Is there such a thing as too much garlic when cooking cuisines such as thai, cuban, italian? I find myself using more and more garlic, I think most cookbook recipes are so Americanized and use 1-2 cloves when about 8-10 does the trick. I just want the same flavors one gets from a great restaurant. I also use larger amounts of fresh herbs than called for, I want a balance , not overpowering garlic flavor.
Am I garlic numbed and need more and more to get my flavor fix? Or am I on to something...how much garlic really gets used in your favorite thai, italian, or cuban restaurant kitchen???