Yesterday I bought about 50 heads of garlic. I get this Purple Strip Hard Neck hard garlic this time each year, and I always buy more than I need. Garlic has a whole range of flavors depending on how its treated. Also, it mellows with age.
Garlic primer:
http://hvgf.org/types%20of%20garlic.html
Unfortunately, I already have several garlic preparations so i'm trying not to duplicate efforts.
Pressure roasted confit G
Fresh minced and pressure jarred
Infused garlic oil
piri piri
whole fresh garlic clove pickle
whole fresh garlic clove fermented pickle
dehydrated/powder garlic
oven roasted garlic
black garlic
Any thoughts on some other way to use lots of garlic?
Thanks
MB