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[ARCHIVED THREAD] - Too much garlic? (Page 1 of 2)

Posted: 4/17/2017 1:01:52 PM EDT

Didn't think it possible. Made a big batch of hummus Friday. Tossed in four large cloves of garlic.

Wife won't touch it. Figured it would mellow after a couple of days. Nope. Still like eating a head raw.

Posted: 4/17/2017 1:02:45 PM EDT

[#1]

Quoted:
Didn't think it possible. Made a big batch of hummus Friday. Tossed in four large cloves of garlic.

Wife won't touch it. Figured it would mellow after a couple of days. Nope. Still like eating a head raw.

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said no one ever

Posted: 4/17/2017 1:05:14 PM EDT

[#2]

Impossible.

Posted: 4/17/2017 1:06:19 PM EDT

[#3]

40 Clove Garlic Chicken

Posted: 4/17/2017 1:07:36 PM EDT

[#4]

I will roast a whole clove (or whatever the whole clump of cloves is called) and spread it on a piece of toast with some butter. Love me some garlic!

Posted: 4/17/2017 1:08:38 PM EDT

[#5]

Posted: 4/17/2017 1:08:46 PM EDT

[#6]

I love garlic. But this stuff is almost too overpowering. Walmart garlic is mucho strong.

Posted: 4/17/2017 1:09:11 PM EDT

[#7]

Posted: 4/17/2017 1:09:37 PM EDT

[#8]

Make some more hummus and mix it in to dilute??

Posted: 4/17/2017 1:09:51 PM EDT

[#9]

I would eat it.

Posted: 4/17/2017 1:10:45 PM EDT

[#10]

Quote History

Quoted:
I would eat it.

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I'm eating it. But it isn't conducive to marital relations.

Posted: 4/17/2017 1:11:44 PM EDT

[#11]

Quote History

Quoted:
I would eat it.

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I'm eating it. But it isn't conducive to marital relations.

Posted: 4/17/2017 1:11:47 PM EDT

[#12]

Bwhaa ha ha -
That brings back memories from almost forty years ago when I first started cooking for myself.

I invited a lady over for something I had grilled that required some BBQ sauce.
I decided to make my own sauce, the recipe called for one CLOVE of garlic and I didn't know what a clove of garlic was so I used a whole BULB of garlic in the sauce!

Much to my surprise she was a garlic lover and actually ate the stuff and loved it - go figure...

Posted: 4/17/2017 1:13:12 PM EDT

[#13]

I'll send my son over for the garlic party. He eats raw garlic

Posted: 4/17/2017 1:14:16 PM EDT

[#14]

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Quoted:
I'll send my son over for the garlic party. He eats raw garlic

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I do that as well

Posted: 4/17/2017 1:14:38 PM EDT

[#15]

Quote History

Quoted:
40 Clove Garlic Chicken

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Might have to try 40 cloves with chicken in a crock pot.

Posted: 4/17/2017 1:41:13 PM EDT

[#16]

Quoted:
Didn't think it possible. Made a big batch of hummus Friday. Tossed in four large cloves of garlic.

Wife won't touch it. Figured it would mellow after a couple of days. Nope. Still like eating a head raw.

View Quote

Thought the same thing with black pepper. Until a friend grabbed the pepper shaker and ruined a fish fry.

Posted: 4/17/2017 1:48:59 PM EDT

[#17]

Gotta roast it first. Raw garlic can be easily overpowering. Just like onions.

Posted: 4/17/2017 1:50:24 PM EDT

[#18]

Hummus doesn't need much garlic. Maybe 1/2 clove. 4 cloves is an absolute shit ton of raw garlic in anything.

Posted: 4/17/2017 1:51:02 PM EDT

[#19]

No such thing.

Posted: 4/17/2017 1:52:44 PM EDT

[#20]

Add some red pepper, that will help mellow it out.

Posted: 4/17/2017 1:55:39 PM EDT

[#21]

Garlic makes everything more awesome. I add 3-4 cloves in my guacamole makes it more awesomer.

Posted: 4/17/2017 1:56:26 PM EDT

[#22]

Quote History

Quoted:
I love garlic. But this stuff is almost too overpowering. Walmart garlic is mucho strong.

