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Old 02-21-2013, 12:20 PM   #13
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Join Date: Jan 2012
Location: North East
Posts: 255
I know what you mean about "tasting the same". I pretty much only do 40 clove chicken and veggie or bean soup, but everything has an acidic after-taste. Also, the same seasonings I would use if I were cooking the meal on the stove seem to end up much more bland in the CP. I don't remember having this problem years ago, so I'm wondering if it could be the crockery? Maybe it's absorbed tastes over the years? Or maybe I am cooking to long. There is definitely a point where the aroma in the house changes from "yum" to that acidic smell.
Asmaa, married to dh for 21 years!
Homeschooling mom to ds16, dd12 and
our 2 year old fluff princess!
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