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Old 07-25-2006, 04:05 PM   #91
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I have two presses, one a no name cast aluminum (or white metal) model and the other made by Oxo Good Grips. Much prefer the Oxo model, easier to clean. In general though, I just use my chefs knife.
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Old 07-25-2006, 09:06 PM   #92
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I use the side of a cfefs knife, and a firm whack.
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Old 07-26-2006, 02:58 AM   #93
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Quote:
Originally Posted by Bangbang
Hi back at ya. Things are not to bad. How are you doin?
I'm doing fine...sorry I missed your note. Been busy. I'm working like a fiend to finish the website redo before leaving town to visit my son and his family in CA in a couple of weeks. Do you know what sitting at the computer for hours a day is doing to my once svelte (well, fairly svelte) body? I'm running fast by mirrors...

What's new in your life?
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Old 10-18-2006, 01:54 PM   #94
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I bought mine a few days back and when I used it I felt quite happy with the quick results but then when I had to clean it, it took a while
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Old 10-18-2006, 01:58 PM   #95
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Originally Posted by vyapti
I've had two 'Pampered Chef' garlic presses. Killed the first on a piece of ginger. They're supposed handle ginger but don't. Anyone else have a press that does ginger too?
Don't know about sa garlic press that does Ginger but I've seen it placed in a sandwich bag and whacked with a meat tenderizer and it looked to be effective!
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Old 10-18-2006, 02:23 PM   #96
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I have a small garlic press but find it inadequate. Prefer to use a granite mortar to pound garlic, ginger, chilli and the likes. If I have a big batch to handle, I will use my hand-held Braun blender.
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Old 10-18-2006, 03:37 PM   #97
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Quote:
Originally Posted by vyapti
I've had two 'Pampered Chef' garlic presses. Killed the first on a piece of ginger. They're supposed handle ginger but don't. Anyone else have a press that does ginger too?
I have the pampered chef aluminum press and love it. I've had it for years and use it regulary without a problem. As for ginger I peel and freeze it. When I need it I use a fine tooth grater and put it back in the freezer when I'm done. I think it's to fiborous to put through the press
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Old 10-18-2006, 03:42 PM   #98
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I use the side of my chefs knife. It works fantastically!
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Old 10-18-2006, 05:59 PM   #99
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Garlic

I have found that there is a different taste to garlic according to how you use it in a fry pan. Finely chopped gives one flavour, crushed cloves with the flat of a knife gives another, and pressed (squeezed) in a garlic press gives another. I prefer fine chopping, myself.

And, of course, baked whole until juicily soft gives yet another flavour.

Is this my imagination?

Incidentally, the press that broke was I think, made in China. Make sure you get a sturdy cast metal (stainless steel).
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Old 10-19-2006, 04:47 AM   #100
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Hello advoca. I mentioned this in my earlier post. I think they taste different too. I prefer the taste of pressed garlic.
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