Dude, dude, dude, there is no such thing as too much garlic, only wimpy people.

Run out of carrots? Garlic is a root. Run out of potatoes? garlic is a root. Run out of beans? Garlic is a vegetable. Run out of rice? Garlic can be minced. Run out of meat? Garlic can be roasted.

So, now you have my recipe for beef stew over rice. Or, as my friends call it: that's just a bowl full of garlic, you psycho. Or, as my wife calls it: no, you are not kissing me this week. Maybe not the next.

Like vanilla, you measure garlic with your heart.

• Eating a clove of garlic raw:

  • 2/10, never again

• Eating a vanilla pod raw:

  • -9999/10, no I'm not okay

I think everyone needs to understand something. Go get vanilla bean paste. Soooo much better than extract for baking.

Like holy shit. Also yes, 3-5 time what it calls for when I add garlic is the right amount. Or the baseline depending on what I am cooking.

Hot take: if you add way more garlic than the recipe calls for then you aren't chopping it finely enough.

I used to triple the amount of garlic until I started to make fresh garlic paste instead of just dicing the clove. The difference it makes cannot be overstated and it allows other flavors in the dish to shine side-by-side with the garlic instead of having spontaneous garlic bursts.

There is a very simple conversion that any home chef can apply to any recipe: add 1.5 full heads for every 2 cloves mentioned in the recipe

You can never use too much garlic.

This is how I am with dill lately, after I discovered my local grocery store sells it for cheap in huge bunches, and not the usual little plastic clamshells. I actively seeking out recipes that use dill, and then blow the specified quantity out of the water. Turns out more dill just makes it better.

listen idc when making chocolate chip cookie recipes if the recipe calls for a drop of vanilla my ass is adding the whole bottle

I can't taste garlic. There's some kind of hole in my taste buds. Garlic bread? French bread with too much butter. Garlic-dependent hot sauce? Overly sweet sticky substance that ruins meat. Humus? Weird flavorless grit paste.

Garlic, fair. Vanilla extract is tumblr coded psychopath behavior.

i find that a fist size amount of garlic for every clove the recipe says is usually adequate

Not a huge fan of garlic.

Most people just don't understand the recipe. Insert a bulb for every clove required and you're good.