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Posted on 10/5/14 at 1:04 pm to sleepytime
For me, it's the roux I just burned. Trying to rush = 
This post was edited on 10/5/14 at 1:31 pm
Posted on 10/5/14 at 1:20 pm to Commandeaux
I deep fried a goose one time while frying turkeys on Christmas. Never eaten goose before. It is nasty. Really nasty.
Posted on 10/5/14 at 1:34 pm to Gaston
She was from North Louisiana, right?
Posted on 10/5/14 at 2:11 pm to Commandeaux
I was cooking gumbo for the FIL, and I should have known better. I had seen an interesting recipe for gumbo that included basil and mushrooms among other twists, and I thought I'd give it a shot. I get a little bored sometimes cooking the same gumbo over and over, I believe I cook a pretty decent chicken and sausage gumbo FWIW. Well, the FIL basically ridiculed the gumbo from the first bite until he left for the night, he still mentions it from time to time, about 3 years later. The gumbo didn't taste bad per se but it just wasn't traditional gumbo, with the basil flavor.
Posted on 10/5/14 at 2:21 pm to TigerHam85
quote:
I fricked a key lime pie up 7 ways sideways once. God it was awful.
I made three key limes pies one tgiving. I placed them in the wine cooler for the next day. Then I prepped some onions and garlic and placed them in a zip lock bag in the wine cooler. Served the key lime pies the next day. Onion pie!
Posted on 10/5/14 at 2:30 pm to Commandeaux
Couldn't find rice noodles in BR and tried to use linguine to make pho. Went horribly
Posted on 10/5/14 at 4:17 pm to Big Moe
I've fricked up ducks every way possible trying new things. I don't think I've ever really messed anything else up.
Posted on 10/5/14 at 4:18 pm to DeepSouthSportsman
I was cooking a gumbo
But apparently I made rice and gravy
But apparently I made rice and gravy
Posted on 10/5/14 at 4:21 pm to jimbeam
I've done that but it always came great. Just not the intended finished product.
Posted on 10/5/14 at 4:37 pm to DeepSouthSportsman
Was gonna make a seafood gumbo for family. Probably 15-20 folks. 1st time ever cooking it. Had all the seafood i.e. shrimp, oysters, crab. Overcooked everything and didn't have seafood stock so it tasted like arse. Everyone said it was good but I knew.
Probably cost $150. Luckily I boiled shrimp and fried catfish to save the day
Probably cost $150. Luckily I boiled shrimp and fried catfish to save the day
Posted on 10/5/14 at 4:56 pm to thickandthin
The first thing I ever tried to cook for a girlfriend was a chicken alfredo. Had no idea what I was doing. Well, we got distracted and it overcooked like crazy. It didn't even look close to edible.
First time I made a roux it came out so black Brer Rabbit wouldn't have stuck his hand in it. That gumbo tasted like charcoal.
In college I used some of this:
I added cheap bourbon instead of juice. Disgusting
First time I made a roux it came out so black Brer Rabbit wouldn't have stuck his hand in it. That gumbo tasted like charcoal.
In college I used some of this:
I added cheap bourbon instead of juice. Disgusting
Posted on 10/5/14 at 4:58 pm to thickandthin
When I was young and dumb, I thought I'd cook something easy for my folks at their house so I brought some snow crab legs that I've made dozens of times previously with no flaws. This batch I kept in a deep freeze cooler at work and didn't realize that there were different temperatures of frozen. I thought that all frozen was the same frozen. I steamed these legs in a wok, served them as I always had but they were still very cold in the center. I tossed them back in the wok to finish and the wok ran out of the layer of water in the bottom. All of the crab juices that leaked out of the legs burned to the bottom of the wok, smoke detectors went off and the stench was incredible. I fricked up a seemingly foolproof dinner. 
Posted on 10/6/14 at 8:05 am to Degas
Happy to say the gumbo I made after the burned roux (see my previous post above) was some of the best gumbo I ever made. (Made another batch of roux, of course.)
Used andouille and sausage from Veron's. (Also ate some awesome jambalaya there Saturday)
Used andouille and sausage from Veron's. (Also ate some awesome jambalaya there Saturday)
This post was edited on 10/6/14 at 8:21 am
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