"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