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From: jfh@browngr.UUCP (John (Spike) Hughes)
Newsgroups: net.cooks
Subject: Re: Favorite Avacado recipe
Message-ID: <1936@browngr.UUCP>
Date: Wed, 6-Mar-85 10:17:40 EST
Article-I.D.: browngr.1936
Posted: Wed Mar  6 10:17:40 1985
Date-Received: Mon, 11-Mar-85 06:44:32 EST
References: gloria.974, <293@ttidcb.UUCP> <948@dual.UUCP>
Lines: 11


G.L. Sicherman says that recipes calling for garlic powder should be posted to
net.cooks.slop. He's wrong. I suggest that he try making a few of the dishes
in Paul Prudhomme's Lousiana Cooking (and reading the introduction and remarks
on seasoning) rather than posting such nonsense.
   Just because something isn't 'natural' the way Julia Child and friends like
it doesn't make it 'bad'. Try eating a pile fo coffee beans instead of
pouring boiling water over them and drinking the result. Sounds disgusting?
Now ask yourself if it isn't just possible that garlic could be treated
in some way that would yield an interesting result...
   -jfh