Have you ever tried a recipe that turned out to go horribly wrong, or maybe the end product, despite being good, just wasn’t worth the effort? What was that recipe, and what about it made you say “NEVER AGAIN”?
I ask this as I am actively trying to remove the stench of onions from my Instapot lid’s silicone ring after making French Onion Soup in it (so far steaming it with white vinegar on the steam setting, soaking the ring in a water/baking soda bath overnight, and baking it at 250 degrees F for 20 minutes have all done nothing, so I ordered a new one, I give up). And I realized that cutting all the onions and waiting hours for them to caramelize and now this damn smell issue just isn’t worth it. Plus I still have frozen soup in the freezer because I can only eat French Onion soup so many days in a row.
NEVER AGAIN.
My wife and I tried to make Pho one year for our anniversary. Went all out and got stuff from the Asian market to make it authentic and to the recipe I was recommended.
It was so bad, we just had to throw it out and order pizza. It sucks cuz I really like Pho, but it’s just not worth trying to do myself.
I’ve got pretty close with my instant pot recipe, but its hours of work and I end up throwing away so much rotted veg because I don’t use it all. So yeah, way better to buy in from a local place.
The good thing is the majority of Vietnamese restaurants are small family businesses that don’t charge a lot. So for me pho is an exclusively eat out option. I know any attempt I’d make would be shit and expensive.
Chocolate soufflé. Fuck that caved in nonsense
One time I made a Chinese restaurant favorite, mei cai kou rou.
It was very long and made a ton of dirty dishes.
It turned out not quite as good as restaurant quality, cost the same, and I learned it’s better left to someone with a prep cook and dishwasher.
I can never get Chinese food right. I’ve tried making my own fried rice and chicken lo mein and it’s always nasty
It’s usually because you didn’t use enough oil, likely you need at least twice what you put in.
Moussaka I did a research project on it in high school chef training class. I made the dish, including soaking in salt and extracting the bitterness. By all accounts it was delicious for everyone except me. I had a bad reaction to the eggplant and was throwing up all night.
I stay away from that member of the nightshade family. I’ll stick with potatoes and tomatoes.
Angel Food Cake. It turned out fine, but it really wasn’t much better than the store bought kind. Plus it calls for about a million egg whites so I was left with a million egg yolks when it was all said and done.
You’re supposed to make an angel food cake and a pound cake using the two halves of a dozen eggs.
We buy egg whites in a carton. Much less hassle that way
What did you end up doing with all the egg yolks?
I tried some asian dessert once. It took a lot of effort to make. It tasted like scrambled eggs with a hint of coconut. Nope, not again.
Pumpkin lasagna roll ups. Absolutely delicious but not worth the time and effort.
I made pumpkin ravioli once. Was also delicious, but definitely will never make it myself again.
I just cannot get any clay pot recipe to work. Everything just tastes like early 90s brown and cheap run down council estate houses with peeling wall paper and damp infecting tye whole building. Not a flavour I am looking for in a good home cooked meal.
We followed a cake recipe once from some US food blog. We learned then that you should only use half or even one quarter of the sugar stated in recipes from Americans and even then it might be sickeningly sweet.
I once watched Paula Dean™ unironically say that she was going to make a “No Sugar Added Bread Pudding.” She then tore up Krispy Keme donuts and poured sweetened condensed milk over them and baked it. Then she BBQed peach halves canned in heavy syrup to put on top. Called it a “light and refreshing dessert.”
If your teeth don’t hurt is it really cake?
Fried chicken, it was absolutely delicious but the prep work, frying and dish clean up was more than I’d like.
Some sort of marshmallow dessert that added condensed milk and sugar.
It caught on fire in the oven.
It tasted like eating pure sugar.
Threw it away after it cooled and it was also a bitch to clean off the pans. 0 stars.
Reminds me of the time I tried to make spun sugar for some decorations and I wrecked so many pans of sugar water by not getting the temperature right and yes, cleaning them was a royal pain in the ass. The sugar basically turned into a solid rock inside the pan every time, so I had to add water and reheat it on the stove to melt it down again just to get it out.
French Onion Soup is indeed a bitch and a half, but its also delicious and vwry affordable to make. Next time, try a heavy cast iron pot; it’ll absorb the onions flavor without stinking. That said, you still have to endure chopping 3 lbs of onions…
I’ll probably never make fried ravioli again. I like em on salad but its just a pain to deepfry anything and the payoff isnt worth it.
I’ll probably never make fried ravioli again. I like em on salad but its just a pain to deepfry anything and the payoff isnt worth it.
This sounds heathenly (yes, you read that right).
Gotta get an air frier! Totally worth it!
Chopping onions is not an issue. I remember peeling and cutting three bags of 25 kilograms each with a number of farmers wives for some kind of savory onion cake.They had thought it funny to invite me to their table (I was dropping by as one of them had to leave), expecting to see a young man giving up after a few minutes. What they did not expect was that I was quicker in peeling and cutting than they were, as I’ve had learned to do this from a real cook ;-)
I mixed myself a Bloody Mary, just to find out if I like it, and I didn’t like it at all.
Now I know. Never again.
More of a cooking technique than a recipe. I wanted to make a stir fry more substantial so I added flour to it. Strongly recommend against ever doing this.
What happened when you added flour?
Best way to describe the resulting texture is “slimy”, it’s pretty gross
Flour is a common ingredient for thickening stews etc. Not OP, but if I had to guess I’d wager that the flour soaked up all the moisture in the pan, then dried out and started to burn.
Corn starch slurry, dawg
I set out tonight to make a delicious chicken paprika kind of stewish thing I’ve done before. As is my usual habit I took the jar of paprika from the cupboard and sprinkled a generous amount in the pan. Tasted after half an hour and fuck me, it was HOT.
It was cayenne pepper, not paprika.
My stomach actually hurts a bit.
Paprikash?
Yes, kind of, though I don’t follow a recipe. It’s what veg I have kicking around, flavoured with garlic, paprika and Hungarian sweet red pepper paste. Sometimes a bit of chicken or chorizo.
This is brutal
Oh spicy.
The spice so nice you feel it twice!
