Garlic
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@Doctor-Phibes said in Garlic:
When I first started cooking in this shared house, I cooked something that called for 4-6 cloves of garlic, followed by overnight marination. In my innocence I thought that by clove they meant 'bulb', so I marinated this stuff in the fridge with 6 bulbs of garlic along with half a bottle of cheap red wine. My friend came down at 6am, opened the fridge door, and promptly threw up.
He still reminds me about it today.
You may inforn your friend he is a philistine and unworthy of your cooking .
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I grew up in a house where garlic wasn't used and thus learned of its pleasures later in life. In my early 20s I was with a group of people who went to a restaurant in Chicago named Delmonicos. They served garlic bread the way it was meant to be served, i.e. cloves of garlic crusted to the top of the bread. I loved this new delicacy and thus, had several servings. From that experience, I came to believe that garlic in quantity can act as a hallucinogen. This was once again a moment when I considered that "two much of a good thing"...might not be such a good idea...though, as is always the case, that thought was fleeting.
Are you sure it wasn't the mushroom appetizer?
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I agree. Kinda like the two unit rule in giving blood
Packed red blood cells as a transfusion carries a slight risk of blood born infections such as hepatitis c or allergic reaction to antigens. But when a person needs blood, from anemia or bleeding, and it’s enough that it requires treatment, then I apply the two unit rule. Give two units, the benefit of raisIng the hemoglobin is more substantial than the risk of transfusion.
Same for garlic.
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I used too much garlic once. Once.
It was eight heads of garlic for two bowls of soup.
That was too much. My insides revolted.
Anything under than that, though, is ay-okay.
