Re: [CH] Blue Garlic and ISO Uncle Dirty Dave
T. Matthew Evans (tmattevans@yahoo.com)
Fri, 5 Mar 2004 06:13:13 -0800 (PST)
Suz --
It smells fantastic -- I used dried habs from last year's crop and fresh garlic
(I cheated and bought the already peeled stuff from Sam's). Dave said in the
original post that this stuff is sort of like sirracha once it's been pureed.
I envision needing to thin it out a bit before use....I'll probably try it this
weekend. If I am not dead, I will post on Monday.
Matt
--- Suz <socalsuz@earthlink.net> wrote:
> My thoughts are that it sounds delicious!
>
> Did you use fresh garlic? or the bottled garlic?
>
> I want to try it when/if you find out that the blue garlic is not deadly.
>
>
>
> > A while back you posted a recipe for hot sauce that was basically: "Put
> half
> > garlic and half dried chiles in a Mason jar, salt, cover with vinegar".
> I've
> > always wanted to try it and finally did a few weeks ago. When I open the
> jar,
> > it smells fantastic and the chiles are now fully rehydrated, but the
> garlic has
> > turned blue. Is this a problem? Does it happen in your sauce? I know
> about
> > the dangers of garlic and botulism, but I wouldn't think it would be a
> problem
> > when everything is submerged in vinegar. Does anyone else have thoughts
> on
> > this?
>
>
>
> ________________________________________________________________
> Keep unwanted email out.
> Visit www.spamsubtract.com for more information.
=====
__________________________________
Do you Yahoo!?
Yahoo! Search - Find what you’re looking for faster
http://search.yahoo.com