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Old 05-24-2008, 01:39 PM   #81
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I have had a lot of kitchen disasters, but I think it is always worse when it happens when I am "on the job".

I was catering a wedding a few years ago and was responsible for the cake (four teirs fondant covered and decorated with 100 gumpaste daisies - I think I posted a picture awhile back), a tea reception for approximately 200 and the dinner reception for 150. The cake went together with no problems.

The bride is terribly allergic to seafood and we agreed there would be NOTHING fishy going on at her wedding. I had another wedding tea for the following week so I was making all the stuff for both at the same time. I made quiche Lorraine for wedding A and shrimp quiche for wedding B. I labled them as such in the freezer; however the labels came off and DH pulled out some of the shrimp quiche as we packed up for wedding A. I noticed it at the venue and put them aside. The couple were paying for their own wedding and didn't have a lot so I used a lot of volunteer help. I did say that the container in the cooler was not to be used, but the person who put it out wasn't there at the time. Thankfully my daughter had helped me on stuff and was able to recognize that these were the wrong ones just as the bride was about to eat one. It turned out okay, but I learned my lesson about carefully checking all food and labelling it properly.

At the dinner reception I had notes for my volunteers about everything and was out assembling the cake when the greek salad was being made. I had a large jar of green olives for the pickle tray and 3 cans of black olives for the salad. All they could see were the green olives and had just put them in and mixed it up when I came back to the kitchen. It was too late to take them out. I heard several murmurs about not ever having green olives in their greek salad before.

Everything else for both weddings went without a hitch.
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Old 06-06-2009, 03:56 AM   #82
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On the line at my first job in a kitchen at a famous Orlando "theme park". Cooking for my future boss, left the fan on the convection oven on after prepping tuille's for the dessert station. Threw in their order to finish cooking (a grilled, brine-cured pork chop, 18 oz.!!) and after about 10 min served a beautiful looking pork chop entree. They gladly cut into it, proceeded to eat around it, then threw it away. When I inquired, (i.e. looked at it in the trash), I saw an absolutely raw piece of meat. Needless to say, he hired me, and I always check the oven now!
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Old 06-06-2009, 08:11 AM   #83
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Many many years ago, when first married, a friend of my husband wanted pumpkin bread, He was leaving for the navy and i decided to make it for him, buttt, he brought me a fresh pumpkin. Not ever making - I dug in , cooked the pumkin and had it all mashed up - measured out the amount i had and proceed with the recipe, not thinking i adjusted the recipe to amount of pumkin i had - instead of just making the recipe and adding what pumpkin it called for. But Then- I felt I had to use the whole thing. Well anything that could hold batter in was full , every pot-bowl- pitcher- etc. I did it and about 20 loaves of bread later and wee hours of the morning the next day, I had them all baked and finally cleaned up. He comes in and said Gee Thanks But I only wanted one loaf and the pumpkin was for your porch -
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Old 06-24-2009, 06:44 PM   #84
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After 40+ years of cooking, more than I can count. Actually few, when you think of a minimum of a half-dozen meals a week over that time period!

One of my favorites wasn't even mine, really. Husband was going through his bread phase and made a from scratch pizza. When he went to slide it from the peel on to the stone, the pizza kept going, and landed in a mess at the back of the bottom of the oven at high heat. I turned off the oven, called Domino's (I think, it was in Hawaii about 20 yrs ago). But what was funny as all get-out was that when the oven cooled off enough, one guest opened it and started picking the pizza out and eating it because it was so much better than the delivered pizza. (Home made sauce, good quality parm and mozzeralla, etc).

Another time it was a friend who could take or leave meat. Not a vegetarian, and not a real fussy eater. But I grilled my famous semi-kal-bi ribs, and for some reason one, and I do mean one, rib had a pocket of a small vein that she hit on and squirted blood all over all of us. I do the same things several times per summer, and have never had that happen before or since. Luckily she and her husband had a good sense of humor, we just wiped up the blood and kept eating. I was surprised that it didn't even put anyone off the ribs.

I've burned more things than I can count, but never that dramatically. I learned early on in my years of cooking for groups is to put someone else in charge of anything that has to be deep fried, and any kind of bread in the oven, anything under the broiler. In other words, anything that is easily burned. I just say, hey, so-and-so, watch this and yell at me when it needs attention. This allows me to have a drink with my guests, or green newcomers, for a few minutes without worrying about burning the rolls or starting a stove-top fire. My guests have always been happy to help, sitting at the kitchen table and watching the broiler or oil while I circulate and mingle a bit, then they yell when I need to be right there. Actually, this is often a way to bring out a guest or family member who tends to shyness and is unused to going to parties or even hosting family gatherings. I'll pull out a chair, have them watch the potentially disasters, and just yell at me when the time comes for 100% attention. It has never failed.
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Old 06-24-2009, 07:14 PM   #85
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Last summer I was making beer and had a 7 gallon carboy full of hot wort in the sink. I put cool water that evidently was to cold and the carboy began to crack.My then 2 yo was directly under it. I grabbed her and we made it to the door when it blew. There is nothing like watching all the wort, which is basically sugar water, fill and then overfill the sink and then fill the floor. It was like a wort tidal wave and I see it in slow motion in my head when I think of it. It took the rest of the day to get that mess up.
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Old 07-14-2009, 04:21 PM   #86
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Hey, i mix oil and water to cook a soup
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Old 07-15-2009, 09:23 PM   #87
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Quote:
Originally Posted by B'sgirl View Post
I was cleverly showing DH how to separate the egg white from the yolk--so clever that I slipped and dropped the egg on the counter. I watched the whole thing slip down the crack between the stove and the counter and make a huge mess down the side of the cabinet and underneath the stove. I sure showed him.

Hi Michelle - I'm just following up on your long ago post (don't ask), but how did things end up?

Bob
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Old 07-15-2009, 10:28 PM   #88
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When we built this house, DH had a lovely Microwave put in..I'd never used on but figued how hard can it be. I folowed an idea from the cookbook it had with it for these wonderful but expensive sanwiches..we planned to picknick on the front room rug, I made potato salad, iced tea,sodas for the kids and ice cream and chips the works..I set the timer and we turned on the new TV and waited..Well I think you know where this is going..We ended up with brick doorstops..The things were so hard you'd have broken a foot if you'd dropped one on yourself We had potato salad,chips and ice cream, after that I never have used that thing..We just remodeled the kitchen yep new mw it sure looks pretty and after a year, brand new
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Old 07-15-2009, 10:38 PM   #89
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Kadesma - The memories we live in, are the things that define us. I'm glad you have some nice ones :-) Maybe I should have redirdcted this over to the "quotes" thread

Bob
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Old 07-15-2009, 11:06 PM   #90
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Kadesma - The memories we live in, are the things that define us. I'm glad you have some nice ones :-) Maybe I should have redirdcted this over to the "quotes" thread

Bob
Oh no, you don't want to know my "quote"
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