‘Whole Paycheck’. That’s a good one.
Yay to the ground fermented black garlic. Not sure if this is actually a new item, but it is new to me. I’ve been using it in soups (I’ve gone in to autumn mode early and have been on a soup kick), as well as trying it on some roasted veggies, and sprinkled over some hummus.
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I bought it but couldn’t find a good way to extract the flavor. WIll try again.
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I returned ours a while ago. It was foul. I keep thinking maybe I got an off one.
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The black garlic, being fermented, has a lot of umami, accompanied by a certain degree of funk. Were you referring to scent or flavor?
yeah, they’re just milk chocolate bars, but sometimes, you want sweet and smooth and creamy. Normally, if you’re looking for that, you’ll go for a Lindt bar. And if that’s what you’re after, these are a very good (and less expensive) alternative.
So, YEA for these things. Not the biggest or most exciting YEA, but YEA nonetheless.
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Funny you say that because the last time I had fermented black garlic on hand, it reminded me of Chinese fermented black beans (visually and aromatically). I couldn’t tell if that was me, or if I had somehow tainted the garlic a bit with my own fermented black beans somehow.
IIRC it sort of tasted acrid and burned. I eat a decent amount of fermented foods and it was far from what I expected or have tasted with “black garlic” condiments. But maybe I just didn’t know what I was doing? My DH was also confused.
That’s pretty much what I was expecting.
Semi off topic - I learned from Serious Eats that black garlic oil on ramen is actually carefully burned! I like it tho.
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Obviously taste is very subjective, but I honestly think you might have gotten a bad jar. The flavor for me was nothing like that. If you ever buy it again, I hope it works out better this time!
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We’re in LA and we just reminded ourselves again not to buy TJs produce in the summer (e.g., salad kits, etc.). It just goes bad too quickly.
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Iirc they introduced it not long after Ottolenghi Simple came out with black garlic as one of their 10 core ingredients (even though the product description hails Asian origins, the accompanying photo is of hummus 
).
I expected to use it like the other stuff, but the granules seemed harder and larger than regular garlic granules which just melt into recipes, so I wasn’t sure if they were meant to be a topping, or what. As a topping, not that appetizing. In cooked dishes, another layer of flavor.
A long-standing staple of culinary traditions all across the Asian continent, Fermented Black Garlic makes an excellent addition to even the simplest of foods: soups, roasted potatoes, grilled meats, marinades, even a pot of simple stove top mac & cheese becomes an elevated eating experience with a few dashes of Ground Fermented Black Garlic.
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Thanks for sharing. I nearly purchased until I saw this 
Interesting. My local grocery store carries a version. Might get some once out of quarantine.
ETA looking more closely, that has some strange ingredients.
I’ll pass.
This is intriguing.
Yay! for the return of squiggly noodles to my local store.
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No new, or new to me, but saw it again for the very first time.
Cowboy Caviar corn, black bean, pepper salsa.
Nice bit of heat, good on chips, crackers, toast, with eggs or salads
.
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Borderline YEA/MEH: Onion Confit Swirls. Texture is okay, but not as light as one would like from a puff pastry cracker, and there’s not enough onion flavor for my preference. I could see them being really good with a dab of brie or cambozola, but they’re too small to be very practical as crackers.
Yeah these were a disappointment. The little bit of onion flavor was good, but they are small and hard, not at all puffy or flaky.
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Another recall, metal in crackers?
