Comment on Cooking 😋

• ininewcrow@lemmy.ca ⁨5⁩ ⁨hours⁩ ago

  I’m not exactly a gourmet cook, I’ve just been learning how to cook for years. One Italian friend of mine recommended that I should always try to get fresh garlic as much as I can because it is better. Canned, preserved, precut, minced, bottled garlic … or even dried, dehydrated garlic is not the best … not only does it not have as much of a strong garlic flavour, most of it comes from Asia and specifically China where it is produced cheaply and under very shady circumstances.

  Watch a Netflix documentary series called ‘Rotten’ … Season 1 Episode 3 is titled ‘Garlic Breath’ … and it details where a lot of cheap prepackaged garlic products come from … namely cheap Chinese prison labour where in some factories, prisoners are not allowed any sharp objects to peel the garlic by hand so they have to resort to using their fingernails, which they eventually wear out and then later resort to using their teeth.

  After watching all that … I really took my time to search for a local farmer and pay double the amount for fresh garlic and I just buy the stuff in bulk now because it’s cheaper in the long run.

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  • Eq0@literature.cafe ⁨6⁩ ⁨minutes⁩ ago

    I didn’t know the half of that, and I was mildly happier for it :(

    Usually Chinese garlic is also a different plant than European garlic. You can notice it by the fact that the roots of the garlic fall off in a neat chunk for Chinese garlic but stay attached for European garlic.

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