(upbeat music) - This is going to be
the best video you've ever watched about garlic.
So you should watch it.
I'm gonna try to find the weirdest garlics out there
and eat them, 'cause there's a lot of them apparently,
Thank you to Fabulous
for sponsoring a portion of today's video.
So I'm no chef,
but I am a enthusiast when it comes to cooking.
I love garlic.
Garlic comes in so many different forms.
You can get whole raw garlic.
You can get powdered garlic.
You can get bottled garlic.
You can get pureed garlic.
But you know what's weird?
I didn't realize that there are so many
(beep) up types of garlic.
Check this out.
Look at that, that is garlic.
This one is wild.
They're just so weird.
I've never seen garlic like that in real life before,
and I'm really curious to see how
all these different varieties of garlic taste.
I just wanna know what the best type of garlic is
so that you can get that
(presenter's lips smack)
the best flavor, you know?
I don't know, but we're gonna find out.
This is gonna be a tasty video,
and I think that this type of research
calls for some hands-on learning,
so let's go and find these garlics.
We are on our way to see a garlic farm.
We've got a bit of a journey ahead of us,
but we're gonna get so much garlic and I'm very excited,
so you're coming with me.
I went on my merry way to go and get some garlic.
Little did I know how long the journey would be.
(quirky music)
(presenter babbling)
It was a long road trip.
I drove for many hours, but it was fun.
So I got to the first place and then,
(car door slams)
so, hit a little bit of a snag.
Did they have garlic?
No, maybe I should have called ahead.
Sabrina told me to call ahead, but I didn't.
I have a backup.
There is one more around here.
(phone ringing)
Pick up.
So they didn't pick up.
We're gonna go there anyways,
'cause it's not that far away from here.
I found this farmer's market,
and I really thought that I hit the jackpot
with some local Ontario garlic.
Garlic's in the back.
She's secured.
But I, in fact, did not.
Today was a little bit of a dud.
I went to a farmer's market where they had bulbs of garlic,
but I realized later that
they're actually intended for planting
so that you can grow more garlic or make it bigger.
I'm determined to get some good garlic.
I'm just about to call a farm to see if they're open,
'cause there was just a giant storm.
(phone ringing)
- [Gord] You have reached Gord from James Electric.
- My other option is to just go to the grocery store
and get imported garlic.
I really wanna get some premium local garlic,
because Ontario grows good garlic.
I've decided that I'm going to drive to the farm anyways,
'cause it's not too far.
Off we go.
That is quite closed, quite closed.
I think it's home time.
I think it's time we head home.
So I tried my very best to get garlic from Canada.
I went to three different farms at the wrong time of year
'cause it's out of season.
And so finally I decided to do some calling.
- [Operator] Welcome to Breck's.
Bringing you plants and bulbs
direct from Holland since 1818.
- I end up speaking to a farmer at a farmer's market,
and when he basically told me it was that
garlic is not coming in season anytime soon,
and I'll have to wait till mid to the end of July.
He was just like, "You have to be patient."
So that's the end of the video.
I'm just kidding.
So if you're watching this video,
in the middle of July or August,
and you happen to also live in Canada,
you should go get some local garlic.
It'll be in season and you won't have to run around
like a chicken with your head cut off.
Now I wasn't taking the best care of my body
while I was on this wild goose chase for garlic.
But luckily I was using this app called Fabulous
to take care of my health
and still keep to my good habits.
Because sometimes it's really hard to do that
when there's a million things on your plate.
I like to pack a lot into my days.
I like keep my schedule pretty busy.
Some days you forget to do simple things,
like drink water, or exercise,
and with Fabulous you can choose between two approaches.
The first is kind of a choose your own adventure.
You get to pick what habits to build
from over a list of a hundred, or you can create your own.
Now, to take the second route
and follow a dedicated program,
you'll be guided through a program
backed by behavioral science based on your goals.
And with both approaches,
Fabulous is there to keep you on track
with timely reminders,
inspirational messages, and support circles.
Fabulous will give you a gentle reminder,
stick to your habit of reading 10 pages of your book
in the afternoon,
rather than getting hit in the head of the piece of garlic
to tell you to do that.
And with a premium membership,
you can build as many habits as you want at the same time.
So if you wanna get started building some habits,
and you just need some motivation to do so
and someone keep you accountable,
the first 500 people who click on the link
will get 25% off a Fabulous premium subscription.
So thank you to Fabulous for helping me bring some structure
into an otherwise chaotic set of days,
and helping me feel good and healthy enough
to keep this garlic journey going.
All right, let's get back into the video.
I got more voiceovers to record.
So one day when I was grocery shopping
and just looking for some yummy snacks to eat
'cause I was sad about not getting garlic,
I came across something very surprising.
I saw some garlic and it looked really cool.
It was rich, red, Spanish garlic.
I picked some of that up,
and I was about to go check out,
and I looked to my left
and there was a bin of black garlic for sale.
It was complete and utter luck.
I found black garlic, ah.
Oh, howdy there, back home,
and I got some goodies.
Now I would be lying to you if I said
that this was the haul that I was expecting
to bring you today.
But you know, when you try to get garlic
that's out of season, this is what happens.
But I did manage to get my hands on this.
This is black garlic.
I searched so many places to get this
and I kind of wanna taste it just by itself.
(garlic crunches)
Holy moly.
It's like soft.
(bag rustles)
We're gonna try it with some bread.
I'm just gonna eat it.
Dad, try this.
That's so weird.
