and there is such a thing as too much garlic.
This is straight up misinformation. Even a lethal amount of garlic isn't too much.
Either you die in ecstasy or you didn't deserve the garlic wasted on you.
It's okay to be wrong
Have you ever cooked pasta with sea water?
No, seawater is all full of shark poop
Yes. And nobody should do it. It gets people's blood pressure up. It makes people salivate. It gets people jealous. Everyone's looking at me trying to understand why I'm enjoying my pasta so much.
You're right. People don't realize how salty seawater actually is. What they mean is "your pasta water should be noticeably salty"
And yes, there is such a thing as too much garlic, but it's past a whole bulb, so it's not worth considering.
now this is finally an unpopular opinion. one i dont share but can respect.
Agreed
Why is the (American) in brackets?
The kind/s of Italian cooking here in the states differs from the kind/s done in Italy, even when the dishes exist in both places. Comes down to how Italian immigrants adapted their foodways to available ingredients and supplies.
That being obvious, why mix American and Italian cooking advice in one statement?
American-Italian being a distinct cuisine
Q: How much garlic did you use? A: Yes.
🫠 lol wuttttt
Now what kinda of american italian? NYC Italian? New Haven Italian? Chicago Italian????
Totally agree with you, here. I am an Indian.
When I was still on dating apps one of my first screening questions was "Is the phrase 'too much garlic' in your vocabulary?"
Saved a lot of time from relationships that would never work. Love my gsrlicky wife!
Al dente noodles are also unpleasant. Just cook them a minute or two longer.
Yeah? I always take the suggested time on the box for when to start checking if done. Only if I can bite through half a noodle and not see any white uncooked core is it actually done. Do you go past that...?
1⅓ Tablespoons per 4 cups of water.
That does seem excessive.
Well, salty as the ocean is bullshit anyway. Nobody is going to put that much salt in anything.
But, I dunno if the garlic thing is so much too much garlic as too much of the wrong preparation of garlic. You throw more than maybe three cloves of raw crushed or minced into most dishes, it takes over until and unless you essentially over cook the whole thing.
If you go with other forms, like roasted or confit, or fermented, you can make garlic the star without it being "too much", if you're a garlic lover.
I agree with your statement though, there is definitely such a thing as too much
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