We tried a new recipe for spicy lentil soup tonight. While it was cooking, the smell made me want to cry. Not because it was especially bad, but because I knew dinner was going to be icky. Continue reading
Tag Archives: flop
Today, I fixed my favorite soup recipe of all time: Italian Chicken Soup.
I’ve only fixed it twice in the past 7 years, because my family doesn’t like it; I thought it was time for everyone to try it again.
The recipe calls for chicken bouillon cubes; Mark doesn’t like the flavor bouillon cubes give, and I thought we should try to substitute a mixture of herbs and spices as an even healthier option.
I found a recipe for bouillon substitute using nutritional yeast as the base, but with comments that indicated people had mixed the herbs without the yeast with good results. So that’s what I did, too. The bouillon substitute smelled pretty good as I mixed it up this morning. Sadly, the longer it cooked, the less pleasant the soup smelled. When Sean got home, he asked if he smelled Golumpki Stew. That was a very bad sign, as he hates Golumpki Stew.
It looked nice. Mark ate it. Sean and I tried hard to eat it. The results were extremely salty, and not delicious. Someone-I-won’t-name even asked for forgiveness for the soup when we prayed before dinner. I’ll have to try something else as a bouillon substitute another time.
On the bright side…
The French Bread was awesome! Our fall-to recipe, mixed in the bread machine and baked in the oven, turned out perfectly.
On the other bright side, just yesterday on My Foray Into Food Storage I read about a great way to use up the leftover chex cereal I had in the pantry:
The cereal was leftover from making Chex Mix at Christmas, and no one here wanted to eat it. We had enough cereal to make 3/4 of a recipe of Chex Krispie Treats … That meant we needed 15 oz marshmallows, and we had 16 oz! After I ate one ounce of marshmallows we had just the right amount.
Mark’s opinion? “Much Better Than Chex Mix.”
Sean liked these, too. And so do I.
The soup was bad, the bread was perfect, and dessert was just as it should be!
Never have so many fabulous ingredients combined for such a great big flop.
[Note: Sean liked his entire dinner. It was a flop in spite of that.]
Fabulous Ingredient #1: Beefsteak Rye
Several months ago, I was unable to find Beefsteak Rye bread at either of our local grocery stores. In a panic, I looked online to find that the company had gone bankrupt, or something like that. Last weekend, I found a brand new coupon for Beefsteak Rye in the paper. I clipped it and carried it with excitement to Meijer. Hooray! It was back on the shelf! I don’t know what happened to the company, but I am thrilled that the bread is back. It’s the best rye bread for sandwich-making, ever.
Fabulous Ingredients #2 and #3: Boar’s Head Corned Beef and Swiss Cheese
The nearest store which carries Boar’s Head brand meat and cheese is 30 minutes away. Totally worth the drive! The Swiss was so mild and delicious, the corned beef so tender and tasty. Every other brand of deli corned beef that I’ve tried has a nasty fish-scale-sheen; that’s just gross.
Fabulous Ingredient #4: Our Very Own Sauerkraut
Fermented on our very own kitchen counter, canned at home. We were a bit leery of making our first batch a couple of year’s ago, but it turned out to be simple and almost fun (albeit smelly). The half-pints we canned the sauerkraut in are the perfect size for our use. We wouldn’t use up more than this at any one time.
Fabulous Ingredient #5: Home Grown Potatoes
We love French fries, and pretty much perfected the art of baking them last summer. We’ve eaten all the fries I froze last fall, so I brought some potatoes up from the basement to make them fresh. Perfectly cut with our handy french-fry-cutter, rested with a tablespoon of sugar, and dried with a towel… I decided to take a shortcut. Rather than mixing the oil and salt with the potatoes in a separate bowl, I mixed it all in the baking pan. That resulted in far too much oil in the pan, so the potatoes were a greasy mess.
And One Fine Ingredient: Thousand Island Dressing
Just the smallest bottle I could find at the store. We don’t have strong opinions about Thousand Island.
With Reubens, I tailor each sandwich to the eater’s preference. Sean gets Thousand Island, no sauerkraut. Mark gets sauerkraut and minimal dressing. Brenda gets it all. I have this awesome pan to grill sandwiches in. (It’s also perfect for cookong bacon, baking, and “pan roasting” on the stovetop. I love this pan.) When cheese is involved, I start the grilling on low and cover the pan. Once the cheese has begun to melt, I remove the lid and turn up the heat => melted cheese without a burnt sandwich.
Tonight, I sampled every ingredient as I assembled the sandwiches.
- The bread- yum!
- The Boar’s Head Swiss- yum yum!
- Corned Beef- Yum!
- Sauerkraut- whew! and yum!
So good. The result, for some reason, was not as good as the parts; it was fine, but that’s all.
As I mentioned, Sean LOVED the Reuben and greasy fries. He even made a second sandwich (sans cheese, because we ran out).
Mark told me he doesn’t really like Reubens. (news to me). He likes sauerkraut, mild Swiss, and rye bread. He doesn’t like corned beef, which “looks like ham but doesn’t taste like it”.
So, dinner was 2/3 a flop, which is pretty floppy.
We were all excited to try a new recipe for Chicken Satay- peanut, coconut, garlic, jalapeno- what’s not to like?
Too bad we didn’t get a picture, because it was beautiful, and that is all.
Mark had one taste of the sauce. Sean and I ate our servings, but it was just odd and unpleasant. It sat poorly on the stomach, as well.