OK; here's more encouragement for all you new cooks.
I was making some baked beans for a church event a few weeks ago. I was
following my mom's recipe. She uses catsup, mustard, brown sugar and (I
think) worcestershire sauce. Anyway, I grabbed a flat bottle which I
assumed contained mustard and stirred it into the beans. I smelled it and
then tasted it noticing that something was odd about the mixture. To my
horror, I discovered that I had used chocolate syrup in place of the
mustard. OOPS!!!
Fortunately, we were able to add mustard and the beans were not that bad.
Becky
-----Original Message-----
From: Vicki via Cookinginthedark
Sent: Saturday, November 08, 2014 10:50 PM
To: [email protected]
Subject: [CnD] Oops disaster for long-time cook
Hi Folks,
I share this as it happened to me and I am a long-time cook. So don't get
discouraged as you'll see, things happen to all of us, old or new cooks.
You can laugh at me or with me whichever.
I was making a sauce for meatballs that required some bouillon granules. I
made a large batch as I was going to freeze it. Saw a jar in my cupboard
that was the same size that I ordinarily get bouillon in. I opened it and
sniffed and didn't look at the size of the granules. When I had eyes
available, I discovered it was actually yeast. Oh brother. Had to regretably
throw out the sauce. See, old cooks make mistakes sometimes too through
carelessness. So much for that sauce. Lesson re-learned.
So to all the new cooks out there, take care to know you have the right
ingredient that you think you have. Sigh.
As Always, Vicki
To get information on how to purchase my CD write me at:
[email protected]
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
