I once managed to forget the peanut butter for a peanut butter and jelly sandwich. One drawback to preparing work lunch in the morning before my brain is fully booted, apparently.
I’ve made baba ganoush and forgotten the tahini paste - second largest in ingredient size. Fortunately, you can just stir some in as an afterthought.
j
Oh, the thread has brought up a related kitchen SNAFU that’s not worthy of it’s own thread, but should be mentioned.
“I forgot I did put ingredient X in. So I added it twice!”
OMFG. Don’t do this with leaveners especially, but really, how many dishes have I ruined this way.
Or, sometimes, I realize it after the fact (generally right after I toss the measuring spoon in the sink and see an identical one with the same residue!) and desperately try to scoop something off the top. I mean, depending on what it is, it’ll still be edible, and not “death”, but you’re often wincing at the one overpowered flavor (or just too salty to eat comfortably on occasion).
I’ve been known to start a pot of coffee without adding the main ingredient that is coffee. That’s why I usually set up the coffee maker the night before when I’m more likely to be lucid than I am when I first roll out of bed.
Oatmeal chocolate chip cookies without oatmeal are very sweet. Still edible, but very, very sweet. And the texture was a bit weird.
There’s a cake I bake a lot at this time of year, a chocolate zucchini cake. I even shared the recipe for it in another thread.
The zucchini is coming fast and furious now! The cake freezes nicely and I have dessert covered for a few months. So the other day I made one.
I kept thinking I had omitted an ingredient, but my method is to put every ingredient out on the work surface and then put it away after I’ve added it to the mix. No more ingredients, I’m done! So into the oven it goes.
Except for the container of coconut oil I had melted in the microwave to make it easy to measure out. That was still sitting in the microwave.
The batter was still wet, so I pulled the cake out of the oven, poured in the oil and… sort of stirred it into the mixture. Hoped for the best. Belatedly realized that in my panic, I had measured out half again as much oil as the recipe called for.
It’s a very forgiving recipe. The cake turned out fine, if a little more coconut-flavored than usual.
My landlady has also forgotten the sugar in the pumpkin pie. Good God, it was horrible.
Last Thanksgiving, the hostess forgot the sugar in the pumpkin pie, but it was salvageable by smothering it liberally in maple syrup.
I once left the sugar out of a strawberry-rhubarb pie. It was edible - the strawberries gave it some sweetness - but it would have been better with the sugar.
Hmmm - we just got given a kilo (Dear God!*) of maple syrup by Canadian Friends (again). I grow pumpkins. I sense a plan coalescing…
j
* - By British standards, that’s a staggering amount.
Some years back, my MIL made a custard pie, but forgot the nutmeg, the vanilla, and the sugar. I was kinda like a really bad quiche and it ended up in the garbage.