I’m with you. I like garlic powder; I like fresh garlic. I haven’t found any jarred garlic that I like, which is too bad, as it would be a great convenience. (I confess, I’ll use the paste in Indian food when I just can’t be arsed.)
I’ll buy a bag of already peeled garlic cloves from the local Asian grocery on occasion, if I’m going to be cooking something with a LOT of garlic. That’s my biggest concession when it comes to garlic!
How much garlic do you use ? - we don’t like jarred garlic but it makes sense for my husband to chop a few days worth at once and store it in the refrigerator ( I think he stores it in oil, not water). But we use it almost every day.
I do that as well, and I freeze a bunch or pack in salt for future use which I find a reasonable compromise between fresh and jarred.
Yeah, that solution makes sense. I don’t use garlic anywhere near daily. Maybe twice a week. Or three times. I’m much heavier of an onion user. I love garlic, but not as much as most people here as I definitely believe there’s such a thing as “too much garlic.” 
This thread prompted me to make this for lunch yesterday. Except I did add sauteed veggies and a spoonful of pre-made basil pesto before stirring in the pasta. Used about five cloves of fresh garlic, some sliced and the others crushed.
I DO use garlic almost daily. And the jarred isn’t a replacement for fresh just like powdered isn’t. It is it’s own thing. I use it to give stuff a garlicky boost-- as I do in this recipe. It isn’t vile at all. No, it isn’t fresh but I do not get where the vile vibe is coming from. Oh well, to each his own.
Almost a decade back, we drove up to a gourmet food place in Austin, TX famous for their barbecue.
They introduced us to roasted whole heads of garlic and we have never looked back 
. We love it as a spread or just eat it straight.