And More Temptation!

[cjs]

Did anyone see Cat Cora vs. Chef Mourad Lahlou - the last Iron Chef episode? We saw it last night (taped) and a couple of ingredients really caught my eye.

The first was called "Yuba" (not sure of the spelling) - Chef Cat's sous 'pulled' the 'scum' off the top of scalded milk and used it in a dish - as is, I think. At least not mixed up in anything. Googling didn't help much - references Yuba City, CA ( ), but did mention it comes from tofu...have to look further.

But, the other one - Black Garlic, I had never heard of either - here's the link to find out more about it. I've emailed Hayward to see if there is a mail order site to order some. will let you all know when I find out anything.

http://www.blackgarlic.com/index.html

Looks interesting. When I get some I'm trying the Black Garlic and Tomato Sauce recipe from the site.

[luvnit]

Jean, I got this from Wiki.

Quote:

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Tofu skin also known as dried beancurd, yuba or bean skim[1], is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate.

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Now Black Garlic, that is interesting. This is something I gotta try.

[Gourmet_Mom]

Me too Laura! I started drooling when I read the "How it's made" page....still drooling!

Thanks Jean! I look forward to your report.

[cjs]

checked it out and ordered some.

Please try www.mondofood.com

"Black Garlic is an all natural product free of additives, preservatives, colorants or flavorings. The only ingredient used in our fermented black garlic... is garlic. It takes an entire month for the gentle heat of the special roasting process to ferment the garlic heads enough to develop its deep flavor and uniquely black cloves, naturally, over time. The end result is a sweet and savory spin on garlic that loses all of its originally occurring bitterness and pungency when raw, and exchanges it with a smooth flavor profile similar to that of demi glacé, figs, or stone fruits. Aside from the look and smell, the texture of the clove is by far the most surprising aspect – just soft enough to spread on a piece of baguette. Try it in a garlic aioli or with a bit of olive oil and balsamic OH YEAH!! at the table; we’re sure you’ll find it amazing. If you happen to come up with some great applications, we would love to hear from you – please feel free to toss us an email. *Shelf Life: 9 MONTHS* "

Anxious to try it!

[labradors]

Jean,

Did you ever get the black garlic? If not, give it a try.

At last Sunday's market, after I sold out, I wandered around a bit to check out some of the other vendors. One was selling black garlic and a black-garlic balsamic vinegar. Each was delicious, but, in this case, my preference was for the garlic, itself.

WOW! I could have eaten a bunch of that, straight up, as though it were candy!

[cjs]

Yes, we really enjoyed it!! I'd have to search to see how all I used it.