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Re[2]: Blue garlic Reason!

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Theres a good reason you think Elephant Garlic tastes like Onion. It isn't garlic at all, and is related to the onion family. Wow thats a lot of garlic. Most knife blades are made of stainless steel now and it does not react- the blue apparently is triggered by Acid- and the OACV is very much acid.

 

Friday, September 8, 2006, 6:52:28 PM, you wrote:

 

 

 

 

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I like the taste of garlic eaten as a sidedish with my meat. I try and buy the BIG bulb type. Not specifically "elephant garlic" which to me tastes too much like raw onion than best garlic taste. There really is no good way to peel that skin off and mince it up, then to do with with sharp knife in hand. Slightly roasted garlic in hot butter or oil is even more delicious. I could easily eat a whole cup (measurement) of garlic with even a small piece of meat. Garlic really does lower blood pressure, and it thins your blood somewhat. I know some folks seriously can NOT eat garlic, because within an hour after a meal, their blood pressure is so low they feel about to pass out.

 

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