—fucking—LIC! AS in “please put some garlic on the GARLIC bread.” I hate these piss-ant restaurants pawning off buttered bread as GARLIC bread. I mean I want garlic, lotsa smelly GARLIC, and ode to odiferousness, I demand mucho GARLIC to make it feel like there is a party in my nose. I want to see the GARLIC. And at a minimum I want to taste the fucking GARLIC.
Mmmmm, garlic…
damn straight! what’s even worse than plain buttered bread is when they are dumb enough to think that salting the buttered bread will trick you into thinking its been exposed to garlic. very sad.
And that Gaelic bread swap they try and pull? Nuh uh, I’m not falling for that shit again.
Garlic bread is supposed to have garlic on it?! When the fuck did this happen? 
I dunno, maybe these places think it qualifies as garlic bread because the odor of the kitchen is reminiscent? Or maybe they wave a clove at it, thus imparting its “essence” to the salty, greasy bread?
You guys need to go to better restaurants.
The trouble is, many restaurants use so little garlic the jaded palate of a true Garlic Devotee™ can’t taste it.
I remember a Thanksgiving dinner a few years ago, I made garlic mashed potatoes. I ate, thinking “Damn! There’s way not enough garlic in this” May parents ate it thinking “Hey! This is great, we should do this again” and my poor sweet Swedish grandmother got down three bites and nearly passed out from garlic overdose. It’s all relative.
Envy me.
I’m having dinner with friends at a place on Amsterdam Avenue-- Max Soha. There’s so much garlic on their garlic bread, you could easily go into garlic shock.
Of course, you have to share so you all end up smelling like it…
And the best garlic bread I’ve ever had had actual garlic on it. Not garlic powder, not garlic salt, but visible SLICES of garlic. Beautiful.
And it’s not like they had to wait for someone with a recipe to show up. I mean, how hard can this be:
If plants don’t wilt when you breathe on them, it’s not strong enough.
Nah, the way to make garlic bread is this:
Roast five or six heads of garlic drizzled with olive oil. Smush the cloves onto the bread. Each bite should take about one clove each.
Yeah, baby! Nothing like roasted garlic.
I’m going to Lemur’s house for dinner. I love garlic.
My dad mixes up a huge tub of “garlic butter”, well, garlic margarine, I guess you could say-he buys a huge tub of margarine and mixes it with minced garlic…yummy!
I ate at Ponderosa steak house a week or so ago, and I asked for the garlic bread-it was SOOOO garlicky…yum!
I think I’m gonna go and make some toast…and spread it with garlic spread…mmmmmmm…
Even when I was a little kid I adored garlic bread. Especially with my mom’s spaghetti sauce to dip in…oh man…
like horsepower, too much is not enough!
homeopathic garlic bread. They probably sell it at the local Whole Foods.
Mrs. F. and I concur:
“too much garlic” is an oxymoron.
Mmmm…garlic bread…yummy. But only if you can see the garlic, really see the garlic. You can tell if there is enough if your dog runs in the other direction when you get home because the smell is so strong. And it HAS to have real garlic.
Oh, and a little cheese and paprika on top don’t hurt either:D
garlic CHEESE bread fucking rules the world.
Most of what I see being passed off as “garlic bread” is nothing but buttered bread with some cheese. If I wanted butter bread, I would have asked for it. I want garlic bread. The only restaurant that I get good garlic bread is at the Olive Garden.
Like what The Devil’s Grandmother said - you guys need to go to better restaurants. And order some bruschetta*. None of that namby-pamby butter stuff. Extra virgin olive oil. Mmmmmmmm…!!
BTW, real garlic lovers eat the cloves in the raw - just peel and chomp. Yum.
My mom hated it when I made garlic bread… I’d butter some bread, sprinkle on the garlic, and pop 'em in the toaster. 
After a while there was a puddle of garlic butter under the toaster, and ALL toast would come out garlicky.
Anyway, for quick and easy garlic bread, butter the slices and pop 'em in the toaster oven or regular oven. (Or slice the loaf, butter it and pop it in, don’t matter.)
Once the bread’s toasted, take it out and THEN sprinkle on some garlic powder and a flick of oregano.
Garlic’s power is an aromatic oil, as I recall- as you cook it, as in toasting the bread, the oils are heated and all but “boiled” off. That weak butter bread you complain about at the restaurant? It may very well have had lots of garlic… but much of it was lost during baking.
If you want the garlic flavor to be strong, use, as mentioned, fresh-crushed or fresh-ground, or, to make garlic powder or salt a little more noticible, add it last. That way the heat of the cooking doesn’t drive off the oils.