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Old 12-28-2014, 07:01 PM   #1
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Default Black Garlic

Anyone use black garlic?



My brother just introduced me to it.
Tonight I made linguini with olive oil, black garlic, basil, and a bit of ground sausage. It was delicious.
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Old 12-28-2014, 07:06 PM   #2
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Default Re: Black Garlic

I'm intrigued, where are you getting it? And what sort of texture does it have?
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Old 12-28-2014, 07:09 PM   #3
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Default Re: Black Garlic

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I'm intrigued, where are you getting it? And what sort of texture does it have?
Trader Joe's.


The cloves are very soft. Not at all what I expected.
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Old 12-28-2014, 07:13 PM   #4
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Default Re: Black Garlic

I really had not heard of it until now. Here's one place that has it. Probably others as well...

http://blackgarlic.foodoro.com/store...k-garlic-55-oz

The above link shows they are out of stock until Jan 5th, but it is one place to look for BG...

Oh, TJ has it. Cool!
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Old 12-28-2014, 07:29 PM   #5
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Default Re: Black Garlic

Looks like I'll be making a trip to TJs soon. I love me some garlic.
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Old 12-28-2014, 07:32 PM   #6
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Default Re: Black Garlic

Peter, have you popped one in your mouth for effect? I'm sure it's much different than a fresh one...
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Old 12-28-2014, 07:35 PM   #7
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Default Re: Black Garlic

I have not popped a whole clove. But I did taste a small piece. Much sweeter than I expected. And not as garlicky.
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Old 12-28-2014, 07:36 PM   #8
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Default Re: Black Garlic

New to me, will have to give it a try
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Old 12-28-2014, 07:37 PM   #9
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Default Re: Black Garlic

Quote:
Originally Posted by pnoon View Post
I have not popped a whole clove. But I did taste a small piece. Much sweeter than I expected. And not as garlicky.
...
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Old 12-28-2014, 07:59 PM   #10
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Default Re: Black Garlic

Thanks I hope my trader joes has it
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Old 12-28-2014, 08:05 PM   #11
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Default Re: Black Garlic

So, this is like the Maduro of the garlic world?
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Old 12-28-2014, 08:07 PM   #12
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Default Re: Black Garlic

This is cool! I'll have to incorporate, perhaps with squid ink.
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Old 12-28-2014, 08:07 PM   #13
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Default Re: Black Garlic

Saw this yesterday at TJ's. Looks like I should bought some.
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Old 12-28-2014, 08:21 PM   #14
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Default Re: Black Garlic

Quote:
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This is cool! I'll have to incorporate, perhaps with squid ink.
Too pretentious.
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Old 12-28-2014, 08:30 PM   #15
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Default Re: Black Garlic

Curious, wouldn't you get the same sweet effect by roasting regular garlic?
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Old 12-28-2014, 09:04 PM   #16
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Default Re: Black Garlic

Quote:
Originally Posted by Dave128 View Post
Curious, wouldn't you get the same sweet effect by roasting regular garlic?
Not even close.
I've roasted garlic many times. Doesn't taste anything like black garlic.
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Old 12-28-2014, 10:13 PM   #17
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Default Re: Black Garlic

Quote:
Originally Posted by Dave128 View Post
Curious, wouldn't you get the same sweet effect by roasting regular garlic?
Quote:
Originally Posted by pnoon View Post
Not even close.
I've roasted garlic many times. Doesn't taste anything like black garlic.
Yeah, for roasted garlic to have the same taste, it looks to me like you have to roast it to the point of burnt.
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Old 12-29-2014, 05:11 AM   #18
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Default Re: Black Garlic

Not as garlicky as noted earlier. If you use it, don't add a ton of other seasonings. Let the black garlic take center stage. Nice simple dishes to show it off at first.
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Old 12-29-2014, 05:20 AM   #19
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Default Re: Black Garlic

Huh. The Japanese call that "fermented". I always called it spoiled.
I suppose it's perfectly fine to eat once the fruit flies leave, right?
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Old 12-29-2014, 07:09 AM   #20
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Default Re: Black Garlic

Do not not not use it in a dessert!! Had it in a chocolate dessert made by a chef in a tasting menu and the garlic taste was still too strong.
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