Chiles rellenos were mentioned in another thread, and the SO had mentioned them last week. So time to cook! The chiles are stuffed, the rice is done, the beans are done, the whipped egg batter is nice and eggy-whipped…
Doncha hate it when you forget to check the temperature on the oil, and right when you’re ready to cook you find out it was on ‘warm’?
:smack:
Now you.
Making pancakes with powdered sugar instead of flour…doesn’t work…at all.
Something I discovered in high school Bachelor Foods class - baking powder and baking soda are two different things.
Discovering that one has grabbed the chili powder instead of the cinnamon when making tea and cinnamon toast on a cold and snowy afternoon is a serious bummer.
Recently made a double batch of banana bread, neglected to double the leavening. 
Neither does making frosting with flour instead of powdered sugar.
Mixing up the harissa paste for the tomato paste to give color to some pumpkin soup gives interesting results I guess.
Ditto for making arroz con pollo and grabbing the cayenne jar instead of the paprika.
Preparing an entire Thanksgiving Dinner for twenty people, and it isn’t until everyone has left that you realize you forgot to take the Cranberry Sauce that you spent an hour making out of the refridgerator and serve it with dinner.
And you can’t get rid of it via leftovers because everyone has left.
And neither you nor your husband likes Cranberry Sauce.
And the dog doesn’t either.
I made posole the other day and dumped paprika in instead of the cumin that I like to use.
Could have been worse 
Heh. I caught a clip on America’s Funniest Videos where TG dinner is being served. Someone (the mom?) asked the hostess if she’d made stuffing. The hostess said, ‘It came with stuffing!’ and pulled the bag of giblets out of the cavity. :smack:
(In a similar vein, but not an ‘Oops!’, I saw a video where someone pulled a prank by putting a Cornish game hen (i.e., a young chicken) into the cavity of a turkey and convincing the gullible cook that she’d roasted a pregnant turkey. 
)
This made me smile.
Aw, they made poor Amy cry! I saw a different one on AFV where at the end, after the first time turkey cooker cries about the baby, her brother says “They lay eggs, silly!”
Now let’s put the highjack and the thread together: Don’t you hate it when you crack an egg directly into your batter and it bloody? This didn’t personally happen to me but it did happen to my aunt. Apparently getting fertilized eggs in your dozen was more common way back in the day.
Made potatoes au gratin and thought I was deglazing with white wine. Turns out it was white wine vinegar. That’s what I get for cooking with a bad cold and reusing old wine bottles for vinegar and cooking wine.
Am I the only one who thinks this sounds kind of good?
I hate it when the bacon fat is popping and burning me, and I can’t manage to turn the strips over quickly because there is a dog’s head forcing its way between me and the stove!
I hate it when you remember the ratio of sugar to butter for buttercream frosting is 6:1 - 6 parts butter to 1 part sugar.
So add enough sugar to get up to the correct ratio, then freeze the extra for future use. 
Yeah, paprika actually would have worked out okay, I imagine. (My own pozole recipe doesn’t have any cumin in it, anyway.)
The worst was when I was back visiting Budapest for Thanksgiving, went to the market to pick up a bunch of pumpkin for pumpkin pie (actually, it was butternut squash that I used), roasted it, squeezed all the water out through a cloth, and went along with my normal pie recipe. I was staying with my girlfriend-at-the-time’s place, so I was in an unfamiliar kitchen. I go through the cabinets looking for sugar, find it, pour it into my squash puree and then realize–hey this seems a bit more “sandy” than regular sugar. And then my heart sinks. I dip my finger into the sugar and, yes, it’s salt. My hours of roasting and pureeing all for naught. Back to the market to start the process again…
(And the reason I thought it was sugar is because it was in a plastic container, along with the other sweet baking-type substances. The actual sugar was a couple containers down.)