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Chinese garlic tastes like plastic and smells like a flea collar.
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could be the fumigation in the shipping containers.
If you're looking for cheapish garlic thats still decent the jars from India are pretty good, you can find them and super-cheap spices in the Punjabi Market area of south main st around 49th and main.
There's a couple of markets there where they have bulk barrels of spices that cost about 10% of what it does in the supermarket. Its worth a trip if you're a foodie.
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I don't know about the bleach, but Jimbo may be onto something with the fumigation. Though all veg and produce would get that so it wouldn't be unique to garlic.
I tend not to get much of anything from China, but was in a pinch. It's hard boycotting US and Chinese at the same time, especially when I've been out of local garlic for months.
Sometimes garlic turns blue/green when mixed with acid and heated. I used to see it all the time when roasting tomato confit. You can avoid/minimize it by blanching it in milk first, but then you lose your good (or in my case - plastic flea collar) garlic flavour.
The thing that changes colour is the random sulphur content in the garlic.