I did the same thing w/ codeine cough syrup once, and teaspoon vs tablespoon. The pharmacy capitalized the t in teaspoon; in my world a capital T means tablespoon. That was an interesting few hours of feeling odd.
Sunday morning my 10 year old daughter wanted pancakes, so I obliged. The pancake mix box recipe calls for 2 cups of mix, 1 cup of milk and 2 eggs for a yield of 12 to 16 pancakes. I can only eat 2 pancakes at one sitting, my daughter is good for maybe 3 and I figure the dog can eat what’s left (that dog has loved maple syrup since she was a pup and now that she has no teeth left, the pancakes are soft on her gums).
So I did some higher math calculating in my head, with absolutely no help from any external calculating device, and deduced that halving the recipe would give me the perfect pancake yield. So, I pour ½ cup of mix, 1 cup of milk and 1 egg into the bowl and mix. I couldn’t figure out why the batter seemed awfully runny to me, until I realized I confused the mix and milk when halving the recipe (it was early and the dog and I were hung over, what can I say). So, after doing some more higher math calculations (this time using my slide rule), I came to the conclusion that going back to the original recipe yield was my only viable option. I figured I’d pour in an extra cup and a half of pancake mix and another egg, and that should give me the proper batter viscosity. 12 to 16 pancakes is quite a lot for a flapjack-intolerant dad, a young girl and a finicky schnoodle dog, however.
Then all hell broke loose. The measuring cup now had a puddle of milk on the bottom, so instead of drying that out to measure the dry pancake mix, I decided to just eyeball the cup and a half straight into the bowl. That was a huge mistake. The dry mix was pouring slowly so I gave the box a big smack on the bottom to get it pouring a bit faster. But, instead of a somewhat faster rate of pour, the entire remaining contents of the box plopped into the bowl. More milk and eggs were now needed to get back to the proper batter viscosity. More of this, more of that, it had become a mixing nightmare. I’m thinking I’d soon need a milk cow, laying hens and a 55-gallon mixing bowl to complete this project (alright, that’s a slight exaggeration). But, what I was hoping to be a manageable pancake yield of 6 to 8 cakes turned into a gargantuan yield in the high twenties. I was good and stuck to my 2 pancake limit, but my daughter and dog were pretty bloated the rest of the day.
I’m making waffles next week.
Similar event when I was in my teens. My parents and I were in a mobile home with a propane-fueled stove, and we ran out halfway through making Thanksgiving dinner. NSDSF (now ex, thankfully) somehow did manage to find someplace to get a tank refilled, and dinner worked out fine.
Just in case this happens again, pancakes can be frozen and reheated later, and so can waffles. 
I don’t use my oven much. Once, having friends over for dinner, I put some french bread in to heat up. I usually don’t have bread with dinner at home, and I forgot all about it. Found it about 2 months later, then next time I went to use my oven. At first I was like, WTF…? and then I remembered. :smack:
Also, years ago I was making something (maybe Swedish Meatballs) for the first time. Mixed up TSP with Tbsp on the nutmeg. There is definitely such a thing as too much nutmeg!
Was it here on the CS board that somoene had posted an Ice Cream Bread recipe that really works?
I decided to make it while my in-laws were visitig for the holidays. Chocolate Mint ice cream bread served with Rocky Road ice cream on top – YUMM!
But my wife who is still on a NO SALT crusade despite the fact that those ‘studies’ have been debunked asked “You don’t really need the salt in the recipe, do you?”
And I, being the culinary chemist that I’m not, conceded and left the salt out.:smack:
We ended up with a minty-green brick.:eek:
Why didn’t it get airy and fluffy like bread (or cake)?
The salt, dampened by moisture from the melted ice cream, makes an acid which then reacts with the baking powder to create gasses that form bubbles which make the baked results…well…a lot less like a brick!:mad:
—G!
At my alma mater, students had to pass advanced chem and physics before entering the restaurant school. They really super-analyzed the processes of baking and cooking!
My MIL once used apple cider vinegar instead of apple cider while making pie. You should hear Mr. Shoe’s impression of his dad, calling and wailing over the phone: “Your mother made a vinegar piiiiiiiiie!”
I mixed up teaspoons and tablespoons when adding baking powder to peanut butter cookie dough. The resulting bicarb-flavoured cookies were an acquired taste.