Cooking one of my special winter recipes, baked or roasted capsicums and onions and garlic and olive oil and tomatoe topped with fetta, I notice, yet again, that the garlic is from China and has gone all soft and squishy. What happened to the good old Australian garlic that stayed sharp and tasty and hard for a long time just like the me? The new bunch in the net bag is SINGLE CLOVE. WTF? I've never heard of single clove garlic until now. Its like a small shallot and seems firm enough now. But they all do when fresh. I've hung the bag on the hook near the stove and I'll see how it lasts. I might pop over to Anthony's page and ask his opinion.
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