I was watching Paula's show today and she added fresh chopped garlic to something in the pan, and then added garlic powder--claiming it fortified or intensified the garlic flavor. It sounded ridiculous to me. Emeril didn't get famous throwing fistfulls of fresh chopped garlic around for nothing!
Fresh garlic has no substitute for me, but I do keep garlic powder on hand because it works so well in dry rubs, sauces, etc. But I've never heard of using them together. Does Paula know something I don't know, or is that just something some people do because their mother did it? Does the garlic powder dissolve into the sauce evenly, while the fresh chopped leaves you with pungent little flavor bursts? I'm still scratching my head, wondering. Maybe it's not so ridiculous?