Yeah. I do that.
In fact, my father and I do the same thing — when it comes to garlic, anyway. If the cookbook recipe calls for 3-4 cloves, we'll each make it with 5-6. If the dish could take more without becoming unbalanced, I'll write it up in my notes as 8-10 cloves (come on now; this is probably some gumbo, chili, or shrimp thing we're talking about: dishes than can absorb — to a point — a lot of garlic). Next time I read my notes, I'll know that 8-10 is merely my own suggestion to myself. I probably meant a whole head.
And so it goes.
4 comments:
That's why the cartons of peeled garlic cloves at North Park Produces are just *that* much more valuable!
I also get the four (or is it five?) pound bags at Costco. Pretty sure it's all coming from the same place. We've a rule at home, though: if one person is eating garlic, everyone's eating garlic. None of this "ew, you stink" nonsense.
Indeed, that's why trips to The Stinking Rose are always as a group.
Say, now I'm craving a bagna calda...
If an overabundance of garlic is wrong, I don't want to be right.
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