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December 11th,
written by Arthur

Slate recently had  an interesting article on the (de)merits of garlic. It captures how I’ve always felt about the stuff–it’s not a substitute for fresh garlic, but has its own place in the kitchen.  The article elaborates:

[G]arlic powder acts like glue behind glitter, adding a subtle fullness of flavor that may be more difficult to detect, but nonetheless makes the meal taste better. Like MSG, garlic powder may not be specifically discernable, but in a side-by-side comparison, the otherwise identical dish with added garlic powder will win… I often find myself adding fresh garlic at both the beginning and end of meal prep, and sprinkling powder in the middle. The trick is never to add so much that someone could say, “I taste garlic powder.”

The author goes on to suggest making your own garlic powder. While that sounds fun and all, I’m going to be sticking with my store bought stuff for the near future.


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