Did I Make Italian Enchiladas?

[@QuargCooper]

Your comment about the garlic made something completely click into context for me! I'm from the UK, and was recently visiting my partner in Houston, TX. I was making something with garlic in (in particular, there was this interesting elephant garlic, alongside the regular size), and to me, the garlic smelled more mild/less intense, like onion. My partner's family humoured me, but couldn't understand what I was getting at. Covid concerns aside, a difference between the garlic that's popular in Europe and the US could definitely explain that event. I would cautiously give some anecdotal support to your suggestion!

[@KevinAllOver]

Amazing. I've heard something about soft neck vs hard neck garlic being the culprits. Not certain though.

[@QuargCooper]

@@KevinAllOver Perhaps I unknowingly picked up a hardneck variety while I was over there, apparently these have fewer cloves and a milder taste. The rabbithole this has led me down has failed to yield results. One of my goals for the next year or two is to attend the garlic festival on the Isle of Wight. If I ever get the chance to ask some specialists there, I'll report back!

[@oldofftime]

Hmmm... I liked how elaborate this episode was. Super inspiring - exactly what I was looking for! EDIT: Thanks for including metric temps.

[@KevinAllOver]

Thanks, glad you liked it