that's it, I give up
 

Yesterday I made beef barley soup. It was so bad, so tasteless, that I
threw it out. I have no idea what was wrong. It tasted thin, no flavor at
all. Last night I made brownies and ended up with a batch that developed a
paper thin floating crust on top that shattered everywhere and over-baked
them. I made the brownies again tonight to do them right. I was very
methodical about how I made them, I reviewed the recipe before panning them.
I even commented to my husband how much different the batter was tonight --
very thick -- which I attributed to some mistake that I had made last night.
As I was cleaning the kitchen after putting the brownies into the oven, I
found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
someone else do the cooking until my personal kitchen gremlins leave on
vacation.
Janet

that's it, I give up
 

On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
> wrote:

>Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>threw it out. I have no idea what was wrong. It tasted thin, no flavor at
>all. Last night I made brownies and ended up with a batch that developed a
>paper thin floating crust on top that shattered everywhere and over-baked
>them. I made the brownies again tonight to do them right. I was very
>methodical about how I made them, I reviewed the recipe before panning them.
>I even commented to my husband how much different the batter was tonight --
>very thick -- which I attributed to some mistake that I had made last night.
>As I was cleaning the kitchen after putting the brownies into the oven, I
>found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
>someone else do the cooking until my personal kitchen gremlins leave on
>vacation.
>Janet

I feel your pain. Come on over. We can have a pajama party, talk
about boys, and get drunk,

Carol

--
Change "invalid" to JamesBond's agent number to reply.

that's it, I give up
 

"Damsel in dis Dress" > wrote in message
...
> On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
> > wrote:
>
>>Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>>threw it out. I have no idea what was wrong. It tasted thin, no flavor
>>at
>>all. Last night I made brownies and ended up with a batch that developed
>>a
>>paper thin floating crust on top that shattered everywhere and over-baked
>>them. I made the brownies again tonight to do them right. I was very
>>methodical about how I made them, I reviewed the recipe before panning
>>them.
>>I even commented to my husband how much different the batter was
>>tonight --
>>very thick -- which I attributed to some mistake that I had made last
>>night.
>>As I was cleaning the kitchen after putting the brownies into the oven, I
>>found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
>>someone else do the cooking until my personal kitchen gremlins leave on
>>vacation.
>>Janet
>
> I feel your pain. Come on over. We can have a pajama party, talk
> about boys, and get drunk,
>
> Carol
>
That's perfect! I haven't had a girl's night out in a long time. Thank
you. :o}
Janet

that's it, I give up
 

On 2009-03-22 22:19:41 -0400, "Janet Bostwick" > said:

> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> threw it out. I have no idea what was wrong. It tasted thin, no flavor at
> all. Last night I made brownies and ended up with a batch that developed a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. I made the brownies again tonight to do them right. I was very
> methodical about how I made them, I reviewed the recipe before panning them.
> I even commented to my husband how much different the batter was tonight --
> very thick -- which I attributed to some mistake that I had made last night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet

Been there, done that.
Come on over...bring booze.

sam

that's it, I give up
 

In article >,
"Janet Bostwick" > wrote:

> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> threw it out. I have no idea what was wrong. It tasted thin, no flavor at
> all. Last night I made brownies and ended up with a batch that developed a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. I made the brownies again tonight to do them right. I was very
> methodical about how I made them, I reviewed the recipe before panning them.
> I even commented to my husband how much different the batter was tonight --
> very thick -- which I attributed to some mistake that I had made last night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet

Sounds like you need a break. :-)

Go out to dinner at your favorite restaurant!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

In article >,
Damsel in dis Dress > wrote:

> On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
> > wrote:
>
> >Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> >threw it out. I have no idea what was wrong. It tasted thin, no flavor at
> >all. Last night I made brownies and ended up with a batch that developed a
> >paper thin floating crust on top that shattered everywhere and over-baked
> >them. I made the brownies again tonight to do them right. I was very
> >methodical about how I made them, I reviewed the recipe before panning them.
> >I even commented to my husband how much different the batter was tonight --
> >very thick -- which I attributed to some mistake that I had made last night.
> >As I was cleaning the kitchen after putting the brownies into the oven, I
> >found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
> >someone else do the cooking until my personal kitchen gremlins leave on
> >vacation.
> >Janet
>
> I feel your pain. Come on over. We can have a pajama party, talk
> about boys, and get drunk,
>
> Carol

Ooh, can I come? :-) I'll bring a good bottle of Vodka!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

On Mar 22, 10:52 pm, Sam > wrote:
> On 2009-03-22 22:19:41 -0400, "Janet Bostwick" > said:
>
> > Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> > threw it out. I have no idea what was wrong. It tasted thin, no flavor at
> > all. Last night I made brownies and ended up with a batch that developed a
> > paper thin floating crust on top that shattered everywhere and over-baked
> > them. I made the brownies again tonight to do them right. I was very
> > methodical about how I made them, I reviewed the recipe before panning them.
> > I even commented to my husband how much different the batter was tonight --
> > very thick -- which I attributed to some mistake that I had made last night.
> > As I was cleaning the kitchen after putting the brownies into the oven, I
> > found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
> > someone else do the cooking until my personal kitchen gremlins leave on
> > vacation.
> > Janet
>
> Been there, done that.
> Come on over...bring booze.
>
> sam

Yeah, sometimes it's just like that. Working from a recipie or from
intuition and experience, most times you get it, sometimes it's
brilliant and someimes you think "Why bother even to eat?"

