Actually, we have one unclaimed steak left (though I expect some number of people won’t show, maybe 4-5), so I will go ahead and assign that to Nitro. Good to go! Since I’m willing to make allowances for non-red-meat eaters, I think we could make a bit of space on the grill if you need it (though we’re going to have to strike the grill soon after we’re done; we need to get it cooled down so we can put it back in my car without melting anything!)

I spent some time today mapping out the tasks (because I’m anal retentive that way 🙂 and I think I’ve got it figured where we can get a couple of tasks going at once, and the help will be quite welcome!

Oh, and as near as I can tell, I think we’ll be a couple of hundred yards walk from Cheetah’s place, but a 4-block drive (!). We’ll be asking him and Calla for the use of their water supplies, I suspect.

Since I missed giving you a meat order (it’s okay i don’t eat steak anyway but the partner does), I hope you don’t mind us bringing out own?

Heh. Actually, I used one of these for the first 25-30 cloves and it went fine. Then the interior started to get slick with garlic juice and didn’t produce enough friction to pull the peels off. At that point I just started putting the cloves in the peeler and whacking them with the heel of my hand, which accomplishes pretty much the same thing you described. Your method is actually what I learned from my father and it works well, but when the peeler is working properly it’s faster and less mess (and less sharp bits to cut hands on!).

1. Take an unpeeled clove of garlic.
2. Using a chef’s knife, cut the end of the clove where it attached to the rest of the bulb. It’s okay if you don’t cut it all the way off.
3. Using your palm against the flat of your chef’s knife, press down on the clove, crushing it.
4. The paper will come off easily now, and all in one piece.

You should be able to peel 50 cloves in just a few minutes, this way. Good luck! And may the garlic be with you.