new jordan 2011 The New Black Garlic's Dual Person

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Black Garlic’s Uses and Foodie Appeal
Black Garlic Nutrition
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Chi-chi restaurants that have put it on their menus include Bix, Le Bernardin, and Charley Trotter’s. TV’s Top Chef and Iron Chef programs have featured it, and various newspapers, to include the New York Times and the Washington Post, have published articles about it. The May 4, 2008, New York Times article “The New Staples: The Ingredients of the Season, From Terrestrial to Ethereal,” by Merrill Stubbs seems to have had the edge for getting the black garlic bulb rolling in the press.
Benwick, Bonnie S., “Inventive Chefs and the Rise of an 'It' Ingredient,” Washington Post [link widoczny dla zalogowanych], February 25, 2009.Fabricant, Florence, “Garlic, Either Sweet or Squashed,” New York Times [link widoczny dla zalogowanych], October 8, 2008.Hesser,
Raw garlic offers a cornucopia of nutrients, and black garlic reportedly has twice the antioxidants of regular garlic. The catch with garlic is that a person has to eat a lot of it. A full nutritional breakdown for raw garlic can be found at the USDA National Nutrient Database. Black garlic is not currently among USDA’s listings.
Those media have described black garlic used in a broad array of preparations to include: fish and shellfish dishes, potato salad, roasted veggies, aioli, roast chicken, tapenade, macaroni and cheese, and chocolate (no kidding). It’s not hard to track down specific recipes for it by accessing the sources listed below and querying a good search is the prime source for product information and locations selling it. The garlic can also be ordered directly from the site, which also sports a few recipes.
Some of the descriptors from those who have enjoyed it include: soft, earthy, savory-sweet, tones of molasses-licorice-caramel [link widoczny dla zalogowanych], chewy, woodsy, tangy but mellow, and melts in your mouth. It also seems to spare those who ingest it from any hint of bad breath. The no bad breath part is to be expected – cooking garlic by any method quashes the dragon-breath fumes.
His original intent was to market the product as a superfood since it is natural and has impressive phytonutrient properties. However, the Black Garlic Inc. product somehow catapulted itself into the gourmet world and chefs are now seriously engaged in capitalizing on its sensory qualities.
Black garlic is still so new to the food scene that as of this writing there is nary a recipe calling for it on Epicurious.com, and likewise there is nothing to speak of in cookbooks. Restaurants, newspapers, TV food channels, and bloggers have been the vanguards of exploring its uses and creating recipes that have hit the press, airwaves, and the Internet.
A New Fermentation Process for Black Garlic
Fermented garlic has been around for thousands of years in some Asian countries and is a part of their respective cuisines. It also has played a big role as a health food supplement, especially in Korea and Japan, where it was even added to energy drinks.
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But the fermented garlic under discussion here is different. It’s a case of “something old is new again.” In 2004, Scott Kim, a native of Korea, started tinkering with a new fermentation process which subjected garlic to a 30-day period of fluctuating humidity and temperature levels and that changed the nature of the beast. By 2008 he had come to the United States and founded Black Garlic Inc. which is based in Hayward, CA.