Really amusing article over on Slate today about garlic. Ruth Reichl disdains it until she learns the author grows and dries and powders his own. Funny stuff.
Personally, I use garlic powder and/or granulated garlic in rubs and I love the sweetness of dried garlic chips in a dish like an egg salad (it softens with the mayo when rested and not bitter like fresh can be), as I like roasted garlic, but I don't think they mentioned that in the article. I like garlic powder in some sauces, too.
Do you use dried garlic products or disdain them?
Yes, I grow some of my own garlic and use the flowers, as well. I grow ramps and chives, too, and onions. I like the stinky stuff. However, I don't use garlic salt or onion salt. I like to control the salt in other ways.And I don't use the jarred garlic because it does not seem as strong as fresh, though I would if I were cooking for the masses and time was an issue.