tag:blogger.com,1999:blog-16379550.post7973028486537056803..comments2023-07-04T18:47:44.843-04:00Comments on Somethink to Chew On: The color of garlicHarlanhttp://www.blogger.com/profile/10090536998999734716noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-16379550.post-54158910161536594322010-03-07T00:55:09.285-05:002010-03-07T00:55:09.285-05:00This comment has been removed by a blog administrator.日月神教-任我行https://www.blogger.com/profile/00629261950873803981noreply@blogger.comtag:blogger.com,1999:blog-16379550.post-82137556485352483592009-12-19T22:07:10.334-05:002009-12-19T22:07:10.334-05:00I was making green chili this evening, and was sta...I was making green chili this evening, and was startled to look in to my pot (which contained only onions and garlic in a small amount of water, and discover that it had all turned bright blue-green! So glad to hear that it is safe to eat, as I was not looking forward to runing to the market for more ingredients to start over.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16379550.post-50687593488621648312007-01-10T10:17:00.000-05:002007-01-10T10:17:00.000-05:00Con respecto al género de la bacteria que podría d...Con respecto al género de la bacteria que podría desarrollar en el aceite no es Salmonella sino Clostridium los que sí necesitan ausencia de oxígeno para vivir. El Clostridium más peligroso es el C.botulinum productor de la toxina botulínica.<br />Gracias<br /><br />Mónica Bardini - Mendoza - ArgentinaAnonymousnoreply@blogger.com