>that one recipe you tried because you wanted to make something different for once, but either by your error or the recipe's it turned out horrible
Tell me about it, /ck/. It always makes me feel like such a piece of shit.
No fucking idea, I make a great mornay, but it either turns out completely flat and uninspired, or (once trying to improve on that) too fatty/greasy/thick. I honestly get a better result doing the quick and dirty method of stirring in shredded cheese to the noodles than doing a proper sauce.
Tried making this after watching the special features on the Once Upon a Time in Mexico DVD. I've never been more underwhelmed by a meal in my life.
Found a recipe for some really nice, quick old fashioned drop biscuits.
I misread and used baking soda instead of baking powder.
They came out of the oven looking so golden and perfect, but then I took a bite.
I'd made a bunch of them too.
I don't think i've ever been so depressed after that
I tried to make corndogs a few times as a young teen, the batter always feel off my dogs, ended up with a deep fried hotdog and fried batter, never tried as an adult.
Second was mac n cheese again as a young teen, I thought I followed the directions perfectly, but in the end the sauce was gritty and mealy as fuck. That was the biggest let down in my cooking history. Everything else I'm on point, cept charcoal barbecuing. I'm pretty bad at that
Pan cooked steaks, I don't know what it is but I just can't seem to get it right ever. Sauce based food? Acing that shit right off the bat, Desserts? Easymodo. Steaks? I hope you rubber or red enough to essentially be raw because that's the only way it's going to turn out.
>making buckwheat, white cheese, onion and bacon stuffed pierogis for the first time
>reciepy calls for x grams of buckwheat grits
>cook the buckwheat
>put all the ingridients for the stuffing in a bowl and mix
>turns out I have a bowl filled up with just the buckwheat and just a speckle of the rest of ingridients here and there
>this can't be right
>check the recipe again
> no mention wether grits were meant to be weighted before or after being cooked
>who the fuck puts the weight of cooked grits in a recipe anyway