That–is brilliant.
I do! But then again, I know which is which, and the salt is in a tiny clear container without a dispenser thingy, and the sugar is in a great BIG clear container with a 1/4 cup scoop.
Yeah, but that vegetable broth is tasteless and yuck. 
It’s just that the deep carmelized onion flavor goes bestest with beef.
And the thing with pumpkin pie made from real pumpkin? People can’t even tell, IMHO.
I was in Hungary when I was making the pie for an expat Thanksgiving meal, so I didn’t have the choice of using canned pumpkin.
Yeah, think of a couple of one-pound containers, side by side. I should have noticed from the granularity of the salt, but I just assumed it was just a finer grade of sugar.
No kidding. I grew up with my mother making pumpkin pie from real pumpkins, and I always thought that’s why it was so good. I followed in the tradition, meticulously roasting & pureeing pumpkin every time I made pie.
Then one year, I was busy, and I said “screw it, I’ll make it with canned this year.” I couldn’t tell the difference. I’m never doing it from real pumpkin again.
Y’know, I’ve made that recipe. I guess I just don’t remember the deglazing step. I probably was cooking with wine, if you know what I mean. It makes the time go faster
Why do you think I put the wrong broth in?
This thread gives me the excuse to link to the two greatest posts of all time, both by the same poster in the same thread;
Master Wang-Ka’s story about a friend’s doomed attempt to cook a turkey
His epic on the cooking misadventures of a man called Gorilla.
The SDMB earned its existence by eliciting these tales.
I had something similar happen once – I wanted to make chocolate chip cookies for a group of people who were coming over later that day, and I had absolutely no time to run out and get another bag of flour. So I just used each individual flour atom that I could coax from the bag and the result was cookies that were super-thin, with the chips rising magnificently like … like … magnificent things rising from a super-thin base. Or something. I set out the cookies with abject apologies for their appearance and hoped for kindness.
They were devoured. They were adored. I have never had such a dramatic reaction to anything I’ve ever baked, and I’m no slouch as a baker. It’s been three years, and people are still talking about them!
I’ve tried to reproduce the results, and I always put too much flour in, so I finally just went back to the recipe as written.
Aaaaaaaaand … I just realized that this is exactly counter to the point of the OP. :smack: Sorry – got carried away by the memory of those cookies.
slinks away
Hollandaise sauce. I don’t have a double boiler, and sometimes in a teflon pan it just goes to hell. Twice in one evenling was really bad.
Well, the soup got screaming raving reviews from my dad and his buddy, but I knew.
I once made dark-chocolate-spicy brownies. Didn’t realize that I’d totally forgotten the flour until I started eating one.
They weren’t too bad as a flourless chocolate cake, though.
I wouldn’t have thrown them away if edible. The chips had even gone grainy from frying in the butter I guess. The dough covered the entire pan. I prefer crisp cookies.
Those are indeed hilarious stories, but I have to say the all time funniest SDMB tale involved someone being awakened at night by a helium balloon thingy. I can’t remember enough specifics to perform a proper search. Anyone remember that one?
There was that time I tried to make a coffee milkshake and couldn’t sleep for a day and half…
I tried making chicken and rice in a slow cooker once. I usually made the dish in a casserole in the oven. Put about a cup of dry long grain rice in the bottom of a casserole dish. Add two cups of stock, some diced celery, onion, and carrot, and stir to combine. Place raw bone-in chicken parts on top and cover. Bake at 350° for 45 minutes to an hour.
When you do this in a crock pot, you have dessicated chicken and burnt rice block. Yum!
Another time I forgot to put flour in Toll House Cookies. I saved them by pouring all the melted chocolate and butter into the omitted flour, and had chocolate cookies!
The ice cream always melts in my Mr. Coffee when I try to make that. How do you do it?
Blender, a tray of ice cubes, about a cup of skim milk powder, some packets of artificial sweetener. I guess it’s more of a smoothie than a milkshake. Normally I throw in five or six large strawberries, but this time I thought I’d try some instant coffee, figuring it would dissolve pretty readily. Trouble is, I don’t generally drink coffee and grossly overestimated the amount required. A few tablespoons would have sufficed - I think I used half a cup.
“Wow, this is bitter,” I thought while drinking it. And the next 36 hours are kind of a blur.