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What's a recipe that you will NEVER make again? (lemmy.world)

submitted 4 months ago by grasshopper_mouse@lemmy.world to c/asklemmy@lemmy.world

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Have you ever tried a recipe that turned out to go horribly wrong, or maybe the end product, despite being good, just wasn't worth the effort? What was that recipe, and what about it made you say "NEVER AGAIN"?

I ask this as I am actively trying to remove the stench of onions from my Instapot lid's silicone ring after making French Onion Soup in it (so far steaming it with white vinegar on the steam setting, soaking the ring in a water/baking soda bath overnight, and baking it at 250 degrees F for 20 minutes have all done nothing, so I ordered a new one, I give up). And I realized that cutting all the onions and waiting hours for them to caramelize and now this damn smell issue just isn't worth it. Plus I still have frozen soup in the freezer because I can only eat French Onion soup so many days in a row.

NEVER AGAIN.

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[-] QualifiedKitten@lemmy.world 28 points 4 months ago

Pumpkin pie using fresh pie pumpkins. It's not that hard, but it takes more time and means washing more dishes, and no one that I know of can tell the difference vs. a pie made using canned 100% pumpkin.

[-] dandelion@lemmy.blahaj.zone 7 points 4 months ago

I think it depends on the squash you use. Sure, buying a cheap pie pumpkin or butternut squash at the store might not taste that much better, but a home-grown squash or good local squash can far exceed the flavor of canned pumpkin. As usual, a lot of cooking is about using fresh, good quality ingredients.

[-] QualifiedKitten@lemmy.world 12 points 4 months ago

I hear what you're saying, but I also hear, "no, just do even more work!" Haha. As it is, baking a single pie is already more expensive than a single store bought pie, and the people I'm pawning my leftovers off to don't seem to know the difference.

On top of that, I live in a high rise in the middle of the city, so home-grown squash is impossible (I barely have space for a few window sill herbs), and anything "local" is going to be even more expensive. Just not worth it to me so I can have a few slices of pie.

[-] dandelion@lemmy.blahaj.zone 3 points 4 months ago

yeah, that makes sense in your context - canned squash isn't so bad, definitely not worth making from scratch.

I'm in a suburb where I have grown squash in my compost bin and gotten a harvest that lasted me a whole year, and that squash was some of the tastiest and had the most colorful of any squash I've had. The squash was also essentially free, a waste product, and in that context it seemed worth it (at least in some sense). However, it does take time and planning and a lot more work, and as you're saying depending on who you're baking for they may not appreciate it.

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this post was submitted on 02 Mar 2024

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