On Tuesday, December 10, 2013 12:29:38 AM UTC-5, wrote:
> On Monday, December 9, 2013 5:53:42 PM UTC-8, jmcquown wrote:
> > On 12/9/2013 5:50 PM, Billie wrote:
> While you're at it, rather than garlic powder why not mince a clove or
> > two of garlic?
> Oh I know the answer to this: Fresh garlic various so much from month to
> month. This assumes I can find garlic that's not from Red China.
> I bought a nice firm fleshed-out bulb three weeks ago that left
> a smell and taste like a scream. I should have used dried garlic -- the
> summer crop from California is what goes into powdered garlic around here.
I remember coming into the Gilroy area. What a lovely aroma.
Buy local garlic in season, and keep it in a dry place; string it nicely like they do in the vampire districts. It will keep for a long time.
Yes garlic does vary in taste etc. And I do hate to purchase the stuff from China.