Trash Worthy Recipes
Unfortunately I can not say that all the recipes I’ve made turn out to be successful. Rather than share the actual recipes (besides, why would you want a tested crappy recipe?), I’ll post pictures and a few disgruntled thoughts.
Welcome to trash-talk center.
It’s like I just threw $10 in the trash can when I could have made batches of pecan sandies!
This is the last time I’ll use 4 cups of pecans on a new recipe (with no ratings). My boss brought in some awesome spiced pecans (cumin, chile powder and some other spices) so I was inspired to look for a similar recipe. I tried and kept trying.. thinking I could fool myself into liking it. The results? well, it’s on the trash-worthy page, isn’t it?
All looks. No substance.
Kind of like some…ok, I won’t go there. Still on a mission to find the perfect pancake recipe.
Hiatus for the week as I’m in SF for training – no kitchen either! :( So I’ll leave you with some abstract art.
No, I’m kidding. It’s just another failed attempt at cooking rice in a pot. I need my rice cooker!!
Crime scene: Strawberry compote wasted on bland pancakes…
I wish I had something good to say something about the pancakes – this was one of my very first attempts at making pancakes. They turned out bland, bland, and boring!
3 Responses to "Trash Worthy Recipes"
March 19, 2008 at 9:46 am
Haha I love your blog, especially the trash-worthy part! There’s so much to learn from mistakes when cooking! (I should know…I make a lot of them!!) Good luck with the taro pearl recipe…I also found a recipe in an old Taiwanese cookbook:
1/2 C pear sago/tapioca
1 1/2 C diced taro
4 C water
1/2 C sugar
1/2 c thick coconut milk
1. boil 4 C of water with the taro and simmer 10 minutes until taro is soft, add sugar and continue to cook until sugar is dissolved. Pour in coconut milk and turn off heat immediately
2. boil 3 C of water, add pearls and bring to another boil. reduce heat to medium and simmer until translucent; remove. Pour pearls into tar and serve either hot or cold.
I don’t know about you, but it seems to be a lot of water in this recipe…but then again, in my recipe, I should probably add more water…
Please, let me know how it goes!! :)
December 28, 2008 at 8:44 am
Pancakes are bland and boring. That’s why pancake houses mess with them so fully. IMHO the best you might do at home is a flour blend with as much as 50% whole wheat; fried in butter. The whole wheat kicks up the flavor. Need I speak to the benefits of butter? Real maple syrup is de rigueur. (Cornstarch thickened strawberry topping? OMG)
Another approach is the “Joy of Cooking” crepe recipe. The batter is nearly all egg – again fried in butter. The stronger tasting your eggs (e.g. local-raised bug-fed free-range) the richer the crepe’s flavors. Then, crepes give you the excuse for exotic fillings and syrups. Crepes Suzette with Cointreau have a justly deserved place of honor in the pantry pantheon. If you expand your category of “pancakes” to include “crepes” you may find satisfaction in this rule change. Then try caviar on your blini.
American food was dreadful and has gotten worse. Traditional pancakes are honored better in memory than the mouth. Unless a recipe is rooted in Native American culture or other displaced ethnicities, it is not likely to titallate your tastebuds. Visit the American Indian Museum in D.C. for a sense of rich indigenous foodstuffs. Ref: Cajun. Also, ref: BirdsEye.
February 9, 2008 at 9:58 am
Any ideas for what to do with a botched pecan tart shell? I was in a hurry…I didn’t let it cool long enough and it cracked into one million pieces. I’d hate to toss the reminants….they are delicious and expensive.
Hi Cathy!
Use them as a topping on vanilla ice cream or make a fruit cobber and use them as the topping. Since it’s already cooked be sure to add them only a few minutes before the cobber is done so you don’t turn up with burnt pieces!