all I wanted to do was roast it and drown it in fondue cheese
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What's the problem with sprouted garlic?
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The green shoot is itself very bitter and not nice to eat, and the shoot begins to rapidly consume the stored sugar in the clove making the whole thing less sweet and less able to caramelize when roasted or fried.
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making the meal
and when I peel
next to the stove
all of the cloves
Sprouty sprouty sprouty garlic
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