EVERYTHING YOU EVER WANTED TO KNOW ABOUT GARLICK!
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	Garlick is native to Central Asia (which may explain why so many 
        Russians are addicted to it!), and is currently cultivated in the 
        Mediterranean area heavily.  It has spread these recent centuries 
        to the New Continents, and has become an established ingredient 
        the world over, and an essential flavoring for many dishes.  Its 
        taste is pungent and there is a pronounced odor, though it is very 
        possible to cook with it, using all the flavor and little if any 
        of the odor.  For that reason, its use is often controversial.

	Garlick varies in color from pure white to pink (or mauve) skin, 
        and comes in various sizes, all the way to elephant-size.  Cloves 
        also vary in number and size per bulb.  If used with discretion,  
        it adds a splendid flavor to meat, fish and vegetable dishes, and 
        is superb in pasta and rice, soups and stews, poultry and seafood.

        Suggestions for its use:

	Buy garlick in small quantities.  One bulb contains many cloves 
        and will last quite a while.

	When purchasing, look for garlick that is firm, with shiny, dry 
        and unbroken skin.

	Do NOT store airtight.  Ziplock bags are NOT a good idea.  
        Garlick needs air to circulate around it.  A  basket or a 
        ventilated container is ideal for storing.

	Do not refrigerate, for the garlick will 'perfume' the area in 
        which it is stored.

	Crush your garlick in a mortar WITH A LITTLE SALT to release its 
        *full* flavor.

	A garlick press (or four!) makes a handy tool to keep in your 
        kitchen.

	Stick 1 or 2 toothpicks through the garlick cloves when making 
        soups or stews, for easy removal after the dish is ready to serve.

	Add a clove of garlick to a bottle of vinegar or plain salad 
        dressing to improve the flavor.

	Rub the bottom and sides of the salad bowl with a cut clove of 
        garlick before tossing the salad with the dressing.

	Add a minced garlick clove to season your meat patties and 
        meatloaf.

	To peel a garlick clove, place it under a spatula or wide-bladed 
        kitchen knife, and whack the flat side with your fist.  The peel 
        can then be picked up with two fingers.

	Although fresh garlick is best, garlick powder, dried and minced 
        garlick, and garlick salt - available in grocery stores and 
        supermarkets, CAN be substituted for the fresh.  Increase the 
        quantity a bit, though, to make up for the lack of potency.