I think it was the garlic, but here is the story:

Pureed two onions and three big cloves of garlic together in the
cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
pepper, salt and white pepper. When the bottom layer got heated, it turn
the hideous shade of green I associate with the spray on stuff they put
on when seeding a lawn...a kind of electric but faded fake moss green.
As everything heated, not merely hung out near the bay leaf, the whole
mess turned that color and remained bitter bitter despite cooking it
down and cooking it down.
I added broth and chunks of roasted pumpkin nand simmered over half an
hour and it was a green and nasty tasting as ever. I've never
seen/tasted anything like it. I ended up floating the pumpkin out,
rinsing it off and starting it in broth and chucking the Irish onion
bits.
The onions and garlic seemed like good normal stuff when chopped up. The
garlic was "new crop" from this fall.
Any bright ideas? I cooked it in my usual AllClad soup pot.
blacksalt

In article >,
kalanamak > wrote:

> I think it was the garlic, but here is the story:
>
> Pureed two onions and three big cloves of garlic together in the
> cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
> pepper, salt and white pepper. When the bottom layer got heated, it turn
> the hideous shade of green I associate with the spray on stuff they put
> on when seeding a lawn...a kind of electric but faded fake moss green.
> As everything heated, not merely hung out near the bay leaf, the whole
> mess turned that color and remained bitter bitter despite cooking it
> down and cooking it down.
> I added broth and chunks of roasted pumpkin nand simmered over half an
> hour and it was a green and nasty tasting as ever. I've never
> seen/tasted anything like it. I ended up floating the pumpkin out,
> rinsing it off and starting it in broth and chucking the Irish onion
> bits.
> The onions and garlic seemed like good normal stuff when chopped up. The
> garlic was "new crop" from this fall.
> Any bright ideas? I cooked it in my usual AllClad soup pot.
> blacksalt

Is AllClad Aluminum by any chance?

K.

Nathalie Chiva wrote:

>
> Could it possibly be the bay leaf? I never fry that with the onions
> and garlic in this kind of recipe.
>
> Nathalie in Switzerland

I turned green on the bottom near the heat, *not* near the bay leaf.
blacksalt

Nathalie Chiva wrote:

>
> Could it possibly be the bay leaf? I never fry that with the onions
> and garlic in this kind of recipe.
>
> Nathalie in Switzerland

I turned green on the bottom near the heat, *not* near the bay leaf.
blacksalt

On Wed, 10 Nov 2004 16:34:02 -0800, kalanamak >
wrote:

>I think it was the garlic, but here is the story:
>
>Pureed two onions and three big cloves of garlic together in the
>cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
>pepper, salt and white pepper. When the bottom layer got heated, it turn
>the hideous shade of green I associate with the spray on stuff they put
>on when seeding a lawn...a kind of electric but faded fake moss green.
>As everything heated, not merely hung out near the bay leaf, the whole
>mess turned that color and remained bitter bitter despite cooking it
>down and cooking it down.
>I added broth and chunks of roasted pumpkin nand simmered over half an
>hour and it was a green and nasty tasting as ever. I've never
>seen/tasted anything like it. I ended up floating the pumpkin out,
>rinsing it off and starting it in broth and chucking the Irish onion
>bits.
>The onions and garlic seemed like good normal stuff when chopped up. The
>garlic was "new crop" from this fall.
>Any bright ideas? I cooked it in my usual AllClad soup pot.
>blacksalt

Could it possibly be the bay leaf? I never fry that with the onions
and garlic in this kind of recipe.

Nathalie in Switzerland

"-L. :" wrote:
>
> kalanamak > wrote in message >...
> > I think it was the garlic, but here is the story:
> >
> > Pureed two onions and three big cloves of garlic together in the
> > cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
> > pepper, salt and white pepper. When the bottom layer got heated, it turn
> > the hideous shade of green I associate with the spray on stuff they put
> > on when seeding a lawn...a kind of electric but faded fake moss green.
> > As everything heated, not merely hung out near the bay leaf, the whole
> > mess turned that color and remained bitter bitter despite cooking it
> > down and cooking it down.
> > I added broth and chunks of roasted pumpkin nand simmered over half an
> > hour and it was a green and nasty tasting as ever. I've never
> > seen/tasted anything like it. I ended up floating the pumpkin out,
> > rinsing it off and starting it in broth and chucking the Irish onion
> > bits.
> > The onions and garlic seemed like good normal stuff when chopped up. The
> > garlic was "new crop" from this fall.
> > Any bright ideas? I cooked it in my usual AllClad soup pot.
> > blacksalt
>
> One of the peppers may be rancid?
>
> My other guess would be the bay, as it can lead to bitterness as well.
> Sounds yucky.
>
> -L.

How could a dry flake of Aleppo pepper be rancid? I've used this batch
over and over. I've also done such things with bay from this batch as
well. The pot, the blade that cut them, everything the same. They were a
new pair of onions and a new head of garlic. That was all I had of the
onion, but the garlic I used in babaganoush and it didn't discolor it
(it was raw of course) but it was one of the strongest cloves I've ever
been near. Spouse's breath made my eyes water!
blacksalt

"-L. :" wrote:
>
> kalanamak > wrote in message >...
> > I think it was the garlic, but here is the story:
> >
> > Pureed two onions and three big cloves of garlic together in the
> > cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
> > pepper, salt and white pepper. When the bottom layer got heated, it turn
> > the hideous shade of green I associate with the spray on stuff they put
> > on when seeding a lawn...a kind of electric but faded fake moss green.
> > As everything heated, not merely hung out near the bay leaf, the whole
> > mess turned that color and remained bitter bitter despite cooking it
> > down and cooking it down.
> > I added broth and chunks of roasted pumpkin nand simmered over half an
> > hour and it was a green and nasty tasting as ever. I've never
> > seen/tasted anything like it. I ended up floating the pumpkin out,
> > rinsing it off and starting it in broth and chucking the Irish onion
> > bits.
> > The onions and garlic seemed like good normal stuff when chopped up. The
> > garlic was "new crop" from this fall.
> > Any bright ideas? I cooked it in my usual AllClad soup pot.
> > blacksalt
>
> One of the peppers may be rancid?
>
> My other guess would be the bay, as it can lead to bitterness as well.
> Sounds yucky.
>
> -L.

