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Gosh, your simmered lamb sounds delish! My mom always put in a whole or halved onion in her spaghetti sauce. Same with the garlic. As for salvaging a wrecked main course, one year on Thanksgiving it couldn't be done. The turkey was thawed but would not cook. No matter how long it stayed in the over, it was still pink inside and oozing red juice. We had to find another main course but I think we went out for burgers somewhere or else had a tuna san'. Awful.
posted by
Sea_Gypsy
on October 17, 2021 at 2:11 PM
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Good afternoon
Nice save! I have had to salvage a few dishes over the years. My "no saving it" recipe was a skillet surprise, made back in my twenties when I was still learning, and what a surprise it was. I remember that I took leftover rice and mixed it with mushroom soup, cheese soup, and a few other leftover ingredients. In the end, it was a blob of a grayish-brown hot mess. It is in my opinion that this is how we learn. Trial and error. As for the yellow peppers, I have them too and some of them are hot.
posted by
Sherri_G
on October 17, 2021 at 12:08 PM
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Yes, on a regular basis. The slow simmering is the rescue plan, and plenty of hearty soups to go around in the end.
posted by
adnohr
on October 17, 2021 at 2:32 AM
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Well done. I don't think I am as clever as you must be though, at making something work that could have been a disaster.
posted by
Kabu
on October 16, 2021 at 6:20 PM
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