I often buy the TJ's toum. I love to thin it out with lemon juice and add it to shredded cabbage for the easiest cole slaw ever. I will try this brand if I see it-- the TJ's one is pretty clumpy, Im sure it has all sorts of stabilizers in it given the way their product line has evolved in recent years.
This coleslaw trick is brilliant and I’m borrowing it asap!! I’ve never tried the Trader Joe’s one — they call it “garlic sauce” or something like that right? Toom’s toum is quite smooth
i think it is called garlic sauce. I wasn't clear-- It's smooth and quite thick in the package, but doesn't like to be thinned out. It gets sort of clumpy despite aggressive whisking.
I adore garlic, but I live in a town where even authentic Chinese food is regarded as far too exotic to be successful. Toum sounds delicious and delightful! I may have to risk the tedium of making it in my 60 year old blender. Anything for the risk of finally achieving too much garlic!
I get toum at my favorite Armenian market in Watertown, MA. Beyond broiled chicken sandwiches on Arabic bread, I use it on broccoli and green beans instead of butter. I had not thought to add it to my salad dressing. Thank for the idea
I often buy the TJ's toum. I love to thin it out with lemon juice and add it to shredded cabbage for the easiest cole slaw ever. I will try this brand if I see it-- the TJ's one is pretty clumpy, Im sure it has all sorts of stabilizers in it given the way their product line has evolved in recent years.
This coleslaw trick is brilliant and I’m borrowing it asap!! I’ve never tried the Trader Joe’s one — they call it “garlic sauce” or something like that right? Toom’s toum is quite smooth
i think it is called garlic sauce. I wasn't clear-- It's smooth and quite thick in the package, but doesn't like to be thinned out. It gets sort of clumpy despite aggressive whisking.
I adore garlic, but I live in a town where even authentic Chinese food is regarded as far too exotic to be successful. Toum sounds delicious and delightful! I may have to risk the tedium of making it in my 60 year old blender. Anything for the risk of finally achieving too much garlic!
I get toum at my favorite Armenian market in Watertown, MA. Beyond broiled chicken sandwiches on Arabic bread, I use it on broccoli and green beans instead of butter. I had not thought to add it to my salad dressing. Thank for the idea
Oooooh using it on veg is so smart
I love garlic. My family tells me that I smell like garlic confit, which I make & put on almost everything. Toom sounds great, I'll keep an eye out
smelling like garlic confit is an honor!!