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I am a big fan of garlic salt, having grown up with it as a primary table condiment. I'm talking about real garlic salt with the only ingredients being garlic and salt, none of that stuff that is adulterated with dried parsley and other putrid impurities. When I decided it make my own garlic salt the first time, being a poor college student and not wanting to for out the exorbitant amount that is generally asked for simple garlic salt, I too used garlic powder as that is what I had on hand, and I didn't really think about it. I quickly realized that the mixture didn't have the consistency I was accustomed to, and that the mixture tended to separate over time (I didn't make a small shaker's worth, more like two cups). I decided that I should have used granulated garlic whose coarseness is closer to the size of a grain of normal table salt. This worked for me, and I haven't changed it in years.
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