follow site I think they ended up having to throw out the pie dish, as the pie crust was pretty much welded to it. This thread has cheered me up a great deal. The thing that worries me is that I am getting hungry. I'm a fairly good cook and have become one by means of a large amount of trial and error. For starters there was the stir fry incident in college. I invited a couple of young ladies to join me for a meal and we stir fried some chicken and vegetables. No problem until one of them asked me how many of the dried red chili peppers to chop and add to the mix. I, not realizing just how hot those mothers are, shrugged and said, oh, three or four should be fine.
We all managed to eat a little of the stuff while tears ran down our faces and I lived off the remainder for about a week by diluting it over and over with more vegetables and rice until it at least didn't make my nose run. Then there was the chocolate haystack incident, although in my defense that was more my housemates' doing than mine. They were all stoned and decided to make those chocolate covered chow mein noodles. The only problem was that, of course, we didn't have any of the right kind of chocolate so one of them got the idea to use cocoa instead.
I figured she might know what she was doing so I went along with it. The resulting sludge looked like a bowl of mud I refused to even taste it and sat in the living room for about two months getting fuzzy before somebody finally got up the courage to pick it up and toss it. Then there were the sweet and sour pigs in a blanket.
You're probably making it wrong Shutterstock. Just spray tortilla chips with cooking spray and toss with a mixture of cheese powder, paprika, and cayenne before baking at degrees for 10 minutes. I made this Mac and Cheese and it was one of the best bowls of Mac and Cheese ever! The problem is that your statement had nothing to do with the kind of stories the OP was asking for and was simply an act of thread-shitting. If it's the powder kind, the following: You will need: cloves of garlic.
Yeah, those worked. In the category of "disaster, but recovered", did I ever tell you guys about the one time when I made cookies? It was when I was still new to having my own apartment, and I was feeling very domestic, so I decided to make a batch of chocolate chip cookies. Nothing fancy, just the recipe off the back of the bag. But for some reason, I decided to only make a half batch. No problem, until I got to the baking soda, and accidentally added the full recipe amount.
Well, too late to fix it, I figured.
I'll just bake up one trayful and see how they come out. Of course, they were horribly bitter. OK, I figure, that makes sense. Baking soda is a base, and bases are bitter. Obviously, I thought, what I need to do is neutralize the base I've since been informed that this is not the way most cooks think. So, I open the refrigerator, and look around. No vinegar. Remember, I said I was new to my apartment.
I hadn't yet stocked up completely. No lemon juice. No sour cream. Spaghetti sauce, but no way in Hell was I adding that. But what's this? A jar of pickles! So I measured out a teaspoon of pickle juice, and mixed it in with the rest of the dough. And they came out just fine. When I was a teenager, my best friend and I decided we would bake some brownies. However, neither of us had the best short-term memory I still don't. So, while we were mixing up the ingredients, we forgot to add the eggs.
We put the mixture in the oven, and discovered that, when you don't add eggs to brownies, they still look like uncooked batter at the end of the baking time. I insist to this day that she was the one who had the idea to add the eggs then. She probably insists it was my idea.
Either way, we added the eggs to the hot baking pan and tried to stir them into the mix. Me: The eggs are frying in the pan! Her: Stir faster! When my mom came home later, she asked if we had been baking "a yummy chocolate dessert", saying that's what it smelled like. I truthfully answered no Ok, I've got one, more of an entertaining one than disastrous. I decided to make ras gulla - Indian cheese balls.
They are little round cheese balls in a sweet syrup. Well, I was brave and decided to make the cheese by hand. Cheese-making is obviously a very hard skill. I don't know what I didn't do, but it didn't "gel". The cheese wouldn't stay together. I managed to make it stick, with a little water, and made the balls, put the balls in the syrup, and started the heat up.
You're supposed to boil them in there. Well you all know what happened. The cheese fell apart into granules, and floated on the top of the water. But obviously no one would eat it! When I was a young whippersnapper I used to drink coffee, with lots of sugar. I was over at a friends house and they told me to grab a cup if I wanted one. So I go into the kitchen, pour myself a cup, and look around for the sugar. There it is, so I add my two big heaping teaspoons of sugar, and stir it up.
