Chris wrote:

> "Glitter Ninja" > wrote in message
> ...
>
>> I love garlic but I'm really tired of trying to mince garlic by hand,
>>especially if I want more zing and want smaller pieces. (Chopping is
>>hard! So I'm in the mood to buy a good garlic press this weekend.
>>What do you look for in a garlic press? I assume a press essentially
>>minces the garlic. Do you have any presses you recommend?
>>
>
>
> I'm a smash-with-the-knife-and-then-mince person, myself, but I've never
> tried a press. Some questions for those with presses. How exactly does
> a press work? Do you put a whole unpeeled clove in, then press? Or do
> you have to peel the clove first?

Put it in unpeeled.

>
> What if the clove has that green sprout-thingie in the middle (which I
> have heard tastes bittter -- so I always take it out). Does it press
> the green thing, including its bitter juices, into your final product?
> or do you crush the clove halfway, check for the green thingie (removing
> it if necessary) and then finish pressing? The garlic I buy often has
> that green thing in it.

I don't use cloves with the green sprout.
>
> I tried to ask these questions at a Pampered Chef party once, and the
> demonstrator pretty much ignored me and moved on...

I've never been to a Pampered Chef party. I heard their stuff is
expensive but good. It doesn't seem to be the rage around here. Come
to think of it, I can't rememeber when anyone around here spoke of a
Tupperware party either.
>
>

Doug Kanter wrote:

> "Cathyxyz" > wrote in message
> oups.com...
>
>>Bob Myers wrote:
>>
>><a bit of snipping>
>>
>>.....you'll have a smear of garlic
>>
>>>paste on the cutting board, which can then be scraped up easily
>>>with the knife and put into whatever needs garlic. (And let's
>>>face it - what DOESN'T?)
>>>
>>>Bob M.
>>
>>We like garlic in almost anything! (except ice cream, which I believe
>>is a delicacy in some places)
>
>
> My ex-gf took me to an ice cream place in a little town in the mountains of
> western Puerto Rico. They had garlic ice cream, which was interesting. Other
> unusual flavors included bacalao. Yes - dried cod flavor ice cream. I like
> bacalao, but that would've been pushing the limit for me.
>
>
Have you ever tried tomato ice cream? Apparently it is supposed to be
quite good. I'm not much into ice cream even though I have an ice cream
maker. Between the brain freeze headache and tooth pain, I find ice
cream not worth the bother. I also don't have a sweet tooth. DH loves
ice cream though with the exception of his wife's homemade mint ice
cream that came out brown and was strong enough to scent the entire house!

In article >,
Serendipity > wrote:

> Katra wrote:
>
> > In article >,
> > (Glitter Ninja) wrote:
> >
> >
> >> I love garlic but I'm really tired of trying to mince garlic by hand,
> >>especially if I want more zing and want smaller pieces. (Chopping is
> >>hard! So I'm in the mood to buy a good garlic press this weekend.
> >>What do you look for in a garlic press? I assume a press essentially
> >>minces the garlic. Do you have any presses you recommend?
> >>
> >>Stacia
> >>
> >
> >
> > I don't recommend garlic presses at all. ;-)
> >
> > I use a fine cheese grater...
> >
> > Same for fresh ginger root.
>
> Ya but, I just got a fancy new stainless steel grater with different
> sizes on each side. My thumb is still recovering BTW, I have a
> small hand held fine grater. It seems to be ok from my thumb's point of
> view.

<grins> I can empathize... I'm just careful so I don't grate my fingers!
Garlic juice stings in scrapes.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Glitter Ninja wrote:

> I love garlic but I'm really tired of trying to mince garlic by hand,
> especially if I want more zing and want smaller pieces. (Chopping is
> hard! So I'm in the mood to buy a good garlic press this weekend.
> What do you look for in a garlic press? I assume a press essentially
> minces the garlic. Do you have any presses you recommend?
>
> Stacia

I'm not a fan of garlic presses. I generally use a knife, but if I want my
garlic very fine, very quickly, I use my Microplane grater.

---jkb

--
Velveeta is cheese to the degree that bologna is prosciutto.
-- Saerah, rec.food.cooking

"Katra" > wrote in message
...
> In article >,
> Serendipity > wrote:
>
> > Katra wrote:
> >
> > > In article >,
> > > (Glitter Ninja) wrote:
> > >
> > >
> > >> I love garlic but I'm really tired of trying to mince garlic by
hand,
> > >>especially if I want more zing and want smaller pieces. (Chopping is
> > >>hard! So I'm in the mood to buy a good garlic press this weekend.
> > >>What do you look for in a garlic press? I assume a press essentially
> > >>minces the garlic. Do you have any presses you recommend?
> > >>
> > >>Stacia
> > >>
> > >
> > >
> > > I don't recommend garlic presses at all. ;-)
> > >
> > > I use a fine cheese grater...
> > >
> > > Same for fresh ginger root.
> >
> > Ya but, I just got a fancy new stainless steel grater with different
> > sizes on each side. My thumb is still recovering BTW, I have a
> > small hand held fine grater. It seems to be ok from my thumb's point of
> > view.
>
> <grins> I can empathize... I'm just careful so I don't grate my fingers!
> Garlic juice stings in scrapes.

But helps with the healing ',;~}~


Shaun aRe a garlic grater too - can always be mushed then with a knife blade
side quite easily, with or without salt as an abrasive.

Glitter Ninja wrote:
>
> I love garlic but I'm really tired of trying to mince garlic by hand,
> especially if I want more zing and want smaller pieces. (Chopping is
> hard! So I'm in the mood to buy a good garlic press this weekend.
> What do you look for in a garlic press? I assume a press essentially
> minces the garlic. Do you have any presses you recommend?
>
> Stacia

I have both a press and a mini food processor.
I had the press for many years before the processor.
I still occasionally use the press but prefer the
processor. Plus you can use it for lots of other
things. And the garlic comes out minced just like
doing it by hand. The press squishes it through small
holes but you then have the fibrous part left in the
press to deal with. Depending on what I'm making I
either scrape out the fibrous matter and toss it into
the pot or throw it away.

My processor is a Black and Decker. It was not
very expensive.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?