Hello MamaM!

I agree with you about the over-seasoning and how it can have a negative effect on a dish. I have a few times in my life over-done it, but not too often.

And garlic----well It just can not be overdone in my opinion!:p

The last time I made hummus I put in what I thought was too much garlic, but it was delicious!!!

Have a great day Mama!

Cathy

There's no such thing as a little garlic!

That's my feeling. I actually have a few Asian recipes with no garlic. At first it was hard for me not to add it to the mix. But, would you believe they are perfect without it?

But in the too much area, I actually love the heat from garlic, made a pesto a while back, peeled a pile of garlic. Put in the usual amount, there were quite a few left on the board, what the heck----tasted wondeful, but could smell it on my skin days later. A bad thing, naw.
Nan

I think I am the biggest garlic lover in the world! It goes on everything - even bread and butter in my book!

If I had to choose ONE herb/spice - it would be garlic. There is no such thing as too much garlic - there never could be.

shipscook - Garlic perfume or aftershave????? mmmmmmmmmm

LOL

Mama

PS - Helps to keep the vampires away.

Nan & KYH have heard me say this before at another site... I love garlic... but I don't personally believe that it belongs just anywhere. Many cooks put the stuff in everything- not me. Garlic where it doesn't belong to me is as bad as the perverbial turd in the punch-bowl! (Hee-Hee! Hope no one was here w/ their bowl of wheaties!)