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Vogon was stationed in Germany during part of his time in the service and fondly remembers an incredibly strong violet garlic there; two to three cloves have the same strength as a whole bulb of the white garlic commonly found in the States. My best friend (saarlander, referred to as Tea later in this entry) is currently stationed there and offered to send us some when it came into season; he e-mailed me last week to let me know it had and he'd sent a package.

I retrieved the box when I checked the mail this afternoon and waited to open the box until Vogon got home. (I developed that habit because Himself *loved* opening packages to the point that he'd open things addressed to me if I wasn't in when the mail arrived, which spoiled a few birthday surprises.) Under the note Tea included with the package, we found a Customs form. It turns out that garlic "must be peeled and free of skins" for entry into the US, so they destroyed the garlic after it'd gotten all the way to DFW airport!

Scan of the Customs notice with addresses obscured (about 200kb at full size)

I am rather cranky, but the packing paper still smells like garlic three days after they removed it. It's like the Holy Grail of garlic now and Tea's note that trying it may cause any future children to "come out smelling like garlic for at least the first two years of their life" only fans the flame.


On the bright side, the feuersenf, kinder eggs and delicious-smelling sachets for making Glühwein arrived without incident.


( 12 comments — Leave a comment )
Apr. 19th, 2005 01:36 am (UTC)
Never noticed that about the violet skined garlic I've seen. Then again, I tend to just dump it in, and it is rare to have too much.

Just a few short miles from the Garlic Capital Of The World.
Apr. 19th, 2005 02:47 am (UTC)
What is Glühwein?
Apr. 19th, 2005 03:26 am (UTC)
Literally "glow wine", Glühwein is a mulled wine traditionally drunk in winter. Vogon opened a bottle of red wine to make me some tonight, but I snuck a little orange honey into my mug after he went to sleep to so I could drink it a bit faster. (I'm not a big wine drinker, so appealing to my sweet tooth is usually a good plan.)

Here's a recipe for it from the German Embassy in Washington, DC:
Apr. 19th, 2005 03:45 am (UTC)
Garlic is awesome. It is a crime against humanity for them to have destroyed it. You should go to the Customs Office and just start a-punchin'.
Apr. 19th, 2005 06:24 am (UTC)
I'm curious about this garlic stuff, which you speak. But ooh, Kinder!!! I love the duplo and the bueno. The eggs are always amusing for their toys.
Apr. 19th, 2005 09:22 am (UTC)
I knew I was forgetting something!
That recipe looks like it would turn out pretty good. The one Meta showed me is a lot like that one:

1 bottle red wine
a couple cinnamon sticks
a packet of gluh-fix
a 12 oz can of mandarin oranges
sugar to taste, probably works out to a little less than 1/4 cup

Every time I've seen her make it, she goes for Portugese Red wine but she makes it a point to never spend more than four or five euro a bottle on wine she's going to use in gluehwein.

I don't know how garlic will hold up if I peel it and remove the skins myself. If you'd like, I can give it a try. I think I'll just look in Cora for some garlic already "peeled and free of skins" in a jar or something since I now know what it's called in French :)

And to fan the flame even further, I'll have you know I put that massive braid of garlic inside a 1 gallon ziploc freezer bag, squeezed out all of the air, then put that inside another bag, got the air out of that, and then taped over the seal with packaging tape in a vain attempt at preventing the aroma from escaping.

Anyone know how long garlic that is "peeled and free of skins" will keep if you just put in some kind of plastic container or airtight bag? I wonder if there's a way to do it without finding and conning a favor out of someone who has one of those infernal vaccuum-sealing machines....

*crossing fingers for Cora to have it already prepackaged*

If you like the glueh-fix, I can send more. It's only a euro and change for the bundle and I'd imagine they'd keep for a while.

While I'm at it, want anything from France?
Apr. 19th, 2005 09:25 am (UTC)
Re: I knew I was forgetting something!
Gluehwein note: crock pot on low rocks for this. You don't even have to stir it after you get the sugar dissolved, but it does take a couple hours.
Apr. 19th, 2005 09:41 am (UTC)
Re: I knew I was forgetting something!
Eh, prolly wouldn't work if I peel it myself, damn that botulism shite.... We'll see what Cora has.
Apr. 19th, 2005 09:30 am (UTC)
Oh and I'll look around for the recipe for Ramsteiner Rotwein Punsch. My friend got it from some old lady who lives in Ramstein-Miesenbach. It's red wine, black tea, rum, sugar, lemon juice, and something else.... hrm, I forget.... probably spiced like gluehwein. I vaguely remember that it was a half liter each of red wine and tea, but I'll have to get back with you when I find the scrap of paper I scribbled it on.

I noticed at the Christmas market this past year that you could get gluehwein "mit schuss" (a shot of some liquor in it). One of the vendors said that spiced rum is most commonly used for this.
Apr. 19th, 2005 01:28 pm (UTC)
they are just better than we are. The customs guys were jealous. Deustchland, uber alles.
Apr. 19th, 2005 10:54 pm (UTC)
After ALL that!?! Geesh!
Apr. 19th, 2005 11:19 pm (UTC)
i LOVE kinder eggs!
always got that odd little redhead kid in them....
a few times, jason ended up in the little bandaid clinic there, with a wheel from a kinderegg car shoved up his nose. fun stuff, there!
( 12 comments — Leave a comment )


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