Garlic as an enhancer when fried

[cascader]

This is interesting:
www.acsh.org/news/2016/07/28/the-flavor-enhancing-molecule-in-roasted-garlic

Kokomo is related to I+G, I believe.  

More...
pubmed.ncbi.nlm.nih.gov/27381763/

perhaps the initial browning process was more important when original spices were in use, and so should be considered in home recipes

[willy]

I've used garlic since day one. Onions and garlic are givens in almost every dish, except pastries, ice cream, and hand grenades.