That sounds like heaven, to me. DH, maybe not so much, as he thinks garlic is over used. I love, love, love garlic, but have had to start leaving it out of things, or barely putting it into things because he just isn't wild about it.

Sally

I often do put 2-3 times as much garlic in a recipe that is being cooked, but you can definitely put too much raw garlic in a recipe. I put quite a bit of garlic in my hummus, but I found I liked it better when I reduced the garlic by 1/3. If I used roasted garlic instead of raw, I could increase the amount, however.

I've always wanted to go to a garlic festival, and I think there used to be one in SoCal as well, but there were always too many other things going on at the same time. I used to go to the Tofu Festival here (which has since been discontinued), and you can definitely get your fill of tofu in a short time.

Lars

Ellen, it sounds delicious, but I have to disagree about the "too much garlic" thing. I've tried a couple of dishes that seem like they call for a lot of garlic and when I've eaten them I've found that it is, indeed, too much garlic. At least for me. I feel the same way about hot peppers, I like to add to the flavor of the dish but when it's so hot (or garlic-y) that I don't taste anything else, then it's too much.

The worst acid reflux I've ever had was after eating garlic chicken at Pietro's. Elery and I shared it and we both chewed Tums all the way home and still felt it the next day. And yes, it was cooked.

So, although I like garlic I also believe there's such a thing as too much of a good thing! Ssshhhh. Don't tell the garlic farmers, I'd be kicked out of the farmer club, LOL.

Annie

I thought y'all might head up there when I heard about the festival. Thanks for filling us in. I always think of you when it comes to garlic and those d@mned chokes! LOL

David

When it comes to fresh, young garlic that is not overly chopped and cooked slowly on low heat to bring out the sweetness -- you can't over do it.

But in reality, most people use old garlic (green inside and sometimes even brown), they smash the heck out of it and then they fry it 'til dead in hot oil for wayyyy too long. YUCKKKKK! How come so many cooks have learned to love slow-cooked onion that is caramelized over low heat yet still insist on killing garlic?

The Garlic Festival does right in that virtually every bit of garlic one gets there is FRESH and I don't remember ever seeing it FRIED 'til brown.

Joe

We love garlic and would love to go the garlic festival. Maybe someday!

Joe, I grow my own garlic, so it's not old, and like Woodie, I won't use that green in the middle stuff, LOL.

I do grow an old hardnecked variety of garlic called Keeper and it is HOT, the big commercially available garlic is much milder, so maybe that's part of the equation. I do roast entire heads of garlic to cook with, and that sweetens it up nicely. Elery will spread that roasted garlic right onto bread and eat it, but I'm not that tough, LOL.

Maybe I'll have to go to Gilroy, just to compare. (grin)

Annie

Hey Annie! How did you know I take out the green bitter thing in the middle! Guess it must be written on the internet somewhere, LOL.

Not a fan of raw garlic, but cooked, well you can't overdo it for me. And actually, I like it fried or roasted dark brown, not burned, just browned and crisp, yum. The other day I made Dishesdone roasted cauliflower with shallots and garlic and cherry tomatoes and the garlic got brown and crispy and delicious.

Well, Woodie, you've told me that before, I think it was along the lines of the discussions about the white thing in eggs. (grin)

I do like garlic, but I don't want it to overwhelm everything else.

Annie

"But in reality, most people use old garlic (green inside and sometimes even brown), they smash the heck out of it..." I've been guilty of that, especially the old garlic bit, because I hate to throw it out, and if it's the only garlic I have on hand, and I really want garlic, I'll use it. I do usually try to use fresh garlic.

Sally

The Gilroy festival people use vats of chopped/mined garlic from Christopher Ranch, and I think it's just fine. Tastes just fine to me. ;-)

Here is a link that might be useful: Christopher Ranch

sushipup, that's the same brand that comes in jars at my local grocery store here in White Cloud!

Annie

Yup, I don't go out of my way to make sure that I have whole fresh garlic on hand when the minced stuff (well, the GOOD brand) is good enough for Gourmet Alley! Works for me. Can't speak to other brands, tho.

And how do you all cope with having bad breath for days?
I love garlic but don't eat it as often as I would like for that reason. I think it gets in the lungs or something!
Brushing, flossing and mouthwash don't help much.

Andre Soltner recommends always removing the green stem inside garlic but although his recipes always call for it removed, he never says it's bad garlic.

What bad breath? Everyone here eats lots of garlic, and I never notice. Oh, I probably wouldn't want to go to the dentists after a garlicy lunch, tho!

DH and I and friends went to the first Gilroy Galic festival. We continued to go until it got too crowded and too expensive. Haven't been in many years. I found after eating so much garlic there that everything tasted like garlic for days afterwards. LOL Did you try the garlic ice cream?
Clare

I love garlic and just harvested about 60 bulbs....not a huge amount, but pretty good. You know you have ingested a lot of garlic when you start to sweat it comes through your pores! I really think it is great for you and if nothing else you are pretty safe around vampires!

Duane

Can't have too much garlic.....or chocolate!
Linda C