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#11 | |
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Certified Executive Chef
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OMG, I did exactly the same thing, sattie. Except I was making a green tomatillo sauce for cheese enchiladas and the tomatillos were straight off the stove - I had quite a few splatter burns as well as a very big mess to clean up.
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#12 | ||
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Certified Executive Chef
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Quote:
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__________________
Aging is a one-way street with no stop lights. |
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#13 | ||
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Certified Executive Chef
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I'm dying here!!!! ![]() I was making a chimichurri sauce, and I hit the button and things started flying everywhere! Then in a panic, I hit a button at even a higher speed! Needless to say, I was cleaning green junk off cabinets, floors, walls, actually I'm still finding remnants of it this day.... |
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#14 | ||
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Certified Executive Chef
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![]() ![]() That's freaky amazing, sattie! I did exactly the same thing - hit the faster speed button trying to turn it off! (I didn't want to say it because I thought I'd look even more foolish but if you did it too - it's a blender design flaw!!!!) I did it just before I renovated the kitchen and even though I cleaned up all of the green gunk I could find, when I tore out the cabinets I found a lot more!!! |
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#15 | |
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Sous Chef
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The time I brought a praying mantis egg case into the house and stuck in in a jar on the kitchen window sill while I tried to figure out what it was.
I had millions of teeny-tiny praying mantises everywhere. I think I still shake a little flattened one out of a cookbook once in a while. ![]()
__________________
I just haven't been the same since that house fell on my sister. |
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#16 | ||
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Certified Executive Chef
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#17 | |
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Senior Cook
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Thanks Andy M-no more microwave eggs for you
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#18 | |
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Cook
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I was baking my first cake from scratch, using a recipe from the Joy of Cooking. It was a brick when it came out of the oven. But that's not where the fun ends :-)
I said, "hey, I have 6 pounds of cake, I should still ice it". so I tried to make buttercream. Except....no one told me you have to mix it for like 15 minutes. So I get a chunky, but liquidy, sad and unfortunate butter...slime instead. But the fun keeps going :-P I said, "oh no! The butter must have melted". Naturally, by this time, the buttercream is on the cake anyway, so I put it in the fridge. In the fridge where we're marinating lamb. Marinating lamb in an aromatic garlic/onion/Worcestershire sauce marinade. So we had a vanilla pound cake with butterslime icing and garlic/onion accents. The worst thing is: my aunt and grandmother actually took it all home and ate it! :=| Mike |
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#19 | ||
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Certified Executive Chef
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Peace, Love, and Vegetable Rights! Eat Meat and Save the Plants! |
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#20 | ||
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Certified Executive Chef
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Sounds great but I think our two cats would have a field day with one of those![]()
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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