>As for garlic, it's amazing stuff out of a jar. I use it on and in everything. I'm not disabled, I'm just lazy and fine with it. The stuff is called Very Lazy Garlic here. And fuck the snobs and elitists.

First they started pushing the canned garlic, then they came for proper knife technique, and ultimately, they outlawed a good chiffonade as far too "ableist"

I think automatically saying that the strong recommendation of a preferred cooking approach is snobbery or elitist is incorrect. The same thing could be said about gentle-rewarming of a steak, vice blasting it in a microwave producing a dry husk.

Some of us are sensitive to certain flavors, and choose not to use preservatives to the extent possible. There is an adjective even used to describe things of quality "hand-made".