The fermentation changes the flavor and odor. Have you had it before?How did the aftermath ramp up the olfactory sense of your co-workers, did they like it?
BYC Café
- Thread starter KingOfFools
- Start date
I have never heard of this. I gather from the other posts that it is fermented garlic...? Heading to Mr. Google to learn more...
I googled too.
It's a kind of a fermentation, low temp for several weeks, I guess that let's any resident organisms grow.
What I just learned: Black garlic is made by a very slow roast at low temps (140) for 3-4 weeks. Wow. It sounds amazing!
Morning! Frosty here but I see blue skies in the future. We are cleaning out the irrigation ditch for my friend on a lower ranch, tomorrow. I hope there are not too many trees, limbs, or tumbleweeds in the way. We are bringing him a pizza for lunch as he is recovering from having a 3rd brain tumor removed last week. DS$ flies out to IA as well so he won't be helping with the fun, boo!
Anyway, have a great day! That is good news on the chick hatching, Meg, and also for
you, DL!
Anyway, have a great day! That is good news on the chick hatching, Meg, and also for
you, DL!
Drool worthy. I sampled a clove from the first bulb when he gave it to me at work. The bulb never made it home.
Does it taste like garlic....like roasted garlic?Drool worthy. I sampled a clove from the first bulb when he gave it to me at work. The bulb never made it home.
Yes but richer.
10 went home with my niece.
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