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Forgotten Items

I'm sure this has happened to everyone, but last night, I ran out with a craving to make a Philly Cheese Steak. I got home and started cooking my onions. Took them out and set aside and started cooking a nice thin sliced ribe eye. Took that out to rest and dumped the onions back in the pan, added some garlic, then a little water and additonal Worcestershire sauce and got a nice sauce going. Sliced my steak into nice thing slices and then threw it back into the pan and topped with a combination of three cheddar cheeses. It was right about then when I realized it....I didn't buy the bread! I had to lose some of the delicious sauce and it was very tasty, but it just wasn't the same.

Any funny or tragic stories of that one missing ingredient that didn't matter or ruined the dish? any improv stories that worked?

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  1. You poor guy, I think guy; your scenario struck me as quite funny and I could almot see you in my mind's eye discovering that the bread was MIA. I can't add anything to that, as I never have actually forgotten an very integral part of the meal, although I have not always had the correct amount, like being an egg short, or only four carrots for carrot cake, after thinking I did. Mostly that's because mrbushy ate some of whatever and didn't tell me, which he sometimes does.

    Glad it worked out anyway.

    5 Replies
    1. re: bushwickgirl

      Oh I remember living at home and my mother would buy stuff for a dish and I'd eat part of it and when she went to make it she'd scream!

      1. re: jhopp217

        Yup, screaming is part of my repetoire as well, as was my mom's. Mrbushy used to be quite willing to head out to the grocery store on a moments notice for this or that, but no longer. Now I lump it.

        1. re: jhopp217

          To this day my daughter is traumatized by raisins. Well, by "me" because she ATE THE G-DMNED RAISINS.

          Why don't we ever remember our tremendously inspiring parental moments, only these?

          1. re: shanagain

            My daughter really and truly believed when she was a little girl that there was a cookie called" f---ing Spritz Cookies"...because that was how I referred to them....I am completely inept with a cookie press, and not much better with a cookie gun!

        2. I once prepped everything for a frittata and started the saute, only to realize that I didn't have *any* eggs. It turns out they had been left in the car, which my boyfriend had taken to work. He'd been driving around with my eggs for a week, and kept forgetting to bring them in.

          Other than that, I forget to defrost meat quite often, annoyingly often, and I hate defrosting meat in the microwave.

          3 Replies
          1. re: onceadaylily

            OH, me too with the defrosting. The egg story reminds me of a time when a friend played a practical joke on another friend, by cracking open an egg into a ziploc bag and placing it under the passenger seat slightly open. needless to say the subtle odor got worse and worse until my friend realized what it was. Cruel, but hilarous.

            1. re: onceadaylily

              Mine involved eggs as well. I made some beautiful hash brown potatos and was just about to throw the eggs on the grill when I realized I was out of them. It worked out okay, i just diced up some chorizo for my protein but boy did I miss my egg that morning.

            2. I laughed over this one for a few minutes. I make something similar to this (but with peppers also and no cheese) and forgot the bread several times. It's almost as good served over mashed potatoes.

              But.. my worst forgotten item was vanilla. I was making a cream cheese filling for an apple tart. The sugar, eggs, and brick of cream cheese were in the mixer, and I just needed to add the vanilla. Well... the soy sauce and vanilla are kind of the same size bottle and next to each other... and the soy sauce made it into the mixer! Thankfully, I realized that the bottle in my hand wasn't vanilla, and I rinsed off the cream cheese.

              14 Replies
              1. re: cheesecake17

                Too funny. I actually was adding some chili powder to a tomato sauce once and accidentally put in cinnamon. Not only that, but the top fell off and a lot dumped in. I ended up having to make a double batch to offset the cinnamon, but to be honest, it was an interesting flavor and not a complete disaster.

                1. re: jhopp217

                  Cinnamon is a great addition to tomato sauce (for pasta at least).

                  1. re: jhopp217

                    Husband once opened the top of the kitchen garbage and freaked out- wanted to know where the "clump of little bugs" came from. I freaked out, not knowing what he was talking about.... went to look and started laughing. Same incident as you, tomato sauce, but with too much dried oregano. I managed to scoop it off the sauce and toss it... hence "bugs" in the garbage!

