Just cut the whole clove in half, put them and a couple Bay leaves in a pan with white wine and three pounds of clams. Cook until they open.
Or peel and chop for other dishes.

Depends on what I'm using it in... some gets crushed with the flat of the knife, some gets run thru a microplane, sometimes I just use the garlic powder or granuals in a container...

I almost always use roasted. You roast a few of them without removing anything, even leave the papery outer part that covers it. Roast until they start gettins soft, takes a while, especially if you have the big jumbo size garlic. Cut the top off it and sqeeze the paste into a little jar, keeps pretty well in the fridge and is really easy to use.

Either that or just mash it to clean away the husk and start chopping.

Garlic poll? I'll choose "yes".

apparently no one does Mexican cooking, and only one person does Sicilian style garlic-ing....

The Stinking Rose resteraunt in S.F. serves nothing but garlic dishes(wine and ice cream too).

It's a blood thinner and supposedly was used as a topical antibiotic.

open the frig, pull out the jar, un-screw the lid...:D

x -10000

Prepared garlic of any sort (peeled, minced, etc) is an abomination.

Depends on what I'm cooking.
There are several ways for several reasons.

I cook lots of Mexican and Italian food. You don't need a comal, any pan will do. And, slicing garlic reall thin doesn't work well.

I don't use a garlic press or any sort of pre-packaged garlic. How it's prepared depends on how it's cooked, with what it is cooked, and how soon it is eaten. I probably do a half dozen different things with it, maybe more.

JR

It depends on what I am preparing and how I want the flavor releeased.

Without being dish specific the poll does not have any merit. Sorry....... each dish requires a different process to develop the full taste.