What's the deal with not peeling garlic?

With garlic, the more you chop it up, the more flavor you're getting. Think of garlic as having little cells full of garlicky goodness. When you chop up these cells, you get more out of them.

So when you don't peel your garlic, you're just getting the very lightest of flavor from the garlic. I personally luuuurve garlic and try to get the most garlicky I can get out of it but when you only want a slight hint of it, putting them in whole works.

I do it because my mother did it. She did it because her mother did it. Etc., etc., etc. LOL! But, seriously, I do think that some wild mushrooms have pretty tough and thick skins, so I just tear them off. They come off easily using just your fingers -- no knife or parer needed. Most of the supermarket mushrooms, however, are so cultivated that there's no need. But if you buy nice muddy ones from a farm shop, then you might decide to peel.

The ones I've seen being peeled are plain, clean, white button mushrooms...Strangest thing i've ever witnessed! I laughed at my BIL and his gf when they were doing it...never seen anyone do that in my life!! They were doing it the way you see TV chefs peel citrus fruits...
Doesn't matter what kind it is for me...I just wash them off and chop/slice or cook whole...depending on what I'm making...