Originally Posted by
TheKillerPenguin
I actually did slice a garlic clove in half and plopped them in my cheeks like lozenges. You should never, ever do this, but I think it might have helped.
40 clove chicken. Double the garlic to 80 or so and it starts getting real. Use the garlic like butter after it's cooked, it spreads like medium soft butter. Good on toast, also good mushed up and spread on the chicken. Most recipes call to serve garlic separately - the chef friend (also cyclist) who made it insisted we eat the garlic with the chicken. Make sure everyone around you eats some so that everyone is in the same garlic boat.
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"...during the Lance years, being fit became the No. 1 thing. Totally the only thing. It’s a big part of what we do, but fitness is not the only thing. There’s skills, there’s tactics … there’s all kinds of stuff..." Tim Johnson