I make a huge pot of chili every 3-4 months. This gives me lunches for the following few days, plus another 10+ single servings in ziplock bags for the freezer.
For some reason, one time I seriously misunderstood "1-2 cloves of garlic, minced". There's absolutely no explanation as to why, as I've made this several times before and should have known exactly what I was doing. I guess I really wasn't paying attention this time.
Anyways, the pot ended up with a full minced bulb of garlic in it (which is roughly 10-15 cloves) and then it simmered for a good 4-5 hours.
It was, by far, the worst thing I've ever tasted. I like garlic, but this was so overpowering that there was no possible way to salvage any part of it.
I make a huge pot of chili every 3-4 months. This gives me lunches for the following few days, plus another 10+ single servings in ziplock bags for the freezer.
For some reason, one time I seriously misunderstood "1-2 cloves of garlic, minced". There's absolutely no explanation as to why, as I've made this several times before and should have known exactly what I was doing. I guess I really wasn't paying attention this time.
Anyways, the pot ended up with a full minced bulb of garlic in it (which is roughly 10-15 cloves) and then it simmered for a good 4-5 hours.
It was, by far, the worst thing I've ever tasted. I like garlic, but this was so overpowering that there was no possible way to salvage any part of it.