The Return of Talking Time

The Return of Talking Time (http://www.talking-time.net/index.php)
-   Talking about food (http://www.talking-time.net/forumdisplay.php?f=19)
-   -   Gripe About What You Cooked Today (http://www.talking-time.net/showthread.php?t=11951)

caviar.n.cigarettes 06-16-2011 05:58 PM

Gripe About What You Cooked Today
 
(inspired by Turnip)

Tried to make homemade Pad Thai this evening, but I was missing fish sauce. Unfortunately, sesame seed oil & Thai garlic-chili paste will not make up for this. Blast!

Parish 06-16-2011 08:43 PM

Next time try puréeing a bunch of sardines with a few tablespoons of salt and a cup of water!

I didn't cook it, and it was actually last night, but I finished off a small jar of pickled herring Cat had left open in the fridge before going on vacation. My stomach did not approve.

MagFlare 03-29-2012 03:50 PM

Usually beef roasts thrown into the slow cooker with some broth and vegetables can't help but turn out well. Today I was using this grass-fed beef that cooks differently, and the roast ended up tough and flavorless, like a bicycle inner tube made out of muscle fibers.

Hito 03-30-2012 11:12 PM

Quote:

Originally Posted by caviar.n.cigarettes (Post 1081750)
(inspired by Turnip)

Tried to make homemade Pad Thai this evening, but I was missing fish sauce. Unfortunately, sesame seed oil & Thai garlic-chili paste will not make up for this. Blast!

You can do a rough substitute for fish sauce by combining both soy and worcestershire sauce in equal proportions.

Lady 03-31-2012 10:15 AM

You just solved all my problems, hito. Thank you.

Hito 03-31-2012 12:54 PM

Quote:

Originally Posted by Lady (Post 1278942)
You just solved all my problems, hito. Thank you.

ALL of them!? Wow, that was easy!

Torzelbaum 04-01-2012 01:56 AM

Quote:

Originally Posted by Hito (Post 1279027)
ALL of them!? Wow, that was easy!

Lady had 99 problems but now fish sauce ain't any of them.

Serephine 05-20-2012 01:54 AM

So somehow I managed to make a huge batch of macaroni and cheese that is simultaneously entirely too rich yet extraordinarily bland. I did not know it was possible to combine these two elements.

MagFlare 08-14-2012 07:10 AM

I had this rad idea for a spinach-artichoke pasta casserole, but in the end it just turned out way too acidic. It needed something sweet in there to break it up a bit, I think. Golden raisins, maybe?

upupdowndown 08-14-2012 07:21 AM

Quote:

Originally Posted by MagFlare (Post 1370718)
I had this rad idea for a spinach-artichoke pasta casserole, but in the end it just turned out way too acidic. It needed something sweet in there to break it up a bit, I think. Golden raisins, maybe?

that would work. alternate suggestions: roasted sweet potato chunks, sundried tomatoes. What cheeses are you using? Swiss or chevre would mellow things out.

MagFlare 08-14-2012 07:58 AM

Quote:

Originally Posted by upupdowndown (Post 1370725)
that would work. alternate suggestions: roasted sweet potato chunks, sundried tomatoes. What cheeses are you using? Swiss or chevre would mellow things out.

I mixed cream cheese throughout and melted some mozzarella over the top. The sun-dried tomatoes are a solid suggestion, and sweet potato might just be crazy enough to work.

upupdowndown 08-14-2012 08:38 AM

Quote:

Originally Posted by MagFlare (Post 1370743)
I mixed cream cheese throughout and melted some mozzarella over the top. The sun-dried tomatoes are a solid suggestion, and sweet potato might just be crazy enough to work.

Roasted sweet potato goes shockingly well with Italian or Mexican flavor palettes. It's often a big feature for me in a frittata with greens of some sort and swiss or mozzarella.

Also: try roasting little chunks of sweet potato, then refrigerating them and using in a tossed salad along with nuts, crumbled cheese, tomatoes, etc.

In sum: SWEET POTATOES 4 LYFE

ArugulaZ 08-18-2012 11:36 AM

So! I went to town earlier today, picking up ingredients for the Chick-Fil-A sandwich copycat that's been roundly praised by left-leaning internet users the world over. I followed directions precisely, pounding the chicken thin, leaving it in brine for the time recommended, and adding exactly two pickle slices to the bun, and the finished product was... unremarkable. The flavor was complex but timid, drowned out by the pickle slices. (No wonder Food Network chef and recipe creator Hilah Johnson very clearly stated that only two should be used.)

Frustrated by the outcome but desperate to pull my meal back from the brink of banality, I took some Miracle Whip and added basil flakes, cayenne pepper, and celery salt. That did little to kick up the flavor, so I doubled down on the cayenne, and wound up with a sauce that was sweet and warm (not hot, but warm) in equal measure. The taste seemed strangely familiar to me, so I racked my brain trying to figure out where I'd had it before.

Then it hit me. I had just invented tartar sauce.

Next time, I'll make Fish-Fil-A.

