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Let me ask You something that has perplexed me for a while. Coming from an Italian family I have never measured ingredients. I season to taste and smell. Sometimes you wind up with a lot of extras that way but oh well. When I was a kid the sauce was on the stove almost always at my grandmothers house cooking very low. Meat leftovers just got tossed in to the pot. It was outstanding. My question is what is a clove of garlic. One cell of garlic in the overall piece or the entire piece of garlic?
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