Kitchen Disasters

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not_nadine

Comfortably Roont
Nov 19, 2011
29,655
139,785
Behind you
I am starting this thread in memory of the meatloaf I made last night. It was a sad sight to see. :down:
It started out well and good. Then I decided that I better start adding just about every condiment that I had.

Then during the cooking process, something went horribly wrong... It was frightening.

Anyone else have a "good food gone wrong" story?
 

Grandpa

Well-Known Member
Mar 2, 2014
9,724
53,642
Colorado
I make good lasagna. I heard tarragon was a good additive. I'm generous with my spices. So I loaded in the tarragon.

For me, the meal was practically inedible, and I take pride in the lasagna, and it's not cheap to make, so I was crushed. The others all said it was fine, not my best by a long shot, but fine. I gave up and grabbed a bowl of cereal or sumthin.

Next time, because some rats don't learn, I picked up the tarragon again but cut it down by about 75%. This time it was edible, but only as Tarragon-Infused Lasagna. The others said it was fine, just not my best.

Evidently I'm sensitive to tarragon. Never tried it again, and I gained a new appreciation for my family's diplomacy.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
This isn't a food disaster but something that I do over and over again and never seem to learn. ;-D

When cooking something on the stove in a covered pot, I will take the lid off to check on it and scalding water from the lid will drip on my foot. OUCH!
I've burned my fingers lately lifting a plate off the top of a boiling pot. OTF.
 

fljoe0

Cantre Member
Apr 5, 2008
15,859
71,642
62
120 miles S of the Pancake/Waffle line
My mom told me a story of one of her early attempts at cooking for my father when they first started dating. I can't remember exactly what she was making but it involved making a tomato sauce. The recipe called for 3 cloves of garlic. She wasn't sure what a clove was and thought it meant the the whole bulb. So her tomato sauce got 3 bulbs of garlic. She said it was a little garlicy. ;-D
 

swiftdog2.0

I tell you one and one makes three...
Mar 16, 2010
7,095
35,344
Macroverse
Not sure if it's a "disaster" but here it is.

One evening I was making myself some kielbasa for dinner. I wanted to try something different with it so I fried it up with some peppers, onions and soy sauce. Why soy sauce, you ask? Well, it was the only type of sauce I had in the house at the time. Anyway, it tasted awesome. The problem erupted about 15 minutes after eating it. Let's just say that combination of items will return you to regular status if you were previous irregular.....
 
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GNTLGNT

The idiot is IN
Jun 15, 2007
87,651
358,754
62
Cambridge, Ohio
...my favorites involve myself, and my Grandpa Roller....first, Gramps was cooking soupbeans in his pressure cooker years ago, when the seal went bad-and dinner ended up stuccoing the ceiling...me?..I was trying my hand at sh*t on a shingle...this was before Tracy and I met...had some great Amish cured dried beef, but couldn't figure out the appropriate "sauce" mix...after milk and flour had been dumped in indiscriminately, it came to be that I had made enough to fill a fifty gallon barrel and was of the consistency that I could pack it into the potholes outside my apartment...
 

staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
When I was eight, I was along in the houses..my folks were tending to the crops we had in the meadow. I made a blueberry pic and it looked so bad, I buried in the garden. As a grown girl who went to culinary school my best advice is to KEEP IT SIMPLE. Many folks make the mistake of overdoing a good thing....especially when it comes to spices.
 

Walter Oobleck

keeps coming back...or going, and going, and going
Mar 6, 2013
11,749
34,805
One of those blessings in disguise...had a place years back had a dishwasher. Instructions were long gone but how hard can it be, right? Load it up...this took about a week...you got the plate set comes four-a-piece? The tin pots they got in the mark-down aisle? Assorted odds and ends. I put some dish soap in the thingy...Palmolive, as I recall. Stuff Marge soaks in? I think I added a dribble or two to the field, too. The rack area? Flip the thingy over to lock the door...can't remember it if had a dial or push buttons but I did that, kick back on the...I think I had a couch...or one chair, a pretend recliner. Dishwasher making a helluva racket, have to turn the volume up on the television...or was I reading? Hear the thing go through the motions, that pleasant-sounding noise of dirty dishes being tended to. After a time the noise stops...or almost...maybe it was winding down? Heat cycle? Something. I get up and the kitchen is full of soap suds. You got the dishwasher there, grinning at me, foaming at the mouth? Real proud like.

Never used it again. I let things soak. You let things soak you can read, it's all nice and quiet...go back later and use the sprayer thingy? Anyway, the floor needed scrubbing so I got a swab and moved suds around...say like if you want suds...would you get suds? Oh no...nope...but these are determined suds, want to stick around and mock me...but by-and-by I got rid of them. It all came out in the wash.
 

staropeace

Richard Bachman's love child
Nov 28, 2006
15,210
48,848
Alberta,Canada
I have made some bad stuff at times, but burying in the back yard or garden never occurred to me. :)
Here is some handy advice from an all grown up chef. You should always remember that you cannot unto TOO MUCH. Put in small amounts of spice first. If it feels flat, put in another pinch. You only need half the spices in cooked hot food than you need in cold kitchen. If you are making a vinegarette,go mad with the spices lol.