On Wednesday, May 12, 2021 at 12:14:43 PM UTC-10, Dave Smith wrote:
> 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.

I don't find the smell attractive on men. Mostly one finds a heavy garlic smell in FOB Koreans . I don't find that smell attractive in women because these women tend to be girls that work in bars or are finely finished women of the high maintenance kind that are way out of my class. I find FOB Korean women to be scary. They have evil in their hearts.