"Berlandier, Francoise" wrote: > > Since then I have indeed found out why the garlic turns blue (it happened to > me when I made pickled eggplant with fresh garlic, added the salt then the > vinegar but not the oil until some hours later), apparently the ph level > changes and anthocyanin pigments in the garlic reflect this by turning a > blue-green colour - this web address explains it - think back to high school > chemistry! Some garlic is not affected this way, as you found, it depends on > the temperature it is stored at. > > http://www.farmshow.net/chat/recipe/messages/208.html > > Francoise > > -----Original Message----- > > From: Dave Drum [SMTP:xrated@cityscape.net] > > Sent: Monday, February 15, 1999 9:02 PM > > To: Berlandier, Francoise > > Subject: Re: Att. David Drum > > > > "Berlandier, Francoise" wrote: > > > > > > Hi, saw your posting on the web, couldn't find the answer. Why does the > > > garlic go blue?? > > > > > > Please reply > > > > > > Françoise > > > > Never did find an answer that made sense... unless the salt I used was > > mis-labeled as "plain". I very assuredly used salt from a box labeled > > as plain salt. My box of iodized salt still has the seal intact. > > > > The only suggestion that made sense was the iodine in iodized salt was > > the culprit... but, since I was using plain - that was out the window. > > The really baffling thing was that some of the cloves were not > > affected. > > > > But, since the postings of a couple of weeks ago several have tried > > the resulting product and none have fallen ill. The sauce has a nice > > chile flavour, moderate heat and wonderfully aromatic garlic > > overtones. All of this without the vinegary nastiness that makes > > Tabasco brand hot sauce a turn off for me. OK, now that makes sense. I haven't added any oil. But, the salt and cider vinegar would certainly change the PH levels. I dunno about the temperature of the garlic storage. It was from the same three heads of giant garlic (not elephant) from a reliable grocer who hauls his own produce from suppliers he has dealt with (or his family has) since before WWII. Next time I think I'll make a mash by rehydrating the peppers in the vinegar and then whirling them in the Waring along with the garlic. The flavour and heat levels I have now is reminiscent of Tuong Ot An Pho Sriracha (Golden Bells not Rooster) without the underlying sweetness. I quite like it. ENJOY!!! -- Uncle Dirty Dave's Kitchens Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider