Food, food culture, food as culture and the cultures that grow our food

Nature’s Bouillon Cubes

May 18, 2004

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Roasted cloves of garlic thrown into salted water seem to work as nature’s bouillon. I roasted the cloves for about an hour in a hot oven (200� c) and had been adding them to soups like bouillon cubes, but now I’m just popping them into my mouth and eating them like raisins.

garlic.jpg

debra at 8:42 | | post to del.icio.us

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