"-L. :" wrote:
>
> kalanamak > wrote in message >...
> > 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
>
> One of the peppers may be rancid?
>
> My other guess would be the bay, as it can lead to bitterness as well.
> Sounds yucky.
>
> -L.

How could a dry flake of Aleppo pepper be rancid? I've used this batch
over and over. I've also done such things with bay from this batch as
well. The pot, the blade that cut them, everything the same. They were a
new pair of onions and a new head of garlic. That was all I had of the
onion, but the garlic I used in babaganoush and it didn't discolor it
(it was raw of course) but it was one of the strongest cloves I've ever
been near. Spouse's breath made my eyes water!
blacksalt