In article >,
kalanamak > wrote:

> I think it was the garlic, but here is the story:
>
> Pureed two onions and three big cloves of garlic together in the
> cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
> pepper, salt and white pepper. When the bottom layer got heated, it turn
> the hideous shade of green I associate with the spray on stuff they put
> on when seeding a lawn...a kind of electric but faded fake moss green.
> As everything heated, not merely hung out near the bay leaf, the whole
> mess turned that color and remained bitter bitter despite cooking it
> down and cooking it down.
> I added broth and chunks of roasted pumpkin nand simmered over half an
> hour and it was a green and nasty tasting as ever. I've never
> seen/tasted anything like it. I ended up floating the pumpkin out,
> rinsing it off and starting it in broth and chucking the Irish onion
> bits.
> The onions and garlic seemed like good normal stuff when chopped up. The
> garlic was "new crop" from this fall.
> Any bright ideas? I cooked it in my usual AllClad soup pot.
> blacksalt

Is AllClad Aluminum by any chance?

K.