Quote:
Originally Posted by Frosty
I got another one from the spaghetti thread - garlic.
I mean some garlic is fine but a lot of recipes go completely overboard on it.
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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.