On Mar 2, 9:55*pm, Omelet > wrote:
> In article >,
> *blake murphy > wrote:
>
>
>
>
>
> > On Mon, 01 Mar 2010 20:46:37 +0200, ChattyCathy wrote:
>
> > > When does a recipe become "too complicated" for you?
>
> > > When it involves more than 4 ingredients (and none of them out of a
> > > can)? Or if the method/instructions are longer than 2 lines? Or maybe
> > > if it takes more than 3 minutes prep.? Or whatever.
>
> > > Just curious...
>
> > i shy away from recipes involving deep-frying, or which rely on herbs i
> > don't have (a fairly long list) or don't like (tarragon, say, or cilantro).
>
> > calling onion or garlic powder might cause me to look at them askance as
> > well.
>
> > your pal,
> > blake
>
> Why? *Granulated garlic is one spice I actually purchase in large
> shakers. I use fresh garlic sometimes but it generally does not agree
> with me. *I can tolerate the powdered better for some reason.
>
> Hence, I go thru a lot of it and find it to be quite satisfying.

I can't speak for Blake, but...

Garlic always agrees with me, and I find that granulated garlic
tastes weird. And it's no substitute for raw garlic in uncooked
preps like Caesar salad.

I'm just coming to the end of the garlic that I grew last summer.
About time, too; it's getting a little sprouty, just like grocery
store
garlic. At least the transition back to grocery store garlic won't
be a big shock

Cindy Hamilton