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Roasted in the oven

90% of the time I chop with knife, but on occasion will use a press -- which I don't think works as well, but can be quicker and easier. My partner keeps a jar of chopped garlic in his fridge, and I have to admit it's been a real time saver for quick meals.

PS - the razor thing is scarey!

I wack it with the side of my chef's knife to get the skin off then either slice or chop or mince depending upon what's called for in the dish I'm preparing. Sometimes I chop it a bit, sprinkle it with coarse salt and on the cutting board with the side of a knife mash it around into a puree.

minced with a knife usually--or I use the garlic paste my parents make (they are garlic fiends)& give to me in small jars - it's just garlic with a little virgin olive oil put through the blender. Great when a large amount of garlic is required; good time saver, keeps for a couple of weeks in the fridge.

I used to chop with a knife, but then I found this gadget - you put the whole peeled cloves in the bottom, then bang the spring loaded top up and down, and a zig zag shaped blade spins and turns (I swear!) with each stroke, perfectly mincing your garlic in a few quick strokes, with no stinky fingers or smelly cutting board. It has changed my life. I wish I remembered where I got it. It doesn't have any brand marking on it. Also works for chunks of onion or shallots.

I have the most fabulous garlic press and am a bit embarrassed to admit it came from (winces) Pampered Chef, at home party gig a la Tupperware. My sister-in-law had a party, so out of guilt I succumbed to buying something. (The press we had was terrible, something I think my husband must have bought at the grocery store in his bachelor days.) Anyway, this Pampered Chef thing practically ejaculates the garlic -- and you don't even have to peel it!

I use a truffle slicer. It's great, gets the garlic paper thin and doesn't conjure up scary images like a razor blade. They're generally inexpensive (I got mine for $10 bucks at Zabar's, and I've seen them at Williams Sonoma for $15) and work well for potatoes, carrots, ginger, fennel, anything really. Even truffles.

Ona, the item you're looking for is the Garlic Genius, and it's available at Williams Sonoma (among other places).

http://ww1.williams-sonoma.com/cat/pip.cfm?skus=4643979

Usually I whack it with the side of my knife and mince it, but sometimes when I want it smaller, I just use my microplane.

Abbe, I have that same garlic press; I love it, and I've given it to several people who also love it. It can even go in the dishwasher. I also really love their chopper, which looks a lot like an "As Seen On TV" gadget, but works wonderfully and also comes apart to go into the dishwasher, so you don't get crud building up in the crevices. But I do have the same embarrassment about attending those parties...

i used one of those garlic genius things at my mom's house this weekend, and, well, maybe i sit at my computer too long all day, or maybe i tend to overdo it at the gym, but frankly that thing inflammed my minor carpal tunnel like nothing i've ever felt after like 6 cloves of garlic

gimme my big ole chefs knife over that thing any day!

but i continue to stand by the rolly plastic skin remove thingy
that gadget just downright RULES!

I always just wack it to get off the skin and then mince it with a chef's knife, but that is all about to change. I used this thingy at my parents' house over Christmas, and my mom actually gave me one to bring home: http://www.garlictwist.com/
It's two plastic circles with teeth on the inside, and you twist them back and forth to chop up the garlic. It didn't leave the minced garlic with any of that overly-pungent problem you get forcing it through a press. Really easy to use, (takes a bit of wrist power to get it going when the cloves are still whole) and rinses clean.

I usually just dice it like I wouldl an onion-- horizontal layers cuts then vertical cuts then lateral cuts.... if im less patient though i just smash and mince

I would really like to see ejaculated garlic!

I have a ceramic garlic grater from Provence - it shreds the garlic and it's cute and french. :)

Click my name for a type.

Has anyone else ever heard of removing that stem like thing in the center of the clove of garlic to keep from having bad garlic breath? Someone told me to do it years ago & I always have... but I wonder if it actually does anything.

You know, at one point I used to buy those little jars of garlic puree in the supermarket and have since started using fresh garlic in bulk. For some reason, it never clued in that I could actually make a garlic puree and jar it myself! Thanks, leeds.

Emily - yes, I have heard about removing the center, the reason given was to remove the bitter flavor, so I do remove it. Don't know if it makes any difference.
Ken Sloane-no problem. The only thing about making the paste is that the garlic smell tends to linger. You may want to open windows or otherwise ventilate, encourage throughdraft, whatever.

I only remove the center section of the garlic if it is green and sprouting