Borlotti Brew

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month.

Could well be, but likely the same thing - small bulb of garlic, one whole
piece?

I did find a page quite qucikly when I googled to find out what the hell the
things were first time I saw them. Try googling for 'single clove garlic' or
some such then maybe...

Quoted message said:

Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

Heheheh, no thanks! - I just don't dig garlic presses, although I have seen
some very good ones. I like to get hands on with the stuff, and relish the
garlic scented fingers for the next few days LOL!

Shaun aRe

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month.

Could well be, but likely the same thing - small bulb of garlic, one whole
piece?

I did find a page quite qucikly when I googled to find out what the hell the
things were first time I saw them. Try googling for 'single clove garlic' or
some such then maybe...

Quoted message said:

Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

Heheheh, no thanks! - I just don't dig garlic presses, although I have seen
some very good ones. I like to get hands on with the stuff, and relish the
garlic scented fingers for the next few days LOL!

Shaun aRe

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

Ain't nature cool?

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month.

Could well be, but likely the same thing - small bulb of garlic, one whole
piece?

I did find a page quite qucikly when I googled to find out what the hell the
things were first time I saw them. Try googling for 'single clove garlic' or
some such then maybe...

Quoted message said:

Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Cheers, Phred.

Heheheh, no thanks! - I just don't dig garlic presses, although I have seen
some very good ones. I like to get hands on with the stuff, and relish the
garlic scented fingers for the next few days LOL!

Shaun aRe

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]

(Phred) said:

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,

LOL! Seems we thought alike ',;~}~

Quoted message said:

it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:

Yup - that sounds like the info I found.

Quoted message said:

<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:

Aye - know about that stuff but never used it (yet!) - more closely related
to leek IIRC? - sorry, no time to check the link right now, maybe tomorrow,
thanks.

Quoted message said:

<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

Thanks - again, will try to check tomorrow.

Shaun aRe - You just gotta dig them alliums! <G!>

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]

(Phred) said:

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,

LOL! Seems we thought alike ',;~}~

Quoted message said:

it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:

Yup - that sounds like the info I found.

Quoted message said:

<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:

Aye - know about that stuff but never used it (yet!) - more closely related
to leek IIRC? - sorry, no time to check the link right now, maybe tomorrow,
thanks.

Quoted message said:

<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

Thanks - again, will try to check tomorrow.

Shaun aRe - You just gotta dig them alliums! <G!>

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]

(Phred) said:

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,

LOL! Seems we thought alike ',;~}~

Quoted message said:

it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:

Yup - that sounds like the info I found.

Quoted message said:

<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:

Aye - know about that stuff but never used it (yet!) - more closely related
to leek IIRC? - sorry, no time to check the link right now, maybe tomorrow,
thanks.

Quoted message said:

<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

Thanks - again, will try to check tomorrow.

Shaun aRe - You just gotta dig them alliums! <G!>

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]

(Phred) said:

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,

LOL! Seems we thought alike ',;~}~

Quoted message said:

it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:

Yup - that sounds like the info I found.

Quoted message said:

<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:

Aye - know about that stuff but never used it (yet!) - more closely related
to leek IIRC? - sorry, no time to check the link right now, maybe tomorrow,
thanks.

Quoted message said:

<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

Thanks - again, will try to check tomorrow.

Shaun aRe - You just gotta dig them alliums! <G!>

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]

(Phred) said:

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,

LOL! Seems we thought alike ',;~}~

Quoted message said:

it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:

Yup - that sounds like the info I found.

Quoted message said:

<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:

Aye - know about that stuff but never used it (yet!) - more closely related
to leek IIRC? - sorry, no time to check the link right now, maybe tomorrow,
thanks.

Quoted message said:

<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

Thanks - again, will try to check tomorrow.

Shaun aRe - You just gotta dig them alliums! <G!>

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden]

(Phred) said:

Quoted message said:

In article <[email hidden]>,

Shaun aRe said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

> 2 garlic cloves -- I used one of those spherical "single clove" garlic

Do you mean 'solo' garlic? They may be somewhat mild, but they're great
roasted whole and creamed for stuffings, fillings, spreads, dips and all
sorts. You know if you plant one, it grows next time into 'normal'

garlic?

Quoted message said:

Quoted message said:

Quoted message said:

It's some kind of natural mutation that they force. Can't remember the
conditions needed, but it's something like late planting or such that

causes

Quoted message said:

Quoted message said:

Quoted message said:

it to go 'solo', likely for some self-preservation reason.