                    1. re: jhopp217

                      Once dredged chunks of chuck roast in powdered sugar instead of flour, and proceeded to saute them at high heat to get that "caramelization" we all want! BLACKENED, and almost ruined my sister's fabulous new-to-her dutch oven (thank god for Le Creuset's amazing washability!)

                    2. re: cheesecake17

                      Mm, you may have been on the verge of a great discovery, cheesecake, althoug maybe not. I have had savory cheesecakes, but not ones containing soy sauce. Probably a good thing you noticed it, and could make an adjustment; I can hear the resulting discussion if you hadn't, "Whoa, what is that weird flavor?"

                      1. re: bushwickgirl

                        I'm so happy I caught it.. the crust was already in the pan and the apple topping was prepared!

                        Thinking of savory cheesecakes..but not sure if I would like it. Would it be the same texture but with savory ingredients? or more like a creamier quiche?

                        1. re: cheesecake17

                          Yup, same texture as cheesecake, with eggs and all. I made a smoked salmon one, and had a smoked trout cheesecake; I know, sounds weird; obviously you wouldn't use a sweet graham cracker crust, rather, savory cracker crumbs or a ground up bagel chips or pretzel crust with butter and a grated hard cheese, like Parmesan or Asiago, to set the crust, as the sugar does in a sweet cheesecake. Not dessert fare, but good for appetizers for a party or even a first course, if the rest of the meal is on the lighter side.

                          1. re: bushwickgirl

                            Thanks for the description and clarification. Sounds pretty cool... maybe I'll make it next time I have company and see what they say. Unfortunately, won't be able to taste it.

                            1. re: cheesecake17

                              Seafood allergies or something else? You can make a savory vegetable cheesecake I think, although you'd have to google for a recipe.

                              1. re: bushwickgirl

                                Pregnant, no smoked salmon allowed. Smoked salmon and (raw) sushi are the only types of fish I normally eat.. and both are on the not ok list.

                                I'm going to google a savory veg cheesecake.

                                1. re: cheesecake17

                                  Ooooh, cool, ok. I hope you find a savory something more appropriate. And be well with a very successful, happy and healthy pregnancy, birth and baby.

                                  1. re: cheesecake17

                                    aw, congrats on the expected Chowpup! i'll be looking forward to reading your posts about any random, bizarro cravings - you might end up discovering something great that way as well ;)

                                    Zucchini Ricotta Cheesecake:
                                    http://www.101cookbooks.com/archives/...

                                    i'm also liking the thought of sun-dried tomato, pesto & goat cheese...

                                    1. re: goodhealthgourmet

                                      I tried this recipe recently - Sun-dried tomato cheesecake squares. It was a huge hit! I've made it 3 times now and everyone has raved about it each time.

                                      http://allrecipes.com/Recipe/Sun-Drie...

                                      1. re: goodhealthgourmet

                                        Thanks so much to you and bushwickgirl! So far, no cravings for anything. Just an aversion to eating meat and chicken... but cooking it for husband hasn't bothered me!

                                        The zucchini ricotta cheesecake looks like something I would make.. I'll let you know how it turns out.

                                        Unfortunately, husband hates sun dried tomatoes, pesto, and goat cheese.. so doesn't look like I'll be making that anytime soon!

                          1. You mean like the time I was stretching out my pizza dough, which I had lovingly made a few days earlier and cold fermented for five days till it was just right, and reached for the cheese in the fridge when I discovered that I had no cheese. No fresh mozzarella, no pecorino, not even american cheese. dough was stretched and on the peel, oven and stone was preheated at 550 degrees for an hour.

                            That night I made the plainest "pizza" ever. just olive oil and sea salt. sort of like a pizza bianca, just no rosemary. Was still quite delicious thanks to the dough but definitely didn't hit the pizza spot that I was coddling for days.

                            2 Replies
                              1. Years ago, I used coleslaw in the frikadellen because the wedge of cabbage I thought was in the crisper had already been used. The slaw was an improvement which is now my regular ingredient.

