- Dec 21, 2009
- 448
- 15
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Just for fun this morning, what is the absolute worst culinary disaster (with or without eggs) that you ever personally tasted (to your utter disgust) or saw someone attempt to serve, but your better judgment served you well by not sampling it?
This could be from a family gathering (Thanksgiving dinners are notorious for bad favorite recipes) to an Office potluck gone terribly, terribly wrong.
My wife and I would like to submit the moulded (as opposed to molded...) jello salad that a co-worker brought to an office party, and insisted on chatting endlessly about how to make it. It had three ingredients:
Lime Jello
Tuna fish (in oil, that's important...)
Green peas
I'm not sure of the actual proportions or procedures because we were all trying to keep the hysterical laughter under control, but I can tell you that when you serve this "salad", as it begins to melt on the plate, the residual oil from the tuna fish forms a spreading slick across the green watery surface in the most disturbing culinary way imaginable. The aroma is just wrong too, and I'll leave it at that...
Julia Child once said that you should never admit to a mistake in the kitchen that nobody witnessed you make, so often that philosophy comes into play here as well...
Bon appetit, and who's next??
		
		
	
	
		
 
	
	
		
			
		
		
	
				
			This could be from a family gathering (Thanksgiving dinners are notorious for bad favorite recipes) to an Office potluck gone terribly, terribly wrong.
My wife and I would like to submit the moulded (as opposed to molded...) jello salad that a co-worker brought to an office party, and insisted on chatting endlessly about how to make it. It had three ingredients:
Lime Jello
Tuna fish (in oil, that's important...)
Green peas
I'm not sure of the actual proportions or procedures because we were all trying to keep the hysterical laughter under control, but I can tell you that when you serve this "salad", as it begins to melt on the plate, the residual oil from the tuna fish forms a spreading slick across the green watery surface in the most disturbing culinary way imaginable. The aroma is just wrong too, and I'll leave it at that...
Julia Child once said that you should never admit to a mistake in the kitchen that nobody witnessed you make, so often that philosophy comes into play here as well...
Bon appetit, and who's next??
 
	 
	 
 
		 
 
		 
	 
 
		 
 
		 
	 
 
		 
 
		 
	 
 
		 
			
		
		
		
	
	
			
		 
	 
 
		 
 
		 
	 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		