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My uncle's 20 year old advice on garlic finally made sense last Tuesday
He always said crush the cloves with the flat side of the knife, don't chop them. I figured he was just being lazy. Then I tried it for a big pot of chili for about 30 people at the church fundraiser. The flavor was way stronger and I didn't have to use half the garlic I normally do. I still don't know why it works, but I'm not going back. Anyone else have a stubborn relative who turned out to be right about some kitchen trick?
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