Don't quite know where all my obsession with garlic peeling/chopping is coming from lately, but I saw this video yesterday, in a NYTimes article about Jacques Pepin, and I just had to share:
Something about the ease and fluidity and beauty with which he handles the garlic moved me.
Or maybe the half-formed tears in my eyes were just from the garlic's oils?
Either way. I found this video stunning. And there are plenty more on the NYTimes website. Check them out:
How to Make an Omelet:
How to Sharpen Knives:
Interview with Jacques Pepin