On 2005-01-05, The Joneses > wrote:

> one of those. On some occasions I like a "riced" texture and strong flavor to the
> garlic.

Yes. Riced garlic is the only way to go when making garlic bread. It
provides superior dispersion in soft butter or when using ginger in a way
that doesn't entail heating in oil. For everyday cooking, though,
I just use a knife to smash/chop or slice.

As for ginger, even this heavy-duty crusher is inadequate. For that I cut
1/4" peeled medallions and smash 'em with a 8lb chrome dumbell, then chop.
Even the most fibrous ginger is no match for that.

nb