I put syrup in my baked beans. Let me tell you that honey mustard salad dressing does not make a good replacement for catsup. Yep, grabbed that bottle and liberally covered my meatloaf with it. That's the second time I did that. The first time, I thought, "might be good" and baked the meatloaf. Nope, don't do that again. So the second time, I wiped it off and used the catsup instead. All I can say is: smell, smell, smell or taste prior to using.
I am sure many of us, including our sighted friends, have had surprises in their food. My mom has bought the wrong item at the store just because it was on the shelf with the item she actually wanted. So, I say to them, read, read, read (: -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Monday, November 10, 2014 8:59 AM To: cookinginthedark@acbradio.org; Vicki Subject: Re: [CnD] Oops disaster for long-time cook OK; here's more encouragement for all you new cooks. I was making some baked beans for a church event a few weeks ago. I was following my mom's recipe. She uses catsup, mustard, brown sugar and (I think) worcestershire sauce. Anyway, I grabbed a flat bottle which I assumed contained mustard and stirred it into the beans. I smelled it and then tasted it noticing that something was odd about the mixture. To my horror, I discovered that I had used chocolate syrup in place of the mustard. OOPS!!! Fortunately, we were able to add mustard and the beans were not that bad. Becky -----Original Message----- From: Vicki via Cookinginthedark Sent: Saturday, November 08, 2014 10:50 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: keysfore...@comcast.net _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
