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Old 12-26-2013, 01:45 AM   #11
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Originally Posted by Kayelle View Post
Welcome Lakisha..

I like your recipe. You'll find many of us here are fond of getting our ration of vitamin B I fondly call vitamin Bacon. Most everything is better with bacon.
I also like you nixed garlic salt in favor of fresh garlic or the next best thing, garlic powder. I've often wondered why garlic salt is on the market.

Merry Christmas!
Merry Christmas! Thanks for liking my recipe. I love bacon and so does everyone else here at Cat's house. Vitamin Bacon -- Cat and I like that.

Any kind of garlic salt or onion salt is just nasty. When I use canned beans, I get the no sodium ones. There's enough salt in the Montreal Steak seasoning to help with the flavor. Mom's on a low sodium diet and I've got to be careful about that.

I saw the posts about being a food snob, so I hope I'm not one with regard to the garlic and onion salt. I wonder why it's on the market too. What's it used for? I've seen recipes that have that in it but when I cook those recipes, I don't use that and I prefer real onion and minced garlic. It's always better to use the real stuff without the salt, because I think it tastes better. And it's better for Mom. Well, for all of us really.

And I don't mind saying, we're on food stamps because Mom is disabled and she can't work anymore. I try to get fresh beans when we can, but sometimes the canned beans are cheaper. I don't know if Cat told you this, but every week when she buys groceries, she gets a bunch of groceries for us, too. That really helps us out a lot. She's been helping me learn to cook good stuff on a budget and I'll be posting some of that.

Lakisha
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Old 12-26-2013, 02:23 AM   #12
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I think the profit margin is a fair bit higher on garlic salt and onion salt than on the powder. Salt is cheap.
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Old 12-26-2013, 03:36 AM   #13
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Quote:
Originally Posted by Kayelle View Post
Welcome Lakisha..

I like your recipe. You'll find many of us here are fond of getting our ration of vitamin B I fondly call vitamin Bacon. Most everything is better with bacon.
I also like you nixed garlic salt in favor of fresh garlic or the next best thing, garlic powder. I've often wondered why garlic salt is on the market.

Merry Christmas!
I am with you Kayelle. If you read the ingredients on those bottles, you will see that salt is always the main ingredient. I don't need to be spending an exorbitant price for salt. And I have fresh garlic, onions, etc. When you use any of those products, you will find your dish is rather salty and is still lacking the flavor of the spice you wanted. Save your money folks.
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Old 12-26-2013, 06:10 AM   #14
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Lakisha,

I appreciate your style of writing this recipe. I see why Cat was raving about this.

No amounts given. Use ingredients based on your own, your reader audience or guests tastes and what is in the cupboard. Exchange or substitute. Creativity will get you everywhere. It's why they often say at the end of a recipe "taste and adjust seasonings". While this may allude to salt and pepper, in this instance, it can refer to -needs a touch more garlic or hot sauce or or etc. Your recipe incorporates why we also sometimes read " serve and Enjoy"!

The other good thing is, I usually cook for one, sometimes 2. A handful of green beans and go from there is where I start and end on my plate. Personal preference I don't use salt too much. Garlic powder, granules or fresh etc. Plus it has Bacon. What more is there to say.
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Old 12-26-2013, 08:42 AM   #15
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Originally Posted by Kayelle View Post
I also like you nixed garlic salt in favor of fresh garlic or the next best thing, garlic powder. I've often wondered why garlic salt is on the market.
It's for convenience, like other shortcuts. I've never used it because I prefer fresher flavors, but that's not always important to everyone.
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Old 12-26-2013, 08:48 AM   #16
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Lakisha,

I appreciate your style of writing this recipe. I see why Cat was raving about this.

No amounts given. Use ingredients based on your own, your reader audience or guests tastes and what is in the cupboard. Exchange or substitute. Creativity will get you everywhere...
I believe there are two types of cooks: those who cook intuitively and those who need some guidance. Most new cooks need some guidance; without experience, they don't know how much of something to add to achieve the flavor they want or to balance different flavors in a dish. So they appreciate having at least an estimate of how much of each ingredient they will need. It also helps with planning a shopping list.

New cooks who find that they like cooking often become intuitive cooks. But some people just feel more comfortable following a recipe that has specifics.

Lakisha, this is not a criticism. Just an observation and food for thought.
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