ArugulaZ 09-07-2012 02:34 PM

People like to complain that Princess Toadstool (Peach!) is nothing more than a plot device, there to give Mario a reason to get up and stomp turtles in the morning. Well, she may not be able to fly or toss fireballs, but Peach has got an amazing super power in her own right... the ability to make edible cakes. I tried making a cake from a mix, pulled it out at the recommended time, and discovered after poking a knife into it that the center was pure molten pudding. I put it in for an extra ten minutes, and nearly all the moisture has been sucked out of it. How do you make a cake that finds the middle ground between gooey tar pit and chocolate-flavored brick, anyway?

Lady 09-10-2012 07:40 AM

1) make sure your oven is actually at the temperature you set it at. You may consider buying a thermometer to stick in it to test

2) you can test for doneness by poking a toothpick in the cake. If it comes out clean or with fluffy cakebits, you're good.

3) ten minutes is a hell of a long time

Kirin 09-10-2012 10:29 AM

Or just make a molten chocolate cake recipe, where the center is supposed to be a delicious gooey hot mess!

KCar 09-11-2012 04:43 PM

Sole ceviche: failure.

Technically it is edible, but the lime flavour has eradicated any others, and is more sour than it should ideally be.

I'm on a high protein diet, so I'm going to eat it, but I am not going to subject my GF to it. Really not tasty.

MagFlare 09-11-2012 05:58 PM

My beef ribs turned to charcoal on the grill. My garlic mashed potatoes turned out lumpy and greasy. If the banana bread in the oven at this very moment is anything other than an unqualified success, the next thing I put into my mouth will be the barrel of a shotgun, I fuckin' swear to God.

now i'm cooking with drama

[Edit: Hey, the banana bread turned out pretty good.]

[Edit edit: Spoke too soon. The wife has confided in me that she thinks the banana bread would've been better without the butterscotch chips. If anyone needs me, I'll be in the bathtub with the toaster.]

Lady 09-11-2012 07:47 PM

Turns out that while tasting similar, you cannot make a philly cheesesteak with hamburger helper stroganoff

Paul le Fou 09-13-2012 12:40 AM

I made a huge-ass stirfry to last me three or four days and forgot the goddamn soy sauce

Now it is bland

Kirin 09-13-2012 08:53 AM

If you add soy sauce now, and toss it all up, and leave it sit, maybe it'll absorb some?

Paul le Fou 09-13-2012 11:59 PM

Quote:

Originally Posted by Kirin (Post 1392467)
If you add soy sauce now, and toss it all up, and leave it sit, maybe it'll absorb some?

I just sprinkled some on and tossed it around before I microwaved it and it worked fine. (Also threw some extra ginger on there). Hooray! Dinner is saved!

Man, a little salt goes a long way. Soy sauce is magic

SpoonyBardOL 10-26-2012 03:22 PM

Ohhh I should really be more careful when I'm writing down ingredients and directions for a recipe.

I tried making a Pecan Pie today, but somehow when I went to write everything down I somehow parsed 'Corn Syrup' as 'vegetable oil'. So my pie wound up getting a cup of oil in it instead of syrup and I didn't notice it until I re-checked the recipe while it was baking. I've never made Pecan Pie before so nothing really clicked with me as being 'wrong'.

Thank god I put parchment paper under the pie shell because it leaked so much grease. It's currently cooling right now and I have no idea how it'll taste, and whether or not it'll even be worth keeping.

Corn Syrup's not something I really use so I don't have any on hand, I don't even know if I could have even substituted anything with it.

Stay tuned for an update on Spoony's disasterrific Pecan Pie, I guess!

Mightyblue 10-26-2012 04:27 PM

sugar dissolved in water over low heat would probably work.

Torzelbaum 10-26-2012 05:19 PM

Quote:

Originally Posted by Mightyblue (Post 1416972)
sugar dissolved in water over low heat would probably work.

That's sort of what I found from a quick web search:
"For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water."

But I can't personally vouch for the results.

SpoonyBardOL 10-27-2012 05:59 AM

So the verdict? Yeah not so good. I braved one piece and while there was definitely potential for a tasty pecan pie there, it was ruined by the greasiness and lack of sweetness. Even after a night in the fridge it was still greasy.

But I'm going to try again! This attempt, though? In the trash.

SpoonyBardOL 04-27-2013 04:48 PM

Went to make some kickass lasagne today and didn't notice until after it was done baking that I didn't use oven ready noodles.

Whoops.

Still edible, but chewy.

Büge 04-27-2013 06:41 PM

Quote:

Originally Posted by SpoonyBardOL (Post 1526860)
Went to make some kickass lasagne today and didn't notice until after it was done baking that I didn't use oven ready noodles.

Whoops.

Still edible, but chewy.

Ha! I made a lasagne today too, but I used tortilla chips in place of noodles. :)

Posaune 04-27-2013 09:01 PM

Everything is always too oily!

I mean, just be more careful about how much oil I use, but..

Nodal 04-29-2013 01:13 PM

Quote:

Originally Posted by Büge (Post 1526935)
Ha! I made a lasagne today too, but I used tortilla chips in place of noodles. :)

Hm. Tell me more.


All times are GMT -7. The time now is 07:05 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
Your posts ©you, 2007