Weekend Plans Post: Garlic (Specifically: Toom)

Toom.

I was walking through Costco picking up the usual stuff when one of the sample hawkers asked if I wanted some grilled chicken dipped in Toom and… well, of course I wanted grilled chicken. I didn’t know what “Toom” was but it looked like mayo and it was *NOT* mayo, the lady assured me and I took a bite and…

Holy cow.

I am a pretty big garlic fan. I’m one of those people who tends to double (or triple) the amount of garlic in a recipe and have never, not even once, thought “shouldn’t have done that”. It’s just one of those seasonings that makes a savory dish even savorier.

Toom’s ingredients follow: Organic canola oil, fresh garlic, lemon juice, sea salt, maltodextrin, and citric acid. All pretty straightforward, right? Well, in practice, it’s like garlic is a coca leaf and Toom is what you get after you process it to make cocaine. I assume, anyway. I’ve never tried cocaine. It’s the “Hashish” to garlic’s “Weed”. Well, I’ve never done hash either. But when I took a bite of that chicken, I immediately thought “oh my… this might be *TOO* garlicky.”

So I bought a tub.

I throw a spoonful on pretty much everything now. Whipping up some Hamburger Helper? Throw a dollop on top when you serve it up. Making some chicken skewers? Throw some on there. Making some french fries in the oven? Why not dip them in Toom?

I’m not addicted or anything. I can quit whenever I want. But why would I want to?

They sell it at Costco now. Grab a tub the next time you see one. It’ll open your sinuses and your third eye.

Oh, Maribou got back from her trip tonight and it’s great to have her home. The kitties won’t leave her side. This weekend, she’s going to spend it not leaving theirs and I’m going to spend it taking the car in for the triannual oil change. Oh, and being glad she’s back.

So… what’s on your docket?

(Featured image is Toom. Seriously. Get some. Photo taken by the author.)