[Sca-cooks] Re: Sca-cooks digest, Vol 1 #693 - 22 msgs

[Tara]

> >Lessee... there was the time I added too much garlic to the baba ghannouj; I
> >was certified vampire-free for a week.
>
> How on earth could there be such a thing as "too much garlic"?

When there's so much that you no longer taste it.  You feel it.  And it
hurts.  I've only found this to happen with un-cooked garlic, or
under-cooked.

-Magdalena
certified garlic freak, who's managed to make hummus that even *she*
couldn't eat.