Black garlic

for me, it tastes like mild garlic and balsamic vinegar. you find it in korean stores or specialty stores. it is produced in korea in pots in a cave or buried in the ground where it ferments over years and gets soft. chefs still don't use it much; some as a plate garnish, but you can make vinaigrette w/ it; chop it and ass to coooked beans or grains. maybe it would be neat in Chicken w/ 40 cloves of garlic. you see it more around San Fran than the East Coast.