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To: Patricia Trinchero who wrote (342089)	1/12/2003 1:31:29 AM
From: Johannes Pilch	Respond to of 769670

Well hey, thanks for the garlic tip. The "paper" covering is exactly why I gave up fresh garlic. I also like to use lots of garlic and don't have the patience to remove all that stuff to get such quantities as a half cup. Nevertheless I use fresh stuff when I can. The jar stuff I use has no chemical taste that I can tell, but perhaps I will try it against fresh whizzed to see the difference.

To: Patricia Trinchero who wrote (342089)	1/14/2003 12:38:30 AM
From: Johannes Pilch	Read Replies (1) \| Respond to of 769670

I just tried your garlic tip about an hour ago and while at it, I compared the fresh stuff to the jar stuff. The fresh stuff was indeed much better. I could not detect a "chemical" taste in the jarred stuff, but I do think I understand the taste (and smell!) you are talking about. It's really hard to describe actually, but it is easily detected. The fresh stuff has a "cleaner," more "plantish" smell and taste. I used tons of it tonight. Unfortunately it still took a lot of time to get the quantities I needed. You really hafta work at it ahead of time and, since I don't have the time to cook as I once used to, I have gotten a bit lazy.