Remember garlic? Any body who has been around for a while might remember that about a year ago I asked about a good cooking lounge so I could find out how to preserve garlic. Well thanks to several people here who came up with suggestions for preseving/storing garlic. I tried several and last years garlic ju-u-ust made it thru to this years festival.
Dried–easy to do, peal, slice, lay out on splatter screen, store in baby food jar, keeps best, excellent for use in soups and stews.
Frozen–easy to do, peal, slice, store in plastic bag in freezer, kind of mushy when thawed especially by the end of year, flavor still good.
Covered in wine–easy to do, peal, cover in white wine, store in baby food jar. Garlic picks up flavor or wine.
Don’t think I will try the wine on the elephant garlic it is too mild and I am not fond of wine.
Unfortunately the 2 quarts of garlic ice cream I brought back from the festival are almost gone. But the 4lbs of garlic should last a while.
, no relation to the cake. It basically consisted of whole cloves of garlic held in olive oil, a subtle hint of vinegar and something like pimento puree along with a few other herbs and spices. Even though I am a bit of a garlic fiend, I was worried this was taking things a little too far. 
. The garlic had taken on a slightly sweet taste from the vinegar, but not as much as a pickled onion, to the point that I was oblivious to how much I was eating 
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