"Lew Hodgett" wrote in message
IMHO, a sharp chef knife, a decent cutting board, and 5 minutes time
beats a garlic press hands down including reduced clean up time.

Maybe I don't know what a garlic press is supposed to do. So far, I've been
using the knife/cutting board route chopping it into fine bits. Forgetting
about cleanup for the moment, I figured a garlic press would be faster. I
presumed (maybe wrongly) that a garlic press mulches it up into fine paste
so that it would disseminate into the mix faster than the chopped method. Am
I mistaken?