Ariane Jenkins wrote:

> Yeah, same here. A few of the Indian dishes we make start out
> the same way with that mixture, and this is the first time it ever
> happened. The consensus seems to be that it's the garlic. I'll keep
> an eye on the rest of the heads I have left, but so far...nothing.
>
> Ariane

My head of garlic was from, oh, that town in California that is the
garlic capitol of the world, was full of really really big cloves, had
no spouts starting up the middle, and was very strong for garlic, with
out the "hotness" of the Korean red, if that makes sense....the most
oniony garlic I've ever met. Where was your garlic from?
Oh, and it was soft stem.
blacksalt