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My wife has a 'dry mouth scale' when it comes to rating garlic, so a twenty clove of chicken recipe (simple -stuff a chicken with twenty cloves of garlic and roast) is likely to overdo it.
Uzbek Turban scored 8 out of 10 this morning (up there with scapes) and that was from two small cloves in the sauce.
You're on notice - use sparingly! I wonder if its strength will develop or mellow over time?
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You're just experiencing all of the joys of real garlic, including the morning after.
It's good for you! It thins the blood and has many other health benefits.
Until the garlic actually starts to go bad like it sprouts or rots, the taste doesn't change that much. After a few months it won't be nearly as juicy.
If you're like us, you'll soon get used to eating it every meal.
Posted by: Patrick | July 22, 2008 at 08:43 PM