I’m getting tired of seeing TV chefs cooking with garlic cloves that are almost always 2 to 5 times larger than the ones I typically get at local markets here in South OC, CA.
Sometimes garlic is larger than at other times, but it’s the size of the individual cloves that is driving me nuts. Usually a garlic head will have a few "larger’ cloves and then most of the rest of it is made up of very small cloves. This makes peeling take several times longer than it would if I had cloves the size of what I see on TV.
Are all the TV chefs using ‘elephant’ garlic… whatever that really is? I see it only occasionally here, so it’s not a real solution. is this a regional thing? What should I be looking for? And, if you’re familiar with South OC, where should I look?