So, I got to thinking about the garlic after I bought some to plant... Music, an unknown variety from a friend, an unknown variety from an Indian grocery store and german white... I tasted them all in the raw form and couldn't tell a difference between them. Can anyone tell me if they can taste the difference between varieties?
I know there are many varieties of garlic but here we only get 2 varieties, the normal kind and the solo garlic. They are both from China and I have no idea what species is the normal kind. The normal kind is divide into 3 categories - young, old and toasted. The young garlic is mild and not spicy, the old is very strong and can burn your tongue when eaten raw. The toasted is made from old and it is best for making stew because it add a smoky flavor to the stew. We only make use of the old and toasted one. The solo garlic is stronger than the young garlic but weaker than the old garlic. I tasted them like the way you did raw but I wash my mouth out after tasting each.
I can't taste the difference either, but then I have never tasted them all at once to compare. I usually grow 'Heirloom Ontario' Garlic.
I am just growing grocery store garlic. Who knows what that is. But I have had elephant garlic....it was a fad a wile back. Very large cloves, but way too mild for my tastes. I'd be interested in hearing how the different garlic tastes in cooking. I guess that question will have to wait until next summer. KK--I have never heard of toasted garlic. Does sound interesting if you want a smoky flavor in stews, etc.
Cayuga Morning, it is interesting and I googled it, it is popular on the other side of the globe too!
We received garlic from a fellow Stewie (FBG), and we've never had such good garlic, and we've grown some pretty good garlic! The taste is the best part--garlicky but without the "bite" that some types have. And would you look at the size: I saved three heads to plant, which was very difficult because we wanted to eat up every blessed clove!
Sorry I'm late to the party! Been a bit preoccupied lately. If my rememberer is working properly, which is in doubt, that garlic is an heirloom variety from Italy. I've had it for so long I forget where I got it from. Someone's Italian grandmother maybe? I'll have to think about it for a while.
Aha! Italian! Yes! I am a great fan of all things culinary from Italy, so that accounts for the huge fondness we have for the taste of this garlic.
Netty, I've never heard of that variety of tomato--is it a Roma type that is good for sauce, or just an all-around slicer/salad/canning tomato? I've got to get off these forums--there are too many things I want to try, to grow, and to do. I had planned to sit in the sun and do nothing.You folks are ruining my retirement .
MG - 'Sicilian Saucer' tomatoes are a very large type of tomato, and they are good for canning, as well as eating. One slice is more than enough for a sandwich! Delicious!
Netty, you are an enabler! My gardening addiction will never get better if you and other Stewies keep feeding me ideas and "wants". That is an incredibly large tomato!