Let me take a big gulp of this stuff, it smells so good. Come to find out, that "sugar bowl" was used to store salt. In an early-morning haze curse you, 9 AM classes! Surprised the hell out of me. The first tray did not turn out right at all. They tried messing around with the recipe, adding more and more flour, etc. Eventually they realized that they were using powdered sugar, not flower. My sister actually sliced her hand open on one of the 'sugar-butter-and-chocolate-chips-Things', trying to scrape it off the pan.
So, I'm making homemade chicken-vegetable soup in someone elses' kitchen. It's almost done and I give it a taste--hmmm, needs salt. Find a salt shaker filled with a white crystaline powder and shake some in.
Still needs salt. Shake some more. Must be enough by now--serve it. Host; "It needs salt. It's pure MSG! She still thinks it was my fault for not asking if the white crystaline powder in the salt shaker was actually salt. Worst gaff that was my fault? I wanted to make homemade ice cream just like I had as a kid for a bunch of friends. I confused condensed milk for evaporated. You wouldn't think it would be that different, but 20 years later my teeth still hurt to think of it. Cotta got hungry one night in college and tried to heat up a chicken pot pie.
This was before microwaves and he had no access to an oven of any sort so he stripped the insulation off a lamp's wires and tried to electrocute the pot pie into doneness.
Sometime later, when they got the dorm's electricity back online. I didn't cook this, but years ago, we went as a family to Williamsburg.
It was August and hot as hell. I was just pregnant with my third and was thirsty, constantly. We went to Ye Olde Inne for lunch. I was so thirsty, the minute Ye Olde Dish of Iced Tea came, I dumped 2 large teaspoons of the brownish granules into my tea and chugged.
It was not. It was something akin to rock salt. I almost tossed Ye Cookies at the table Ye Olde Maidservant got me more tea, once she had stopped laughing. Back in the Pleistocene when I first moved out of the dorms into a house with 3 other guys, I was named the house cook because I had some rudimentary skill. One night I was busily making fried rice.
Now, we all loved lots of soy sauce in our fried rice, so I grabbed the bottle out of the fridge and started merrily dumping it into the mix. Served things up, and we each gained a look of bafflement as we took our first bites. Eventually, we figured out that I had grabbed the Worcestershire sauce instead of the soy sauce. A bunch of us gathered for a turkey feast in the general vicinity of Thanksgiving. As things were almost ready, we bachelors quickly came to the conclusion that no one was really comfortable making gravy.
I was appointed, and proceeded to stir in milk, then flour, more milk, more flour, accompanied by occasional advice. The cottage cheese does make it taste creamier and less fake cheese-ish. What if you tried pureeing the cottage cheese a bit before adding? It would make it smoother and not so noticeable. I definitely nee to try this soon! Thanks for the idea! I actually thought about that after when I realized the cottage cheese chunks were not going anywhere.
In college I would just use a bit of the pasta water to thin the dry cheese. But anyhow, give this a try. I liked it though it did taste a bit healthier than the original. Oh, I was actually thinking of trying that next time! I was thinking it might be similar and without the lumps. Your email address will not be published. Recipe Rating. We love to eat, cook and travel for food. Through this blog, we share our eating adventures and recipes. We hope you enjoy following along! All Rights Reserved. Terms Privacy. December 10, Pinterest Facebook Twitter Yummly Email.
Cook Time: 7 minutes. Total Time: 10 minutes. Recipes for roast chicken or pork are also a good way to incorporate olive oil.
If I chose to use butter as a substitute for milk in homemade Mac and . butter with butter flavored Crisco when making Kraft mac & cheese?. Oil probably wouldn't be a good idea because it's too greasy and will contribute no flavor to your macaroni and cheese. Instead the whole thing.
For baking: When baking, olive oil does not always make a good replacement for butter, especially when the recipe calls for creaming the butter with sugar. Instead, stick to recipes that call for melted butter or another type of liquid fat for best results. Olive oil will work well in brownies of all types, from chocolate chunk to pumpkin swirl , muffins , and quick breads. By Lisa Cericola. Pin FB ellipsis More. Image zoom.