"Gary" > wrote in message ...
> 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.

I do that too depending on what I want from my garlic. If I just want it
chopped I do it Marty's way. Chopped doesn't give such a strong flavour for
me. If I want loads of flavour I smash it up
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