cOOKING dISASTER(S)

[cdm]

I have got to tell you what happened yesterday, so that perhaps I wont remain mad at myself. Easter, we had turkey. I have a good and healthy recipe for a turkey pot pie using phyllo dough, and healthier ingredients. It called for a 1/4 tsp pepper, and somehow, it looked like maybe 2 taplespoons spilled into the stuff. Instead of remaining calm and spooning it out, I did a little panic. Thought perhaps Id add more chicken broth and evap skim milk, then not use all of the filling. I lost all patience with the phyllo dough, wouldnt peel off right. I dipped my finger in the sauce and yes, it was still quite peppery. I gave up and got a pizza instead. To top it all off, I have a horrid head cold, may even call in sick tomorrow. I just got thru dumping that disaster in the trash. I need to make macaroni and cheese today-UGH

[sneezles]

I'm sorry for your disaster but is it OK(?) that I chuckled, too! I'm thinking that I probably would have liked that pot pie with all the pepper. Since I gave up salting at the table (and use half of any recipe requirements), I tend to use a ton of pepper! I hate working with phyllo! Anyone who says its fun or easy has to be lying! So go ahead and make that Mac an' Cheese, CL has a great recipe for it!

[MorningAWalker]

Sorry about the disaster, but actually, sneezles, I am a total salt junkie. Have you noticed a big difference in your health since you cut salt? Can you taste things better? If you can convince me, I might be willing to TRY!

[RobinC]

I thought I would add this one in about my sister. I just got off the phone with her. She is making the chocolate mousse on the cover of May 01 CL and was in the process of making the sugar syrup. Our conversation went something like this....

Sister: I am making the sugar syrup right now. Don't you think 238 degrees seems a little high.

Me: No. That is only softball stage. That is a fairly low temperature for syrup.

Sister: Oh, ok.
rumaging around in the background
Sister: Where is that thermometer.

Me: How is it going?

Sister: Fine. This thermometer doesn't go up to 238. I'll just let it reach 200 and cook it a little longer.

Me: It doesn't reach 238?! Just what kind of thermometer do you have? Are you using a meat thermometer?

Sister: Now it looks like it is carmelizing.

Me: Carmelizing? At what temperature?

Silence.

Sister: Uhhhhhhhhh......I just figured it out. I was looking at the celsius side. Doh! Guess I had better start over.

Me: giggle http://www.cookinglight.com/bbs/biggrin.gif

My sister actually bakes very well. She makes a wonderful cheesecake, among other things. I think this was just an off moment for her. I can't wait to try the mousse once she finishes it up.

[sneezles]

MorningAWalker,
Since I have cut back on salt I have noticed an amazing difference! I had no idea how salty canned tomatoes are, to the point that I had thought that by mistake I had added salt to the sauce! Popcorn tastes like corn! And unsalted peanuts are very good. It's amazing how much sodium is in the diet naturally but we are so trained to add it without tasting first! Next time make spaghetti sauce without adding any table salt (or even kosher or sea salt) and you'll see.
I have even used no salt added canned tomatoes and noticed the natural sodium content of tomatoes.

RobinC
Thanks for the chuckle! Who would've thought to check the type of thermometer? So did she try again?