Re: Whatever happened to Chive Cottage Cheese?

notbob <[email hidden]> wrote in news:XbadnTTdLfhReXPcRVn-
[email hidden]:

Quoted message said:

Another oddity: I haven't used garic salt in ages. But, came across
something I needed it for and went looking for some at the supermarket.

I've never understood garlic salt. Why not simply use the amount of garlic
and the amount of salt a given dish needs without being committed to the
ratio the seasoning company chose? Any good kitchen should have plenty of
garlic in various forms, and plenty of plain salt. What am I missing?

_.-In rec.food.cooking, notbob wrote the following -._

Quoted message said:

Well, there were at least a dozen size/brands of garlic salt w/ parsely, but
only one small single size/brand of plain ol' garlic salt and it was
considerably more expensive than the g/s w/pars. I smell a parsely filler
scam.

Not a scam. Each of the companies spent millions of dollars to find
out that little bits of green parsley in the mix gives the product
more authenticity and thus is likely to sell more. Giving them an
edge in the struggle for survival.... or maybe I am confusing The
Origin of Species with Marketing 101.

If everyone is special, then no one is. -- unknown

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Barry Bean said:

I've never understood garlic salt. Why not simply use the amount of garlic
and the amount of salt a given dish needs without being committed to the
ratio the seasoning company chose? Any good kitchen should have plenty of
garlic in various forms, and plenty of plain salt. What am I missing?

Apparantly the same thing I am missing. My guess is that the
manufacturers figured out how to sell salt for $10.00/lb by packing such
combinations as "garlic salt" and "lemon pepper"..