Date:   2/12/2005 12:50:31 PM ( 19 y ago)
Hits:   27,591
URL:   https://www.curezone.org/forums/fm.asp?i=473179

I dice my garlic fine to expose more of the parasite killing juice and oils, so it's even hotter. But I mix it with thick plain yogurt and salt. That cuts the flame pretty well. The thicker the yogurt you use the better it cuts the flame. I use Trader Joe's Mediterranean Cheese Style Yogurt, which tastes great and is much thicker and creamier than regular yogurt. The reason for putting the salt in is to help cut the hot, not for flavor, so put a little more than just for flavoring (it should still taste good).

I got the idea to try this because that’s actually a Mediterranean condiment, and I have a friend who raves about it. Of course the dish probably has a little less garlic than I use. To get more flame cutting action without access to Meditteranean cheese style yogurt, you can thicken regular yogurt by draining it (ie placing it in cheesecloth or muslim and leaving it in the fridge with a weight on it). I can eat a ton of raw garlic this way.
:)
Gardeninginthefog

 

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