utopia beach
Über Member
Some years ago I realized that garlic was one of my favourite flavours. I really liked it raw in salads, especially tomato salad with basil and olive oil. It occurred to me that putting garlic into food was sometimes not very good if the garlic went in at the beginning of the cooking process. I started to insert the garlic chopped or squeezed at the end of the cooking process. It seemed to make more sense to me. Am I just insensitive to the joys of cooked garlic?