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Chinese Garlic is fortified with Melamine .

Posted: 4/17/2017 1:56:29 PM EDT

[#23]

Quote History

Quoted:
I will roast a whole clove (or whatever the whole clump of cloves is called) and spread it on a piece of toast with some butter. Love me some garlic!

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Bulb. The tiny "cloves" mixed in among the flowers are called bulbettes.

Arfcom's Official Garlic Thread if you're interested

Posted: 4/17/2017 1:58:14 PM EDT

[#24]

Quote History

Quoted:
Chinese Garlic is fortified with Melamine .

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Quoted:

Quoted:
I love garlic. But this stuff is almost too overpowering. Walmart garlic is mucho strong.

Chinese Garlic is fortified with Melamine .

+1

Yup, no thank you. Homegrown only.

Posted: 4/17/2017 1:59:04 PM EDT

[#25]

As someone from Gilroy, I approve! No such thing as too much garlic. Ever.

Posted: 4/17/2017 1:59:04 PM EDT

[#26]

Went to a birthday party at a pizza place in Maple Shade, NJ two weekends ago. There was so much garlic on the pizza that it was inedible. My 17 year-old grandson wouldn't even eat it, and when a teenager won't eat pizza, that says a lot.

Posted: 4/17/2017 2:03:43 PM EDT

[#27]

I'm snacking on garlic at this very minute

Posted: 4/17/2017 2:15:50 PM EDT

[#28]

No such thing as too much. Roasted, raw, whatever... just get it in mah belly!!!

When i visited California i made it a point to visit "The Stinking Rose" restaurant. EVERYTHING has copious amounted of garlic.

Thought I died and went to heaven!!

Posted: 4/17/2017 2:34:49 PM EDT

[#29]

I'd definitely eat that, I LOVE strong garlic taste.

One day we boiled crawfish at work, and we put about a dozen heads of garlic in the pot with all the sausage and potatoes. I ate 3 whole heads of garlic while I was eating the crawfish, they were so good.

Stopped at a gun store after I left work. When I walked in, EVERYONE in the building stopped, turns around and stares at me with this sour look on their face. I walked up to the counter, and asked the guy if they had a certain part. He cut me off mid sentence and asked "boy, how much garlic did you just eat!?? We smelled you as soon as you cracked the door open." Guess it was a little strong

Posted: 4/17/2017 2:42:46 PM EDT

[#30]

Keeps the skeeters away.

Posted: 4/17/2017 3:07:36 PM EDT

[#31]

Too much garlic is unpossible

Posted: 4/17/2017 3:19:42 PM EDT

[#32]

Too much garlic is walking into a tent with a bunch of Korean men clustered around the heater. Absolutely burned my eyes!

Posted: 4/17/2017 3:30:45 PM EDT

[#33]

I once overdid it making garlic shrimp , its pretty simply a ton of butter and a ton of garlic and some red pepper for heat
wife and I both love garlic but that batch was potent as hell

we ate it... but we certainly didn't make out afterwards

Posted: 4/17/2017 3:59:50 PM EDT

[#34]

Garlic behaves differently depending on the time it is exposed to oxygen and when it is cooked. Mincing garlic exposes it to oxygen which allows the garlic flavor to develop. Cooking garlic stops this reaction. What OP described is minced garlic never cooked which allowed the full development of the raw garlic flavor.

Various recipes treat the garlic differently which results in the characteristic flavor of the dish. The strongest to mildest treatment is this: Minced and never cooked > minced and cooked later > minced and cooked immediately > non-minced and cooked.

Garlic, yo!

Posted: 4/17/2017 4:10:14 PM EDT

[#35]

I put four cloves in a batch of hummus all the time. Gotta roast the garlic first though.

Posted: 4/17/2017 4:14:47 PM EDT

[#36]

Quote History

Quoted:
I'm snacking on garlic at this very minute

http://i3.photobucket.com/albums/y86/mossie500/0F4CAE72-F627-4C6B-ACF0-370A421914EB.jpeg

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That, sir, looks like a fine snack.

Posted: 4/17/2017 4:35:35 PM EDT

[#37]

This talk of garlic, reminds me that I'm overdue for a trip to the White House Grill...WA and ID folks, know what I'm talkin bout.

