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medpundit |
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Tuesday, September 27, 2005I sided with the "he" editor. I've always found peeling garlic cloves a tedious, noxious task. The odor lingers on the hands for hours, sometimes days. It's nearly impossible to wash it off, although some say that rubbing your hands with stainless steel will do it. Besides, how on earth can you peel it with a meat cleaver? Wouldn't that just chop up the cloves within their skin? I usually avoid cooking with it if I know I'm going to be seeing patients within twenty-four hours, having been accused once of smelling like garlic by one of my patients. But today I wanted to use the last of the tomatoes from the garden before they turned completely rotten, and what better way than to make a tomato sauce. But that called for garlic. So, I grabbed the meat cleaver recommended by the "she" editor and smacked those cloves with the broadside of the cleaver. I only had to smack them once. The skin just flew right off, and the cloves remained intact. And best of all - my hands didn't smell like garlic. posted by Sydney on 9/27/2005 08:46:00 PM 0 comments 0 Comments: |
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