Speaking of garlic! In an attempt to slag off the next ten pounds I have been dutifully fixing salads. A drifter who joined our camp at Quartzsite this winter served sliced raw garlic as a salad add-on, and it seemed like a great idea to mimic, healthy.

So, I got some and it worked fine for a few cloves. Then I bought a fresh head. It had some purple streaking on its outer peel.

Was insanely hot, like a habanero or something!   

I had no idea garlic could be crazy hot. Is it the purple ones that are the problem? Is there someway to avoid devil cloves???