Black Garlic in Toronto
The press suggests that this is the newest hot ingredient this fall, fermented at high temperatures to achieve a unique deep taste. The cynic in me wonders if it's like Columbus claiming to have discovered this continent, having a faulty concierge who didn't realize that it was only new to him....
As it is apparently a staple of innovative Korean cuisine, are there any other places that carry it apart from McEwan's, which are charging 7$ for two heads. i respect that the McEwan temple makes a significant effort to find new things, but part of me wonders if there are other places where this might be available in a channel that is less plutocratic.
Also, would love to hear about interesting uses for the cloves. I've heard of counter point for cheeses, foie gras, cod ceviche, etc.