BTW- what isn't mentioned in the ad is that there's a cleaning tool that
is stored under the handle. It has pegs that will clean out the holes
of the press and a flat section that works on the knives.

The actual garlic press I generally grab, and have had for a long while,
is also of cast metal. However, it has the ability to fold back on
itself so that cast in pegs dislodge the trapped garlic particles. It's
a snap to clean and is easier to clean than the Williams and Sonoma one.
However, it doesn't also slice.

BTW- one of my favorite "sauces" to serve with grilled tuna steak is a
hollandaise that is infused with crushed pickled ginger. I use my
garlic press to squoosh the pickled ginger pieces, rather than mince it,
and either of the garlic presses are swell for this.

The lazy man's Hollandaise
Mixtu 2 egg yolks in cup with vertical sides. (Coffee mug works
great) Eggs at room temperature.
Dissolve 1 tsp corn starch with 2 tbsp cold lemon juice and bring to
hard boil in microwave
Microwave 1/4 stick of butter to boil, pour in lemon juice/corn starch
and bring back to hard boil

Very, very slowly, trickle the really hot butter/lemon mix into the cup
holding the egg yolks, while whipping the yolks like mad with a fork.
Really bring up a froth and go slow as heck. If you go too fast, you'll
cook the yolks and get a glop. If you go slow, you'll have a velvety
sauce. It can be frozen and stored. I freeze mine in spoon-sized
servings so that I can put one on each plate and let them soften while
cooking food,

In the case of the sauce for Tuna, I then drain and pat dry about 2
heaping Tbsp of pickled ginger, crushing it into the Hollandaise and
giving it a stir. It's incredibly good over plain old grilled tuna, and
folks think that you went to a lot of trouble or are some kind of
gourmet. <grin> In fact, I can knock out a darned good Hollandaise
sauce or the ginger sauce in a couple minutes while other things are
cooking.

By the way, if you make the Hollandaise I mentioned and then toss in
some dried or fresh Tarragon, it's a darned good sauce to serve on the
side with a steak.

Nonny

Steve Wertz wrote:
> On Thu, 14 Dec 2006 12:02:09 -0800, Nonnymus wrote:
>
>> WIth that volume, you might want to at least stop by Williams and Sonoma
>> and take a peek at what I'm talking about.
>>
>> http://tinyurl.com/yjrfdd
>>
>> It's made of cast metal and seems to be quite sturdy.
>
> I was going to look it up earlier, but now that I see it - yeah,
> it's pretty cool. And since it's cast alumninum like the Zyliss,
> I have more faith in it than any other material. I've broken at
> least 5 different presses, but never the aluminum one.
>
> I'll have to add that to my Christmas Registry.
>
> -sw

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.