> wrote:
> I just returned from Italy where we participated in a cooking lesson at
> the Cordon Bleu Cooking School in Florence. They cored the garlic due to
> bitterness and difficulty in digestion. I have a problem with digesting
> garlic but decided to try it. I had no difficulty with any of the food
> that we prepared during the lesson. I will be coring my garlic in the future.

It's a wasteful gimmicky trick, just like throwing away the bottom part of
an onion.