried to make a pudding out of it by combining it with some yogurt. I was never able to add *enough* yogurt to cover up the garlic taste from the hummus. So, don't overdo it. Garlic always manages to assert itself.

In West Virginia (and apparently all over Eastern Canada and most of Northeastern America, Chicago was actually named for the stuff) a wild garlic/onion/leek grows called "ramps". Lore has it that at my mother's (and her brothers') school, anyone eating raw ramps would be instantly suspended for three days until the smell of sulfur/garlic stopped seeping from their pores and breath.

Try ramps if you want your balls to taste more garlicky.

If you *really* want to offend with garlic.... play squash afterwards. Now garlic sweat smell....

This is the first time I’ve heard a complaint about garlic breat since the early 1980s

I ate ramps at my brother's house last Spring, and I did not care for them. I would, however, like to grow some in my yard to ward off the bunnies.

I've only had them cooked, in a spaghetti sauce, they were delicious.

I also loved the smell of them. I'm a glutton for garlic anyway. And single, so bring on the stench!

Sounds like your Ramps are related to our Ramsons (Wild Garlic)
https://en.wikipedia.org/wiki/Allium_ursinum

They always smell really strong in the woods, the might make 2legs balls really garlicy

Well, they're definitely in the same family.

http://en.wikipedia.org/wiki/Allium_tricoccum

But Ramps have broader leaves.


Useless fact: Chicago was named for ramps.

And if all else fails, there is always the wooden stake and mallet.

I thought you were going to mention the silver bullets.