Guess What This Is
I like kim's suggestion. I love the convenience, but it's probably cheaper and more enviro-friendly to just freezing it yourself, and doing a whole head or two at once takes not much longer than doing just a few cloves anyways.
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Cook the Book: The River Cottage Cookbook
I'm in an apartment in a city, so no gardening for me this year, unfotunately. But more than anything, I'd love to have an herb garden -- easy access to fresh herbs at any moment, without worrying that I'll waste whatever I can't use within a couple of days. I'd also grow a variety of tomatos, eggplant, beans, and lettuces. And would love to try some experimenting with heriloom varieties of things I'm less familiar with.
Ketchup Chips: The Search for Delicious
We got them in the E. Village at a bodega on Ave A somewhere between 12th and 14th streets (on the west side of the street) over the fall. I remember because my friend was excited to see them, and it was the first time I ever tried them. I'm pretty sure they were the brand you have the photo of above.
Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway
Easy, and one of my favorite recipes - Vegetarian Risotto. I use veggie stock, sundried tomatoes, spinach, white beans and parmesan (it's even vegan).
Cook the Book: 'Southern Belly'
Sunrise Biscuit Kitchen in Chapel Hill, NC. Hands down my favorite biscuit. And sweet tea!
Cook the Book: 'The Breakaway Cook'
Tomatos still on the vine. Growing up, we usually had the tasteless supermarket variety. Fresh tomatos in salads, salsas, or just by themselves makes such a huge difference.
Barnyard Finger Foods
chicken fingers maybe? or make something new up, like cowpies (something chocolate, of course).
Cook the Book: 'The Lee Bros. Southern Cookbook'
southern fried chicken, georgia peaches, and brunswick stew.
The Most Wanted $15 Bag in the World
yeah, and you're probably much dryer, too.
Responses to Comments by lekkercraft
Guess What This Is
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.
Guess What This Is
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?
Guess What This Is
@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.
Guess What This Is
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?
Guess What This Is
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.
Guess What This Is
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.
Guess What This Is
Here, in Israel, these frozen garlic cubes are very popular. you can find them everywhere. We also have dill, parsley, cilantro and the best invention - frozen cubes of ginger.
Guess What This Is
I don't like using garlic this way, but ginger (also available) is another story. Because when I try to peel a ginger root, I end up juicing it. This is so much easier.
Guess What This Is
I love the cilantro and the basil ones. I think the frozen is much better than the dried, and I'm much more likely to have it than the fresh.
Website: http://lekkercraft.blogspot.com
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