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.
, married to dh for 22 years!
Homeschooling mom to ds17
our 3 1/2 year old potty princess