Hilde-- enjoy! Delighted to have inspired apple-artistry. (Now That's Good Art.)
Quote:
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Originally Posted by Fordim Hedgethistle
Never cook garlic until it is brown -- that just turns it bitter. Sautee until golden if you like but if it ever turns even a bit darker than that, best to throw away the recipe and start again.
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You are right, Fordie. When I said "just a little" I was thinking only a little brown, as in tan or golden-- but it doesn't come across, so I will edit.