Calling it a myth is just wrong. Burnt garlic absolutely turns bitter and ruins a dish. That chef was right to stop service over a messed up base.

The long hold is the real secret.

Isn't that a ton of extra work and driving around? I just don't have the time to track prices across three stores every week. For me, the gas and the hours spent would eat up most of that forty dollar saving. I'd rather just buy the store brand at my main shop and call it good.

Yeah, that phosphite stuff is a real game changer.

Yeah, the note is a solid move for sure. My old landlord did something similar when he found a mess of old phone lines, just wrote the date and what he disconnected on the back of the wall plate. Makes you wonder what else is hiding in those walls.