A Delicious Black Mass Of Rot – The Black Garlic

Perhaps it was based on pure accidental faith that somebody discovered this gem? Maybe somebody forgot to bring their trash out for a long time, had no time to do groceries, and resorted to using five-months old leftovers? Maybe, just maybe.

But regardless of how anyone could have found out about this, it is really a good substitute for garlic lovers out there who, like me, hate having to go through the post-trauma of eating garlic dishes. It says on the back of the packet: ‘Great in pasta sauces, risottos or with meat and fish… the ageing process removes the garlic after-smell and produces a molasses-balsamic flavour, which can be added to almost any dish or eaten straight from the bulb.’


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