I just read I think my umpteenth article on the secret to peeling garlic. What I don't understand, though, is why so many people think peeling garlic is a difficult task. One of my first kitchen memories is the thwack of my mother's cleaver as she smacked garlic to remove it from its skin. It's pretty much the same technique I use today and it peels a clove in less than five seconds. How is everyone else doing it?