Misadventures in cooking - Can't nail it every time, I guess!

[xaq_the_aereon]

In my memory, I've only had 1 major cooking flub, where the end result was so bad that I couldn't eat it; the time I tried making Korean BBQ chicken. It turned purple, smelled like butt, and tasted like I was going to vomit a moment later...which I did.

Today, I ramped that count up to 2, hitting a goose-egg with my traditional Pasta a la Roulette (aka "boil a random type of pasta, cook a random kind of meat, cover it all in a random kind of sauce, and see how it tastes"), the first time it's ever turned out unpleasant in any way, let alone refuse-to-eat-it bad.

Chosen pasta: Rotini - turned out perfect.
Chosen meat: None - turned out about as perfect as nothing can turn out.
Chosen sauce: Bertolli brand Alfredo Sauce - and there's where we crapped out.

Fortunately, unlike the purple chicken, I had an out on this one; I poured the pasta back into the strainer, rinsed the alfredo off, and swapped in some Prego tomato-and-meat sauce. This time it worked perfectly.

All in all, $4 worth of gag-inducing alfredo now lies either in the drain or, for the most part, the trash. Oh well, now I know not to get that ever again.

Comments

[budgiebin.livejournal.com]

oh my. I find canned alfredo to be a poor choice most of the time.... see if you can make it from scratch next time. just requires flour, butter, heavy cream or milk, and some cheeses (go for blocks, thr grated stuff has anticaking powder that makes it grainy). salt and pepper should season it well enough. maybe paprika. also makes gravies and stews with some modification!

[xaq.livejournal.com]

Knowing me, next time I'll just toss a few slices of cheese on and let the ambient heat melt them. If I want alfredo, I'll just buy one of those pre-packaged meals that have some alfredo-esque sauce-powder-mix packet in them and use that; go with what I know, basically.

[budgiebin.livejournal.com]

well, nothing wrong with that. there's really nothing like those little cheese packets.