So I slice my garlic thin and chop it it up, then smash it with the flat of my blade and scoop it all into the pan or pot.

This is more or less my technique. I don't always do the final mash. S likes to do the mash before the rest, to get the skin off easy, but with the old knives, it ruined my slice-thin technique, so I've asked her not to do that just to get skin off, only when we actually need mashed garlic.

Garlic salt != garlic powder.

Exactly. To be clear, Hec, the above is what I was trying to say with the 'garlic salt is the devil's own sweat,' comment. I hate when they're lumped together. There's a world of difference, and imo, garlic salt shouldn't even be made, sold, bought, or used.

I'm a big fan of whacking garlic to peel it. Very therapeutic.

He's on TV? That's my cousin. Wacky.

Sonoma chef guy? That's hilarious.

He's on TV? That's my cousin. Wacky.

Napa living dude? Yeah, he's on the Food Network and Fine Living channel... I guess he has trademarked "NapaStyle." Or some such thing.

Note to self: if you ever host a dinner party, only do it for those friends who don't know how to cook.

Jess, I definitely use dried herbs but they aren't nearly as vivid as fresh ones, and that's the same way I feel about garlic vs. garlic powder. Even in stews, fresh garlic makes a big difference, particularly in the scent.

I'm a big proponent of learning how to use a real chef's knife properly. It kills me watching JZ cutting up garlic with a little paring knife. You need the lever action of a big knife. You can chop, you can slice, you can smash, you can scoop - all in one exciting knife.

Does anyone else here watch Michael Chiarello

sometimes. he is a little "we will have this experience" for me. But I watch him, just not regularly. I don't think I've noticed the chopper.

he is on the food network -t.

The trick is not to get the oil too hot. If you're searing something, put the garlic in the pan before you turn the heat on and keep it low for a while.

This is a good tip! I too have problems burning the garlic too.

If you are doing onions for your red sauce - sautee them and then add the garlic.

But this is what I do. If I'm making onions I just use the same food processor to chop the garlic.

Glad we're having the cooking discussion, b/c I need help! I bought a cast-iron pot to make bread lo those many weeks ago and after finishing the bread had no idea what to do with the pot. Aren't I supposed to season it or something instead of cleaning it?

Huh, I will have to keep an eye out for this NapaStyle thing.

Damn it, Grandma, why'd you have to go and feud with that branch of the family? I could be getting free meals or cookbooks or something.

I've tried the smashing garlic with a knife thing, and I just can't do it. Pretty much anything that involves using the flat of a blade is beyond me.