I've cut open a lot of heads of garlic over the years. Of this you are assured. Just about everything that I cook has garlic in it. Right or wrong. Hell I even steep it in hot water, making "garlic tea," when I have a sore throat. I'm not sure if it helps, but it sure is fun.
But I've never come across this:
As with most things that intrigue me, I gave it a whiff and then popped it in the ol' hopper (some sort of unhealthy oral fixation issue stemming from a long-repressed childhood trauma I'd think).
It sure did taste like garlic. The texture was a bit softer, but no doubt this was garlic.
But no, I didn't use it in the short ribs that I was preparing. Although, perhaps I'll spread it on bread and topped with some fleur de sel later.