On Sun, 07 Mar 2010 16:09:46 -0600, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 07 Mar 2010 09:46:43 -0600, Omelet wrote:
>>
>>> The concept sounds good, (I've lately been eating those freeze dried
>>> fried and salted whole garlic cloves from Austin Central Market as they
>>> are the GODS but give you garlic breath from hell <eg>)
>>
>> I didn't like those at all. You can have the rest of my bag. I
>> also tried the okra. Also the pits. I believe they've been
>> discontinued.
>>
>> Are you sure that's how they were made? I couldn't find any info on
>> the unique process/texture.
>
> I asked one of the clerks

So you think they're freeze dried, then fried? I don't remember
seeing oil as one of the ingredients. But I'm not sure if they had
any ingredients listed as they came pre-packaged from bulk (but not
available in the bulk section). So that's an easy loophole not to
disclose the ingredients.

I thought the garlic tasted a little off - kinda stale. And it
turned pasty in the mouth. And somebody else bought the okra, which
I tried, and we both agreed that they somehow preserved the slime
factor. And they were "sharp". Not as in strong tasting, but
pointy. They turned into gum-splitting shards of glass when you
chewed them.

But the process that maintains the vegetables perfect shape and
makes them so crispy is truly unique. If freeze dried, I would have
thought that would leave the vegetables shriveled. And they don't
really taste cooked.

I assume "they" (whoever manufacturers them) tried it with
everything they could think of, and the best outcomes have been
brought to market. I just didn't like the two veggies I tried.

I wonder if the same process works with meat...

Anybody know who makes these things? I've never seen them before
and there is no labeling except a store bulk label.

-sw