Sqwertz wrote:
>
> I've bought a few jars of fermented tofu over the years but I
> usually end up just eating a piece or less and the rest thankfully
> went bad before I could justify eating another piece(*)
>
> Until I found one that gives you a buzz, too.

If you like fermented Asian vegetables, you might consider:

http://blackgarlic.com/

I've never tried it, but it sounds interesting.
I wouldn't expect a buzz, though.

On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:

> If you like fermented Asian vegetables, you might consider:
>
> http://blackgarlic.com/
>
> I've never tried it, but it sounds interesting.
> I wouldn't expect a buzz, though.

Our local upscale grocer advertised this in their weekly flyer wioth
a 200-word write up about it's mysterious health benefits, etc...
claiming to be the exclusive Austin retailer.

So I went there the next week any nobody there ever heard of it,
including the produce manager. 2 months later, still no black
garlic.

-sw

On Sat, 30 Jan 2010 14:48:15 -0600, Sqwertz wrote:

> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>
>> If you like fermented Asian vegetables, you might consider:
>>
>> http://blackgarlic.com/
>>
>> I've never tried it, but it sounds interesting.
>> I wouldn't expect a buzz, though.
>
> Our local upscale grocer advertised this in their weekly flyer wioth
> a 200-word write up about it's mysterious health benefits, etc...
> claiming to be the exclusive Austin retailer.
>
> So I went there the next week any nobody there ever heard of it,
> including the produce manager. 2 months later, still no black
> garlic.
>
> -sw

must be the mysterious hallucinogenic properties.

your pal,
blake

Sqwertz wrote:
>
> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>
> > If you like fermented Asian vegetables, you might consider:
> >
> > http://blackgarlic.com/
> >
> > I've never tried it, but it sounds interesting.
> > I wouldn't expect a buzz, though.
>
> Our local upscale grocer advertised this in their weekly flyer wioth
> a 200-word write up about it's mysterious health benefits, etc...
> claiming to be the exclusive Austin retailer.
>
> So I went there the next week any nobody there ever heard of it,
> including the produce manager. 2 months later, still no black
> garlic.

I'd be a bit hesitant to try this product. As near
as I can tell, it's a new product category, not
some ancient ingrediant like fermented tofu.
I'd like to know the species which performs the
fermentation. I'd like to be sure it doesn't
produce aflatoxin, which was the case with certain
types of fermented tofu. (Aflatoxin is a
powerful carcinogen.)

FDA is already aware of this product:

http://www.accessdata.fda.gov/script...ineId=1&SfxId=

That might be how come you haven't seen it.
I read an article that said the manufacturer is
looking at sourcing U.S. garlic to make the product.
That might mean they are looking at moving
production to the U.S., which would get around
the import ban.

On Sun, 31 Jan 2010 10:55:52 -0800, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>>
>>> If you like fermented Asian vegetables, you might consider:
>>>
>>> http://blackgarlic.com/
>>>
>>> I've never tried it, but it sounds interesting.
>>> I wouldn't expect a buzz, though.
>>
>> Our local upscale grocer advertised this in their weekly flyer wioth
>> a 200-word write up about it's mysterious health benefits, etc...
>> claiming to be the exclusive Austin retailer.
>>
>> So I went there the next week any nobody there ever heard of it,
>> including the produce manager. 2 months later, still no black
>> garlic.
>
> I'd be a bit hesitant to try this product. As near
> as I can tell, it's a new product category, not
> some ancient ingrediant like fermented tofu.
> I'd like to know the species which performs the
> fermentation. I'd like to be sure it doesn't
> produce aflatoxin, which was the case with certain
> types of fermented tofu. (Aflatoxin is a
> powerful carcinogen.)
>
> FDA is already aware of this product:
>
> http://www.accessdata.fda.gov/script...ineId=1&SfxId=
>
> That might be how come you haven't seen it.
> I read an article that said the manufacturer is
> looking at sourcing U.S. garlic to make the product.
> That might mean they are looking at moving
> production to the U.S., which would get around
> the import ban.

<yawn>

-sw