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I worry that modern recipe writers are on to us garlic doublers and are halving the amount of garlic their recipes call for. I always quadruple to be safe.
Naturally! Then add another clove for good luck. Plus those two cloves look small, better add another.
And gosh the last three on the head are also tiny… certainly not enough to make anything with later, so you best include those also!
You’re probably not preparing your garlic correctly for the recipe. It’s not always about volume.
This sounds like something a loser who doesn’t use enough garlic would say
For all those “never too much” garlic people, I invite you to eat a clove raw.
I’ve never taken a bite of something and thought “hmmm this has too much garlic” soooooooo…
