Hm... fan, yes, but maybe not superfan.

I'm a fan but not a superfan.

I like to mash cloves of garlic with coarse salt, coarsely ground black pepper, and fresh dill in a mortar and pestle. Then I add lemon juice (never vinegar) and use it for several recipes, including ranch salad dressing.

I also make garlic butter with garlic, butter, olive oil, black pepper, and fresh herbs, such as oregano, basil, and thyme, if I have them, but I never add dried herbs to it. I use unsalted butter, and so I add a bit of salt to it as well.

My other favorite use for garlic is in grits.

Not a super fan at all. I use it in cooking so it is a back flavor, never a forward one.

You can count me as a superfan.

I used to like a lot more garlic in my food than I do nowadays. I do like it and always use fresh, but I really don't care for so much that I can still taste it for hours afterward, and I make a lot of things with no garlic at all.

A little goes a long way for me.

I am a most super fan. Ideal dinner would include chicken with 40 cloves, garlic bread with garlic hummus spread, boiled red potatoes with garlic, lemon and butter, deviled eggs with roasted garlic, and for desert - garlic ice cream and garlic walnut tart. Walnut Garlic Tart Recipe - Gilroy CA

Definitely a super fan. Love it raw in small doses, cooked in large doses. Love it roasted covered in foil until it caramelises. It's much milder like that.

Roasted whole, roasted cloves, sliced thin for golden 'chips'. Mortar crushed fresh with salt as a creamy paste for beans/grains/dressings. Rosemary, garlic infused warm olive oil for bread, add anchovy for BagnaCauda....etc. Powdered or dried coarse is fine for certain things like bbq/spice rubs but don't care for prepared jared in oil.

Would have to say super fan since it can make or break certain things for me. Have to agree with others here regarding raw garlic in small doses. Just enough is good. I made tzatziki yesterday to have with grilled lamb. The garlic's got to be there but just enough.

One of the cooking show said that if you've been cooking with garlic and your fingers smell like garlic, wipe them on the stainless steel faucets to get rid of the smell.

We looked at each other and both said "why?"

Lol, nancyjane, we feel the same way. Although there was one time when The Kid wouldn't walk with me at a mall. I'd made a killer batch of pickled garlic and I (her word) reeked.

Yes, superfan. It's often more a vegetable than a seasoning at our house. I usually grow about 500 bulbs, but voles got almost all of it after 15 years of cultivating the perfect varieties (big cloves that peel themselves and store until May). Fortunately they left me a few of each of my favorites, so last fall I started over. The nasty little rodents got nearly half of them, so most of the harvest will be planted. But there's still scapes coming, and I fortunately have a a lot of dehydrated sliced garlic from the year before the vole plague. That stuff rehydrates just like fresh.

Probably not a garlic superfan but close. I grow about 120 hardnecks a year and we use all of it less the 25% or so needed to replant. I'll dehydrate some of the cloves that are rejected for seed in the fall. We are getting scapes off the German White right now which is always a big treat. I grilled some on them in a veggie medley with dinner last night.

Somewhere between fan and super fan. I have been having digestive issues. Figuring out the balance between food having flavor and food being digestible has been interesting. I have settled on adding less (but not none) of my favorite flavorings to food. And making sure onions and garlic are cooked. I do miss a very garlicky vinaigrette.

I do use raw garlic in my vinaigrette, and so that also comes out rather garlicky. I make it in a mortar & pestle or in a blender, depending on whether I am adding herbs to it. If I am not adding herbs, then I make a simple recipe with just garlic, salt, black pepper, wine vinegar, and olive oil. I may or may not add mustard - it does not seem necessary when I make a paste with the garlic and salt. This is one of the few times that I use black pepper instead of chilies.

I consider myself a chili superfan, and I use chilies much more than I do garlic. I've been a chili fan since elementary school.