> wrote in message
...
Just returned from Italy where we attended a cooking lesson at the Cordon
Bleu cooking school in Florence. They cored the garlic as discussed above.
The reason was bitterness and difficulty in digestion. I usually cannot eat
garlic because of that very fact but had no difficulty in eating the food
that was prepared.

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This is starting to look like a food banter post. Um... Eat the tomatoes
with cored garlic?