I've mentioned my love of garlic many times before. Marcus says I use too much, but I think there is no such thing as too much garlic. So when Justin at Marx Food asked if I wanted to sample some black garlic, of course I said "yes please!" even though I had no idea what black garlic was. What the heck is it? Black garlic is made through a fermentation process. According to blackgarlic.com, "when garlic undergoes fermentation, these elements [sugar and amino acids] produce melanoidin,
a dark-colored substance that is responsible for the color of black
garlic." How does it taste? Black garlic, much like roasted garlic, has a deep creamy flavor, but black garlic is sweeter. As I type this, I'm thinking that black garlic ice cream would make a great experiment.
The good news about black garlic is that it comes without the side effects of regular garlic: i.e., no dragon breath. I suppose since it lacks the pungent aroma of regular garlic, it won't keep vampires away. Hello, Edward.
I didn't really know what to do with the sample (despite all the recipes here), so I spread it on some toasted bread and ate it without worry of repercussions. It was delicious.
