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This is the way
I feel like a lot of recipes tone down the quantities of strong spices (cayenne, garlic, onion, etc) to get a more mild flavor so they’ll have more widespread appeal.
They absolutely do. In my experience, recipes are a guideline. It’s not rocket science. You just think about how an ingredient tastes, and if you want that taste more prevalent, you add a little more of it.
If I don’t spend the next two days smelling like literal garlic, did I even cook?
An clove, singular? Madness!
At minimum, I am doubling the amount of garlic listed.
