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@sinbad in half?

I've popped through the mesh bit on a few, but snapping them in half is a whole other level.

Extra strong garlic by any chance?

@dev_ric metal fatigue :)

@sinbad I keep buying these, because they're in 2 separate parts which makes them easy to keep clean + you use the long side of the crusher bit to scrape the garlic off and the short side to scrape the skin out (ref the pics), which keeps it all separate. They only last a couple of years of dishwasher abuse before the mesh gives in, but I've only hand washed the current one and so far it's been going for maybe 4 years now...

https://www.josephjoseph.com/products/clean-press-garlic-crusher-green

@dev_ric I’m tempted to get one of the “rocker” style ones this time because the regular basket crushers are kind of a pain to clean

@sinbad this one is super easy to clean. The green bit just lifts off and you use it to scrape the crud out, and then I just keep a toothbrush at the sink for jabbing the holes with.

@ahchay @sinbad if removing the garlic again after, or roasting it in with some veg, bashed with a knife is fine. But what kind of a mad man wants to remove the garlic again?!?!?!

@dev_ric @sinbad Remove? Nah, crushed and mixed does the job. Crush and then chop if you insist on tiny bits

If in doubt, add more garlic

@ahchay @dev_ric I’ve seen that technique but our chopping boards are glass - great for cleaning but not so great for bashing

@sinbad @dev_ric Ah, fair enough. I see the appeal of glass boards, but I'm too clumsy in the kitchen, they wouldn't last three minutes

@ahchay @dev_ric these have lasted for over 10 years, they’re pretty robust and don’t get the unhygienic knife grooves that plastic/wooden ones get eventually. But yeah dropping them isn’t advised

@sinbad @ahchay I've always been put off of glass boards partly because I too would smash them, but also because surely they're hard on the blade? I'm already lazy on keeping up with whetstoning our knives (I do tone them before every use though) and just imagine a hard board is going to blunt them even quicker? Or be slippery to mince on etc?

@dev_ric @ahchay it’s possible it blunts the knife faster I guess but I’ll take it over trying to clean spinach juice out of the grooves of a plastic board

@sinbad @ahchay yeah wood/plastic boards aren't perfect either, for sure. We use wooden and just periodically replace them + Kate gives them an oil coating every now and then which helps to protect and makes them easier to clean, but even just finding boards made of properly sustainably sourced wood isn't easy, and so many of them are made of layered blocks glued together rather than being just one solid piece. I always get frustrated shopping for new boards. Seems like such a simple product!