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Today's First Disaster

Oy Veh. I whomped up a great huge bowl of pumpkin pie filling, and made half into a pie and half into pumpkin crack. Slid it all neatly into the oven, and looked over at the, ahem, full spice-mix bowl and unopened sugar bag. Sent Mr. to the corner store, and he came back with pineapple (?) cake mix because that's what they have. While I was attempting a remix, I looked down and saw that I was working with pumpkin pie FILLING, and had to adjust, immediately. Glad I hadn't incorporated all those eggs yet. I'm starting to think, a 10$ pumpkin pie is just not worth the trouble.
How's your day been, so far?

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  1. So far excellent. Butternut squash and apple soup done and in thermoses. Dressing with French bread onion carrot celery pancetta thyme sage Rosemary thru partial cook. All prep done for Brussels sprouts with pancetta and pomegranate seeds (juice will be a pom martini for the cook...me), mashed Yukon golds, and 4 onion gratin. Tom turkey will be roasted with herb butter and has been salted since last nite. He will come out at 4 to get to room temp for roast and dinner at 8. Have a 2005 Beaune to accompany. Love turkey day.

    5 Replies
    1. re: capeanne

      Oh, your dinner sounds fantastic. Will be over directly, bearing un-der-seasoned pumpkin pie.
      d'oh!!
      Have a great day!! sounds like, so far, so well....

      1. re: mamachef

        Thanks this is the first thanksgiving I have cooked since we were married 16 years ago. My husband is a great home chef and loves to cook...so I let him but he had surgery a couple of weeks ago so this one is mine....wish me luck that it tastes as good as it sounds..got a lot of good advice off this board so thanks to all of you....

        1. re: capeanne

          heh I misread your martini name and my eyes separated the 'm' into an 'r' and 'n'

          thought "boy T-day sure gets kinda racy at that house."

      2. re: capeanne

        Could I get your recipe for the butternut squash and apple soup... it sounds so good.

        1. re: snix

          got if off web; 1.5qt good chicken stock, 2lbs butternut cut in 2" cubes, 1 lg onion chopped, 2 tart apples cut into 2" cubes. get stock boiling and add veggies. Simmer for 25 min, til veg tender , carefully puree in food processor, return to stove and add 3/4 cup heavy cream..simmer another 8 min and salt and pepper to taste Serve with chopped chives on top and a dollop of sour cream if desired...major screw up in that Husband trying to be helpful and coated floor of roasting pan with Kosher salt..I didn't notice and plunked bird on rack and roasted ...NO GRAVY FOR ME ...he lives...barely

      3. My pumpkin pie took *forever* to cook! Usually takes about 45 minutes, today 1.5 hours. Still don't know why, but it looks good!

        Btw- if that pineapple cake mix is Duncan Hines- don't make it. Husband bought it once b/c it looked "good." Tasted truly awful.

        5 Replies
        1. re: cheesecake17

          Oh, nooooo......guess what brand it is?

          1. re: cheesecake17

            It even kinda smells nasty. Full of fake pineapple chemicals. This is not even remotely salvageable. (Hey, I got a great idea! Let's take a looooooong walk and find an open ice cream parlor!)

            1. re: mamachef

              What did you end up doing? I hope you didn't bake the pineapple cake!!

              1. re: cheesecake17

                No, it went all into the trash. But, I remade the whole megillah, and that included another pineapple-pumpkin cake mix. Oh well. The pie is ok.
                I can't believe they actually make this sh**. damn essssspensive pie.

            2. re: cheesecake17

              DH forgot add the egg to the dough for clover leaf rolls, but realized it when he tried to roll the little balls. Had to start over with a second batch. This batch took forever to raise because of the very cold weather in San Francisco Bay Area. Ended up taking the rolls in the cupcake tins to our host's house to bake off.

              Thought he might stress out, but fortunately they tasted good when finally done & everyone was very complimentary.

            3. I went the other way, years ago - we were living on a boat, and you take all the paper labels off of cans to eliminate a number of issues...

              The can of what I *thought* was pumpkin pie filling baked and baked and baked....and went over the side, no more solid than when I'd put it in the oven hours before.

              No pie that year. Dammit.

              6 Replies
              1. re: sunshine842

                did you perhaps start labeling the cans with a permanent marker after that?

                  1. re: sunshine842

                    but you beg the question from this non-sailor (but maybe this will change, I think I'd like that) why do you remove the labels? I can't think of any space/weight issues, the only thing I can imagine is trash disposal.

                    1. re: hill food

                      the possibility of labels falling off and getting into the bilge, clogging the pumps and making a general mess. (Because all lockers are designed to drain into the bilge)

                      But more importantly because cockroaches LOVE warm temperatures, high humidity, darkness, and tiny little places to hide...all of which are found in abundance in the storage lockers of a boat. AND the glue just happens to be a cockroach delicacy.

                      Because of roaches' affinity for small dark spaces, you generally, when long-term cruising, empty all corrugated boxes on the dock, and remove all labels from tinned goods on the dock, hopefully leaving any stowaways and their eggs somewhere OTHER than on your boat.

