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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.
I’ve never taken a bite of something and thought “hmmm this has too much garlic” soooooooo…
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
