[herr_oberst]

It depends. I usually just crush it in a press, but sometimes I mince it fine and sprinkle it over steamed green beans or french fries, and for mashed potatoes I'll throw a half-dozen or so peeled cloves into the pot and boil 'em up with the spuds. Too much is never enough.

I'm way too impatient to slice it the way it needs to be sliced for sauces which is Sicilian style.
So thin that it's translucent. Hint, use a razor blade....