Blind Tasting FRESH vs FROZEN Ingredients 3

There are so many different journeys our food goes on until it lands on our plates, so today, we’re seeing if the normals can tell fresh and frozen food products apart in a good, old-fashioned blind taste-test!
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[@Little_Momma_1]

Possible episode idea? Best way to store ingredients. Left out on the counter, put in the pantry (dark dry place), or fridge/freezer. I'm talking like a half onion, used bulb of garlic, Cilantro/coriander, ECT. The reason I'm asking is because I see the use of, let's say cilantro, that's in water on the back counter, is it better than throwing it in the crisper in a damp (I had to retype this into my phone 3 times so I wasn't using a bad word 🙄) paper towel? Which lasts longer? Those types of questions.

[@sephirothsadvent]

I'd love this. Storage is so tricky

[@sshishegar]

Yes please!! Spices, grains, different fruit!! Does the "crisper " drawer do anything?? So much waste

[@ToriJaneIsAmazing]

second this!!!

[@sandragoodman2059]

Yes, yes, yes!

[@Lucky008aau]

My wife started taking our herbs (even before we use them from the store), wrapping the stems in a paper towel and sticking that into a mason jar with 1-2 inches of water in the fridge. They seem to last longer.

[@Daveko35]

I regularly use frozen chopped ginger instead of fresh because I found I just wasnt using the fresh frequently enough to keep it from going off. Really helped me manage food waste.

[@SortedFood]

So handy to have huh? And it's always fresh!

[@Daveko35]

@@SortedFood it's my best friend when I'm making a big batch of butter chicken

[@MrVovansim]

On the other end of the spectrum, I used to work with someone that, basically every dish they cook starts with garlic and ginger. So, they would spend an hour every couple weeks grating / chopping ginger and garlic, and freezing it in ice cube trays, to save on cleanup time for weeknight meals.

[@allgreatfictions]

That was the thing that surprised me that Ebbers said. That if you're using it all the time, you might want the convenience to save yourself time. But if I'm using it all the time (and I do), I'd rather have the fresh stuff. When I used to not use garlic very often, I'd keep a jar of crushed garlic in the fridge. Now I use it all the time, so I keep a fair bit of garlic. It might take an extra minute every day, but I know I'm using it often enough to make keeping the fresh stuff worthwhile.

[@priya2539]

Mum and aunties still every yr buy and process kilos of fresh local ginger, garlic and chillies when in season to freeze and last the year. Homemade convenience is the best of both worlds

[@stefanrofl]

Ben says “I’m going to bone at the weekend” and not a single giggle. What’s the world coming to?

[@PriyankitaPant]

I noticed… I started looking for others who did too in the comments section.

[@ButyoucancallmeKat]

The Benuendos have finally broken the boys lol

[@jackybraun2705]

I thought he said he was going to Beaune.

[@escapist83]

They're desensitized to them at this point

[@philoctetes_wordsworth]

Right? 😂😂😂I am holding out hope for a Strip Poker Face game, at the end of the month.🤣🤣🤣

[@markevans9188]

USA we get frozen garlic and ginger in little trays. it comes as a paste in the shape of dice. it works well, especially the ginger.

[@SortedFood]

NICE 👌

[@JD-ny9qj]

We have that here in the UK too, pack of around 40 for £1.25

[@petertaylor4980]

I buy them both fresh and freeze them. Ginger is absolutely fine; garlic really changes because the cell walls are destroyed by home freezing, although that's less relevant for paste. It's better than month-old "fresh" garlic, but nowhere near as good as fresh.

[@dragonrulr4]

So for science, garlic flavors come from allicen. Its released when cell walls are damaged. It starts to "degrade" in flavor, from the rather sharp, pointy and "spicey" garlic flavor, to a more mild, rounded and softer garlic flavor. You CANNOT get the first version preserved. But in a lot of cases, frozen or prepared garlic will have similar flavors and are generally more flexible for new cooks. Fresh garlic makes it really easy to overpower a dish. I think this is where the "it says 1 clove finely chopped so I add half the tin of garlic" comes from. 2 vastly different flavor profiles from 1 ingredient.

[@TheYannir]

Where I come from, herbs in supermarkets come in dirt-filled pots rather than bags. So you can just plant them if you have a space to put them. Some of the more delicate ones might still die but resilient herbs like mint and parsley can be pretty easily grown on your balcony from those pots and they can be 3-4 times their original size by the end of the growing season.

