http://shop.englishprovender.com/very-l ... c-4oz.html Yes it probably is lazy, but at least it doesn't lie about it! It's like pickled, chopped garlic. It smells amazing (just smelling it makes me hungry!) and it's so good in pretty much anything. Fantastic with roasted vegetables. Does anyone else use it?
It is a good time-saver! I make my own, using our home-grown garlic and cider vinegar. A bit rubbed on a steak before grilling doesn't do the steak a bit of harm.
Realize this thread is a bit old but was searching this Forum (Recipes and Cooking) and came across it and being a believer in concocting your own culinary additives, I was curious about MG's home made version.. MG, do you use any ingredients other than garlic (chopped) and cider vinegar? Thank you.................... Hank
Hank, that's it--just the two ingredients. I keep a bit in the fridge for using and a lot in the freezer for later. We've made a big dent in our "for later" supply! Be sure to use a good vinegar since you'll be tasting it in the food.
"My favourite cooking ingredient ever..." lol! i was thinking garlic before i read the posts! never made it like that. looks good!
I've always got a jar of garlic in the fridge. I think I'd like to start making my own, but just realized I didn't get any garlic planted this fall!
I also have and use a product like that one and I also have the garlic in the toothpaste tube and lots of real garlic. I love it all. Yum....baked in foil in the oven. YUM. Barb in Pa.
I've never tried that... i'll have to. My all-time absolute favorite ingredient is Goya brabd powdered adobo seasonin ( the one with the blue cap...I don't like to buy the one with cumin or other flavors, because it can't be used in all recipes. If I need cumin, pepper etc. I just add it seperately). This seasoning will put just the right spark & flavor in just about anything but desserts.I use it to enrich flavor of pasta dishes, use it in soups, a tiny sprinkle in omelettes,add a little to my turkey stuffing. It's so good in everything. Just taste your dish before adding salt, as the adobo is somewhat salty.