Not long ago, I decided to cook one of my favorite Crock-pot meals — Hungarian goulash. It had been months since I made it last. My mouth watered as I recalled the deliciousness of the meat and gravy, in itself so good I could have sipped it from a glass like a fine wine.
But something weird happened. As the combination of stew meat, tomatoes and spices began to brew, my nose picked up a strange odor.
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