Underappreciated produce - Garlic [salt]

Don't get me wrong, when it comes to bulbous herbs, few are as well respected as garlic.  Come to think of it, I can't even name another bulbous herb.  Anyway...garlic's place in America's culinary repertoire is well established, and mighty impressive.  There are restaurants, and even entire festivals (WTF!?) dedicated to the odoriferous bulb.

Unfortunately, with regard to this post, the entire previous paragraph is moot.  Much to my dismay, garlic salt--the redheaded stepchild of garlic powder--continues to be one of our most underappreciated produce, and certainly our most underappreciated spice.  Think about it--while paprika is out there painting the town red and whoring it up with cumin, garlic salt is left on the shelf and passed over for, gasp, regular iodized salt.

For all the skeptics out there, let me ask you one simple question:  name three (non-baking) instances where regular salt is preferable to garlic salt?  Having trouble?  Just as I thought.  You name it, and garlic salt is superior.  Corn on the cob?  Check.  Popcorn?  Check.  Eggs?  Check.  Fries and Effing baked potatoes?  Double check.

There you have it.  Throw away the salt, run to your local supermarket, buy a nice heaping shaker of the GS (and for God's sake, make sure it says "with parsley"), and properly appreciate this wonderful produce derivative.