Buying Garlic in Bulk?
The Love for 50 Cloves of Garlic
But find a good bottle of peeled garlic and you will start using it by the handful. For me it has changed garlic from a seasoning, an aromatic, to a root vegetable, easier to use than onions or potatoes. (And there are the health benefits of garlic, too.) I have become even more addicted than ever to the flavor. I'll chop a clove or two to throw into dishes where I previously wouldn't bother, just because I can. But it's using 20, 30, 50 whole cloves at a time that has really made a difference.
If you assume that whole cloves of garlic are harsh tasting, reassess. Make the garlic braised in oil here, and count yourself as a garlic hater if it doesn't make you faint with pleasure. This is roasted garlic without the nuisance of peeling, grilling or squeezing out the beautiful, buttery mass inside. This is a spread, an ingredient in dips, the basis for dozens of sauces (like the pasta recipe here), a garnish. This is heaven.