James wrote to blake murphy on Sat, 14 Nov 2009 16:39:41 -0500:

>>> 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.

> If you roast a head of garlic until the cloves are soft, you
> can get the pulp out by squeezing the cloves.

May I just add that, among other things, the roasted garlic can be eaten
on bread or made into a sandwich. Roasting garlic takes about 45 minutes
to an hour at 350F.

--

James Silverton
Potomac, Maryland

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