Kosher Dosher...“I am a culinary Heretic"

I've wanted to do this for a while and read up on many ways to make it, but I found that a dedicated machine was the easiest. The NEX Machine was inexpensive and easy to use. I use Black Garlic in many recipes and in one of my UMAMI-Powders  and HERE TOO . Black Garlic = Mellowness, Sweet compared to raw garlic. Sweet and syrupy with hints of balsamic vinegar that sets them apart from fresh garlic.      I followed instructions that were simple. Place garlic on trays and wait 12 days. Done. If you do it inside your home it will stink of garlic, but I loved it......family no so much. Choose the most prominent aka Big-Heads you can find... 12-Days Later... Peeling was super easy too. Refrigerate overnight and let it spend about 20 minutes in the freezer before peeling. 12 heads took me about 20-30 minutes.  Just an edited fancy photo....... Going into...

The evolution of this crazy (Meshuga) seasoning started a few years ago when I began Faux Aging with Fish Sauce/Salt which I have written out quite a bit. Let's not forget Warm-Aging aka 2 stage Cooking with Sous-Vide Processing.  Anyhow more and more UMAMI seasonings started popping up all over the place, and I said to myself I could do better!! So I started thinking about what I like to eat. My sauces and rubs are always unique, and out of the box nutty, so I started playing around with different flavors. Why did I call it Meshuga? My Bubbe spoke fluent Yiddish, and when I can, I always add it to my blog/posts.  First of all, you will need a dehydrator. I have this one by Excaliber. I love this machine.  These Castelvetrano Olives are just amazing. Hands down the best olives you will ever have. From what I have read it is suggested to purchase the ones with the Pitts for the flavor, and that is what I did. Believe me when I say I love Olives...