Thread: Coring Garlic
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isw isw is offline
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Default Coring Garlic
In article >,
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.

Around here, a head of garlic doesn't last long enough to sprout.

Isaac
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