I worry that modern recipe writers are on to us garlic doublers and are halving the amount of garlic their recipes call for. I always quadruple to be safe.
Naturally! Then add another clove for good luck. Plus those two cloves look small, better add another.
And gosh the last three on the head are also tiny… certainly not enough to make anything with later, so you best include those also!
Still believe they all are run by vampires and this is their long game to rid the world of garlic by slowly telling people to use less.
I've never taken a bite of something and thought "hmmm this has too much garlic" soooooooo...
Even straight garlic I think could use more garlic sometimes.
Yup, especially when roasted.
I don’t like some kind of processed garlic seasonings and flavors. Sometimes I swear it makes me feel crappy too.
But when I’m chucking fresh cloves into my garlic press to make some egg fried rice from scratch? Load it up!!
Many years ago I found a pasta recipe called "death by garlic". It's the only time I've cooked something and though, "ok, this is a good amount of garlic!".
IMO, 1 clove = the whole bulb.
I used to think that's what it literally meant and after being corrected, I hated everything I used to like because it didn't have enough garlic. So I just went back to my old ways.
Am entire whole ass garlic? That's the bulb right? The whole thing? My hats off to you. You don't get sick often huh?
Are you my SO?
You're probably not preparing your garlic correctly for the recipe. It's not always about volume.
This sounds like something a loser who doesn't use enough garlic would say
Tracker removed from URL (sneaky Google)
For all those "never too much" garlic people, I invite you to eat a clove raw.
Raw is great, but it still requires some prep. Grated raw and mixed with olive oil, with some black pepper, and salt, makes a wonderful dip/spread on toasted bread.
I like raw garlic in a number of dishes; gives a spicy sensation. Especially if Mediterranean style (as it was taught to me anyway).
Wait, you don't?
It's a bit better roasted. Or at least sauteed, but I'll sometimes eat a smaller clove raw for some spice in life.
Basically this restaurant in San Francisco: https://thestinkingrose.com/index.html
Fun fact. You can bake a clove of garlic in the oven with oil. Salt, and pepper, and then eat it with a spoon after. It turns into more of a mush with a way more mellow flavor. You can also scoop it out and spread it on toast or bread. You're welcome.
This sounds really good
Google how to do it. You're supposed to cut the clove in half as well with the cut side face up? Something like that. I did it a few times a while ago and it was incredible.
Be weary if you're making pesto though. Too much garlic does apply there, unfortunately.
Nope.
A half-full crusher is too sad a thing to see
Making 40 clove chicken?
Oh good, you bought pre-peeled garlic that came in a plastic container rather than peeling the natural container it comes in...
I mean...this is a completely unstandable thing to do if you need a large amount of whole garlic. Despite many "tricks" that people use, peeling a large amount of garlic still takes a long time.
I always keep a few 35 gallon drums of mashed garlic around for when I get peckish.
"Jesse, we need to cook"
