On a recent rainy evening, a big plate of spaghetti aglio e olio sounded tempting. I had good Tuscan olive oil, imported pasta, and a fresh head of garlic. But as I sliced the garlic, I noticed a complete lack of that welcome garlic aroma, even close-up. I tasted a slice, then another: nothing. I might as well have been chewing styrofoam. I cooked it up anyway, and neither aroma nor taste were released in the hot oil.
My first thought was that I am growing old, that my senses are in decline. But that's not so: I love onions, and I can taste them just fine. I made a shrimp dish that used sliced shallots a few days later, and the familiar smell was there, as was the nice "bite" when I took a taste.
Back at the market, the produce guy told me that the garlic was imported from China.
This is insanity. I write from California, home of Gilroy, self-proclaimed garlic capital of the world, long-time home to a yearly garlic festival. And we import tasteless garlic from China?
I will try the farmers market next, or maybe an Asian market, when I can. (Mobility challenged.) I'll report back the results.
Meanwhile, has anyone else noticed this disturbing trend in their garlic cookery?
My first thought was that I am growing old, that my senses are in decline. But that's not so: I love onions, and I can taste them just fine. I made a shrimp dish that used sliced shallots a few days later, and the familiar smell was there, as was the nice "bite" when I took a taste.
Back at the market, the produce guy told me that the garlic was imported from China.
This is insanity. I write from California, home of Gilroy, self-proclaimed garlic capital of the world, long-time home to a yearly garlic festival. And we import tasteless garlic from China?
I will try the farmers market next, or maybe an Asian market, when I can. (Mobility challenged.) I'll report back the results.
Meanwhile, has anyone else noticed this disturbing trend in their garlic cookery?