A quickie for you today.
I found something at the supermarket that struck my fancy.
“Dude. The hell? That’s not normal.”
Sure it’s normal, cat. By the way, you got shit on your nose. Again. Actually, elephant garlic is not true garlic. It’s a relative of the leek, part of the onion family, but looks and tastes much more like garlic. It’s milder than regular garlic, so it’s more friendly to those whose taste buds are sensitive to real deal. And, as you can see, it is gigantic in comparison.
Elephant garlic does not have as long of a shelf life, though, so if you find this jumbo baby at the grocery store or a farmer’s market, use it soon. Treat it like you would any aromatic ingredient and just experiment- soup, stew, stir-fry, salad, etc. I roasted mine.
Because everyone likes roasted garlic. Especially in hummus.
I would also like to note that while this was roasting, it started to turn a greenish blue color. I freaked out. But I did a search, and it turns out it’s totally okay. It’s just a chemical reaction cause by the naturally occurring sulfur, the same stuff that makes your life miserable when cutting onions. I kept roasting and it subsided (mostly). This apparently can also happen with onions. So. Don’t freak out if one day you’re cooking fresh garlic or onion and it turns greenish blue.
“Why aren’t you paying attention to me?”