Comments on: The Garlic Tasting

By: Houseboat Eats: Braised Pork with Apples, Mushrooms, and Calvados

Houseboat Eats: Braised Pork with Apples, Mushrooms, and Calvados — Wed, 11 Nov 2009 06:08:16 +0000

[...] winter we bought a half of a pig from our neighbors Gwen and Fred, of apple and garlic fame. We’ve been steadily working our way through all 100 pounds of it, and it’s been a [...]

By: Zach

Zach — Sat, 07 Nov 2009 05:05:51 +0000

Catching up here and this post is amazing. One of the best from a blog full of “bests”. Wish we could have been there!

By: The Holy Trinity of Aromatics and a Chicken, Basted | COOK, a oui chef journal

Mon, 02 Nov 2009 19:07:03 +0000

[...] several different types of garlic would be awesome, and yes they do differ from each other, as this tasting of 7 garlic cultivars from Houseboat Eats shows.) Those three ingredients form what I refer to as the Holy Trinity of Aromatics. Talk about [...]

By: Talley

Talley — Fri, 30 Oct 2009 17:45:11 +0000

holy cow… seriously. that’s awesome. so what are your favorite varieties?

By: Zev

Zev — Fri, 30 Oct 2009 07:11:18 +0000

Forza Aglio!

By: Beryl

Beryl — Fri, 30 Oct 2009 06:20:50 +0000

7000 is baby stage?!

By: Dana Zia

Dana Zia — Fri, 30 Oct 2009 05:06:17 +0000

Ahoy maties! Happy to find fellow garlic fiends. I agree with you, discovering the different garlics is a whole new world opened up that makes life a bit more complicated, but delicious. We live on the North Oregon coast and have loved garlic sooooo much that we ave decided to start a small oreganic garlic farm. (still in the baby stage) In fact today we planted 1500 garlic cloves…in the rain. Tomorrow….1500 more till we get the 7000 cloves we have saddled ourselves with planted. Crazy? I think so, particularly after today! Anyway, thanks for the taste tests. Even though we have 28 types of garlic we don’t have the gourmet red. Hummm, 29?

By: Talley

Talley — Thu, 29 Oct 2009 18:29:11 +0000

Hi Ali!
wow, I can’t say I’ve ever heard of anyone chopping up the skins of garlic along with the rest of it. Certainly, people will use the side of their knife to smash the clove to facilitate removal of the skin. Or if you’re making a stock you can just throw it in without peeling… But actually chopping and eating the skin? That’s a new one to me…
Are any readers here aware of such a practice?

By: Ali

Ali — Thu, 29 Oct 2009 18:22:04 +0000

these pictures are awesome — the garlics look so cute! my mouth is watering. question about cooking garlic (when you’re actually chopping or mincing it and not just eating straight cloves all the time): what’s your feeling about the peel? it’s always my instinct to remove it before chopping, but i feel like a bunch of asian-inspired cooks say just to chop it all up with the skins on. thoughts?

By: Talley

Talley — Thu, 29 Oct 2009 16:15:49 +0000

The Seeds of Diversity database lists both Susanville and Susan Delafield... so I guess they're different varieties. We'll have to search out some Susan Delafields!