Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Elephant garlic

edited 5:59PM in EggHead Forum
I found nothing in the archives so I thought I'd go ahead and post this.
Over the weekend I was preparing a rub that called for crushing a clove of garlic into paste. I normally just use minced garlic all the time, but momma kat had brought home some fresh garlic so what the heck. By mistake it was Elephant Garlic. When I went to peel a clove I discovered that big thing was a single clove. They are about 4 or 5 times as big as a normal one, but the label on the bag said to use them as any other clove, but that you would find them to be sweet, certainly less harsh and without the lingering effects of regular garlic. All that was true! The real advantage too was it produces 4 to 5 times the amount of paste((of course...da) which could help in other receipes. Just a thought from ^oo^~

Sign In or Register to comment.
Click here for Forum Use Guidelines.