Anyone use black garlic?

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My brother just introduced me to it.
Tonight I made linguini with olive oil, black garlic, basil, and a bit of ground sausage. It was delicious.
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I'm intrigued, where are you getting it? And what sort of texture does it have?
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Trader Joe's.
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The cloves are very soft. Not at all what I expected.
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I really had not heard of it until now. Here's one place that has it. Probably others as well...

http://blackgarlic.foodoro.com/store...k-garlic-55-oz

The above link shows they are out of stock until Jan 5th, but it is one place to look for BG...

Oh, TJ has it. Cool!
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Looks like I'll be making a trip to TJs soon. I love me some garlic.
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Peter, have you popped one in your mouth for effect? I'm sure it's much different than a fresh one...
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I have not popped a whole clove. But I did taste a small piece. Much sweeter than I expected. And not as garlicky.
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New to me, will have to give it a try
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...:-)
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Thanks I hope my trader joes has it
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So, this is like the Maduro of the garlic world?
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This is cool! I'll have to incorporate, perhaps with squid ink.
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Saw this yesterday at TJ's. Looks like I should bought some. :-)
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Too pretentious.:-)
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Curious, wouldn't you get the same sweet effect by roasting regular garlic?
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Not even close.
I've roasted garlic many times. Doesn't taste anything like black garlic.
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Yeah, for roasted garlic to have the same taste, it looks to me like you have to roast it to the point of burnt. :-)
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Not as garlicky as noted earlier. If you use it, don't add a ton of other seasonings. Let the black garlic take center stage. Nice simple dishes to show it off at first.
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Huh. The Japanese call that "fermented". I always called it spoiled.
I suppose it's perfectly fine to eat once the fruit flies leave, right?
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Do not not not use it in a dessert!! Had it in a chocolate dessert made by a chef in a tasting menu and the garlic taste was still too strong.
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