03-24-2011, 06:04 PM
this is going to make our garlic-loving resident Italian gourmet very happy.
but will it defeat vampires?
maybe OP can ship some to you. :B
From Daily Mail
Black garlic - a sweet variety of the popular cooking ingredient that doesn't leave you with bad breath - is getting ready to hit the UK supermarket shelves.
The unusual looking bulb will appear in Tesco stores from May, and other leading supermarket groups are expected to follow suit.
And while it promises cooks all the normal, pungent flavouring, along with the health benefits enjoyed by the traditional cream coloured clove, this one won't cost you your friends.
Black garlic tastes much sweeter than traditional garlic and can be eaten raw without feeling a burning sensation endured when eating raw traditional garlic.
It enjoys twice the amount of anti-oxidants of the pale variety and can last twice as long on the shelf.
And like all garlic it is good for your cardiovascular system, high in natural sugars and amino-acids and is low in fat.
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black colouring on the cloves known as melanoidin. This is used in brewing and adds flavour to real ales and beers that have a dark, malty and rich flavouring.
but will it defeat vampires?
maybe OP can ship some to you. :B
From Daily Mail
Black garlic - a sweet variety of the popular cooking ingredient that doesn't leave you with bad breath - is getting ready to hit the UK supermarket shelves.
The unusual looking bulb will appear in Tesco stores from May, and other leading supermarket groups are expected to follow suit.
And while it promises cooks all the normal, pungent flavouring, along with the health benefits enjoyed by the traditional cream coloured clove, this one won't cost you your friends.
Black garlic tastes much sweeter than traditional garlic and can be eaten raw without feeling a burning sensation endured when eating raw traditional garlic.
It enjoys twice the amount of anti-oxidants of the pale variety and can last twice as long on the shelf.
And like all garlic it is good for your cardiovascular system, high in natural sugars and amino-acids and is low in fat.
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black colouring on the cloves known as melanoidin. This is used in brewing and adds flavour to real ales and beers that have a dark, malty and rich flavouring.