It would be so cool to use this in a dessert,
like with chocolate.
Could you imagine?
That is dark chocolate and garlic.
Could be a match made in heaven,
or something that should never have happened.
Mmm, no joke, this is actually really good.
Seeing as my garlic haul
wasn't exactly what I was expecting,
I think I need to figure out a new plan,
but I may need to call for some backup.
- So I grew up cooking.
I started cooking when I was eight years old,
and garlic and onions for me
were as pivotal as salt and pepper.
- [Presenter] So this is Erwan Heussaff.
He's a chef and someone who really knows their garlic.
- If you look at Italian cuisine, for example,
they'll probably use half a clove of garlic
for a whole pot of pasta.
In the Philippines we'll use 15 cloves for one person.
So it really is important to us.
- [Presenter] We had a long chat about the beauty
and versatility of this humble ingredient.
And I found that there's an array of unique flavors
in garlic that you can achieve
through different preparations, even in one dish.
- So I'll start off the dish just by
stir frying some garlic,
and then halfway through cooking,
I'll add some grated garlic.
So that's gonna give me the acidity
and the pungency of garlic
without caramelizing or cooking it down.
And then right at the end, I'll use that confit garlic
that gives me all the sweetness and jamminess of the garlic
without adding more pungency to it.
And then right before serving,
I will have some dehydrated crunchy garlic
that I just kind of sprinkle all over kind of like salt.
- [Presenter] So how do different preparations
of garlic change the flavor?
Okay, let me break it down.
Let's start with raw garlic.
It's aggressive and intense and really pungent.
What you're tasting is this compound called allicin,
and it's that bitter flavour that gets released
when garlic is crushed or cut.
- You feel it in your nose.
You feel it in your throat.
It almost comes back up because it's just so strong,
that almost has a fiery, extremely pungent,
almost wasabi-like effect on your body.
- [Presenter] From its raw form,
you can completely transform the flavor.
With garlic from a bottle,
whether minced or pureed,
the natural pungency of garlic gets stripped away,
'cause it's been sitting in oil in order to preserve it.
- Bottled garlic has more of the sweetness.
I wouldn't say sweet as dessert sweet,
but it almost gets a creamy, sweety type texture and flavor,
which is quite nice.
- [Presenter] Another method that mellows
the intensity of garlic is by frying it.
The longer you cook it in the oil,
the more mellow the flavor becomes
making it a perfect base for curries, sauces,
stir fries, and so much more.
Now with something like powdered or dehydrated garlic,
the flavor you get is a lot more subtle.
- It really has a very mild, mild flavor.
And once you hydrate it with oils,
or you start putting it to heat, then you get some flavor.
- [Presenter] It's almost like it needs some heat
to be activated.
Finally, we have black garlic and confit garlic,
distinct in their preparations,
but both give you a rich sweetness that's achieved by
cooking the garlic over a low and slow heat.
The results?
- You get really nice, beautifully soft confit garlic,
and you kind of squeeze it out,
and it's almost like a jam and it's always so delicious.
It's very visual, especially when you serve it at dinner.
- So I'm going to host a garlic dinner party
and cook with garlic in all of its different preparations.
I'm gonna try to highlight each type of garlic in a dish.
I need to come up with a menu,
get my ingredients, invite people,
and then set up the dinner party all before 8:00 PM tonight
which is when people should be coming.
I should invite people.
Hold on.
We could do a stir fry?
We'll do some lemon, 'cause it'll need some acidity.
A cucumber garlic salad?
I got my list.
Let's go grocery shopping.
We got a full menu, and a full kitchen,
and not a lot of time.
For that roasted garlic on the side,
I slice the head off
I drizzled it with some olive oil,
sprinkled it with some salt,
wrapped it up in some tin foil,
and then threw it in the oven,
400 degrees for about half an hour.
Holy moly, it's so good.
That looks kind of gross.
When people arrived dinner was still not ready,
but luckily my friends are amazing,
and they're also very talented in the kitchen.
I wanted something fresh,
so we got some salad greens.
We got some fresh local peaches,
and then we grated raw garlic right on top.
And it was just a fresh, spicy salad.
I wanted to do a little tribute
to one of my favorite movies, "Chef."
So for the pasta, I threw some of that garlic
into some hot oil,
and then we added the pasta,
some fresh parsley, and a little squeeze of lemon.
So simple, but so good.
Then for the green beans, we did bottled minced garlic.
Fried that up for a little bit.
Threw green beans in,
and then I seasoned it
with a little bit more dehydrated garlic,
and I added a little bit of garlic puree
because it wasn't garlicky enough.
For the chicken I started off with cold chicken thighs.
Then I threw in some carrots, some onions,
some white wine, and a whole head of garlic,
and I roasted it for about half of an hour
until the chicken was cooked
and the sauce was all reduced.
So good.
I ran out a time to make dessert,
so instead everyone just had black garlic on bread.
I also did a little berry salad
'cause I wanted something on the table
that didn't have garlic in it.
So that's what that berry salad is for.
And eventually at 10:45 PM, dinner was served.
(guest chuckles)
It's like a smokey garlic, but sweet taste.
It tastes almost like wood.
- Oh, my God, that's like...
- [Guest 2] Right?
- [Presenter] But you know, at the end of the day,
maybe the real journey
was the friends we made along the way.
Maybe we didn't make any friends,
'cause everybody smelled like garlic
and they didn't wanna be friends with us anymore,
but that's fine.
I love garlic.
That's it.
Bye.
(chill music)