This post is courtesy of Dave Kurtzman:

Never have understood it about garlic powder, and onion powder makes me tear my hair, of which I have nearly none. Here's a solution to the artificiality of the taste of the former: When next you sauté lamb chops, or anything similar, do it in olive oil, and prepare the oil with some minced garlic. I use a press, and that's because the house is always supposed to smell like garlic. (Have observed absolutely no vampires, and attribute this to my habits with the noble bulb.) As you gently heat the minced garlic, being careful not to brown it, since that will make it bitter, use a slotted spoon to remove the little pieces as they get dried out and turn golden. Soon you will have a little pile of crunchy garlic bits. You will be tempted to eat them all, but you probably won't, since they are a little strong by this time. Refrigerate the remainder, and when you are tempted to use garlic powder (ugh!) instead rub a few pinches of your stash in the palm of your hand, or grind them in a mortar. Then use the result as you would garlic powder. Much better.

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