kalanamak wrote:
>
> 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

That would be Gilroy.
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?