Cloves

aine kilbride

Have been looking at the benefits of cloves but does any one know whether it's ok to chew/suck a clove as opposed to using it in a food?

Giveaway

aine kilbride wrote: »

Have been looking at the benefits of cloves but does any one know whether it's ok to chew/suck a clove as opposed to using it in a food?

They are an absolute great ingredient in apple tart

Feisar

aine kilbride wrote: »

Have been looking at the benefits of cloves but does any one know whether it's ok to chew/suck a clove as opposed to using it in a food?

Totally, if I have a tickly cough they are the best. Especially when heading to bed which always seems to make the cough worse. Slight numbing effect from them. I let one or two soften in my mouth and then squeeze them between my teeth to release the oil.

aine kilbride

Feisar wrote:

Totally, if I have a tickly cough they are the best. Especially when heading to bed which always seems to make the cough worse. Slight numbing effect from them. I let one or two soften in my mouth and then squeeze them between my teeth to release the oil.

Thanks. What about if you swallow them while you chew on them? Is that a problem? I know you can add to food but was wondering if you could put them directly in your mouth because you never hear of that being done. Good for bad breath too.

Feisar

aine kilbride wrote: »

Thanks. What about if you swallow them while you chew on them? Is that a problem? I know you can add to food but was wondering if you could put them directly in your mouth because you never hear of that being done. Good for bad breath too.

I actually don't know but I've eaten loads over the years.

freshpopcorn

Mister Vain

I believe its best to chop them up and leave them for a few minutes before devouring.

MeTheMan

Can't ya just buy clove oil?

igCorcaigh

MeTheMan wrote: »

Can't ya just buy clove oil?

Didn't they ban it?
Good for toothache apparently.

Feisar

MeTheMan wrote: »

Can't ya just buy clove oil?

What manner of dark sorcery is this!??

Zorya

i've used them for toothache in the past, cannot remember if I swallowed them, but sure look if you leave them long enough in between your cheek and your gum they are just a little soggy piece of wood in the end, and yep, I probably just swallowed them, why does this suddenly sound so rude as I write it....

dudara

If I remember correctly, they’re supposed to have pain-killing properties. Or some such thing

That’s why a hot whiskey with cloves, honey and lemon is a winner. Antisceptic, pain killing and vitamin C

Steer55

Delicious with a hot whiskey!

igCorcaigh

Of course you can eat them, I have them whole in pilau rice. They're only... what even are they?

Zorya

igCorcaigh wrote: »

Of course you can eat them, I have them whole in pilau rice. They're only... what even are they?

Tree flower buds..

Ain't they cute.

Have you seen black pepper as it grows. Weird.


And even though they're not a spice, don't get me started on cashews. God must have been tripping.

Atoms for Peace

Just don't get high on your own supply.

Zorya

Zorya wrote: »

And even though they're not a spice, don't get me started on cashews. God must have been tripping.

Pineapples are another weird one. Maybe I'm alone on this, but I always thought there was such thing as a pineapple...tree?

No, it's a pretty low plant

artanevilla

Cranberries are grown weird too.

Rubberchikken

love the sweets. hate cloves in apple tart. love apple tart.

Zorya

artanevilla wrote: »

Cranberries are grown weird too.

Aw come on. Put in a picture. Don't make me google.

artanevilla

Zorya wrote: »

Aw come on. Put in a picture. Don't make me google.

Not very common ones, but the Latin for the butterfly pea is "CLITORIA Ternatea". Guess why




In a similar vane, see also, the Yellow Stinkhorn

Poor Uncle Tom

Cloves/clove drops left to dissolve in vodka..... yum..

Canis Lupus

Cloves are foul. Every year people ruin xmas by destroying tasty delicious ham with the stupid things.

Down with cloves.

Cloves in an Apple pie?

Ah stop

aine kilbride

aine kilbride wrote: »

Have been looking at the benefits of cloves but does any one know whether it's ok to chew/suck a clove as opposed to using it in a food?

Best infused with equal parts water and whiskey, sweetened with brown sugar heated and served with a slice of lemon.

Canis Lupus

Canis Lupus wrote: »

Cloves are foul. Every year people ruin xmas by destroying tasty delicious ham with the stupid things.

Down with cloves.

I know they're controversial in apple tart (a lot of us grew up being told they were dead flies, to stop us nicking it), but you can't have ham without the cloves. You might as well just order in a McDonalds for Christmas dinner.

evolving_doors

In white sauce roux

Milk
Butter
Flour
Cloves
Pepper
Bay leaf
Sliced Onions
Strain after simmering and pour onto bacon and cabbage

Church on Tuesday

Delish with ham I find.

This reminds me of my Grandmother who when I was little used to tell me, when we'd go to my grandparents house for Sunday dinner back in the day, that the cloves where flies stuck on the ham glaze!

Used to freak me out, she was a dote and had a wicked sense of humor too.

evolving_doors

evolving_doors wrote: »

In white sauce roux

Milk
Butter
Flour
Cloves
Pepper
Bay leaf
Sliced Onions
Strain after simmering and pour onto bacon and cabbage

I've screenshot this to try it this weekend. Salivating.

A Tyrant Named Miltiades!

A Tyrant Named Miltiades! wrote: »

I've screenshot this to try it this weekend. Salivating.

It’s equally delicious with chicken or fish.

I just made a hot whiskey

gozunda

[Deleted User] wrote: »

I just made a hot whiskey

In London a fair few years ago. The Worlds End in Camden. Asked for a hot Whiskey as I reckoned I was brewing the flu. The lady behind the bar diligently searched through the whiskeys - then announced they didn't have that particular whiskey available. True story and I didn't even get to the cloves ...

