Quote:
Originally Posted by kennyc
I use garlic powder to make garlic toast etc. and in soups ... things like that.
I use dried MINCED garlic for other things. It's much more like the real thing, but nothing really stacks up to fresh.
|
I wonder what is the difference? Isn't garlic powder just very finely minced dried garlic?
Quote:
Originally Posted by beppe
The problem with rabbit is that it is a dry meat. Pot roasted in pieces, with white wine to help collect the goodies, rosmary and sage, maybe garlic in its shirt. Start it strong to close the meat. Save the fine taste. Like chicken in a way, but firmer and tastier. If wild (hare), pre marinate it in civet (red wine)
|
I've been wanting to try rabbit - never had it. BTW, isn't it surprising how often exotic (to western palates) meats keeps getting compared to chicken?
For example, I've had alligator - it was like chicken, just firmer and tougher. And guinea pig; like chicken, just darker colour and more fat - like duck, only if duck tasted like chicken!
