Ophelia wrote:
>
> I still use Marty's system (if you can call it a system) I cut the top and
> bottom off and peel it from the inside edge. Voila! It falls off) I
> don't need no stinkin' expensive gadgets <g>

That's the way I peeled garlic for years until I learned to smash them
with the side of my chef's knife. One smash and all the peel separates
easily. About 10 times faster than peeling, imo.

G.