Tales From the Tradeshow - What happens when you mince 5lbs of garlic a day?


Sometimes when we get to the tradeshows and even before we set the booth up people are already starting to get weary of us.  “What do you guys do?” they ask.  “Well”, I say “we do demonstrations using The Garlic Chop to show people how easy it is to mince your garlic.  We chop up to 5lbs a day.”  They freak.  Can you imagine being beside someone for 3, 4, 10 or even 18 days in a row that stink like garlic?  On occasion people have to leave the area because it is so potent.  One lady claimed she got a headache.

One time, we had some people selling chocolate beside us.  When they found out what we do they immediately moved.  It was great, we got their space at no extra cost because the tradeshow didn’t want an empty booth space showing. 

Garlic has a fairly pungent and distinct smell.  You either love it or hate it.  I’ve even realized that about one out of every 10,000 people would be allergic to it.  The smell and pungent taste is due to the Allicin that is produced once the garlic is chopped.  It reaches full potency in about 10 min, really! 

We don’t have to eat garlic to stink.  Trust me when you chop up to 10,000 bulbs a year at tradeshows everything you wear will stink.  Not only will you smell like garlic, but if you are not careful the Alkalinity in garlic will peel the skin off your fingers – think about that when it comes to garlic health benefits.  Oh sure, a bulb here or there is fine but after chopping up about 1000 bulbs in a row you just want to soak your hands.

RECIPE OF THE WEEK - Quinoa-stuffed Mushrooms with Baked Eggs

This week's recipe is from Gordon Ramsay's book Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life. Perfect for a Mother's Day brunch, this Quinoa-stuffed Mushrooms with Baked Eggs is healthy and full of flavour. It's a great way to show your appreciation for your mom, or just make it for yourself and enjoy!

4 Large portobello mushrooms (steams removed) Olive Oil sea salt and freshly ground pepper
1 cloves garlic, peeled and minced
3 1/2 cups baby spinach thinly sliced
1 cup quinoa (approximately 1/3 uncooked)
1 thyme sprig, leaves picked
4 Small eggs

1. Preheat oven to 350ºF

2. Place the mushrooms gill side down on a baking sheet, drizzle each with a little olive oil, and season with salt and pepper. Put the sheet into the oven and roast for 5 minutes.

3. Meanwhile, heat a skillet over medium heat and add a dash of olive oil. When hot, sauté the chopped mushroom stocks with a pinch of salt for 3 to 4 minutes, until softened.  Add the garlic and spinach to the pan and sauté for 3 to 4 minutes, until wilted.

4. Stir in quinoa and thyme leaves.

5. Remove the mushrooms from the oven and turn them over so that the cups are facing upwards. Spoon the quinoa and spinach onto the mushrooms.

6. Create a small dip in the middle of each mushroom and carefully break an egg into each dip.

7. Put the sheet back into the oven for 10-12 minutes, until the egg whites are cooked through and the yolk are still runny. Serve immediately.