On Mon 06 Apr 2009 02:20:52p, James Silverton told us...

> 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.
>

Thre are many times when I want whole un-smashed cloves of garlic. I like to
use it sliced paper-thin in some dishes. Then there's the 40 cloves of
garlic chicken, etc.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.