On Wed, 12 Jan 2011 18:57:31 -0800, "Julie Bove"
> wrote:

> I don't like to cut it in half. Why? Because the little bits of root tend
> to stick to the moist surface and then I have to pick them off. I see many
> chefs on TV doing this and it just makes me cringe. Same goes for smashing
> the garlic.

Come on Julie. Cut both ends off, slice it from stem to stern and
then pull the skin off each half.

--
I love cooking with wine.
Sometimes I even put it in the food.