"tert in seattle" > wrote in message
...
>
> let's say someone got the instructions wrong and added about 20 cloves
> instead of 1 or 2 to a corned beef recipe and let it simmer that way
> for about two hours ... is there an antidote?

If whole cloves were added, it might not be tooooo bad. The garlic
taste supposedly gets stronger as you mince. I've cooked soup with
a whole head of whole garlic cloves and it was not bad. But I like
garlic. You might want to take out the roast and let it cool in the
fridge for sammiches and toss the other stuff if it's unpalatable.
Did *someone* cook it with other stuff?
Edrena