Hi Chris and Joanne!
We had a little party and we roasted garlic and served it with French bread. Here’s what 4 of us said:
Armenian
- Light
- Mild
- Creamy
Metachi
- Not spicy – the mildest of the 3
- Smelled and tasted like a russet potato (not sure how that translates to marketing language)
Music
- Earthy
- Slight fennel taste
- Flowery
- Most “classic garlic taste” of the 3
- The spiciest/sharpest of the 3
We also did a Vietnamese dish (Shakin’ beef) which is a stir fry that uses a lot of garlic. We used the whole other Armenian bulb and the dish tasted markedly different than it usually tastes. The garlic is also visibly lighter in color – very white –after it has been pressed. I thought the dish seemed milder, lighter, almost a hint of sweetness.
Here’s how we roasted the garlic:
http://simplyrecipes.com/recipes/roasted_garlic/
Here’s the Shaking Beef recipe – it’s a bed of lettuce and tomatoes topped with stir fried beef and garlic which is layered over the salad, and topped with slightly cooked onions mixed with a vinegar mixture and then you serve it spooned over white (Jasmine) rice. I’ll try to get more specifics, but Thanh cooks it from memory.