This month on Culinate:
> I’d long dismissed pre-peeled garlic cloves as being in the same category as those jars of minced garlic, which are pretty bad. But I was intrigued for two reasons. First, Gower is a great cook. Second, you don’t argue about garlic with Koreans.
i went to college with a girl named sativa.
but it was because her parents were hippies, and not necessarily the garlic-lovin’ kind.
Yes, there are many plants with the specific name “sativa,” which means “cultivated.” Including a certain one that is probably more popular than garlic.
They have peeled cloves at the local Asian grocery. I didn’t really see the point, though, as garlic isn’t that hard to peel. But if it’s an entirely different sort of garlic as well — maybe that’s something to check out.
Kathleen, it’s not a different kind, per se, but I found that the peeled cloves from China were of higher quality than either the peeled or unpeeled garlic from California, at least this time of year.
How do you know where the peeled garlic cloves come from? Marvin bought a plastic container of peeled cloves in our local Korean fruit & veg store.
He hasn’t used any of it yet, but soon.
Grandma, I’m sure they’re from China. The ones I bought were marked “Imported from China,” but I’m confident that any inexpensive peeled cloves you find at a Korean grocery are from China.
Have you tried the purple ball like garlic from TJ? They come in a cute little basket. OMG!