Chopping Garlic for Fish Stew

"BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay, let me show you a really fast and easy way to peel garlic, or you can sit here and try to peel this stuff off by hand, but that's completely and totally unnecessary. Just take your knife, take the flat spot on your knife, take your hand and just smash. Now, you can also use a spoon or something if you wanted, but I feel comfortable using my hand for this. Just make sure you realize, if you use a knife, that part of the knife right there is very, very sharp. So what we're going to do, we're just going to take our garlic here, and you'll see, after you smash it, that it's much easier to peel. Of course, I say that as I grab the hard piece to peel. You know, I'll give you a different--so this piece should be really easy to peel 'cause I smashed it really well if I could get a hold of the wrapper. See? Just like that. And so what we're going to do is we're going to peel all these and we're going to--we're going to chop this up, except I'm not going to do it like the full-on, like tiny, tiny, tiny tiny chop because I don't really see that as being the best way of doing it, because what happens then is your garlic kind of gets lost in the soup or the chowder, and we don't want that. All right, so your fingers will be sticky when you're done. So you're going to just take your knife here and just kind of cut off that little stem piece because that piece doesn't cook very well and it tastes a bit like wood if someone were to get a bite of it, and we don't want anyone eating anything that tastes like an oak tree. So there's that. So now we're just going to take our garlic here and I'm just going to take my knife, and I'm going to lay it all out here, kind of a row, just like this, and just give a nice--just a one-time pass. Nice big chunks of garlic here. There we go. There's our garlic and that's going to pull everything else, and we're going to move right along."