Too much garlic? Not possible!

[Johnny]

I had a discussion the other day. Is it possible to add too much garlic to a dish? I'm beginning to think not.

I tried an experiment by cutting up two large onions and an entire clove of garlic. I placed everything in a frying pan, added a little salt and pepper, and grilled them carefully to avoid burning the garlic.

It turned out great and was a perfect compliment to some cheap pork steaks. Although, an entire clove of garlic seemed like a lot, it really wasn't overpowering when mixed up with the onions and cooked.

[aviator]

One clove of garlic? of course not enough.

[JD Miller]

I bought some Minced Garlic in a jar once never again

Fresh cloves sliced only. I hate removing the husks though, pain in the ass

For awhile I just chopped 'em up with the husk on to save the hassle.

[baboon]

I have a small clay pot that I roast heads of garlic in all the time. Remove most of the outer peel. pour on some olive oil cover with foil & roast. Then you can squeeze it out of the clove. It's soft fragrant easy to use because there is no chopping or dicing it.

[aviator]

Originally Posted by baboon

I have a small clay pot that I roast heads of garlic in all the time. Remove most of the outer peel. pour on some olive oil cover with foil & roast. Then you can squeeze it out of the clove. It's soft fragrant easy to use because there is no chopping or dicing it.

I love that, you can just wrap it in foil too and put it in the oven. Cut them down the middle and squeeze them out after they are roasted. No need to peel them. Olive oil on top, of course.

[Johnny]

Originally Posted by aviator

I love that, you can just wrap it in foil too and put it in the oven. Cut them down the middle and squeeze them out after they are roasted. No need to peel them. Olive oil on top, of course.

That's news to me. I'll try that next time.

All the while I've been patiently peeling each little sprig with a small knife, like a surgeon. It's time-consuming as you have to grab the peel just right. Even doing it my way, it's still worth the wait as the garlic/onion combination is delicious with grilled pork or beef.

[aviator]

If you want to get them out do it the oriental way, cut the bulb in half down the center and then just hit the back with the side of a wide blade knife with the cut side flat on a cutting board, they alll come out easily. if you want it roasted like baboon said, again, cut it down the center, put some olive oil in it, wrap it in foil and put it in the oven for 20-30 minutes 350º then squeeze them out, make a spread with it and put it on a toast with olive oil then watch your blood pressure go down, garlic is also a great natural antibiotic plus it keeps vampires away.

[Johnny]

Originally Posted by aviator

If you want to get them out do it the oriental way, cut the bulb in half down the center and then just hit the back with the side of a wide blade knife with the cut side flat on a cutting board, they alll come out easily. if you want it roasted like baboon said, again, cut it down the center, put some olive oil in it, wrap it in foil and put it in the oven for 20-30 minutes 350º then squeeze them out, make a spread with it and put it on a toast with olive oil then watch your blood pressure go down, garlic is also a great natural antibiotic plus it keeps vampires away.

I knew garlic had health benefits but never dug into the specifics. Never really cared. I just knew it tasted good. Nowadays, I'm a little more interested in eating right than I used to. Garlic is a win-win. It tastes good and isn't going to pack on the pounds or clog my arteries.

[Sanders]

How to get garlic into kids for medicinal purposes.

https://media.gab.com/system/media_a...92fae495bc.mp4