[@bobd2659]

If you do it right, the mint will be 3 - 4 times the size in a few weeks!

[@TheYannir]

@@bobd2659 Not with weekly Mojitos! xD

[@MsCaptK]

On my sixth floor, windy, balcony, practically no plant taller than a few centimetres survives, resilient or not.

[@bobd2659]

@@TheYannir Buy each week and plant a little! In 2 or 3 months of doing that your liver won't be able to take the amount of mojito's needed to keep the mint trimmed! (So you'll have to invite many friends over...MANY...friends...)

[@PrincessSkullcrusher]

a tip for this. those pots have usually been crammed way too full to grow fully. if you take each stem/plant and put it in a pot of its own you'll get much more success without half of them dying because they're fighting for root space.

[@CarlGorn]

I like how you started with a simple aglio e olio, rather than something more complicated. That's one of my favorite go-to pastas in the spring & summer.

[@ResinAlchemist2024]

I enjoy using the frozen avocados for smoothies. From the freezer right to the blender. I also use frozen avocado in my avocado bread recipe. It is quick, inonly take out what I need, no waste. For things like avocado toast, avacado crema, salads, tacos, and gaucamole 🥑 I prefer fresh avocados. A little citrus juice spritz keeps them from oxidizing. When the avocado is a textural component of a dish a fresh avocado gives the texture I want.

[@shaunavalon843]

Hilariously, I was sitting here eating fresh avocado and roast chicken on toast while watching this. As a South African in South Africa, I am always glad to be blessed with relatively inexpensive and high quality avocados (5 huge fresh avos for maybe £2?). While i was in the UK, I really did notice that a very large portion of fresh produce was quite costly and also rather disappointing in terms of quality. It is true that this has a lot to do with the climate and the fact that it has to be imported. There was, however, a really noticeable jump in quality of things like butter, milk, beef, herbs, potatoes and berries. Also, you have rhubarb - we don't have that at all. UK beef is amazing stuff. Also, another thing that I found to be not so great in the UK was olive oil and wine - maybe that's me being biased (I live in an area known for fruit orchards, wine and olives). Maybe having fresher produce produced really locally made a big difference?

[@hikkespett]

A classic example of 'fingers are in, we're ready to eat'.

[@emtims1670]

My Mom would do it half and half, especially when cooking for a crowd or for leftovers. She would get some fresh and some frozen, best of both worlds.

[@PetWessman]

Ginger (blitzed in the mini chopper), celery (chopped), hard Italian cheese (grated), batches of cookie dough (balled up into single-cookie balls), and sandwich toppings (in week-appropriate portions) are things I keep in the freezer because as someone who lives alone I will not finish a whole package before it goes off and I refuse to throw away food. And avoiding food waste aside, who doesn’t love to be able to bake off a couple of fresh cookies with only the effort of turning on the oven at any day of the week? 🍪

[@agatasousa2885]

In Brazil we very commonly use avocado to do smoothies, and I think the frozen ones would be very good at that

[@KyleWitten]

I've never done it myself, but I've read that blanching avocados for precisely 11 seconds will prevent oxidation. At 10 seconds, the enzymes haven't deactivated yet and at 12 seconds the avocado starts to cook.

[@mandygriffin5241]

I have a tube of garlic paste kept in the fridge for those ‘just in case’ moments. To my horror, I once squeezed a great dollop of Savlon antiseptic- also kept in the fridge - into my spaghetti bol. Only realised when my (now ex) husband threw up.

[@KeithJewell]

If you are talking about storing garlic, it's worth taking a look at turning it in to toum. Then it keeps nicely refrigerated, and it's very easy to work with.

[@Xinnaralikescats]

I buy the frozen garlic cubes from the 'Taj' brand which I find in Morrisons and are generally pretty good but my go to is the 'Nishaan' minced garlic in a jar from Tesco although they often sell out and/or I don't shop often at Tesco so get the frozen intermittently as I use garlic in the majority of my cooking. I don't like the lazy garlic because I find it acidic and vinegary, but the minced garlic I mentioned just tastes like fresh to me but without the hassle. Also the smells while sauteeing are excellent! The other products here I haven't tried frozen.