Posted: 4/17/2017 5:38:45 PM EDT

[#38]

Wtf am I the only person who puts like a single wedge of garlic in my cooking?

Too much causes stomach ache!

Posted: 4/17/2017 5:52:12 PM EDT

[#39]

Quote History

Quoted:
I will roast a whole clove (or whatever the whole clump of cloves is called) and spread it on a piece of toast with some butter. Love me some garlic!

View Quote

Roaster garlic has a much mellower flavor.

Posted: 4/17/2017 5:55:25 PM EDT

[#40]

Mmmm... ain't no such thing as too much garlic! A true aphrodisiac.

Posted: 4/18/2017 8:05:15 AM EDT

[#41]

Quote History

Quoted:
Wtf am I the only person who puts like a single wedge of garlic in my cooking?

Too much causes stomach ache!

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If you're willing to risk the tummy ache in the name of science and flavor, try a roasted garlic head. It might be more gut friendly to ya.

Take a garlic head (or 5

) and cut the top off.
Place on a piece of foil large enough to wrap around entire head.
Slather the cut area with olive oil.
Place in oven pre-heated to 400 F for 45-65 minutes.

Slice a good crusty French Bread into 1/4" slices.
Spread cream cheese and the now buttery soft garlic onto bread and ENJOY!!!

For an extra level of awesome, roast a red bell pepper on the grill till slightly charred on all sides. Remove from grill and place in Ziploc bag or under a large bowl to sweat it for 5 minutes. Slide charred skin off, remove seeds and slice into 1/4" by 2" slices and serve on top of garlic/cream cheese/bread.

SUPER TASTY!!!!!

Posted: 4/18/2017 8:09:21 AM EDT

[#42]

No such thing.

Posted: 4/18/2017 8:13:31 AM EDT

[#43]

This year I have 72 cloves I planted last fall. They are all up now. They will be used in:

1) My wife's dill pickles

2) Dried for garlic powder

3) Roasted

4) Used fresh in various recipes

There's also scapes to harvest since it's all hardneck. Music and Siberian seem to do the best around here.

Posted: 4/18/2017 8:16:58 AM EDT

[#44]

Quote History

Quoted:
Garlic behaves differently depending on the time it is exposed to oxygen and when it is cooked. Mincing garlic exposes it to oxygen which allows the garlic flavor to develop. Cooking garlic stops this reaction. What OP described is minced garlic never cooked which allowed the full development of the raw garlic flavor.

Various recipes treat the garlic differently which results in the characteristic flavor of the dish. The strongest to mildest treatment is this: Minced and never cooked > minced and cooked later > minced and cooked immediately > non-minced and cooked.

Garlic, yo!

View Quote

Note to self- oxidize my garlic for mo flavuh.

Posted: 4/18/2017 8:24:34 AM EDT

[#45]

No such thing as too much garlic.

Posted: 4/18/2017 8:29:20 AM EDT

[#46]

Quote History

Quoted:
This year I have 72 cloves I planted last fall. They are all up now. They will be used in:

1) My wife's dill pickles

2) Dried for garlic powder

3) Roasted

4) Used fresh in various recipes

There's also scapes to harvest since it's all hardneck. Music and Siberian seem to do the best around here.

http://i.imgur.com/mAMKRhi.jpg

View Quote

Fine work sir.

Posted: 4/18/2017 8:35:46 AM EDT

[#47]

good for your heart... bad for your breath

Posted: 4/18/2017 8:47:02 AM EDT

[#48]

Quote History

Quoted:
Garlic behaves differently depending on the time it is exposed to oxygen and when it is cooked. Mincing garlic exposes it to oxygen which allows the garlic flavor to develop. Cooking garlic stops this reaction. What OP described is minced garlic never cooked which allowed the full development of the raw garlic flavor.

Various recipes treat the garlic differently which results in the characteristic flavor of the dish. The strongest to mildest treatment is this: Minced and never cooked > minced and cooked later > minced and cooked immediately > non-minced and cooked.

Garlic, yo!

View Quote

Are you a Wizard?

I never knew that. It makes sense though. The only time I ever went overboard with garlic it was minced and cooked right away. I wouldn't have believed it was possible to add too much garlic if I hadn't done it myself.