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In Reply to: I'm one of the few Italians that could take or leave garlic. posted by ghost of olddude55 on May 6, 2022 at 04:10:15:
...when I worked in an Italian restaurant, we served that as an appetizer with crustini--45 years later, I still make it from time to time. If you can get your hands on some black garlic, it's even better.
There is also a little farm in Titusville, PA (right around Pymatuning Reservoir) that sells "hot garlic". For generations, they have planted garlic and hot peppers in the same plot. Over the decades, the soil is so contaminated with capsaicin (what makes hot peppers "hot"), that the garlic picks-up the flavor as it grows. Stuff is awesome.
"And today is for sale and it's all you can afford. Buy your own admission. The whole things got you bored. Well the Lord chooses the good ones, and the bad ones use the Lord"--a very dear friend for decades Michael Stanley (Gee)--RIP
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- A million years ago... - dark_dave56 05/6/2205:11:48 05/6/22 (0)