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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
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Organization: mt Xinu, Berkeley, CA
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> 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