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03/08 Black Garlic at Cortez: Korean; Amazing; Anyone Tasted?

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03/08 Black Garlic at Cortez: Korean; Amazing; Anyone Tasted?

opinionatedchef | Apr 12, 2008 09:56 AM

While we were on our annual foodie vaca. in Cal. last month, Chef Seth at Cortez introduced me to Black Garlic, which I was subsequently able to purchase at the specialty trade purveyor, Le Sanctuaire. There, the owner, Alex, explained that it is a Korean item that is traditonally produced by burying garlic for some very long time. His is produced w/ the help of some super low temp. modern technology device. The garlic, sold in whole heads, is black, sweet and soft and tastes of balsamic vinegar(though Alex swears it is nothing but pure garlic.). This and Burmese fermented tea leaves- are the most unusual and delicious (those 2 don't always go hand in hand, eh?) food components I have tried in years.

Any of you grow up with/know black garlic? (or 'Bamboo Rice' , a chinese short grain white rice infused with chlorophyll from young bamboo so it becomes pale green ) which I also found at Le Sanctuaire)? Stories or more info to impart? Much appreciated....

Also, have any of you had these items at other SF restnts.?

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