TommyKnocker

evolving_doors wrote: »

In white sauce roux

Milk
Butter
Flour
Cloves
Pepper
Bay leaf
Sliced Onions
Strain after simmering and pour onto bacon and cabbage

A Tyrant Named Miltiades! wrote: »

I've screenshot this to try it this weekend. Salivating.

Melt the butter in a thick bottom pot and do not allow to brown/burn. Add in the flour and stir with a wooden spoon to mix until it is a pale sandy texture. Remove from heat and allow to cool slightly then pour in the milk stirring with a whisk to mix the milk and roux.

Whisking cold milk onto a hot roux will cause steam and possibly burns

Add in a half an onion studded with 3 cloves and the bay leaf and keep stirring the mixture with a wooden spoon to stop it catching on the bottom of the pot. As the mixture heats up it will thicken. If it gets too thick add in more milk to get the desired consistency.

When finished remove the studded onion and bay leaf and season to taste. Drop some small knobs of butter on the top to stop a skin forming if leaving standing before use. The butted can be stirred into the sauce before serving

You have just made classic Bechamel sauce


*** EDIT As has been pointed out below, I forgot the step for the addition of the flour when making the roux

Boom_Bap

Great alternative to garlic for keeping away vampires.

super_furry

Suppository's the best.

Sardonicat

TommyKnocker wrote: »

evolving_doors wrote: »

In white sauce roux

Milk
Butter
Flour
Cloves
Pepper
Bay leaf
Sliced Onions
Strain after simmering and pour onto bacon and cabbage

A Tyrant Named Miltiades! wrote: »

I've screenshot this to try it this weekend. Salivating.

Melt the butter in a thick bottom pot. Remove from heat and allow to cool slightly then pour in the milk stirring with a whisk to mix the milk and roux.

Whisking cold milk onto a hot roux will cause steam and possibly burns

Add in a half an onion studded with 3 cloves and the bay leaf and keep stirring the mixture with a wooden spoon to stop it catching on the bottom of the pot. As the mixture heats up it will thicken. If it gets too thick add in more milk to get the desired consistency.

When finished season remove the studded onion and bay leaf and season to taste. Drop some small knobs of butter on the top to stop a skin forming if leaving standing before use. The butted can be stirred into the sauce before serving

You have just made classic Bechamel sauce

Do you not need flour?

Dial Hard

artanevilla wrote: »

That's a harvest, they're not grown in flooded beds.

TommyKnocker

Oooooops :( Post edited, cheers

goat2

evolving_doors wrote: »

In white sauce roux

Milk
Butter
Flour
Cloves
Pepper
Bay leaf
Sliced Onions
Strain after simmering and pour onto bacon and cabbage

Is that not the base for a béchamel sauce, that is the one I use for béchamel sauce for the mushrooms in a pastry case starter, just fab

Zorya

Dial Hard wrote: »

That's a harvest, they're not grown in flooded beds.

It's still unusual though, interesting to see. Here's a few more odd growers and a recipe to take your cloves in...

CHAI
Bring to boil half and half mix of water and milk to the amount of four cups.
Add black tea - keep it in to the strength you like then take out.
Add a bit of grated ginger root, about a teaspoon, maybe you might like less next time, though I like ginger...



Add a bit of cinnamon bark. Few bits, you'll know next time how much you like. Look at the poor tree that is sacrificing itself for us



Add 9 cardamom pods. Yes, 9. Skin a small bit cracked.



And 3 cloves.

Add sugar to taste. Sorry sugar phobes, it's a must.

gozunda

TommyKnocker wrote: »

Melt the butter in a thick bottom pot and do not allow to brown/burn. Add in the flour and stir with a wooden spoon to mix until it is a pale sandy texture. Remove from heat and allow to cool slightly then pour in the milk stirring with a whisk to mix the milk and roux.

Whisking cold milk onto a hot roux will cause steam and possibly burns

Add in a half an onion studded with 3 cloves and the bay leaf and keep stirring the mixture with a wooden spoon to stop it catching on the bottom of the pot. As the mixture heats up it will thicken. If it gets too thick add in more milk to get the desired consistency.

When finished remove the studded onion and bay leaf and season to taste. Drop some small knobs of butter on the top to stop a skin forming if leaving standing before use. The butted can be stirred into the sauce before serving

You have just made classic Bechamel sauce


*** EDIT As has been pointed out below, I forgot the step for the addition of the flour when making the roux

I'm sorry I read that as adding whiskey to the sauce :pac:

I think I need a drink lol ...

amadangomor

Interesting historical story to cloves production. The Dutch East Indies company kept a ruthless monopoly as they were only grown on an island they controlled. Until someone smuggled some plants off a "mother tree".

https://thetreeographer.com/2017/09/08/the-clove-tree-that-ended-a-monopoly/

evolving_doors

Meant to say .... the roux can go lumpy if you just chuck the milk on to the floor/butter mix. Just drizzle a little milk each time onto the lump and fold it in quickly. Eventually it will get to a very smooth/runny paste with no lumps, then you can add the rest of the milk. Keep chucking butter in while you fold if it's too dry. I keep mine on a low heat but work quick.

You also need to let it sit for a while and use less milk than you think ... it's better to have it too thick and add more milk than too watery and be trying to reduce the ar5e out of it.

I use clove powder instead of the whole ones.

_Brian

I worked with a chap who actually thought cloves were the piece of the top of an orange just dried out.
He was shocked when I explained they weren’t.

Ten of Swords

igCorcaigh wrote: »

Good for toothache apparently.

Is it safe?

Mena Mitty

As above I'd recommend using the ground cloves in the glace for Christmas Ham. I like using the whole cloves also, but I remove them prior to serving.

Ground cloves are so handy for Apple pie and tarts. Sometimes it hard find them in the supermarket.

Can't have a real Hot Whiskey without the whole cloves....in this house anyway.