i could've been sold on cooking way sooner if someone had simply explained to me that it means putting as much garlic on food as i want
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All those enzymes in fresh cut garlic go poof tho
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A good comparison (and also tasty), cut a fresh clove in half and rub the cut edge over toast. Compare with the pre minced stuff. Huge difference. Also try garlic powder and butter or something while you're at it
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