From: udcrusd@meaddata.com (Sylvia D'Cruz)
Newsgroups: rec.food.cooking
Subject: Re: Nets Funniest Kitchen Disasters
Date: 18 Dec 1992 16:00:15 GMT
Organization: Mead Data Central, Dayton OH
Distribution: world
NNTP-Posting-Host: equinox.meaddata.com

I have had tons of disasters. I think, my major problem being, to get it
done, without thoroughly reading or following the recipe.

During the initial days of pizza making, I found my pizza crust to be always
so hard and non-porous. I never could figure out, what I was doing wrong. My
finance, after having had enough of my stoned-pizza's decided to investigate.
And, watched me make the dough.  He threw a fit when he discovered that I
was heating the water, in which I dissolved the yeast to 2:30 mins in the 
microwave and killing the poor yeast. He soon discovered that whenever I used
the microwave, I always heated whatever went into it for 2:30 mins. After 5
years, (he married me, inspite of my numerous cooking disasters) he still
asks me about the 2:30 factor wrt to microwave heating.

I remmember another time, when I was on my way to a job interview. My finance
was with me and inquired what we were having for dinner. I mentioned pizza. And,
then I said, that I had left it in the oven, so that it would be warm and just
in time for dinner. He nearly went off the express way. My interview was a
fiasco and we stopped for dinner at a fast food place. The pizza was like a
frisbee.

Another time, I decided to make the roux for a gumbo for the two of us. I did
not know then, that it was available in stores. It said equal quantity of oil
and flour. I used 3/4 cup of each and made it on high heat. The color looked
right, but did not smell the best. But, anyway, I stuck with it and completed
the dish. I have a habit of never sampling or tasting my food once done. So, 
when my finance came home from work, and tasted the stuff, he asked me what
it was. I mentioned gumbo. He said it tastes like a dish full of burnt flour.
And, the next time I tried it was a nice light brown color, and this time
it tasted like a dish full of uncooked flour. I have not attempted making
roux since then. My husband was relieved to find that we could buy it, when
we visited New Orleans. I also, realized that for the two of us, we just
needed about 2 tablespoons of roux as opposed to 3/4 cups of that mixture.

There was a time, when I was heavy into white sauce and cajun spices. So, I
decided to combine the two and add some freshly sauteed seafood - scallops.
To this day, I do not eat scallops - the taste of it still lingers. And,
my husband always cooks the scallops - normally stir-fried.

There have been plenty, more, but.... anyway, most of them happened some
years ago. And, I am pretty good today. My husband thinks, cooking is pretty
easy, since I have come a long way. I do make blunders even today, though.

Just last week, I decided to make the molasses in the microwave. I could
not find it in the store. I added the sugar and the water in a stoneware
bowl and set it in the microwave. When I looked at it, it did not even
have any signs of a golden brown color. So, I put it in for some more
time. When I looked again, it had a beautiful light brown color, and I was
pleased....until it started to harden. I rushed to the kitchen sink and 
poured some cold water. Only to hear a "crack". My stoneware bowl had
split into two. And, I heard my two year old daughter ask her dada -
"what that noise ?"

-- 
Sylvia D. D'Cruz   

Newsgroups: rec.food.cooking