My wife is a garlic freak......nuf said.

BTW the legs were great! A pound and a half later I am sasified:D

Betty Crocker, Epicurious, and quite a few more website will have cooking tips/recipies.
Mine are:
1. Decide if the meals character is monolithic mass(pasta/meat), or complex side dishes.
2. Add garlic and onion and pepper at the beginning, then a dash more pepper at the end. Salt on top or in water
3. To burn the tongue add spice just before serving, to burn the sinuses burn some peppers in the oil beforehand
4. Proteins like meat and eggs should be usually be slow cooked if they have mass. If there's too much water content in the dish(or too small a pan), they'll turn out rubbery. Add sauce in increments.
5. Use cast iron or stainless cookware if possible. Warning have been started about teflon coatings and aluminum.
5. If the main flavoring isn't sugar or vinegar, then it's garlic. Garlic can also serve as the main ingredient at the same time. Flavor with garlic and then garnish with...

Then you'll need this.

Guys, you are making it far too difficult.

Put it in the microwave for 15 seconds. Repeat 3 or 4 times and serve! If you nuke it any longer then it will bubble and you get to clean the microwave!

I also like garlic, but I don't want to encourage anymore. There are days when the house smells like we're warding off Dracula as it is:D

Len,

There are times where we all eat so much garlic that the pax can smell it in the back of the airplane. Its gotten so that we warn them the night before so that they can have some that night as well so its not so harsh.

Ever eat Korean? Bulgogi? My God we were in Heaven with that stuff and it reeked of garlic. Could not stop eating the stuff course we paid for it the next day!

Joe

lol...stijn.. :D