Black garlic

Anyone had much experience with black garlic?
I recently went mad and bought some online and there’s quite a lot! Lol
It is a curious thing, slightly sweet, slight bitterness, that sort of caramel vibe, not strong on the garlic notes.
I’ve been using it almost as a spread on crostini, in tomato sauces, good with eggs.
Will be trying it with a cheese board soon. And thinking with mushrooms and friends who I have given a heap to liked it on pork chops.
D be interested in any thoughts you may have.

New thing for me, and I believe we discussed it here recently. I've been enjoying it very much. I love 'regular' garlic, but the lingering smells can be a hassle. Of course the sweet notes of black garlic allow for different applications, but it still goes in a wide range of my usual dishes, as you note.

A friend tasted me on some a couple years ago; great.

Bought two heads. Still have one. Can't figure out what to do with it other than mash it up and spread it.

I mentioned to a friend several times how much I loved the black garlic/mushroom/sage sauce served on ricotta dumplings at a local restaurant. Friend gave me some black garlic. I found this article useful
https://www.seriouseats.com/what-to-do- ... ack-garlic
Faves were probably the dressings (both ranch and vinaigrette) and aioli ideas. Didn't love the deviled eggs, others did.

[Jenise]

Interesting article, Dale, thanks for posting. I really liked this idea (and the way the chef expressed it): If you wanna go extra crazy, rub your steaks with the black garlic before you grill them—because the garlic is so aged you get a nice char when searing the meat. I recommend not making out with anyone for at least an hour after eating that, but it is good.

I have only owned black garlic once, and what I had was not IMO a good example of the breed. It wasn't pasty, it was dry past that point. I eventually tossed it and have failed to acquire more.

Great article, thanks Dale.
I tossed some green beans in butter with black garlic and as a hot vegetable it was Houma, however next day it was wonderful at room temperature, so that was my appetiser and perfect prelude to a mushroom risotto.