I must say that I enjoy the use of garlic in cooking. It is folly to assume that garlic is used as a 'masking agent', considering its wide use by chefs who ensure that they only use premium components. I'd rate garlic as an enhancer, although I've been to restaurants that do 'overkill' the enhancement.
However, the great Australian chef, Triples, uses just about the right amount and thats why I am happy to trust his judgement and use the Moreton Bay Bug recommendation. At this point, I don't have the same level of trust in JWH, who I suspect would have fairly simple tastes, and DD, who really doesn't seem to have the flexibility to expand his horizons in some areas.