Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

Garlic Question ??

  • 22-11-2010 4:48pm
    #1
    livvy
    Registered Users, Registered Users 2 Posts: 216 ✭✭


    Put pork chops in oven round 40 mins ago with sliced apple, onions and some crushed garlic. Just checked it and the garlic looks like its kinda blue/green after cooking. was fine when put it in. any ideas??


Comments

  • #2
    Degag
    Registered Users, Registered Users 2 Posts: 9,984 ✭✭✭Degag


    livvy wrote: »
    Put pork chops in oven round 40 mins ago with sliced apple, onions and some crushed garlic. Just checked it and the garlic looks like its kinda blue/green after cooking. was fine when put it in. any ideas??
    Are you sure it's not black ie. burnt? 40 minutes seems a long time to put garlic - especially crushed - in the oven.


  • #3
    DonnieScribbles
    Registered Users, Registered Users 2 Posts: 537 ✭✭✭DonnieScribbles


    This happened to me before, but I was adding garlic to quinoa at the time. It's still perfectly safe and doesn't affect the taste. It's a reaction between sulphur in the garlic and copper in whatever it's mixed with, I believe. There's some more rather technical information at the bottom of this page, just scroll down a bit.


  • #4
    livvy
    Registered Users, Registered Users 2 Posts: 216 ✭✭livvy


    DonnieScribbles wrote: »
    This happened to me before, but I was adding garlic to quinoa at the time. It's still perfectly safe and doesn't affect the taste. It's a reaction between sulphur in the garlic and copper in whatever it's mixed with, I believe. There's some more rather technical information at the bottom of this page, just scroll down a bit.[/QUOTE

    I just scraped it off and still ate it - real classy !! I thought it may have spoiled but am a lot wiser since reading your link. Thank you.


Advertisement