What's wrong with: garlic presses?

The garlic press is a classic of redundant-from-birth gadgetry. What's wrong with it?

1. It's pointless. I use the flat of a knife to crush cloves of garlic, followed by a quick bit of chop-chop, to produce more ready-to-cook garlic in less time than finding and fiddling with a press.
2. It's inelegant. I loved being a French neighbour's kitchen while he cooked some supper. He happened to be a professional chef by background, and promptly demonstrated the truly minimalist approach by flattening the garlic with a quick press of his hand.
3. It's slow and yucky. As soon as you take into account the time spent cleaning the garlic press (and the horrors of the incompletely dish-washer-cleaned press) you realise that the manufacturers of this device have stolen your time as well as your money.

I'm never going to live in a state of uncluttered minimalism, but I think I have found a use for my garlic press - as a pungent prophylactic against gadget-buyer's remorse.

Jambalaya

Just documenting this recipe while I can, since I can no longer find it online, but luckily found an old shopping list which helped me reconstruct it:

Cooks for 4-6 people

Ingredients

• olive oil
• 1 onion, sliced
• 3 red peppers, sliced 
• 2 cloves garlic, crushed
• 2 sticks celery, sliced
• 1 teaspoon turmeric
• 2 hot peppers, shredded (or the Hungarian variation - 1 teaspoon Eros Pista)
  
• 400 gms chorizo, diced
• 400 gms prawns (I use uncooked)
• 400 gms chicken, diced (I like thigh fillets, but breast is fine)
• 400 gms rice
• 1 litre chicken or vegetable stock

Procedure

1. fry onion, sweet peppers, hot peppers, garlic, chorizo and chicken for ten minutes. 
2. Add chili, turmeric and rice, stir to coat till translucent
3. add stock, bring back to simmer, cook until rice is swollen
4. add prawns, cook for another ten minutes, then serve.