Garlic tasting

[razz]

I have grown three additional varieties of garlic beside the usual Music variety and would like to do a taste test. I would invite some friends who may be interested.
How would I go about doing something like this? Ingredients, settings, any ideas appreciated?

[Tussiemussies]

I would have some nice cheeses, harvarti with dill, one we had a apple smoked cheddar, may another like Brie. You can also put some herbal jellies on top. Crackers too. Then I would make a dish for each garlic type that you have, that emphasizes garlic. Maybe even bake them all and serve with some special crackers so they can really get the flavor. Setting the table pretty would be nice you can get a lot of tablescape ideas from Pinterest. It sounds like fun. We are going to a garlic festival next Sat. Don't know when your get-together is but maybe they would have one good ideas there....

[razz]

Thanks Chris for the ideas which sound like a very tasty approach.

I finally googled the concept and found this:
https://www.christopherranch.com/archives/7673 Using bruschetta as the base and adding raw garlic is a great idea.
http://hawksbrain.com/blog/?p=31
AND.....
The Taste Test
METHODS
We prepared the garlic 2 ways: Raw, rubbed on toast with a little olive oil, and roasted and spread on toast. The roasted garlic was roasted without its peel, in individual ramekins with a generous pour of olive oil. One caveat with the roasted garlic is the possibility that different garlic varieties need varying roasting durations. For instance: the Purple Glazer came out incredibly caramelized and golden compared to the rest. We roasted all garlics for about 45 minutes at 350˚F, stirring once.

RESULTS
You would not believe how different garlics can be. Some were sweet, some were spicy, some were earthy. Some were better roasted, others were better raw. In the end, we all thought that maybe we had just complicated our lives a bit; no longer can we just grab whatever garlic is available without asking, “Is this really the best garlic for the job? Could I be better served with a clove of Lavigna right now, or perhaps a China Dawn?” File it into the “ignorance is bliss” category. We may have to shop for garlic with new scrutiny, but, as my mom used to say, that’s the brakes, baby cakes.

[Tussiemussies]

Thanks Chris for the ideas which sound like a very tasty approach.

I finally googled the concept and found this:
https://www.christopherranch.com/archives/7673 Using bruschetta as the base and adding raw garlic is a great idea.
http://hawksbrain.com/blog/?p=31
AND.....
The Taste Test
METHODS
We prepared the garlic 2 ways: Raw, rubbed on toast with a little olive oil, and roasted and spread on toast. The roasted garlic was roasted without its peel, in individual ramekins with a generous pour of olive oil. One caveat with the roasted garlic is the possibility that different garlic varieties need varying roasting durations. For instance: the Purple Glazer came out incredibly caramelized and golden compared to the rest. We roasted all garlics for about 45 minutes at 350˚F, stirring once.

RESULTS
You would not believe how different garlics can be. Some were sweet, some were spicy, some were earthy. Some were better roasted, others were better raw. In the end, we all thought that maybe we had just complicated our lives a bit; no longer can we just grab whatever garlic is available without asking, “Is this really the best garlic for the job? Could I be better served with a clove of Lavigna right now, or perhaps a China Dawn?” File it into the “ignorance is bliss” category. We may have to shop for garlic with new scrutiny, but, as my mom used to say, that’s the brakes, baby cakes.

It just sounds like so much fun. I like the idea of the bruschetta that sounds great....well maybe you complicated your lives a little bit but maybe you are about to become a garlic connessouir (sp)! I would love to sample different garlic. I guess you can always have the regular variety when you don't have time to choose. What a great experiment! Chris

[iris lilies]

egad, this sounds so great. I love garlic!

[Tussiemussies]

One thing though I remember at one time in my life I tried eating a piece of raw garlic with a little bit of bread. After a few days my stomach felt like it was burning. But you did say you were having some roasted too which is much milder. Maybe the raw ones you could make with food just to ease the stomach? Just a thought I just remembered...

[razz]

I think one site suggested having raw garlic finely diced and, using the bruschetta, the participants to could the amount of garlic, from tiny taste at first to more as confidence of one's tolerance increased.
Have to see if I can get enough adventurers willing to try this tasting party.

[CathyA]

Why not just make garlic bread .....the same amount of butter and garlic in each? You could make one long french loaf with one type of garlic, cut it up into smaller pieces. Then make another long loaf with the same amount of butter with a different type of garlic. Make the pieces fairly small, and have something to "cleanse" the pallet in between different garlics.
I would think that mixing the different garlics with different foods might mask the flavor of the garlics. Or people might think they prefer one garlic, but its because of the food its on.
If you want to have food.....then have it after the garlic testing.

[JaneV2.0]

Now I want to go out front and plant garlic. It all sounds swoonworthy!

[SteveinMN]

Now I want to go out front and plant garlic. It all sounds swoonworthy!
Hurry! Garlic has to be planted in autumn.

[Tussiemussies]

That is what I thought too Razz I would have something to cleanse the palate between each tasting, as Cathy said. That was why I mentioned those cheeses....but it doesn't have to be cheese...just a thought. Are you going to do this soon? Sounds like fun!

[razz]

Chris, you are probably right about the cleansing using cheese but maybe a plain brick, etc.
I will send out an email next week to see if there is interest from about 6 people in doing this. I will do it myself just for the fun of it and to see if there is a difference.

[CathyA]

At wine tastings they use those fairly flavorless biscuits. Maybe it would work for garlic too.

[Tussiemussies]

It really sounds like a nice time. We are going to the garlic festival on Sat. So I will report back at what I saw!

[puglogic]

Yay garlic!! And thanks for posting those instructions, Razz. We grew four types last year, and just three this year -- but I'm always astonished at how different the tastes are. My favorites to grow are Spanish Roja, which is almost fiery, and Georgian Crystal, for it's consistency in size and pure, rich taste. Many sources were already sold out in July, which (I hope) means more people are growing their own. (It's sooooooo easy to grow) Next year we will absolutely be having a garlic tasting in the community garden -- several gardeners went through my workshop and have planted it this fall.