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Mr_Sworld
Hmm. Communication may not be my strongest suit, as I don't intend on presenting myself as one. Just giving my opinion on processing garlic.
OT: Gonna try some very imprecise sous-vide chicken breasts in a zipper bag in a pot of warm water on the stove. Big pot, smallest burner on lowest heat and no thermometer. Gonna leave it for about an hour and then either chill in cold water bath or give it a crust in a hot cast iron skillet. I have two breasts so maybe I'll try both. Curious to see the results.