I throw it in salt form over french fries and mini pizzas. I use garlic powder on meat loaf and fettucine. I eat it raw. I cannot think of more instances than I have fingers that I’ve refused any dish that had garlic in its name.
I’m surprised more women haven’t run away from me. Though, I haven’t encountered too many vampires since my garlic binge the last few years.
Garlic addicts, or garlicaholics, unite! Si se puede!
Garlic bread=delicious. Garlic enhances the flavor of any non-sweet dish to which it is added, provided that it is added correctly.
Dammit, now I want another sammich.
I eat a head or two of garlic every day. Some of it’s raw, some of it’s cooked. It’s in almost every dish I make.
Ever been to Gilroy, California?
When I was about 4 months pregnant and just over my morning sickness, I had a taste for garlic. I wanted garlic on everything. And it just so happened, we drove up to Northern California at this time, and we made a little stop in Gilroy, where I came across Pickled Garlic Cloves, which were the most delicious things I had ever encountered in my life. I bought a few jars, and we spent the next few days with friends, where the jars were eventually emptied. And so, on our way home, I bought more. They also threw in a few bags of Roasted Garlic Jelly Belly jelly beans, because no one was buying them, and hey, I was pregnant, and pregnant women will eat weird things.
I still crave those pickled garlic cloves to this day. The jelly beans, not so much–they kind of tasted like the toasted marshmallow ones, with a bit of garlic powder thrown in. Not very impressive.
One of the multitude of reasons Silicon Valley is the best place to live in the whole world is the proximity of Christmas Hill Park. 
Welcome to the club, kasuo. Here’s your 48oz jar of minced garlic for signing up. I go through one of those every month or two.
It’s garlic harvest now, and all around Gilroy Foods on 152, it looks like it’s been snowing as the garlic skins get blown off the trucks, and they gather in drifts along the road.
And the smell!
But… Jelly Belly is making garlic jelly beans? Urff… Garlic ice cream is weird enough. For those that have never had it, it starts out tasting more or less like vanilla, but that soon gives way to a garlic flavor. I love garlic, but garlic ice cream is one of those “OK, cross that off the bucket list!” things after you’ve had a spoonful. (or one of those cute micro-cones that they pass out for free at the Garlic Festival)
I like to roast garlic in the oven @ 350 for 45 minutes or so. After cooling a bit, squeeze it onto a thick slice of toasted French bread. Mmmmm
Count me among those who think there are very few foodstuffs that are not improved by the addition of garlic.
Garlic salt on French fries? Heresy!
Mince fresh garlic (none of that stuff in jars) very finely, mixing it with minced fresh parsley. Sprinkle it on sizzling hot French fries fresh out of the fryer. The heat cooks the garlic a bit to lose some of that raw flavor. Heavenly.
I love pickled garlic so much I used to grow and pickle my own. I really miss that-perhaps I ought to plant some this fall. I put garlic and it’s cousin onion into almost everything that I cook. Delicious! You ought to try garlic jelly and smoked country sausage patties on fresh biscuits. What a snack!
Oh my. You may cause me to like French fries again.
(We traditionally put vinegar on them here, but I can’t stand that and use salt instead.)
I have no fear of vampires even though I believe they exist 
I grabbed a bag of garlic pistachios while standing in the checkout this afternoon. I am off to taste test them.
