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Old 02-12-2008, 12:21 PM   #1
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Cooking disasters

I'll start Years ago when I was first married, I had MIL over for dinner. Her face was turning red and she was sweating after eating my spaghetti, apparently I had put too much hot pepper in it

Another time I cooked turkey.. and left the giblets in it with the paper it came in

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Old 02-12-2008, 12:25 PM   #2
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There's been a few times that I've put veggies on the stove to steam and then... off into my own world I went. What a horrid smell when I returned a few hours later.

Last night I boiled rice noodles for too long. They looked more like mashed potatoes than noodles. I had to start over.
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Old 02-12-2008, 12:47 PM   #3
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I'll start Years ago when I was first married, I had MIL over for dinner. Her face was turning red and she was sweating after eating my spaghetti, apparently I had put too much hot pepper in it
Are you sure that was on accident?! Hope you made up for it by now!
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Old 02-12-2008, 12:50 PM   #4
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I'm guilty of glancing at a recipe and tossing sugar where there should be salt, and vice versa. I'd love to cite a specific example, but there have been many. I'm well known as being a slow learner Ever had choclate chip cookies with 3/4 C. of salt in them? Been there. Waaaaaaay more often than I should have been.
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Old 02-12-2008, 12:51 PM   #5
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Are you sure that was on accident?! Hope you made up for it by now!
yes it was an accident.
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Old 02-12-2008, 12:58 PM   #6
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I'll start Years ago when I was first married, I had MIL over for dinner. Her face was turning red and she was sweating after eating my spaghetti, apparently I had put too much hot pepper in it

Another time I cooked turkey.. and left the giblets in it with the paper it came in
I'm winkin at ya LadyCook, you know why....
It wasn't my blunder. It was my MIL's.
She had everyone over for Thanksgiving. Almost, by any standards, the best baker ever [sans my own grandmother that is]. We sat to savor the pumpkin pie. FIL said, "Bet, is this a different recipe than the one you always use?" She proudly said, "No, it's the one I always use." Already accepting compliments from the 'air'. He said, "Hum..." We all tasted it, we all spit out our tiny bites, because upon her tasting her piece, she'd embarrassingly forgotten to add the sugar. So we had, squash unsweetened custard basically, awful. All these years later, whenever I made something sweet, I taste it just to make sure I added the sugar...........
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Old 02-12-2008, 01:43 PM   #7
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I'll start Years ago when I was first married, I had MIL over for dinner. Her face was turning red and she was sweating after eating my spaghetti, apparently I had put too much hot pepper in it

Admit, you were trying to get rid off her for good.


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Another time I cooked turkey.. and left the giblets in it with the paper it came in

My first thanksgiving in America I did the same thing. How was I supposed to know about the stuff inside? Same Thanksgiving I was trying to defrost the darn bird under the water. Well bird managed to position it self in the sink in such way that it plugged the drain. The water, of course, kept running and running, for hours until fire man knocked on the door and asked if we had a leak or something. We lived on the 4th floor of a very old apartment building the water completely flooded the lobby; there was at least an inch of standing water. How we got away with no trouble then bits me, thank G-d for that.
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Old 02-12-2008, 02:06 PM   #8
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[quote=CharlieD;548622]Admit, you were trying to get rid off her for good.



well I did get rid of her indirectly, 13 yrs later by divorcing her son.
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Old 02-12-2008, 02:53 PM   #9
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made a paella once, using the tried and true recipe, but the rice never got tender...it turned to dust and mush or it stayed rock hard. Hadn't used a name brand rice that time and it was cr*p for sure. Some things are best when name brand: rice and dried pasta for example.
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Old 02-12-2008, 04:06 PM   #10
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made a paella once, using the tried and true recipe, but the rice never got tender...it turned to dust and mush or it stayed rock hard. Hadn't used a name brand rice that time and it was cr*p for sure. Some things are best when name brand: rice and dried pasta for example.
what is your preference of dried pasta? Ronzoni , Barilla? Other ?
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