Finely chopped garlic is usually a mainstay in banquet style Chinese
restaurants. I’ve recently been introduced to an unorthodox but
delectable method of extreme garlic consumption from a dining
companion. He is truly the undisputed sifu of garlic consumption – the
man eats bowlfuls of garlic and I don’t mean the sauce sized ones…I mean the soup sized ones.
The art of garlic consumption applies to the peanuts Chinese
restaurants serve when everyone is seated. Before I was enlightened by
the ways of the garlic, I used to eat the salted peanuts as is…just
like everyone else. I have discovered a innovative method of peanut
enjoyment via excessive garlic consumption and I’ve never looked back.
I feel that it’s my duty to pass on the gastronomic garlic kung fu
before all knowledge of this art is lost. 😉
The first thing to do is to fill the sauce bowl with garlic. The key
to a successful mixture is to pile the finely chopped garlic into the
sauce bowl. As a reference, please crosscheck the first picture with
this one. I took all that garlic. It should look like a mountain (or at
least a small hill) by the time you’re done.
The garlic mound should then be doused with vinegar. It’s the one of
the far right. Garlic mountains are always made with vinegar. Soy sauce
is a big no-no. Go with the vinegar love.
The next step is to soak (marinate) several peanuts in the garlic-vinegar concoction for at least several minutes.
The peanuts in garlic are ready to eat after that. It is extremely
essential that chopsticks are used. Each peanut should be scooped up
with an excessive amount of garlic and the whole portion should be
chewed thoroughly to allow the garlic flavors to propagate through the
palate.
Trust me, it’s good. I’m an extreme garlic convert now. 😉
It also helps to pass the time before the main courses arrive…
