I'd heard of it, but this is the first time I've seen it. I made basic
garlic bread yesterday, just fresh minced garlic mixed with softened
unsalted butter and then spread on the bread. Looked perfectly normal
when it came out of the oven and I was eating it the first time for
lunch. When I pulled the remainder out of the refrigerator in the
evening for dinner to reheat it the garlic bits had turned day-glow
green. Still tastes fine. Anyone have the details on what causes this?

"Pete C." > wrote in message
...
>
> I'd heard of it, but this is the first time I've seen it. I made basic
> garlic bread yesterday, just fresh minced garlic mixed with softened
> unsalted butter and then spread on the bread. Looked perfectly normal
> when it came out of the oven and I was eating it the first time for
> lunch. When I pulled the remainder out of the refrigerator in the
> evening for dinner to reheat it the garlic bits had turned day-glow
> green. Still tastes fine. Anyone have the details on what causes this?


http://whatscookingamerica.net/Q-A/bluegarlic.htm

Gunner wrote:
>
> "Pete C." > wrote in message
> ...
> >
> > I'd heard of it, but this is the first time I've seen it. I made basic
> > garlic bread yesterday, just fresh minced garlic mixed with softened
> > unsalted butter and then spread on the bread. Looked perfectly normal
> > when it came out of the oven and I was eating it the first time for
> > lunch. When I pulled the remainder out of the refrigerator in the
> > evening for dinner to reheat it the garlic bits had turned day-glow
> > green. Still tastes fine. Anyone have the details on what causes this?
>
> http://whatscookingamerica.net/Q-A/bluegarlic.htm

That would be it.

Thanks

Pete C. > wrote:

> When I pulled the remainder out of the refrigerator in the
> evening for dinner to reheat it the garlic bits had turned day-glow
> green.

See
<http://groups.google.com/group/rec.food.cooking/msg/f1dabc3d700da22c>.

Victor