>
> 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

I have never has that happen, and I start almost everything by
sauteeing a chopped onion, and I usually put in garlic later. I use
Calphalon and cast iron (seasoned, not enameled.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light