reid@Glacier.ARPA (03/17/85)
With respect to the discussion and questions about canned chopped garlic, we have been using the stuff for about a year and a half now. I sometimes apologize to my friends who don't have children when they see me take a jar of garlic out of the fridge instead of using a fresh clove while I'm cooking dinner, but in fact it really does taste almost the same. I even made a batch of Julia Child's garlic soup with the canned garlic, and it tasted almost the same. In my local grocery store it is possible to buy two different kinds, "chopped" and "chunky". I keep a supply of both kinds in the fridge. Some brands of canned garlic (typically those from central and southern California) are fresh-packed; other brands (typically those from New Jersey and the truck farming areas) seem to be reconstituted-dried. The fresh-pack is, as you might expect, tastier and more expensive. My favorite brand is "Gilroy Gold"; my least favorite brand is "Polaner". -- Brian Reid decwrl!glacier!reid Stanford reid@SU-Glacier.ARPA
lynnef@tekgvs.UUCP (Lynne Fitzsimmons) (03/21/85)
After calculating that the price of chopped garlic in jars was twice that of
whole garlic, I bought eight garlics, peeled all those little cloves, tossed
it in the food processor, and chopped it up. I just mix in some olive oil
and put it in the refrigerator. We use LOTS of garlic.
--
Lynne Fitzsimmons
NOTE NEW ADDRESS!!
UUCP: {allegra, decvax, ihnp4, orstcs, ucbvax, zehntel, ogcvax, reed,
uw-beaver, hplabs}!tektronix!tekgvs!lynnef
CSnet: lynnef@tek ARPAnet: lynnef.tek@rand-relay