David wrote on Mon, 06 Apr 2009 14:04:22 -0700:

> On Mon, 06 Apr 2009 19:17:38 GMT in rec.food.cooking, "James
> Silverton" > wrote,
>> Honestly, how much trouble is it to cut off the top and
>> bottom of a clove and then squash it with the same heavy
>> knife?

> Then how do you un-squash it, when you don't want it squashed?

There's a plastic fabric you can buy that will remove the skin from
garlic just by rubbing. I can't think of many reasons why I would want
whole unchopped cloves.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not