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Hey, my name's Ann Kaltwasser (CULT-WAH-SIR). As I said in class, I LOVE GARLIC. Juicy, delicious, chewy, crunchy garlic. I love it in guacamole. Garlic complements virtually every meat, but it's the best way to add to something that's been tenderized. Brascole is one of the best Italian foods my mom makes. You take beef or veal (I'll have to ask her) and pound it with a textured hammer. Then you roll the meat in olive oil and coat it with parmesean cheese. It gets even better, because the garlic is next! Once it's all in there, you wrap the meat and pin it to keep it in a rolled shape. I think you brown it first, and then it sits in delicious, garlicy pasta sauce forever to make it all flaky and tender. Biting into brascole is like biting into an amazing, garlic-and-cheese-filled beef surprise. Your breath is horrendous afterwards, but it's worth it.
Garlic is also a perfect ingredient for veal goulash, which I have no cultural connection to, but still tastes amazing. Except sometimes the intense spices make it hard to ender the garlic. It's good in meatballs, veal and chicken saltimbocca, garlic bread, with onions for added stench and flavor, stir-fry combos, and I guess fish, too, but my diet doesn't venture under the sea.
As you can see, tender, spicy meat is a favorite of mine, but it reaches extreme levels of heavenly deliciuousness when you add the magic ingredient: GARLIC!

(I brush my teeth a lot, I swear.)