How could a dry flake of Aleppo pepper be rancid? I've used this batch
over and over. I've also done such things with bay from this batch as
well. The pot, the blade that cut them, everything the same. They were a
new pair of onions and a new head of garlic. That was all I had of the
onion, but the garlic I used in babaganoush and it didn't discolor it
(it was raw of course) but it was one of the strongest cloves I've ever
been near. Spouse's breath made my eyes water!
blacksalt

kalanamak > wrote in message >...
> I think it was the garlic, but here is the story:
>
> Pureed two onions and three big cloves of garlic together in the
> cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
> pepper, salt and white pepper. When the bottom layer got heated, it turn
> the hideous shade of green I associate with the spray on stuff they put
> on when seeding a lawn...a kind of electric but faded fake moss green.
> As everything heated, not merely hung out near the bay leaf, the whole
> mess turned that color and remained bitter bitter despite cooking it
> down and cooking it down.
> I added broth and chunks of roasted pumpkin nand simmered over half an
> hour and it was a green and nasty tasting as ever. I've never
> seen/tasted anything like it. I ended up floating the pumpkin out,
> rinsing it off and starting it in broth and chucking the Irish onion
> bits.
> The onions and garlic seemed like good normal stuff when chopped up. The
> garlic was "new crop" from this fall.
> Any bright ideas? I cooked it in my usual AllClad soup pot.
> blacksalt



One of the peppers may be rancid?

My other guess would be the bay, as it can lead to bitterness as well.
Sounds yucky.

-L.

On Wed, 10 Nov 2004 16:34:02 -0800, kalanamak > wrote:
> I think it was the garlic, but here is the story:
>
> Pureed two onions and three big cloves of garlic together in the
> cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
> pepper, salt and white pepper. When the bottom layer got heated, it turn
> the hideous shade of green I associate with the spray on stuff they put
> on when seeding a lawn...a kind of electric but faded fake moss green.
> As everything heated, not merely hung out near the bay leaf, the whole
> mess turned that color and remained bitter bitter despite cooking it
> down and cooking it down.
> I added broth and chunks of roasted pumpkin nand simmered over half an
> hour and it was a green and nasty tasting as ever. I've never
> seen/tasted anything like it. I ended up floating the pumpkin out,
> rinsing it off and starting it in broth and chucking the Irish onion
> bits.
> The onions and garlic seemed like good normal stuff when chopped up. The
> garlic was "new crop" from this fall.
> Any bright ideas? I cooked it in my usual AllClad soup pot.
> blacksalt

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 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

"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

kilikini wrote:
>
> "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

I also had something similar happen a few months ago.
Can't recall for sure what I was making now, but I had
onion and garlic for sure and maybe ginger. Everything
turned green. Tasted fine. What the hell?

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?

On Wed, 10 Nov 2004 16:34:02 -0800, kalanamak >
wrote:

>The onions and garlic seemed like good normal stuff when chopped up. The
>garlic was "new crop" from this fall.


It's the garlic. This sort of thing was mentioned a few weeks ago
except the hue was different.... apparently it's just a chemical
reaction, but your food is okay to eat.

>
> 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

>
> 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

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

On Fri, 12 Nov 2004 09:40:32 GMT,
kilikini > wrote:
>
> 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?

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

blacksalt wrote on 11/12/2004:

<snip>



>My head of garlic was from, oh, that town in California that is the
>garlic capitol of the world...

Gilroy?

blacksalt wrote on 11/12/2004:

<snip>



>My head of garlic was from, oh, that town in California that is the
>garlic capitol of the world...

Gilroy?

On Fri, 12 Nov 2004 18:15:05 -0800, kalanamak > wrote:
>
> 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

Er... Cubs. *laughs* It was just whatever garlic was offered
in the bulk bin at the grocery store, I don't remember if they had any
specific labeling about its origin or not. But this particular garlic
was medium to small, but with large cloves. It was oddly lumpy, not
as evenly filled out as some heads of garlic can be. I'm not familiar
with all the variations in variety. The regular grocery store I go
to doesn't offer more than one kind, so I just grabbed maybe half a
dozen heads on a previous occasion when I needed garlic.

Ariane

On Fri, 12 Nov 2004 18:15:05 -0800, kalanamak > wrote:
>
> 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

Er... Cubs. *laughs* It was just whatever garlic was offered
in the bulk bin at the grocery store, I don't remember if they had any
specific labeling about its origin or not. But this particular garlic
was medium to small, but with large cloves. It was oddly lumpy, not
as evenly filled out as some heads of garlic can be. I'm not familiar
with all the variations in variety. The regular grocery store I go
to doesn't offer more than one kind, so I just grabbed maybe half a
dozen heads on a previous occasion when I needed garlic.

Ariane

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?

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?