[Freedom4US]

you betcha

I wish I woulda known this neat way of preparing garlic when I was younger: take a really wide, flat blade, the bigger the better. A wooden cutting board works best. Skin the garlic and remove the innards and chop coarsly, then cover loosly in pickling or table salt.

Then, drawing the _flat_ portion of the blade over the mix hard, you kinda chop but more smash the mixture into a thick paste, it’s done then. The salt keeps all the juices, and the garlic is strongest when made this way, a little bit goes a long way.

[Lazamataz]

I prefer to dice the garlic so finely that my fingers bleed.

Makes the garlic have a wonderful copper-y taste.