Truffled garlic

By which I mean I have a great new way to thinly slice garlic for soups, sauces, and such. One of the Christmas gifts I received was this nifty Italian truffle shaver – essentially a miniature mandoline – and I used it for the first time just now as I ring in the new year making split pea soup with leftover Christmas ham. I tested three different thicknesses here:


I doubt I’ll ever have a truffle in my kitchen, but now see-through, melt-away garlic slices by the dozen are just seconds away. No more scenes like this: