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Old 02-14-2018, 02:12 PM   #373
Frosty Frosty is offline
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Join Date: Jan 2001
Location: Warshington
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Quote:
Originally Posted by Fire Me Boy! View Post
That kind of depends on how you treat it. The more you chop it, the stronger it gets. And roasting it tames the flavor. I like to slice it thinly - you still get garlic flavor, but it doesn't take over.
IMO, there should be a hint of garlic. You shouldn't be able to pick it out as one of the prime flavors. It's amazing how many soup or stew recipes will call for like 4-8 crushed cloves. I'll do maybe 2, if they are small. Just not a huge fan.
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