On Fri, 13 Nov 2009 15:46:21 -0600, Sqwertz wrote:

> On Fri, 13 Nov 2009 11:06:07 -0800 (PST), bulka wrote:
>
>> On Nov 13, 1:36 pm, Sqwertz > wrote:
>>> On Fri, 13 Nov 2009 12:58:57 -0500, cybercat wrote:
>>>> I can't stand garlic presses, why have one more thing to clean? I use the
>>>> flat side of my heavy tenderizing mallet to smash, then I dice.
>>>
>>> Why even dirty up the mallet when you could just smash it with the
>>> knife? You're going to chop it with the knife anyway...
>>
>> Yes. Smash with the knife and the skin comes off. Mince. If salt is
>> going into the Rx, work it in now , on the board with the knife, and
>> the granules mash up the garlic pretty good.
>
> That's how I do it. Crack it once to get the skin off, then press
> it with the knife, adding [kosher] salt then working it into a paste
> with the blade of the knife.
>
> -sw

ooh, forgot about paste. i usually use the mortar and pestle for that,
though.

your pal,
blake