On Mar 14, 5:31*am, "ViLco" > wrote:

> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible.

I love the garlic that is harvested in summer, but some times of the
year the garlic we get is too harsh for my taste. I would rather use
powdered garlic for those times of the year. Is good tasting garlic
always available to you?

Further, more and more Chinese garlic shows up in our markets.