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This post has been updated. Please follow this link to the new post Crushed garlic in a jar (Recipe: moqueca a baiana, Brazilian fish stew), complete with photos.
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Posted by: kalyn | November 2, 2006 at 05:58 PM
More scandal I guess; I always have this in the fridge too.
Posted by: Stefanie | November 2, 2006 at 07:18 PM
I always have it on hand too because Indian cooking often calls for garlic paste.
Posted by: maryeats | November 3, 2006 at 07:58 PM
Here in Korea, it is commonplace to have a plastic tub of freshly minced garlic in the fridge. You can buy whole peeled cloves, but trying to come across a whole bulb of unpeeled garlic is impossible! At first I was quite snobby about it, but now I’m sold it makes cooking so easy just to scoop out a healthy spoonful and plop it into whatever I’m cooking.
Posted by: Mary | November 6, 2006 at 08:57 AM
I just scored halibut caught in Alaska by a friend and am going to try MOQUECA A BAIANA with halibut. I've never made anything like this and yes, I am going to used crushed (shhhh) garlic !! Sounds like aperfect recipe for halibut.
Posted by: Lydia | November 6, 2006 at 02:08 PM
My #1 Cooking Group is doing Korean cooking next week, and when I was copying the recipes this morning I noticed that one of them calls for crushed garlic. I feel vindicated!