[@kayliehole7092]

I can see the frozen avocado having use when making smoothies. I don't particularly like the texture when I put ice in my smoothies (which very well may be my blender), but I think the avocado will do a very similar thing, but leave the smoothie less grainy. Also, this can make for a faster more convenient breakfast - whack it in a blender with other frozen or fresh fruits and anything else you may want and move on. No cutting board, no knife, just maybe a spoon (or just some clean hands!)

[@PR_311]

For Garlic: Can we get a comparison between fresh/frozen & like a homemade(or bought, or both) garlic paste? I personally always make a garlic paste at home cuz it stores waaay longer than fresh garlic and I find it better than letting fresh one go bad or buy frozen (didn't even know that existed tbh). & for Pasley: How about freeze-dried? I personally prefer that over everything (fresh go bad too fast, froozen is meh for garnish and I hate it stuck on my fingers/equitment) and I find the quality of freeze dried is quite nice while a glass/refill pack prise wise is also okayish

[@stephaniefairley8326]

For the squid, I think a fried preparation would have been a better choice for comparison.

[@ricocornelius]

For things like squid, I think it's will be more exciting to see it in 2 dishes, 1 quick cook like the salad in the video and 1 long cook dish, so people can see when toughness become a factor and when it's not. Taken into factor the frozen vs fresh as well as preparation method.

[@Amm17ar]

I boil my water and then freeze it, so anytime I need boiling water I can just pop it in the pan and get cooking quickly.

[@ladybutters]

I utilize frozen avocado in smoothies and cremes. You can also freeze avocados in their skin. So if you have any that are ripe but you won't use them right away, you can freeze the whole fruit and the skin protects the flesh. It IS really only useful for mashed items after that though 😅

[@janiewindle946]

I live in the South in the USA. I never have any waste when using a fresh avocado. I get all the meat out of the skin very easily. And I usually just eat the avocado with a little salt, not in a dish. Yum!

[@andyleighton3616]

The waste is the stone and the skin. I suppose the skin in technically edible but I don't think many people use it for food or as a recipe component.

[@Magpiebard]

I tend to use frozen garlic a ton, but that's because ~I~ freeze it. Almost always roasted though and smashed into a paste once it's soft. (Do the same thing with ginger, minus the roasting - sometimes adding a pinch of sugar because the little grit helps smoosh it smoother before it melts. That and I almost always HAVE a bit of sugar in ginger things, so might as well get a head of it. Same reason I'll make stem ginger, softer and already sweet for things like stirfrys and quick meals.)

[@ruinone9791]

For frozen garlic It also depends on application If you're using it in a long cooked stew where the pungent flavours are cooked off The differences between the two would be smaller

[@mhmartin86]

I wish I lived somewhere I could get good fresh fish really easily, but sadly it's all been frozen at one point. The rare times I go to the beach I'm always amazed at the difference

[@gedgicat2063]

I'm guessing that application is key. It would be interesting to see competing ingredients in two different dishes with the potential for each dish to favour one of the versions. Eg. Avocado on toast vs guacamole on toast, of course that would need would be 4 dishes in total.

[@ruthyk7083]

The reason that some of the avocados Brown faster is because depending on the breed and also the ripeness of the avocado when it's picked that's how quickly it will oxidize.

[@Svafne]

I like using dried garlic powder/granules when I'm too lazy to use fresh. Very tasty but not the same!

[@RonLeedy]

Whenever you have one of these comparison shows, I feel so good about living in the Salad Bowl of America. I’m an hour from the Garlic Capital and get fresh produce year round. Plus fresh fish and seafood. Would love to know the next time you’re traveling to America so I can meetup with you.

[@marshamahlow]

I get constantly distracted with the tiiiiiny 'sorted sidekick' reflection in Ben's glasses 😂

[@markman278]

Frozen herbs are perfect for soups but if I need fresh fresh herbs, I just grow them myself in my greenhouse.

[@hendas9763]

My partner is allergic to garlic but I've still got a couple of bulbs that are good to eat sat around. If you find your food goes off really fast try and adapt your environment where you can, dry, cool, and dark; seems to work well enough. (And check your fridge is working properly)

[@thenovicenovelist]

That must be difficult for your partner. I have a friend who is very allergic to garlic and onions. She hates eating out because she hates telling the server, "Please make sure the kitchen cooks my food with a clean pan and utensils that haven't touched any garlic or onions since they've been cleaned." She knows their jobs are hard enough and she feels guilty about it. But, she ended up in the hospital once after someone prepared her food in the same pan they used to sauteed some onions. So, she usually cooks her own food at home.

