Monday, September 26, 2011

Welcome to my soup, bacteria: Culinary Fail


Have you ever made yourself an ice cream sundae, and then dropped it on the ground before you could eat it? "BOLLOCKS!" Have you ever popped some cookies back in the oven for "a few minutes" to finish up, and then forgot they were in there so as to ruin the entire batch? "SON OF A NUTCRACKER!"
Those two things both suck.
Know what is worse than that? Spending two hours making a huge pot of soup, enjoying a few bites of it, and then leaving it at room temperature for so long you have to throw it all away.
This is the tale of my weekend. I got all excited about fall... so I cleaned, did laundry, went for a run, etc. And then I thought, 'I know! I'll bake pies! Make soup! Braise meats! I'll be Martha Effing Stewart.'
Martha Stewart probably doesn't forget to put her masterpiece in the fridge.
I went to work on a "quick" minestrone recipe that afternoon, which took me two hours to make because of my poor knife skills and the necessity to have uniform dices. It was delicious. Chris and I had two small pre-dinner samples before jetting off to see Moneyball at the theater.
We got home and there was the Dutch oven... still resting sadly on the stove. "CHEESE AND RICE!"
I was so mad that I literally ran (on my legs, not metaphorically in a vehicle) to the grocery store, stocked up on the same ingredients I purchased earlier that day, and made the soup all over again... at 9PM. I was going to feast on leftover soup this week if it killed me...
I did manage to cut the prep time in half, so it only took me one hour this time to recreate my soup. That means either my knife skills improved, or I had more close calls with my digits than I'd care to admit.
Some people have tried to make me feel worse by offering comments like, "Well it might not have ACTUALLY been bad. Soup is hardy; it was probably still safe to eat."
But you know what sucks even worse than recooking a huge batch of soup? Spending all night puking it back up.
Put your leftovers away, people.

Posted via email from Pass Fail Meter

No comments:

Post a Comment