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Old 07-21-2014, 08:53 AM   #11
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It could be that the plant is more mature now and so it would be the leaves I suspect although why one batch and not the other? I can't think. I would add some tomato ketchup and freeze in ice cube trays to add to pasta sauces rather than chuck it out MC
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Old 07-21-2014, 07:33 PM   #12
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Originally Posted by Dawgluver View Post
We still haven't figured it out yet, have we?
No, but I diluted some with evoo and made pasta pesto with peas for lunch and either the extra oil or the peas toned down the bitterness a bit. So that might be part of the solution to the problem.

Still, I find it a bit odd when making it in the time honoured fashion it should have turned out so odd.
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Old 07-21-2014, 08:15 PM   #13
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Originally Posted by Mad Cook View Post
No, but I diluted some with evoo and made pasta pesto with peas for lunch and either the extra oil or the peas toned down the bitterness a bit. So that might be part of the solution to the problem.

Still, I find it a bit odd when making it in the time honoured fashion it should have turned out so odd.
Did you ever taste any of the baby leaves you used in the pesto?
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Old 07-23-2014, 09:18 AM   #14
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Did you ever taste any of the baby leaves you used in the pesto?
Yes, I'd had some of them in a tomato salad the night before. Perfectly fine. Very strange.
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Old 07-23-2014, 12:05 PM   #15
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Yes, I'd had some of them in a tomato salad the night before. Perfectly fine. Very strange.
Strange indeed.
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