                      1. re: sunshine842

                        You just made me want to go remove every label from my canned goods in my pantry. cockroach eggs? Eeeeeeew.
                        Thank God it's cold as hell here up north.

                        1. re: sunshine842

                          ahh, that makes perfect sense. there was a study once that calculated how many cockroaches (yes plural) could survive for how many MONTHS off the glue on the back of a postage stamp.

                1. Only two so far. Was draining the giblets and didn't pour slowly enough and got splashed with hot turkey broth. Lucky I didn't get hit in the eyes. Shortly after that I was distracted by my helper (used to cooking alone) and was sloppy in how I grabbed a pot handle even though I was using a pot holder. Burned part of my hand but took the time to run cold water over the burn immediately and for several minutes. After that I rubbed a bit of my grandmother's aloe plant on the burned area and the pain subsided in about a minute. My grandmother is no longer with us but it was like getting a hug from her. Thank you Nana!

                  6 Replies
                  1. re: givemecarbs

                    i rub ice on burns. then the aloe is always good.

                    1. re: alkapal

                      Not a good idea. Ice, that is. See this from the Mayo Clinic: http://www.mayoclinic.com/health/firs...

                      I grabbed at something I shouldn't have been grabbing at and, remembering the Mayo Clinic info that I had looked up the last time that happened, I held my fingers under cool running water until the pain subsided. It took nearly 12 minutes. I then wrapped my fingers in gauze as they suggest and kept on cooking. By the time I was ready for bed, there was no blistering, no redness, not the least sign of a burn.

                      1. re: JoanN

                        i don't leave the ice on it like a compress, i rub it back and forth., so it is like very cold running water. i'll heed the mayo advice, though. thanks for the link, joan. sometimes i use the cold running water trick, but sometimes one doesn't *have* cold running water.

                        when a great niece jammed her little hand in the sliding glass door, i dunked her hand in and out of a ice bath. that helps with pain and to prevent swelling.

                      2. re: alkapal

                        I don't know if ice is the medically accepted tx. for such things, but it's always worked for me. Absolutely, the WORST thing you can do is butter a burn....remember, your burn is still hot under the surface, and by applying grease you're basically deep-frying it even worse. ; (

                        1. re: mamachef

                          The problem with ice is that it can cause frostbite. And since the burn is already hurting, you can't rely on the normal signal - pain - to tell you that the burnt skin is being further damaged.

                          For a bad burn (one that's still painful after cooling for 15 minutes), silver sulfadiazine cream works wonders. Its primary purpose is to prevent infection, but it also makes the pain a lot more bearable. It's available only for human use by prescription only, but you can buy it over-the-counter for use on pets and livestock...

                          1. re: mamachef

                            line cooks apply a cut citrus-- usually lemon, it's handy-- immediately to a bad burn (before it blisters, obviously). i've seen stuff i thought would be an er visit get much better much faster. dh just had a doozy of a 450 degree convection oven door burn (6 or 7 inches long) and got lemon on it right away when it happened. it's barely gonna scar.

                      3. Oh my. It was a loooong night. This was grandma's last T-day. She's starting to get further dementia, and she just can't do it anymore. She added both flour and some sort of gravy thickener to some stock. Things thickened all right, right into a big lump at the bottom of a puddle of broth :( It's not easy to tell Grandma that she made her gravy wrong, especially after she's been making it for 65 plus years. We also started to discover that her kitchen isn't being properly cleaned, and Aunt and I had to clean everything from top to bottom. :( It's been a rough day for the family, and though I managed to make some gravy with what was left in the pan, I don't think Thanksgiving will ever be the same.

                        7 Replies
                        1. re: milkyway4679

                          sorry, that sounds trying.... hope you were able to enjoy.

                          1. re: mariacarmen

                            Milky and maria, G-d bless your families. This circle of life.....people come and go; are born and then pass away. Sadness; yes. But sweet, sweet memories left after.

                          2. re: milkyway4679

                            milky and maria (from a comment on another thread): that's a hard place to be. my sympathies.

                            Damn! I was in charge of the gravy this year and I FORGOT the GIBLETS! arrgh. they were all minced and prepped and right there.

                            1. re: milkyway4679

                              Sounds like what happened when my brother and I realized mom couldn't do Christmas any more. Cooking wasn't right and the kitchen wasn't clean. We do the Christmas dinner together now; the dishes are the same but the spirit isn't. It's sad.

                              1. re: silkenpaw

                                Hugs for all of you.

                                The passing of the kitchen torch is always bittersweet.

                                I hope you can at least treasure the time you still have with them.

                                1. re: silkenpaw

                                  My brother and I decided to split up the enitre thankgiving meal with my mom this year, after we saw how beat up she was last year. Her kitchen was fine (she has a housekeeper) but she just wasn't up to all that work anymore, even with us helping. (and we ALWAYS cleaned everything up before we left.) It worked out really well, my mom wasn't exhausted this year and everybody enjoyed the holiday.