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From: reid@Glacier.ARPA
Newsgroups: net.cooks
Subject: chopped garlic for sale in jars
Message-ID: <5041@Glacier.ARPA>
Date: Sun, 17-Mar-85 10:16:04 EST
Article-I.D.: Glacier.5041
Posted: Sun Mar 17 10:16:04 1985
Date-Received: Tue, 19-Mar-85 04:43:32 EST
References: <9215@brl-tgr.ARPA> <2263@drutx.UUCP>
Organization: Stanford University, Computer Systems Lab
Lines: 18

With respect to the discussion and questions about canned chopped garlic, we
have been using the stuff for about a year and a half now. I sometimes
apologize to my friends who don't have children when they see me take a jar
of garlic out of the fridge instead of using a fresh clove while I'm cooking
dinner, but in fact it really does taste almost the same. I even made a
batch of Julia Child's garlic soup with the canned garlic, and it tasted
almost the same. In my local grocery store it is possible to buy two
different kinds, "chopped" and "chunky". I keep a supply of both kinds in
the fridge.

Some brands of canned garlic (typically those from central and southern
California) are fresh-packed; other brands (typically those from New Jersey
and the truck farming areas) seem to be reconstituted-dried. The fresh-pack
is, as you might expect, tastier and more expensive. My favorite brand is
"Gilroy Gold"; my least favorite brand is "Polaner".
-- 
	Brian Reid	decwrl!glacier!reid
	Stanford	reid@SU-Glacier.ARPA