Public Service Announcement

If the dish you are making calls for garlic, but you’re not sure how much you need — the baseline is one clove for each serving, plus one for the pot.

That’s baseline. You may need more if garlic is a featured part of the dish.

We’re not in Britain — think of the children. And if any Gentle Readers happen to be visiting from Jolly Olde England — USE MORE GARLIC.

Brought to you by the Campaign To Make Food Tasty.


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25 thoughts on “Public Service Announcement”

  1. I had a friend once use a little too much garlic in a dish.
    We smelled of garlic for the next two days.
    People at work commented on it – often.
    Mosquitos died if they got within ten feet of us.

    But I still ate it 🙂

  2. Not a huge fan of garlic. Probably reached Mean Lifetime Exposure limits during my year in Korea.

  3. There is no such thing as too much garlic. When I had a bad catarrah as kid, my mom would clear my lungs by making me eat 3 to 5 cloves of garlic… and you had to chew them first.
    The mucus would evacuate both lungs and sinuses and i think any stains in my soul would also be gone.

  4. Shit Miguel, she could've skipped that and went straight to the CS and gotten the same result without the nasty after breath!

  5. Bear well in mind that one's own taste buds diminish in perception with age, exactly like hearing and vision.
    Mom's spaghetti, in her declining years, was over-seasoned to the point of toxicity, because it "tasted fine to her".
    A cautionary tale.
    Just saying.

  6. My son recently decided to make a dish called 'a chicken and 40 cloves of garlic' the family decided we will make it again, only we will use more garlic next time!

  7. I was going to agree with Miguel, that there is no such thing as too much garlic. But I never considered taking it straight up. That's where I gotta draw the line. My mother was the exact opposite, she never used garlic. I didn't even know what it was other than from old vampire movies. It was a glorious day when I discovered that wonderful root.

  8. "Too much garlic." Hmm… "Too much garlic." *RM mutters the phrase repeatedly, trying different emphases* Huh. What a silly notion.

    Garlic is neither herb nor spice. It's a vegetable. Remember, your parents said "eat your vegetables!"

  9. I have promised Chicken with 40 Cloves of Garlic to the Dragonette the next time her father has to go out of town for a few days.

    And yes, she will also suggest that it needs more garlic.

  10. Korean garlic chicken, with a side of kimchi……. Delicious. Keeps mosquitoes at bay.

    On a hot summer day, also makes your UH-1 co-pilot complain that: "Man, you stink!!"

  11. So, at one time in the past, did Korea suffer from a vampire infestation?

  12. Garlic, onions, & olive oil will have to save civilization yet again! – Joey ( Melissa & Joey)

    Ulises from the People’s Republic of Kalipornia

  13. I literally burn through the big bulk bags of peeled garlic from Sam's Club. And, like others have said, I usually come close to doubling the amount of garlic in most recipes.
    I really should just start growing my own,

  14. Garlic is good, and good for you. It can be used medicinally. It definitely adds to the flavor of many delicious dishes. That being said, it can be trying to work closely with someone who is apparently a member in good standing of The Vampire Repulsion and Prevention Society.
    Garlic goes with many things, though I discovered years ago that if you store those bulk containers of peeled garlic in the fridge, everything, and I do mean everything, in the fridge will acquire a garlic flavor. Garlic milk is one place I draw the line. An Aunt of mine loves the stuff and I discovered this while living with her for awhile.

  15. I have a recipe for the chicken with 40 cloves of garlic, need to make it for the wife. That's five bulbs, roughly. Well, round up to a half-dozen. She might want the whole dozen. The cloves are roasted first, removing much of the awful layer but leaving a smooth, toasty-roasty aroma. Yummm …

    Side note: what repels Italian or Greek vampires, besides silver or ash slugs from a .45?

  16. Silent Drako, According to some folklore I've read, dried basil that has been blessed works. To "kill" the vampire you can also use water from an underground spring that has never been touched by sun or moonlight, and that has been blessed by a priest.

    YMMV, IANAL, past performance is no guarantee of future results . . . .


  17. We have a bunch of garlic growing in the front yard. It's elephant garlic, with cloves close to the size of a pingpong ball. For all its size, it isn't terribly strong. Better yet, it tends to be slick-sided, without that tough outer layer.
    So this is what you do:
    Pell off a couple of cloves and put them in a 350 degree oven to soften up. Remove when the garlic is mashable. Be careful not to toast the garlic. Adjust the heat according to your oven.
    Buy some coarse bakery bread-or English muffins will do nicely. Spread a thin layer of butter evenly on the top and place under the broiler to toast.
    When the bread is toasted, spread the garlic on it like mayonnaise. I say the thicker the better, but according to taste.
    This can be eaten as is, but I like a bit of chopped fresh basil sprinkled on top.

  18. LawMom, that sounds SO yummy. Better than the limp steamed bread that you get some places.

    I do roasted veggies with sweet onions, the large clove garlic, and veggie of choice (various cabbage family things, yams, potatoes, beets – its all good) top with a drizzle of balsamic vinegar.

  19. Definitely yummy. And it doesn't leave you sweating garlic.
    Here's another, but a bit time-consuming.
    Hollow out a tomato, leaving just the outer meat.
    Take a slightly smaller onion and do the same thing-that is, take out the middle, leaving about 2-3 layers. Put the onion inside the tomato shell. (You can reverse this if a stronger onion taste is desired)
    Take your roasted elephant garlic and mash it to a paste. Put the paste inside the onion.
    Sprinkle with salt, basil, and oregano.
    Place in baking dish and bake in a slow oven, about 325 degrees.
    This is great by itself, particularly if you substitute powdered beef or chicken bouillon for the salt-but be careful; the bouillon tends to be quite salty.
    You can also place the tomatoes atop pasta or rice for baking.

  20. LawMom, we make that dish fairly often. One thing we do is add a meatball in the middle and top with shredded cheese — whatever kind we have on hand. It's delicious every time.

  21. Hmmm, when I make a large pot of spaghetti sauce (about 3 gallons worth, most gets poured into 1 quart freezer bags, and frozen for use later) I cheat with the garlic, and use minced, (in oil) and I "measure" it by deciding how large a jar I want to add.
    Good luck getting even a teaspoon of sauce out of the pot, without many VISIBLE bits of garlic in it.

    Garlic is too delicious not to over do it. (But, I wouldn't want to eat that much more than a couple of times a week. There are too many other delicious flavors available to overindulge in!)

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