blue garlic

Last Monday I made pork adobo in the slow cooker, and again the garlic reacted colorfully with the vinegar, turning a lovely shade of aqua. I thought you might like to see.

( big photo )

Here's the informative link.  This doesn't happen when I cook on the stove, probably because high heat destroys the blue compound or prevents it from forming.  By the time this dish was cooked, the color had faded to a dull green-beige.