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What is the Most Garlicky Cuisine?

The Japanese refer to the Koreans as "garlic-eaters" and I know French cuisine relies very heavily on garlic, but are these cuisines really the most garlic-heavy? If not, which do you nominate?

And, yes, I'm looking for a place in which to build my retirement house.

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  1. South Korean garlic consumption laps the field. I suggest you build you retirement home in the south of the peninsula, beyond the range of Kim Jung Un's artillery. He seems to be feeling frisky lately.

    2 Replies
    1. re: Veggo

      Who knew So Ko laps the field in garlic consumption..

      Maybe you, Rodman and Kim Jung need to go clubbing and talk him down off his missile perch.

      1. re: Veggo

        Hopefully NoKor will lob a flite of ICBMs filled with garlic toward west Texas. MAD--mutually assured deliciousness.

      2. The United States. You can find it in any region and sooner or later in any food group. The denizens actually pay big bucks to down concentrated pills of it. I have found it in mashed potatoes, salmon, and even ice cream. No matter what regional or national cuisine an eating establishment may offer, rely on the cook adding garlic to make it their own.

        1. As a garlic freak, I love how you roll Khan!

          1. Well, I'm not sure about the #1 spot, but I learned today that Syrian food should go onto the list.

            http://www.npr.org/2013/03/29/1756222...

            Aside from that, I would vote for Korean. But there ARE differences in garlic -- this happened when I was living in Seoul, and the general consensus was that Chinese garlic had different "properties" and was therefore unmarketable in Korea:
            http://www.nytimes.com/2001/05/02/bus...

            1. I'm surprised nobody has said Italian, that was the first thing that came to mind. I would say Middle Eastern right behind it.

              1 Reply
              1. re: rockandroller1

                IMO, the spiciness (including garlic) of Italian cuisine is overrated. Now Sicily and Calabria may be exceptions, but generally speaking, Italian cuisine seems to rely heavily on tomatoes and butter/olive oil for much of its flavor.