We’re on a fresh garlic kick at our house. Garlic is one of those spices that come and go for us. We’ll forget about it for a while, but then it will resurface and become a necessity, until we have another garlic lapse.

A few weeks ago I baked pork chops with soy sauce, mushrooms & garlic. It was incredible. It had a very ‘marinated in wine’ taste to it. We’ve been trying to re-duplicate it on chicken & fish.

Well, I made some more pork chops with the aformentioned ingredients again. This time I also used a packaged marinade that did indeed boast wine as an ingredient. I pull it out of the oven and ‘Whoa’. Turns out that garlic contains sulfur compounds which reacted with something in the marinade and formed copper sulfate. The result was a funky looking blue green garlic, which turns out to be perfectly safe to eat.

This entry was posted on Sunday, March 12th, 2006 at 12:05 am and is filed under Health. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.