Originally Posted by
gfunkdave
I love garlic, but I find that most (all?) restaurants that use it don't know the simple trick of removing the germ first. With the germ, the aftermath is just not pleasant. Without it, there's no problem.
Anyone else notice this?
Well, congratulations on having the garlic gene anyway! I understand it's like licorice - you either love it or you hate it with no chance of it growing on you. I can't handle even a little bit. Had some black garlic recently that looked great. Couldn't stomach it.