We use something like this to chop garlic if we don't feel like doing it by hand. It's a lot more convenient than a full-size food processor, with the two of us.

You probably have more of a freelance type job with them? No?

Works for me--I know not of the definitions. But I do earn an irregular amount from them each week.

The winds here are annoying. They knocked out power at the only store I know of nearby that sells Alpen, so I had to try a different store and three different types of cereal, none of which taste remotely right. Still howling out there.

I love my garlic press - I don't even have to peel the garlic! I think it's a Zyliss.

Mincing is one of those things that I am terrible at. It's either whole cloves, large slices, or the press for my garlic.

I think it's a Zyliss.

I think Zyliss is the ATK recommended press.

I use this chopper because I have terrible knife skills, and I can never get the garlic peices small enough.

I really enjoy chopping garlic (and veggies in general), and one of the reasons I bought us new kitchen knives for Christmas was to have much shrper knives and improve my technique.

I buy my garlic in a jar, minced. It might cost me a little more, but saves me from stinky hands.

I use the mini-chop attachment on my stick blender to chop garlic since garlic presses are a PITA to clean sans dishwasher.

I've heard the garlic press is evil, and I generally don't use it, but I wouldn't mind being proven wrong...I understand it wrings the juice out of the garlic bits.

It does wring out the juice. I don't know if you've used one, but if so, you can see the juice streaming out when you crush it. I only use my press for some recipes. For example, I put garlic in my beef stew (but I don't brown it first, it just goes in the broth), so I use the press right over the soup pot, because the juices go in, too. I also use it for the garlic I put in the cheese filling mixture for my lasagna.

I have a hard time cooking fresh garlic, properly. I love it, but I seem to scorch it, no matter what I do. It's oddly sticky, somehow. I've gone back to garlic powder for making red sauces. I mostly use fresh for things I've mentioned like the above, or for alio e olio.

Darn. Now I want something really garlicky.

Actually, many days, my garlic chopper is 6'1" with ginger hair and great taste in wives. I forget I make him prep prolly 3 out of 5 meals I cook.

thinks

OK all the time. I guess my daily garlic chopping thinking was just an illusion! We EAT garlic almost every night though. Of this I am certain.