Been reading some rave reviews; anyone tried it?

Seems rather labor/energy intensive; four [4] weeks in a slow cooker ~ 140°F/60°C seems like a loooooooooong time.

The Gotch

I made it couple of years ago, but I did not like the taste. I had a lingering aftertaste of burnt onions in my mouth whole day after tasting a piece of it.
Mine was kept at 70°C until the cloves were black and sticky.

Sari

Thanks Sari; sounds like the juice isn't worth the squeeze, am I right?

The Gotch

I think that before making it yourself it is best to buy some commercially made to taste it. I have been thinking that I should buy a small package to compare, if the ones I made were somehow bad. I tried using the black cloves in cooking, but found that I rather used fresh onions and garlic.

@svalli "I think that before making it yourself it is best to buy some commercially made to taste it."

This will be easily accomplished; the Powers-That-Be have determined my interest and commenced providing varied-n-many targeted ads/articles to facilitate a...um...better understanding of all things Black Garlic.

The Gotch

The stuff we buy is so amazingly good I wouldn’t think of trying to make my own. It’s WI made and was available at the Willy Street Co-Op last time we got some.

"The stuff we buy is so amazingly good I wouldn’t think of trying to make my own"

That's exactly why I would try to make my own.

The Gotch

Bloody hell, now I have to try this stuff.
According to my stores website they have it.

@worth1; "Bloody hell, now I have to try this stuff."

One of this site's many...um...features is its ability to create...er...opportunities to explore the as yet unexplored.

Please report back.

The Gotch

The stores website said they had it in the produce section but I couldn't find it to save my life.