Monday, June 28, 2010
From time to time, we have been garlic snobs. One year, with the help of a friend, we even planted and grew our own garlic. It was delicious. But it took work. We still use fresh garlic sometimes, such as when I make and bottle pizza sauce every summer. But we have embraced so many garlic-intensive dishes that we've seen the light: we now stock minced garlic from (where else?) Costco.
We aren't at all attached to this brand, and I know that you can buy smaller containers at your average grocery store. Truth be told, we discarded a number of containers of this garlic before they were completely consumed because we felt that they had passed their prime. But in recent months we have been polishing it off without a problem.
This works really well for garlic-intensive recipes as you might find in Vietnamese food (see here and here). We also use it for recipes requiring a much smaller amount. We love being able to use garlic to our hearts' delight without all that peeling and crushing.