The other day someone gave me some very dry chicken salad. so I thought would spice it up some w/mayo & ground Chipotle pepper. The pepper is in a unlabled shaker and damnit so's the cinnamon.:smack: I caught it before I mixed it & got most out

One of the restaurants I really like in Chapel Hill puts cinnamon in their chicken salad... it actually isn't that bad.

I don't cook that much , i make WAY to much of a mess .
One thing i DID learn the hard way , when makeing beggers chicken , do it in a clay pot and don't use modeling clay , or else you end up with this basketball sized lump , it tasted SUPER but was a BITCH to deal with , especialy when it started raining and i had to transfer it from the pile of hard wood coals to the stove !!!!!
When my sister was young , her and a friend desided to make a cake from scratch , some how corn meal got used insted of flour , and colored M&M's got mixed in to the batter , so it turned out to be this greenis blue gelatinous lump .
My step sone was just figuering out how to cook , he made chillie one nite , it was about the consistancy of spackel , SALTY spackel !!!!! He does MUCH better now , for Xmas every year he bakes me a chocklet chess pie , can you say YUMMMMMMMY !!!!!

Peach cobbler, made properly, isn't a watery gooey mess at all ... with the right amount of sugar in the oatmeal, it gets nicely crunchy.

Oh boy. Now I need peach cobbler. I wonder if I can make do with some cottage cheese ...

It's Fair time, so flops are inevitable right now
 

I enter food every year in the state fair. While i should just stick with what I'm good at (cookies, bars, muffins, biscuits), I decided that I would have a go at angel food cake. I followed the recipe and ended up with the most disgusting concoction in life... it was basically a chocolate sogfest on a plate. We threw it away immediately.

I'm going to try another one this week - using a different recipe - in hopes that this will be the recipe I use for the fair. If I flop again, i will forever stick to store-bought angel food cake.

My late mom cooked cakes and cookies for my sister & I for years, But she said no way on the angel food. I think It was because of all the egg whites. Mom didn't waste awything. Also no fudge. was too much trouble. No ac in those days, no running or jumping in house while cake was in oven, might fall.

Escargot and peanut butter. :vomit:

I think that combo is more of a :repuke:...

What possessed you into trying that combo?????? :greenface:

What's this nonsense about angel food cakes having chocolate in them? The only angel food cakes I've ever seen have been white...

Once, during my poor starving student days, the dinnertime foraging in the kitchen of the apartment my roommate and I shared revealed a nearly bare cupboard. Bare save top ramen noodles (I misremember the flavor) and a can of spinach. When combined produced a dinner meal consisting of two parts. The good news and the bad news.

The good news is that it is easy and inexpensive meal to eat.

The bad news is that it tastes revolting, and comes back up as easy and quickly as it went down.

You just add a 1/3 cup of cocoa powder and there you have a chocolate angel food cake. I tried to get fancy with the addition of cocoa and instant espresso powder for a mocha angel food cake.

We kill our own Sheep for eating here on the farm, and we often have 3 or more legs of lamb in the freezer. last week i got 1/2 a day off and decided to do a nice roast leg of lamb for us as a special surprise dinner.

I didnt have time to thaw the leg, so i roasted it from frozen ( i thought it would be ok if i did so for like 4 hours), apparently you cant do this to home slaughter, becuase it hasnt been bled for so many hours as they do at the butcher.

Sit down to nice candle lit dinner, only potato as acompanyment as i figure just the two of us will eat a lot of the meat.

As my SO starts carving away blood starts dripping down the sides of the roast, it was like we hit an artery! by the time a few slices were carved there was blood all flooding out over the sides of the dish and onto the table, all in our plates and on our hands. It was actually quite horrific. Turned off legs for a long time!!

The cats enjoyed a roast though, and we had a LARGE bowl of iced cream to soothe the hunger!

Unless you were working from a tested recipe, that's probably what caused your angel food cake to fall. The density of the cocoa powder and espresso powder combined was just too much for the egg whites and they lost their loft.

Also, were you using an actual angel food pan, or just a tube pan? Also, that bit about cooling it by sticking the pan upside down over a beer bottle is actually important.

I've made a number of angel food cakes, although not in the last couple years.

Is a home-made angel cake really so much better than a store-bought one? I mean, I can buy an angel food cake for 99 cents at Kroger!

I was using an angel food cake pan and the recipe was from a cookbook... they reduced the amount of flour to make up for the addition of the cocoa. I think it was just a crappy recipe. I don't think it had enough sugar.