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Chefs? Trying a new ingredient.

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smithkendall View Drop Down
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    Posted: 03 November 2012 at 3:37am
To be honest, tofu has been on my mind for years, because I have never made tofu that I'm truly happy with.  One of my favorite sandwiches of all time is from The Tomato Head in Knoxville.  It is called The Kepner Melt- tofu, pineapple, walnut, pesto, other stuff... yummy!  So, I thought I could make it at home.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kayback Quote  Post ReplyReply Direct Link To This Post Posted: 28 September 2012 at 2:37am
Yeah I've got jars of peeled, diced, crushed and probably some others. I prefer cooking roasts with fresh stuff though. I use the other junk for making pasta sauces or the like.

Tallen, thanks. The bits roasted with the lamb were sublime. The ones roasted in the veggies were so so. Definitely more bitter like you said. I like it and think it will be used more often in my kitchen. It is expensive though. About 3x the price of a head of garlic. I'll have to do some maths soon to see if it is more cost effective.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote jmac3 Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2012 at 5:00pm
I buy peeled garlic. When I'm feeling extra lazy I buy minced garlic in a jar which works wonderfully for me.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote agentwhale007 Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2012 at 2:53pm
Do they not sell peeled garlic in a jar in RSA? 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tallen702 Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2012 at 2:09pm
It's Chinese and is slightly more bitter than regular garlic, but should work just fine for what you use it for.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote usafpilot07 Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2012 at 1:54pm
If you put a garlic clove under the flat of a decent sized blade and slap down on it with the palm of your hand, it's a breeze to peel.

Edited by usafpilot07 - 27 September 2012 at 1:55pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kayback Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2012 at 12:22pm
Making roast lamb for supper. Wanted to use garlic, but didn't have the patience to peel each bulb. Found something in the shop called "super garlic".

Never seen it before, it looks like a small, dense onion. Smells like garlic. It peels very easily and seems like the right thing. Anyone used this before? Tried Googling it and all I got was health supplements.

KBK
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