not sure how much this costs, but since i use alot of garlic, i buy a lot on sale, peel and then blend/pulse. Put the minced/crushed garlic into freezer ziploc bags and make smaller portions with chopsticks using a similar method to: http://lunchinabox.net/2008/04/11/speed-tip-make-individual-portions-in-freezer-bags/
The best part is knowing there's no (additional) preservatives.
ham on some good bread. thats it
Rudy's Country Store and Bar-B-Q
just a good ham on a simple bread like baguette
although i do enjoy a good ribeye... porterhouse is probably my favorite
I make galic purée and ginger purée to freeze. My South Indian best-friend's mother showed me this trick - she makes garlic/ginger/jalapeno all together for her masalas.
I agree with all the people who think this is a major waste of resources.
Sure it's easy, but are we really too important to chop and freeze our own garlic?
@mballena - No! I agree. Mincing garlic is REALLY not that difficult, and the resources that must be used for this (shipping from Israel, to start) are outrageous to think about, and I'm not even THAT environmentally conscious! If you do it yourself, that's fine, but buying it seems ridiculous.
Not to be a complete grouch, but this really irritates me. Am I the only one who thinks it's a complete waste of resources (as in packaging/plastic/transport/etc.) and that it sells something that is completely unnecessary?
This and the ginger one are good for pan sauces and stuff like that because the cubes sort of melt down into everything. I can never get garlic or ginger smooth enough, and I hate dragging out the food processor just for a little ginger, so these are good when you want everything nice and smooth.
Dark, Dark, Dark...it's richer & it's good for you...what more could you want?
I prefer dark chocolate. It has more flavor and makes me feel like I am doing something good for my body as well because of the antioxidants! :)
Milk chocolate that melts as soon as it touches the tongue
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Website: http://blog.agapeshack.com
Location: nyc
About: foodie, wannabe food critic, and wannabe chef
Favorite foods: most anything korean, pickled or fresh
Last bite on earth: rice wrapped in seaweed