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

Nature’s Bouillon Cubes

May 18, 2004


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.


debra at 8:42 | | post to

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