I was reading about cooking the other day and the author went on a tirade against garlic presses, and how anything that comes out of a garlic press is no longer garlic. I don't understand. I have always used garlic presses and the 'garlic' that emerges from it, in all its garlicy goodness. So do many of the good cooks I know. Is there a fundamental shortcoming to the garlic press, and if so, why? I don't really understand the physical/metaphysical/spiritual difference between smooshing through a garlic press and finely chopping/squishing with a knife.