- Apr 9, 2011
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I have been
Now that I've stopped reeling in horror at the idea of being allergic to garlic... have you tried adding sprouted radish seed or maybe arugula to give a little heat? It's not garlic, nothing is, but it might add to the complexity and depth of the seasoning.
I'm sensitve to pork, too, and have been dreaming of liverwurst, lately: there's nothing but pork/part pork on the market, chicken liver isn't what I want, and I'm about to track down veal liver and goose fat to see if that's a substitute.