This is me. I’ve never said, “This is too much garlic.”
Fun fact: I tend to get obsessed with eating the same thing for months. One of those obsessions was kettle-cooked salt & vinegar chips. I’m talking about a large bag before bed every 2 days. I did this for about 3-6 months. During that period, I had a regular primary care check up with routine blood work. My cholesterol came back terrible. My HDL was too low and LDL was too high. It was so bad that the doctor told me that they were putting me on Lipitor eventho I was in 37/38 years old and otherwise athletic shape.
I argued with the doc explaining that I could fix it on my own with diet. We negotiated and the compromise was that I had 3 months to fix it. In 3 months, we would run blood work again. If it was still high, Lipitor time. I cut off all chips and started eating raw garlic however I could with meals. I would mostly use a garlic press and marinate it in olive oil. Then, I would drip a lot of this on rice, beans, pasta, pizza… anything that would go good with raw garlic. When we ran the blood work again, I was in the clear with completely healthy cholesterol levels, both HDL and LDL.
I don’t know if the garlic had anything to do with it, or if it was merely just abstaining from the chips, but something worked. If you’re dealing with cholesterol issues and don’t want to be on meds, maybe consider eating raw garlic. It might help, and even if it doesn’t, it’s delicious 🤤
It’s crazy that a few months of too many chips could do that - I always understood cholesterol issues to be longer term effects
Yep! I was worried when they told me. Having high cholesterol at 37/38 is a bad sign of what’s to come. I’m happy it was situational rather than permanent.
You measure baking soda with a teaspoon.
You measure garlic with your heart.
Recipe: One tablespoon of butter.
Me: Incorrect!
Every time. I believe the 2 cloves thing is really an approximate in the industry.
I had a recipe last week that specifies 11 small cloves. That raised my eyebrow.
So, to keep to form, I put in 12.
No recipe is going to tell me how much garlic I should use!
I get the minced in water, as a compromise with convenience. My conversion factor is 1 clove == 1 forkfull — a little extra is great, but orders of magnitude would not be
Years ago when I was married, I was making lasagna. My ex was “helping” so I said take care of the garlic which called for 1.5 cloves. I found out after it was cooked that my ex did not know the difference between a clove and a bulb. I didn’t think it was bad but everyone else ended up eating Dominos.
1.5 cloves was definitely not enough; 1.5 bulbs may have been pushing it though.
Garlic is life.
I think a lot of the issue for a goodly number of people adding more garlic than is called for has to do with the garlic you get to buy these days. It tends to be of large size to catch your eye and is high yielding. Not mention you have no idea how old the garlic you buy is either. This leads to a watered down flavor that isn’t as strong. So we end up tossing in that extra clove or twelve more than called for.
Best is to grow your own garlic and get the flavor!
This post is typical anti-vampire propaganda
/s
40 clove chicken is a thing
Also there’s no such thing as too much COOKED garlic, I used to say “there’s no such thing as too much garlic” too until I made Hummus the first time. I put in significantly more than called for as per usual. I regretted it. I quite like garlic so I could power through it but it wasn’t pleasant.
true garlic heads know that the secret is to use both cooked and raw garlic to maximize your garlic per garlic
Are you making “Garlic and Chicken”? The recipe calls for 12 cloves of garlic per serving…
Step 1. Remove two (2) cloves from tray.
Step 2. Store remaining cloves for later use.
Step 3. Use the two (2) cloves as recipe directs.
Step 4. Ignore step 2 (two) and grind remaining 600 (lots of) cloves into paste for use on teeth or anus.
Step 5. A winner is you!
Big garlic fan but I’ve absolutely added too much before
There was a shawarma place I used to go to that had an interesting “garlic sauce”. You couldn’t call it toum, as it was either not whipped with oil or they stopped after adding a splash. It had the appearance of being just very finely chopped garlic, like somebody ran it through a food processor until it was almost a paste. And fuck, it was so good on their donair pizzas. We used to get a small tub to go with it, but after a slice of the pizza, a sip of beer would set your tongue on fire. And the next morning, shaving would make the bathroom smell like fresh garlic. Definitely too much, but oddly worthwhile from time to time.
