On Thu, 14 Aug 2014 14:37:37 -0600, Mayo > wrote:

>On 8/13/2014 10:52 PM, sf wrote:
>> On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:
>>
>>> On 8/13/2014 5:12 PM, sf wrote:
>>>> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>>>>
>>>>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>>>>
>>>>>> Actually granulated garlic is much better than fresh on pizza... and
>>>>>> anyone who needs to salt their pizza is eating shit pizza, ergo is
>>>>>> afflicted with TIAD.
>>>>>>
>>>>> No, granulated garlic can _never_ be better than fresh on pizza, never.
>>>>
>>>> I like both. Granulated is fine if you're using meat like hamburger,
>>>> sausage or pepperoni and piling on 5 billion other things, but I want
>>>> fresh on simpler pizzas where each flavor can be appreciated.
>>>>
>>>>
>>> I am a garlic junkie, fresh chopped and warmed a bit in olive oil, I'm good.
>>
>> Oh, yeah... serve that to me and I'm your friend for life.
>>
>> Not really, but it sounded good. LOL
>>
>>
>Oh heck yes!

I've never seen a pizzaria that offers fresh garlic as a topping or a
condiment... they *may* use fresh garlic in making their sauce but the
shaker on the table contains granulated... and every pizzaria in the
US uses crappy canned pizza sauce that maybe they doctor... okay,
perhaps a few mom n' pops make their sauce from scratch but that'd be
exceedingly rare... the chain pizzerias and sizable joints have pizza
sauce delivered in #10 can cases by the pallet. It'd be very rare to
find a pizzaria in the US that serves homemade, it'd be exceedingly
rare to find any restaurant in the US that serves anything home made.