[@hendas9763]

@@thenovicenovelist @thenovicenovelist my sister has the same nightmare! Coeliac, so deathly allergic to gluten. Wont eat out anywhere and with good reason, as when she asks those same questions shes often blown off or told there will be no cross contamination. When shes in agony and swelling because someone decided it was a fad, or that she wouldn't notice, or a 'tiny' bit of cross contamination wont hurt. She cant eat food thats been prepared in the same kitchen never mind pots and pans. Its so frustrating when she does everything right: tells them in advance, asks the right questions, eats the safest options. All to be poisoned through ignorance or incompetence. Theres a real arrogance in the UK around it where we have the options but people's attitudes are all kinds of wrong. Still, there are more options than ever, and things are getting better. But boy does it still suck hard for people with serious allergies!

[@hannahpumpkins4359]

Here in America frozen avocado pieces are common, and we use them frequently.

[@sarika.h]

have you seen the Taskmaster task in S1E5T4 “Make the best meal for the Taskmaster using ingredients beginning with every letter of the alphabet.” ~ I think this would be a excellent challenge for both chefs and normals

[@sQuirreel1]

Good video as always! One video i would like as a normal, is when to use wish type on vinegar in food! Thx keep it up from Sweden

[@richmondvand147]

Would be interesting to put freeze dried herbs in this format that are re-hydrated and see what the normals think. Also I'm surprised you guys can't get good avocados there are a few regions like California (spain, portugal, greece, etc) that could grow them

[@davetarpley3740]

I'm in Cali. Bought frozen avacados at Trader Joe's once. (Fresh avocados aren't cheap even here.) The frozen ones were pretty disgusting. Less flavor, unpleasant texture.

[@TecH3PanDa]

I heard that the most fish is frozen once, so isnt the difference in taste mostly the type of thawing process? I'd love to see a video that shows the different ways to properly thaw seafood!

[@jiyajoshi6457]

Another way to save money and reduce food waste is to share shopping between households. I know it sounds ridiculous but I have never lived alone and when my brother did move out he still came home with containers so we could share our bulk bought rice flour spices ect we used often (we are indian). As a uni student in the UK its difficult to find all the spices let alone afford all of them. My mum also helps her mum out by buying fresh herbs fruit and veg and sharing it between households because our families are tiny but close by.

[@Chettor13]

So, frozen herbs. We always keep frozen dill at home for when we want it for a creme fraiche sauce for fish, we usually do creme fraiche, caviar, lemon, S&P and dill. Or whenever we have to put herbs in to a warm sauce, frozen all the way. Also, frozen avocado, use it for guacomole all the time since the same problems, such a god damn hassle with fresh avocados.

[@panopticemu]

you should do fresh v frozen v canned v dried... and can you try doing it with something like passionfruit? that's one where frozen is actually quite useful

[@peterflom6878]

I have frozen whole heads of garlic The taste after defrosting was fine, but the texture was different and the defrosted cloves had a different color

[@ErnaB790]

"mushy on toast" sounds pretty funny to a german speaking listener 😂

[@emilybilbow4990]

As an aside…a lot of seafood in the grocery store was frozen and thawed… so in some circumstances it’s fresher to buy it still frozen.

[@enpage1995]

I am sooo excited to finally watch a live event! Can’t wait

[@nicolejrozema]

Frozen Avocado is great for smoothies!

[@k1r10n]

The more you ruptre cell walls of the garlic, the more allicin is realeased and more pungent it gets - and ice breaks the cell walls. Howerver, this compound is unstable amd given enough time, it will dissipate and the garlic flavor with it. This is why you should freeze your garclic in oil. It's actually a good advice for freezing herbs too (unless it's a woody herb like rozmary, the difference is not that massive in this case). Frozen squid is only good for a long braise. Nothing compares to a really fresh squid. Frozen avocado are only good for a smoothie.

[@piperpa4272]

I make a pasta salad with oily dressing, chicken various vegetables and frozen avacado. The convinience of just being able to grab it from the freezer is doing it for me, and mixed together, I don't see or taste the difference between the two.

[@2ndstartrrt844]

I've never heard anyone refer to an herby, oily sauce as "salsa verde" before. Salsa verde is a specific sauce made from tomatillo.

[@jammytomato]

I'm surprised because I thought even the squid in the seafood display is just freshly defrosted.

