Last week I tried to make my favorite yellow split pea dal in my crockpot. It was an utter FAIL. Really and truly nasty—by the time the peas were finally edible (sort of), they had turned a disgusting brownish green color, which is why I’m skipping the photo. However, dear readers, I want to spare [...]
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Sometimes garlic turns blue when I cook it. Why? Is it safe to eat? (Andrew, Philadelphia) When you first asked me this, I thought it was an easy question. So easy, in fact, that I planned on conducting a little kitchen experiment to document both the reaction and its counter-reaction. But things didn’t work out that way, [...] |
  
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