Posted 24 February 2012 - 09:46 PM
Heh. This is something I run into in Australia all the time, too. The supermarkets and grocers often stock imported garlic--usually from China, but sometimes from Spain and Mexico and South America too. Sometimes you'll find Australian garlic. It's perhaps even common for the imported stuff (and, sadly, sometimes even the local stuff) to be at least partly fucked. A clove or two. Sometimes the entire bulb. It's really, really, really, really, really, really, really annoying to buy a bulb with the intent of using the whole thing/most of it in a particular dish, only to find that you can't because the whole thing/most of it has gone to God.
I always carefully inspect the bulbs of garlic I buy in the shops and avoid, if possible, the little mesh sacks containing 3-5 bulbs (I tend to buy garlic and all other fresh ingredients at most a day before I want to use them) ... but still, sometimes I get burnt.