[@spikeripper1]

Love yhese types of videos you never know what cam change by being frozen i like to grow different types of spicy peppers and freeze them do them in the hanging up side down pot and they are to spicy to cook with tried once and gassed myself but they are great also the trick i learned was to use wood ash tree branches and the like put it in water and water the plants got some weird colored 🟥🟩🟨🟧🟪 please tell if you have ever seen a 🟪 pepper

[@neflixsofties]

I would love if you do the blender challenge pls - similar to the blindfolds but with mystery ingredients for a smoothie 🥹

[@inageekworld499]

I'm the complete opposite to Mike, due to my boyfriend and I working shift work. We barely have regular days off together so buying fresh garlic will essentially just wasteage eventually 🤷‍♀️ so we have what Jamie has, the lazy garlic and in the few times I've used it, it elevates the flavour and doesn't overpower it. I usually only use ½ tsp right enough

[@NitrateDream]

Pro tip: you can save even more money and time by just never buying the horrible mushy green demon fruit in either form :D

[@SuperAd1980]

Avocado, my wife loves avocado milkshakes. So we get frozen, add some milk and blitz... Just like frozen berries, add milk and blitz = easy strawberry milkshake

[@Zarosian_Ice]

I purchase quality garlic, frozen garlic cannot compete.

[@Queeriosnmilk]

Another great video as usual lads! Keep up the good work. No matter what if I'm having a bad day with gender dysphoria (Im a trans woman) you guys always put a smile on my face

[@nathanbrown492]

19:47 oohh, I really like that idea of experimenting.

[@garretharris9588]

A windowsill herb garden is even cheaper in the long run...a bit of investment up front and some work, but the payoff is much higher quality and freshness you cant beat.

[@tashasgran]

I grow most of my own herbs. Very rarely have to buy them.

[@janneaalto3956]

I'd never eaten squid before, so I once on impulse bought a bag of frozen squid rings and prepared them, painstakingly following the instructions on the bag. The gastrointestinal catastrophe that followed put me off all kinds of water fauna for months and off squid forever.

[@ortusdux]

Try freeze-dried garlic and parsley!

[@SortedFood]

👀

[@deedrole5296]

i have been using it for ages! Garlic, red onion, chives, basil and oregano

[@kenny-di9qr]

For frozen they should be both dishes cooked to the best of the food’s ability instead of the same. Use frozen hacks to “even the playing field” because in almost all applications fresh will have more flavor.

[@llljustcallhimdave]

Would be interesting to do a blind testing of a tube of garlic puree vs fresh garlic

[@SortedFood]

Love this idea!

[@Shelsight]

Adam Ragusea did a great video comparing fresh garlic vs home or supermarket frozen, puréed, jarred in oil and the lazy garlic tubes and jars.

[@mandygriffin5241]

@@SortedFoodexcept when one mistakes the tube of savlon and squirts it in my spag bol… and didn’t realise until ex hubby threw up

[@SaraBryan-sw7ri]

Love your creativity, it's inspiring!

[@philoctetes_wordsworth]

The clever South of France farmer might look into growing avocados.

[@mary-clairevanleunen5125]

What makes you think there's no food waste if somebody else preps something for you? Are there places in the UK making delicious jams and salsas from peels and pits?

[@leannechattell7789]

Easy ginger in jar i use alot cos it saves waste but yes more expensive but again less waste There can be good frozeb stuff but do find with sone veg/fish not always best

[@PokhrajRoy.]

6:22 Haha this is like the response to an elder who asks: “If he jumps into a well, will you do that too?”

[@Whateverworksman93]

I’ve been buying 7 pound bags of garlic, blitzing them up and then freezing them in a plastic bag. Lasts me months, can’t even tell the difference, saves a ton of money compared to buying individual bulbs.

[@Shelsight]

Do you freeze them as sheets you break off, or in ice cube trays? And on their own or in oil?

[@Kristene.L]

Excellent content as always, boys.

[@jonaswestman1245]

could you use frozen avocados better more mushed down like in a guacamole?

[@glossaria2]

I'm not a fan of squid as food generally, but... are the tubes (I'm guessing that's the head bit?) the part you usually eat? Why not the tentacles?

[@zahrawwr4204]

If you ever do tinned foods again, try Chakalaka from South Africa. Should be available at South African stores. Thank me later.

[@QueenDorkSyd]

Guys....that's not a salsa verde. That's a chimmichuri.

