Ack! Too much garlic!

[MacTech]

At least you won’t have to worry about vampires for a while…

Personally, I don’t believe there’s such a thing as “too much garlic”…

[blondebear]

The first time I ever used garlic in a recipe, I thought that clove=bulb. :eek: I thought that 2 “cloves” of garlic was way too much, so I only used 3/4 of a “clove”-- it was still about 200% too much.

I suffered various gastric and olfactory symptoms for a couple of days. It almost put me off of using garlic forever until I wised up on the difference between a clove and a bulb.

[HepToTheJive]

@Ogre

Well, to be fair, this is fresh, uncooked garlic added to a cooled eggplant slurry. So, there’s no loss of aromatics due to cooking. You get a full dose of straight-up garlic. It’s actually massively spicy because of it, and I haven’t added any extra pepper, etc.

I’m happy to report, however, that, as a sandwich condiment, my dangerously garlicky baba ganoush is quite nice!

Ahhh…Uncooked garlic.

That is indeed a horse of a different color.

[Chronos]

The first time I ever used garlic in a recipe, I thought that clove=bulb.

My sister made that mistake, too, the first time she ever made spaghetti. Now, I’m a firm believer that more dishes have been ruined by not enough garlic than by too much garlic, but yes, it is actually possible to have too much.

And agreed that garlic has different flavor depending on whether and how it’s cooked. I regard them as basically separate ingredients (which in practice means doubling the total amount of garlic used in a recipe).

[waterj2]

@Rahne_McCloud

Try making a dish called “Boiled Garlic”, it calles for 30 cloves of garlic. I made this once ruined a pot, my house smelled for a week, but it was well worth it. It kept my family away for that time frame.

I guess the question then is whether your family consists of elderly mid-westerners or vampires.