Just tried this curious ingredient for the first time this week, absolutely incredible flavour. Made it into a butter on a medium rare ribeye steak and I couldn't believe I'd not used it before.
Tried it once after hearing about it enough times and remembering it in a supermarket.
It's nice and I see the value. But after it was gone (still remember peeling those sticky cloves) I forgot all about it and have only bought regular garlic.
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