[@simonrichards4114]

I think it depends where you live. In Europe the first thought Salsa Verde brings up is chopped herbs in a dressing of oil, capers, gherkins, mustard, etc.. If you're in America I imagine this is nothing like you would expect as a salsa Verde is tomatillos and coriander whereas chimichurri is more the mixed herb sauce.

[@MrVovansim]

It's a sauce. It's green. Makes it salsa verde. ;) But yeah, I had to do a little double take, and check my coffee cup to make sure it didn't get spiked with crazy juice.

[@DHarmon-ep7mm]

​@@simonrichards4114well, that's kind of a valid opinion, but definitions are definitive for a reason, it's either one or the other, there's a difference

[@IkarusCod]

I've never had problems with frozen squid.

[@cherishwit]

Frozen avocado is great for smoothies

[@PokhrajRoy.]

Maybe it’s poetic that I had a bowl of sweet corn (frozen) before watching this video. It’s like pré-destined or something 😂 Happy Wednesday!

[@thomasjameskay]

Keep it up! Love this stuff.

[@LadyThoopie]

Love the episode but found the part when ben was talking about the squid that the music was very loud, and quite jazzy, which made hearing ben quite hard. As someone who has hearing issues, normally your videos are perfect but that section was difficult. ❤

[@cullbe]

Just a quick question. Were both the fresh and frozen avocados the same variety? i.e. Hass avocado, Shepard avocado etc. as this can make a huge difference in flavour. I know that I prefer a Shepard avocado over a Hass avocado in terms of flavour, I don't know what varieties you get there in the UK, they are just 2 of the varieties we get here in Australia.

[@Mrhullsie2]

What about a smoothie made from fresh and frozen fruit in a future episode.

[@simonwood1260]

I sometimes think you deliberately choose an own label frozen alternative to cause a chosen result. Taj frozen pressed garlic cubes are much cheaper and much better than the "chopped" frozen garlic. Of course there is a subtle difference but you should have served a curry where you will notice no difference. And then, the benefits of having garlic on hand when the fresh has sprouted, gone moldy or just aged is so apparent. Regarding avocados, they just should not be eaten in the UK (I know this will upset a lot of people) but in South East Asia (Where I am right now), 2Kg is less than £1 and they are sweet and not a savory item. Avocado with condensed milk as a desert is heavenly but cannot be made with the oval green rocks sold in the UK

[@edwardconwell728]

Next try freeze dried herbs comparison

[@pbandpudge]

I have access to as many fresh avocados as I could ever need here in the US but unfortunately I don't like them 😖

[@cazzioc]

Minced garlic from the 'world foods' section in the supermarket is far better than frozen

[@SortedFood]

Definitely has more of a punch!

[@peer-olafkremer4715]

5:51 I don’t think that frozen food is helping the environment. It adds the process of manufacturing to the farming and the “waste” you’re talking about can go in the garden!

[@BeckyA59]

My niece sent me a box of avocados from their farm; I wrapped and froze them but I haven't tried to use them yet, I hope they turn out ok

[@leeminhyung167]

I think the frozen avocado would be useful if you were gonna use it in situations such as baking instead

[@casperkdw]

I live in California and have never seen a frozen avocado. 😳

[@PokhrajRoy.]

Moral of the Story: Avocados are an acquired taste

[@Annie1962]

I LOVE YOU... I HATE HATE HATE JARRED GARLIC.

[@karilynn2171]

Would the garlic be different if you froze it yourself?

[@v.crowley]

I would never use frozen garlic ….. garlic powder covers my day to day needs well enough…

[@SuperAd1980]

Iceland frozen chopped garlic 100g = £1 Iceland fresh garlic 3 pack = £1 Weighed the 1x fresh bulb I had left = 35g THEY ARE THE SAME PRICE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Stop shopping at Waitrose, it's a RIP OFF!

[@Kopa_Malphas]

HOW THE HECK DID YOU GUYS AFFORD AVOCADO TOAST?!

[@JoannaHammond]

As soon as you cut garlic it starts to decay, hence frozen is worse.

[@chriscole9078]

everyone has those mangey garlic bulbs stuck in the fridge, you've used a couple of segments, there's dry garlic skin everywhere, you can't remember when you bought it. you need to skin it, top and tail it, realise its got some weird potato like impediments. you're not going to the shop every time you use it just to get fresh. frozen wins.