I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I tried ...
Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far, I've found two ideas: - add dark ...