OK, this is my first post to DiscussCooking.com, but a question from a friend this morning got me searching for a food discussion site -- perhaps this is the place! Here's the scenario...
"A strange thing happened yesterday that has never happened to me before and I was wondering if you had a clue as to why. I had prechopped the garlic I was going to use for the entree and put it into a glass dish. I have done this many times before with no adverse affects. I had also pre chopped the shallots so I set the dish of garlic on top of the shallots and covered both with plastic wrap. The surprise came when I went to add the garlic as I was cooking the entree only to find out that it had turned a lovely shade of green!!!! Bright green! Almost an aqua green!!!! Any clue as to why? It wasn't touching the shallot, plus they are from the same family anyway."
Looking forward to hearing from y'all!
"A strange thing happened yesterday that has never happened to me before and I was wondering if you had a clue as to why. I had prechopped the garlic I was going to use for the entree and put it into a glass dish. I have done this many times before with no adverse affects. I had also pre chopped the shallots so I set the dish of garlic on top of the shallots and covered both with plastic wrap. The surprise came when I went to add the garlic as I was cooking the entree only to find out that it had turned a lovely shade of green!!!! Bright green! Almost an aqua green!!!! Any clue as to why? It wasn't touching the shallot, plus they are from the same family anyway."
Looking forward to hearing from y'all!