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Old 07-21-2006, 10:07 PM   #11
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How could there ever by such a thing as too much garlic?
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Old 07-21-2006, 10:22 PM   #12
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I agree with Michael in Ft. Worth. Dilute the sauce with more of the non-garlic ingredients. Perhaps make another half batch.

If you've already cooked the sauce for an hour or two, cooking it longer will have little added impact on the strength of the garlic.
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Old 07-22-2006, 02:52 AM   #13
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Be prepared for your sweat to stink I guess.
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Old 07-22-2006, 09:16 AM   #14
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Quote:
Originally Posted by Banana Brain
Be prepared for your sweat to stink I guess.
That's how we garlic lovers find each other.
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