I was reading a question and in it, burnt garlic was a topic in which the answerer said that burnt (very brown, not black) garlic is bitter. They went on further to say that any dish with burnt garlic is ruined, and you should throw it out and begin anew. I was first curious if there was any way to save the dish (a couple sources said no), but I was then curious as to dishes that utilize that burnt flavor.
I know a lot of dishes like to capitalize on the most bitter aspect (I know a few with bitter gourds), so I'd like to see if this is something that can be capitalized on.
Do dishes exist that capitalize on the "burnt" flavor (very brown, not actually blackened burnt) of overcooked garlic?
Note: I wasn't sure about the closability of this. If it's off-topic, please let me know and I'll delete it.