On Tue, 19 Aug 2008 16:43:06 +0100, congokid >
wrote:

>In article <35Wpk.103$482.60@trnddc06>, James Silverton
> writes
>
>>I'm not disputing your statement about "whole" garlic but I don't think
>>I have a recipe that calls for it, except for roast garlic itself!
>
>Whole garlic cloves are used in 7 hour leg of lamb, the recipe for which
>I'm sure I posted in ufdm before. They're removed at the end as by then
>all the flavour is in the gravy.

And "chicken with 40 cloves of garlic"!