Alright, we've all heard many criticisms, especially Bourdain and "the Abomination". What is the deal with the garlic press (you can go Seinfeld with that if you want to)?
As per one of Jacob's podcasts, (paraphrasing) the more surface area that garlic is exposed to, the more flavor will be extracted (i believe this is the same for all alliums). The garlic press seems to get a lot of it out with a ton of exposure. I am not defending the garlic press in anyway, in fact, I literally just found out that I owned one when I saw it in my drawer, and then just decided to check it out. Seemed fine. Smelled like garlic. Tasted like garlic. I just wanted to get some opinions and maybe a little science. I'm trying to separate opinions from pretentiousness from science. Anyone care to way in with any of those?