Whatever lights yer fire. I love garlic but I just don't want it in everything. I always either squash it with the flat of the knife or slice it up fine. I threw my garlic crusher away years ago. Another good thing to do is to wrap the separated but unpeeled cloves, as many as you like, in a piece of foil with some extra virgin olive oil and bake in the oven for half an hour. You can squeeze the innards out into your dish or just suck them out. Gorgeous.