I am a huge fan of garlic. I've never understood the people out there who claim that they can't stand the stuff, as my cooking (and my life in general) would not be complete without it. I would guess that more than fifty percent of the food I cook starts out with a pan, a glug of olive oil and some mashed/minced/diced/sliced garlic. I only use fresh because there's nearly no taste in the pre-minced stuff and I am ruthless about tossing it out if it gets soft (no sub-par garlic for me). However, I am fairly single minded when it comes to my garlic usage and often forget that there are other ways to approach this stinky rose. Over at the 64 Square Foot Kitchen, Warda has a two-fer for us. First she shows her readers how to make garlic-infused oil and then she takes the garlic she has cooked down and turns it into a creamy, silky, garlicky mash. I see both these techniques in my very near future. I'll just be careful not to breathe in your direction.
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