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calls for 4T of minced ginger. I looked at that and thought that is a LOT of ginger. But I do like ginger. So I ignored that sinking feeling in the pit of my stomach and followed the recipe.
Yup. I now have eggplant swimming in a stew of ginger that overcomes every other flavor that is supposed to be in that dish.
I guess it'll be pork jerky for dinner tonight.
What ginormous fails have you experienced with a new recipe?
calls for 4T of minced ginger. I looked at that and thought that is a LOT of ginger. But I do like ginger. So I ignored that sinking feeling in the pit of my stomach and followed the recipe.
Yup. I now have eggplant swimming in a stew of ginger that overcomes every other flavor that is supposed to be in that dish.
I guess it'll be pork jerky for dinner tonight.
What ginormous fails have you experienced with a new recipe?
I used to let my ex cook every so often. Up until she was making a box of mashed potatoes, read the salt ingredient wrong and poured in twice the amount of salt. I think it was about 2tsp, she put 2Tbs.
I have made some awesome yet dumb mistakes myself. For instance, I brined a whole chicken one night and then thought to make scalloped potatoes in my new pan. Well, I poured copious amounts of the brine water and, let me just say, I think I had a good idea but a really stupid moment to add brine water to anything. I usually make a brine with about 1/4c of salt in eight cups of water.
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So funny. This is a little off-topic, but your OP reminded me of this. A dear friend wrote out a recipe for me, that included fresh ginger root. In an aside note, she said don't be afraid to buy too much ginger, it freezes well for a later use.
So funny. This is a little off-topic, but your OP reminded me of this. A dear friend wrote out a recipe for me, that included fresh ginger root. In an aside note, she said don't be afraid to buy too much ginger, it freezes well for a later use.
Don't. Even.
You know I've had friends who insisted on keeping ginger this way. They said you never let it thaw, you just use a ceramic ginger grater to grate it off still frozen and dump it directly in the pan. Seems too much trouble to me even if it works, but then I've been buying the big jars of minced ginger at the Indian Grocery for decades now, LOL!
I only buy fresh if I need matchsticks or slices. More than once, I've ended up with a sprouted chunk of leftover ginger, which I then plant and get more ginger from later. In fact this is the only way I've ever been able to have baby ginger - grow it myself!
My sister was newly married and wanted to make a romantic spaghetti dinner. Her husband took one bite of it and asked what the meat was. Sausage, she said. What kind of sausage he asked. Breakfast sausage, was her reply.
They have been happily married for 35 years. He cooks.
I used to let my ex cook every so often. Up until she was making a box of mashed potatoes, read the salt ingredient wrong and poured in twice the amount of salt. I think it was about 2tsp, she put 2Tbs.
Once I read a recipe for Brazil nut pie and made it. Seriously. It was so very bad.
Bet no one that reads this has ever eaten Brazil nut pie. Except me. One mouthful and into the trash.
Last edited by twinkletwinkle22; 09-04-2018 at 04:10 PM..
I made duck one time. Super excited. We took one bite of it and I just got up silently, picked up the platter, and threw the duck in the trash.
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I usually make a brine with about 1/4c of salt in eight cups of water.
