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How you prep garlic depends on what you are doing with it, or what the recipe calls for.
What it comes down to, the more garlic flavor you want out of a clove, then the more you need to damage the garlic's cellular walls.
So this means if you want some garlic flavor, then a rough chop would be fine. If you want a good amount of flavor, then mincing is necessary. If you want a metric f#$k ton of garlic flavor then you run it through a press.
Why wouldn't you just use fewer garlic cloves and just use the press all the time? There are many reasons, but mainly because a pressed clove may be too over powering for the recipe. Also, if you are doing a slow cook, then larger pieces of garlic will enfuse the recipe better over the longer cook time than pressed garlic.
I hope the above makes sense. On the surface it appears that it's just better to press garlic cloves and just adjust the amount you put in the recipe. However, there are real differences to the final product based upon how the garlic is prepped and added to the recipe.
This is an excellent comment. This isn't the image you reminded me of, but still helpful.
You're right. But it has never been an issue in my house nor ever someone ever composed a phrase conveying the feeling that there was too much garlic on the food.
Oh, we have at my house and it was completely my fault.
I was making marinara sauce in bulk for a specific recipe that we make often. At the last minute I decided to press the garlic, but not reduce the amount and the results were not pleasing. It was way too much and none of us are vampires.
that's exactly what a vampire would say...