Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site mtxinu.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!houxm!whuxl!whuxlm!akgua!sdcsvax!sdcrdcf!hplabs!hpda!fortune!amdcad!amd!dual!unisoft!mtxinu!ed From: ed@mtxinu.UUCP (Ed Gould) Newsgroups: net.cooks Subject: Re: Favorite Avacado recipe Message-ID: <304@mtxinu.UUCP> Date: Wed, 6-Mar-85 18:57:20 EST Article-I.D.: mtxinu.304 Posted: Wed Mar 6 18:57:20 1985 Date-Received: Sun, 10-Mar-85 08:20:03 EST References: <293@ttidcb.UUCP> <948@dual.UUCP> <974@gloria.UUCP> Organization: mt Xinu, Berkeley, CA Lines: 15 > Recipes that call for garlic powder should be posted to net.cooks.slop. ~~>-( > -- > Col. G. L. Sicherman > ...decvax!sunybcs!gloria!colonel Paul Prudhomme, in his _Louisiana_Kitchen_ cookbook, calls for *both* fresh garlic and garlic powder. They're different and are used for different flavors, as he aptly explains in the book. There's also a wonderful discussion of the value and uses of different types and hotnesses of peppers for varied effects. -- Ed Gould mt Xinu, 739 Allston Way, Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146