(Update: Some great goofs coming in. I've decided I can't decide on a winner, so I'll be putting up a Poll. Look for that soon!)
I'm working on a blog post about how to recover from cooking goofs, just in time for the Christmas season. In the meantime, I'm going to run this blog's first ever contest!
Submit to me your worst cooking frack-up in the "Comments" section of this blog post. The person whose story I like best will get a dozen sugar cookies, from yours truly, mailed to their home! You have until the end of 2007 to comment. Multiple embar...entries encouraged.
I won't spare myself any embarrassment here. I'll share some of my worst cooking disasters, too.
* Served an inedibly tart apple cobbler at a dinner party.
* Dropped a creme brulee as I was taking it out of its water bath and putting it onto a cooling rack. Hot, liquid custard shrapnel splattered all over my wall and my couch.
* Accidentally made gummy, gross dumplings in a soup when I tried to thicken it by sprinkling flour directly into the soup as it was boiling.
* I burned two cups of onions to my favorite (and at the time brand new) saucier pan. We're talking near chemical adhesion. Better than teflon. It took two weeks of hot water and soap boilings over the stove, plus regular vinegar and baking soda scrubbings to get the pot back in working order.
*Put a whole 4 ounce can of chipotles in adobo in a chili I was making. It was so hot it was inedible. No amount of sour cream or cheese could tame the fire.
* Another kitchen shrapnel story. Chestnuts exploded when I tried roasting them in the oven. You're supposed to carve a big "X" into the skin so this doesn't happen, but apparently my "X" wasn't deep enough.
* Yet another kitchen shrapnel story. Spewed hot blueberry soup all over my mother-in-law's kitchen and my hand because a. the lid wasn't on the blender tight enough and b. hot liquids tend to expand when you puree them (the steam is still escaping).