On 2021-05-12 5:54 p.m., dsi1 wrote:
> On Wednesday, May 12, 2021 at 3:53:21 AM UTC-10, Dave Smith wrote:

>> I would say that it depends on how the garlic is cooked... or not.
>> We make garlic pasta frequently. The garlic is minced and cooked
>> only long enough to start to turn golden. That dish can take lots
>> of garlic. Roasted garlic is very mild tasting and you can use lots
>> of it. Raw garlic, OTOH, can be overpowering. That and green onions
>> are among the few things that give me heartburn.
>
> When my wife was living at home, she used to eat like a Korean so she
> would smell like a very large bulb of garlic. That smell certainly
> captured my attention - I dug it! These days, I'll order extra garlic
> when ordering a garlic dish. Sometimes the cook knows what I want but
> mostly, they wimp-out on the garlic. Here''s a proper garlic ahi
> plate - my compliments to the chef!
>



I had a friend who consumed a lot of garlic thinking it was some sort of
wonder food and consumed it mostly in pill form. He had an unpleasant
smell to him.