I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two.
Recently, I've managed to come across a local garlic grower. The intensity of the taste is like nothing I've had before, but the problem of eating it in quantities that I do has become self-evident in my bedroom, which was probably one of the rare occasions that I've felt happy of waking up alone.
I've had difficulties with my body odor previously and I would usually stop eating garlic and onions two days before exposing myself to potential embarrassment, occasionally even substituting my garlic of choice with the bland Chinese garlic sooner than that, but the garlic I'm eating now seems to take close to a full week to clear out.
Is there anything I can do to prepare the garlic to help manage the allicin contained within? So far I'm having some luck adding it to soups, as the prolonged exposure to heat seems to raise the internal temperature of the crushed cloves enough, but mixing into sour cream and letting it sit for a while doesn't seem to be doing enough.