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Path: utzoo!linus!decvax!genrad!panda!talcott!harvard!seismo!brl-tgr!floyd
From: floyd@brl-tgr.ARPA (Floyd C. Wofford )
Newsgroups: net.cooks
Subject: Re: Removing garlic smell, aioli
Message-ID: <9685@brl-tgr.ARPA>
Date: Mon, 1-Apr-85 22:26:13 EST
Article-I.D.: brl-tgr.9685
Posted: Mon Apr  1 22:26:13 1985
Date-Received: Sun, 7-Apr-85 10:45:31 EST
References: <10089@browngr.UUCP> <4500001@umn-cs.UUCP>
Reply-To: floyd@brl-tgr.ARPA (Floyd C. Wofford (MMW) <floyd>)
Organization: Ballistic Research Lab
Lines: 18

In article <4500001@umn-cs.UUCP> chenette@umn-cs.UUCP writes:
>
>
>... that you can remove the odor of garlic ...
>
>					Anne Chenette
>					ihnp4!umn-cs!cray!amc


i have read recently that the interesting compounds in both garlic
and onions are sulphur based.  i am no chemist but i guess that certain
of these will recombine or are more attracted to the metals in the spoons
than one's fingers.  As for the information on the sulphur, check a recent
Scientific American and i think there was also an article in the National
Enquirer (yes! the one in the grocery store).  What works for one just
might work for the other.  Let us know if it does.

floyd@brl-tgr.arpa