Originally Posted by
theassassin
Germ?
I had to look it up too.
It turns out what I refer to as "sprout" is
germ for garlic:
You learn something new everyday on FT.
Originally Posted by
gfunkdave
but I find that most (all?) restaurants that use it don't know the simple trick of removing the germ first.
There are restaurants that don't remove germ?
I thought that's Cooking 101.