So on the CBYX mailing list recently, alumni were reminiscing about German food that they missed from their CBYX experiences. Inevitably, döners came up, and the poster even linked to this site as a reference. On that page, I found a recipe for a garlic sauce, which sounded to me like the spread of garlicky goodness my pal the Malge introduced me to back in the day at the Pita House at Maple and Rochester (it has since been renamed to the Grand Chateau and I don’t know if/how its menu has changed).
Anyhoo, this almost-waxy garlic spread had the kind of flavor that let you know immediately that you were going to be best buds for the next few days at least. And heaven help those in proximity to you. I was really hoping the garlic sauce recipe there would be exactly what I remembered from the Pita House.
Alas, it is not so. I just got done following the recipe they suggest, and my tongue feels like I just had two scoops of porcupine gelato. The sauce was not creamy and white with roughly the texture of mayonnaise. It was glowingly green and oily like a Bernini salesman. I had to flood my whole mouth with milk to get the burn to subside.
I think I finally hit my too-much-garlic threshold. This boundary has existed, theoretically, since I started making my own hummous, but I had no idea it existed in nature.