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Old 09-18-2014, 12:33 PM   #1
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Elephant Garlic

I bought some elephant garlic at the farmer's market last weekend and have yet to do anything with it. Does anyone use it regularly? How is it different from regular garlic, other than the size? Is the flavor any different? any particular techniques that enhance any special qualities it might have? Thanks.
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Old 09-18-2014, 12:39 PM   #2
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I've never used it but have read that it's a little different in flavor. I'm interested to read your evaluation of it.

I guess you'll have to modify how you measure garlic for recipes now. "Chop three cloves of garlic" could really impact a recipe.
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Old 09-18-2014, 12:45 PM   #3
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i used it just a few times and found it to be pretty much just garlic. ok, maybe it's a little more mellow than regular soft neck garlic, not as sharp or sulphur-y.

i guess it would be better in dishes that require raw garlic, like tsatsiki or maybe a ceviche.

other than that, it cooks down pretty much the same as regular garlic.

i wonder how much you need for one of those 40 cloves of garlic chicken dishes? where's the chicken?

if you're making a garlic laden tomato sauce, big thin slices are good. those who don't want it can fish them out easier, and those who enjoy it can get a nice mouthful.
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Old 09-18-2014, 12:46 PM   #4
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Andy Maybe to try it out, I'll just roast it and put it on a baguette.

bucky, that chicken dish is a great idea! The one clove I have is almost as big as a head of regular garlic. I'd guess it would equal 10 cloves. Four is a whole lot easier to peel than 40!
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Old 09-18-2014, 12:53 PM   #5
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I've used it and found it much milder than regular garlic. Actually, it didn't impress me for flavor.

Yep, I'd roast it and see what you think.
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Old 09-18-2014, 12:53 PM   #6
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Have you tasted it? In general, I've found that elephant garlic is very mild and not all that garlicky (is that a word?).

When I lived in Las Vegas some 23 years ago, there was a restaurant close by that featured garlic heavily in most of their dishes. In fact, I want to say the name of the restaurant was "The Garlic Bulb" or "The Garlic Head." Something like that.

Anyway, one of the side dishes they served was grilled elephant garlic cloves, which was surprisingly mild and tasty. I never tried to make it at home, but I thought it was one of the more interesting side dishes I've ever had.
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Old 09-18-2014, 12:58 PM   #7
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That sounds yummy, Steve. I did a quick search and came up with this: Herb-Grilled Elephant Garlic Recipe ‚€“ weekend recipes

She says elephant garlic is not true garlic but a type of leek. That would explain its milder flavor.

Yes, garlicky is a word
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Old 09-18-2014, 01:18 PM   #8
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Well, shucks. I was thinkin' this was gonna be about a new and exotic recipe for elephant meat.
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Old 09-18-2014, 05:09 PM   #9
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Quote:
Originally Posted by Hoot View Post
Well, shucks. I was thinkin' this was gonna be about a new and exotic recipe for elephant meat.
You WOULDN'T!!!!
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Old 09-18-2014, 05:14 PM   #10
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tusk, tusk, hoot.
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