I don't recall what they were called when I bought them at our local
"second" supermarket, and I hadn't seen them here before. If they're
still around I'll check out that "solo" designation. I *thought* they
were advertised as "single clove garlic" when I saw them earlier this
month. Incidentally, a google for "solo garlic" turns up mostly pages
for the "Eva Solo garlic press" -- a USD70.00 designer press that I
can probably live without. ;-) See:
<http://www.totalhomestore.com/home/product/1001>
(Click on "larger image" for the best view I've found that gives some
indication of how the bloody thing works.)

Following up to myself having tried a google for "single clove garlic,

LOL! Seems we thought alike ',;~}~

Quoted message said:

it seems the production of those single cloves ("onion garlic"😉 is
just due to planting time and appropriate propagule. See sections 5
and 6 on this page:

Yup - that sounds like the info I found.

Quoted message said:

<http://aggie-horticulture.tamu.edu/plantanswers/vegetables/garlic.
html>
[That URL needs to be all on one line.]

There's also something called "Elephant garlic" which is not a true
garlic. See:

Aye - know about that stuff but never used it (yet!) - more closely related
to leek IIRC? - sorry, no time to check the link right now, maybe tomorrow,
thanks.

Quoted message said:

<http://pubs.caes.uga.edu/caespubs/pubcd/C852.htm>

There's a good picture of [Chinese] single clove garlic under "garlic"
at the following web site (which also has pretty good small
illustrations of various onions and relatives):
<http://www.dlc.fi/~marianna/gourmet/i_onion.htm>

Cheers, Phred.

Thanks - again, will try to check tomorrow.

Shaun aRe - You just gotta dig them alliums! <G!>

Richard Kaszeta said:

Quoted message said:

(Phred) said:

Now you've really got me curious! Just how different are your
various varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability).

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing? I also
got some Russian (milder), Spanish, Polish, and Soft-neck. I don't remember
anything special about the last 3. Just noticed that I have a type.. Ted's
Pride.. might be a local variety, that I haven't tried yet. I am waiting for
the time that chef's start stipulating the type of garlic to use. 🙂

Debbie

Richard Kaszeta said:

Quoted message said:

(Phred) said:

Now you've really got me curious! Just how different are your
various varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability).

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing? I also
got some Russian (milder), Spanish, Polish, and Soft-neck. I don't remember
anything special about the last 3. Just noticed that I have a type.. Ted's
Pride.. might be a local variety, that I haven't tried yet. I am waiting for
the time that chef's start stipulating the type of garlic to use. 🙂

Debbie

Richard Kaszeta said:

Quoted message said:

(Phred) said:

Now you've really got me curious! Just how different are your
various varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability).

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing? I also
got some Russian (milder), Spanish, Polish, and Soft-neck. I don't remember
anything special about the last 3. Just noticed that I have a type.. Ted's
Pride.. might be a local variety, that I haven't tried yet. I am waiting for
the time that chef's start stipulating the type of garlic to use. 🙂

Debbie

Richard Kaszeta said:

Quoted message said:

(Phred) said:

Now you've really got me curious! Just how different are your
various varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability).

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing? I also
got some Russian (milder), Spanish, Polish, and Soft-neck. I don't remember
anything special about the last 3. Just noticed that I have a type.. Ted's
Pride.. might be a local variety, that I haven't tried yet. I am waiting for
the time that chef's start stipulating the type of garlic to use. 🙂

Debbie

Richard Kaszeta said:

Quoted message said:

(Phred) said:

Now you've really got me curious! Just how different are your
various varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability).

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing? I also
got some Russian (milder), Spanish, Polish, and Soft-neck. I don't remember
anything special about the last 3. Just noticed that I have a type.. Ted's
Pride.. might be a local variety, that I haven't tried yet. I am waiting for
the time that chef's start stipulating the type of garlic to use. 🙂

Debbie

Richard Kaszeta said:

Quoted message said:

(Phred) said:

Now you've really got me curious! Just how different are your
various varieties of garlic? Do they have really noticeable flavour
differences or does one have to be something like a wine connoisseur
to appreciate the subtleties?

They are fairly different, especially since most of the garlic I grow
doesn't store very well, and hence you won't be seeing it at your
local market (most supermarket garlic is silverskin or rocambole,
which are chosen for thick skins and good storability).

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing? I also
got some Russian (milder), Spanish, Polish, and Soft-neck. I don't remember
anything special about the last 3. Just noticed that I have a type.. Ted's
Pride.. might be a local variety, that I haven't tried yet. I am waiting for
the time that chef's start stipulating the type of garlic to use. 🙂

Debbie

Debbie said:

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Debbie said:

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Debbie said:

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Debbie said:

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich

Debbie said:

I was at a garlic festival last year and was told that "music" garlic was
the most common and sold in stores. Is "Rocombole" the same thing?

"Music" is a variety of Rocambole, at least according to my notes...

--
Richard W Kaszeta
[email hidden]
http://www.kaszeta.org/rich