garlic problems

[Kouign Aman]

After reading this thread, it seems three things contribute:

age of garlic

acidity

presence of copper

Gotta wonder why one day there's enough copper in the tomato paste to blue the garlic. Copper plumbing (see Fifi's comment) seems the most likely source.

What foods are rich in copper?

I am going to try to make blue garlic for halloween. Wheeee!

[Graystone]

Wow I did not know that. I could do that on purpose to add color to some dishes. People, namey kids would like it.

[Miriam Kresh]

I once pre-fried eggplant slices in a milk based batter. They looked great, and I put them away in the fridge for eggplant parmesan to be completed next day. Oy -I got up in the morning whistling and happy, went to the fridge, and pulled out fried eggplant slices of a coppery green. The dish was meant for my Dad's 80th birthday party (he had a weakness for eggplant parmesan) - had to do it all over again. I figure the eggplant reacted with the milk for some reason. It had been salted and drained before being dunked in milk and flour and fried.

Miriam