kilikini wrote:
>
> "Ariane Jenkins" > wrote in message
> ...
> > On Wed, 10 Nov 2004 16:34:02 -0800, kalanamak > wrote:
> > > I think it was the garlic, but here is the story:
> > >
> > Unfortunately, I don't have any answers, but something very similar
> > happened to me this week. I was making a chicken korma from a Julie
> > Sahni cookbook and started off with a mixture of finely chopped onion,
> > ginger and garlic. Like yours, it looked normal when I'd chopped it
> > up, but during the sauteeing process, it turned GREEN. I thought I
> > was hallucinating at first, but the longer it cooked, the greener it
> > got--sort of a pea soup color, but brighter.
> >
> > It didn't seem to affect the taste much, but since I'd only
> > made the dish once before (and it was a while ago) I couldn't really
> > say for sure if the end result was hugely different. The cookware in
> > question was a Revere non-stick skillet, and no other spices were
> > involved. I hadn't had any other problems with the garlic, ginger or
> > onion, and I'd used all three (although not in combination) in other
> > dishes with no discernable color change. Bizarre.
> >
> > Ariane
>
> Ariane, that's just plain weird! I've never had that happen before and I
> use onion, ginger and garlic together frequently. What the heck?
>
> kili

I also had something similar happen a few months ago.
Can't recall for sure what I was making now, but I had
onion and garlic for sure and maybe ginger. Everything
turned green. Tasted fine. What the hell?

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?