On Fri, 23 Mar 2007 05:48:52 GMT, Mr Libido Incognito >
wrote:

>Nancy Young wrote on 22 Mar 2007 in rec.food.cooking
>
>>
>> "The Joneses" > wrote
>>
>> > "tert in seattle" > wrote
>>
>> >> 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.
>>
>> Oh, I don't think he means garlic, as there never is too much of
>> that. Heh. I think he means cloves, the spice.
>>
>> nancy
>>
>>
>>
>
>Aren't cloves (the spice) slightly poisionous?.

Poisonous? That's a new one. Given enough water, 20 whole cloves
won't hurt a fly as far as the "yuck" factor is concerned. If the
other spices are what's commonly known as "pickling spice", the mix
(don't forget that bay leaf), will be all the better.

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