                                But the time the fresh basil I put in the tomato sauce with shrimp turned out to be mint, I emptied my shaker of salty language.

                                5 Replies
                                  1. re: greygarious

                                    greygarious:
                                    From your description it appears that cabbage is an ingredient in the actual meat ball. I've never read a recipe for Frikadellen using cabbage in the meat ball itself, just as a side and I'd prefer cole slaw too. But I'd like to read a description of your recipe if you'd care to share it.

                                    1. re: todao

                                      I don't measure anything when making meatloaf or meatballs or frikadellen. My mother minced boiled cabbage for her frikadellen mixture, so I followed suit. In whatever form, the cabbage melts into the meat and is no longer identifiable as such, adding moisture and sweetness. If anything, you'd think caramelized onion. I use as much slaw as onion, which is to say a lot. For 24 oz of ground beef, plus panade, I use a large onion and I'm guessing 3/4 cup of slaw. Usually I freeze and thaw the slaw, draining it first. This jump-starts the process of breaking down the cabbage.

                                      1. re: greygarious

                                        PS - Next time you are making them, to test if you like slaw in the meat, mix a tbsp or so into a handful of meatball or frikadellen mix and cook just one. If you like it you can then add slaw to the rest of your meat mix.

                                        1. re: greygarious

                                          Thanks for the tip. I'll give it a try ...

                                  2. I had some dough in the freezer. Nice night for a pizza. I rolled it out and made the pizza only to find that the package I removed from the freezer was actually pie dough. A bit overly crisp and somewhat unusually flavored but with a couple of beers it went down OK.

                                    3 Replies
                                    1. re: todao

                                      reminds me of LindaWhit's post about the "chicken stock" she pulled from the freezer and added to the Thanksgiving gravy...it was applesauce :)

                                    2. Made these luscious little mushroom griddled cakes from a Bon Appetit recipe to great response 2 or 3 times. Feeling very proprietary and proud, made them for a big dinner party at a friend's house. As I was putting them in the pan to saute, wondering why they were soooo falling apart, i realized that I'd forgotten the FLOUR. funnily enough, they still tasted good, albeit a but crumbly.

                                      1. Last weekend we were invited to stay with friends in their lovely chalet in the alps. To thank them I said I would cook a nice dinner on the Saturday night - Osso Buco Milanese. I first visited the butcher to get veal shanks of even size and thickness then went to the store to purchase all of the other necessary ingredients (even organic lemons for the gremolata) minus the risotto which I have at home having purchased 10 kilos of top quality carnaroli last time I was in Italy.

                                        We arrive in the snow Friday night risking life and limb up the steep icy path and I start putting away all of my ingredients when I realize that I had forgotten the rice! Luckily the local grocery store in the station had risotto - but no where near the quality of what I had sitting in my pantry at home...

                                        oh well....

                                        1. This isn't quite the same thing, because I actually had the ingredient but forgot to add it, which totally wrecked the dish. A few nights ago, my son asked me to make him some fudge. He loves the kind made with marshmallow fluff, possibly the world's easiest, and I forgot to add the butter. I wound up with 5 lbs (yes, that's FIVE POUNDS) of rock hard crystallized chocolate brick. (I probably overcooked it, too.) My daughter said it tasted fine, but I threw it all out.

                                          At this very moment, I am waiting for Bushwickgir'l's fudge recipe to cool to 110 F so I can beat it. I am looking forward to real fudge.

                                          1 Reply
                                          1. re: Isolda

                                            Oh, I sincerely hope the new batch works out, that was quite alot of chocolate to toss. I've never had any issues with that recipe, as long as you get all the ingredients in it! Good luck. ;-))

                                          2. last year, i made something i make so routinely, but because i was talking to an 11 year old at the time who kept distracting me with questions, i completely forgot the cinnamon... and realized when they were in the oven. scrap that.

                                            then earlier this year, i was making something for my girlfriend's bridal shower. realized i didn't have enough sugar, so i irritatedly walked up to the store. came back, got going again... just *barely* enough flour... i'd make it work. then i'm almost done... but i realized i only had 2 of the 3 eggs i needed. and none of my neighbors were home. needless to say, i was peeved.