[Sca-cooks] Re: Sca-cooks digest, Vol 1 #693 - 22 msgs

[Vincent Cuenca]

Worst food disasters?

Lessee... there was the time I added too much garlic to the baba ghannouj; I
was certified vampire-free for a week.

Then there was the poulet roti a la dijonnaise that I made with
cinnamon-clove mead... which somehow tasted of peanut butter.

The real big one was my last feast, though.  First off, we did not have a
kitchen.  We had a prep area with a microwave and a couple of electric
roasters.  We had to borrow an industrial grill.  Huge thing, about four
feet high and six feet long.  The plan was to bank the charcoal towards one
end.  We'd thaw the chicken parts next to the fire and roast the lamb ove
the coals.  Things were going great for a while.  Like any good head cook, I
had bought a brisket to roast for my kitchen crew.  I set it next to the
lamb to roast slowly throughout the day.  About noon, I looked over to see
flames shooting out from under the cover. The brisket was on fire. The lamb
was on fire.  The chickens were on fire. The whole bloody grill was on fire.
  My Laurel, who was helping me pull this off, heard my wailing and gnashing
of teeth and handed me a sprinkler can full of water.  "Pour this on it."
I thought he was crazy, but I didn't have enough salt to deal with a grease
fire of these proportions.  It worked.  All the meat was saved, and the
feast was a success.

Next time I'm making chickpea stew for everybody.  :-)

Vicente
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It's great to be known, but it's even better to be known as strange.
-Takeshi Kaga




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