Hi everybody:

I realize that all "real chefs" hate garlic presses, but for me they do have
their time and place and my latest musing isn't about this, which has likely
been dissected here ad nauseam.

I'm wondering if a garlic press can be used effectively with ginger.

What plopped this notion into my head was watching an old America's Test
Kitchen episode on teriyaki, where they use a microplane on the ginger and
then continue to use it on some garlic. My beef is that ATK has been a
leading proponent of garlic presses for a decade now, and in this episode
they seem to abandon the concept to the peril of their fingernails.

Shocking, I know. A television cooking show flip-flopping on their gospel
like a United States Senator, what are the chances?

Anyway, I've watched enough cooking segments to know bullshit when I see it
and I'm planning on trying ginger in my Zyliss garlic press for lunch on
Monday.

If anyone here has tried this, please let me know. I'll get back to you soon
with my results.

Hasta,
Curt Nelson