I've been sub-par myself for about a week, though the non-cooks at the
table seem satisfied. Maybe the gremlins are in my head, not in the
stove.

Good luck. Get back on the horse.

B

that's it, I give up
 

Janet Bostwick wrote:

> Yesterday I made beef barley soup. It was so bad, so tasteless, that
> I threw it out. I have no idea what was wrong.

That's the worst, when you don't know what's wrong, and if
it happens again, you (I) become skittish about making that
again.

> It tasted thin, no flavor at all. Last night I made brownies and ended
>up with a batch
> that developed a paper thin floating crust on top that shattered
> everywhere and over-baked them. I made the brownies again tonight to
> do them right. I was very methodical about how I made them, I
> reviewed the recipe before panning them. I even commented to my
> husband how much different the batter was tonight -- very thick --
> which I attributed to some mistake that I had made last night. As I
> was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!!
> Let someone else do the cooking until my personal kitchen gremlins
> leave on vacation.

You need a break, that kind of trouble will touch everything you do
until it passes. Stop, before you start breaking stuff or backing
into someone in a parking lot.

nancy

that's it, I give up
 

On Mar 22, 10:19*pm, "Janet Bostwick" > wrote:
> Yesterday I made beef barley soup. *It was so bad, so tasteless, that I
> threw it out. *I have no idea what was wrong. *It tasted thin, no flavor at
> all. *Last night I made brownies and ended up with a batch that developed a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. *I made the brownies again tonight to do them right. *I was very
> methodical about how I made them, I reviewed the recipe before panning them.
> I even commented to my husband how much different the batter was tonight -- *
> very thick -- which I attributed to some mistake that I had made last night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. *Bah!!!!! *I quit!!! *Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet
Sorry you had a bad kitchen day. I had a food flop also. It must've
been the moon phase. Made dough in the abm for Kaisers and prob.
forgot to add the yeast. The dough was a big, wet glop. Made a
second batch, cut in half this time, and was very careful - I got
decent dough that time 'round.

I swear if there is ANY interruption while adding ingreeds, I'm bound
to fail. There are days I can't even count to 3 when measuring out
the flour.

that's it, I give up
 

"Michael "Dog3"" > wrote in message
...
> "Janet Bostwick" >
> m: in rec.food.cooking
>
>>
>> "Damsel in dis Dress" > wrote in message
>> ...
>>> On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
>>> > wrote:
>>>
>>>>Yesterday I made beef barley soup. It was so bad, so tasteless, that
>>>>I threw it out. I have no idea what was wrong. It tasted thin, no
>>>>flavor at
>>>>all. Last night I made brownies and ended up with a batch that
>>>>developed a
>>>>paper thin floating crust on top that shattered everywhere and
>>>>over-baked them. I made the brownies again tonight to do them right.
>>>> I was very methodical about how I made them, I reviewed the recipe
>>>>before panning them.
>>>>I even commented to my husband how much different the batter was
>>>>tonight --
>>>>very thick -- which I attributed to some mistake that I had made last
>>>>night.
>>>>As I was cleaning the kitchen after putting the brownies into the
>>>>oven, I found the uncracked eggs sitting on the counter. Bah!!!!! I
>>>>quit!!! Let someone else do the cooking until my personal kitchen
>>>>gremlins leave on vacation.
>>>>Janet
>>>
>>> I feel your pain. Come on over. We can have a pajama party, talk
>>> about boys, and get drunk,
>>>
>>> Carol
>>>
>> That's perfect! I haven't had a girl's night out in a long time.
>> Thank you. :o}
>> Janet
>
> Ohhh... it does sound perfect. Can I come ;)
>
> Michael
>
Will you pick me up on the way? I don't feel safe driving. Thanks
Janet

that's it, I give up
 

"Sam" > wrote in message
...
> On 2009-03-22 22:19:41 -0400, "Janet Bostwick" > said:
>
>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>> threw it out. I have no idea what was wrong. It tasted thin, no flavor
>> at
>> all. Last night I made brownies and ended up with a batch that developed
>> a
>> paper thin floating crust on top that shattered everywhere and over-baked
>> them. I made the brownies again tonight to do them right. I was very
>> methodical about how I made them, I reviewed the recipe before panning
>> them.
>> I even commented to my husband how much different the batter was
>> tonight --
>> very thick -- which I attributed to some mistake that I had made last
>> night.
>> As I was cleaning the kitchen after putting the brownies into the oven, I
>> found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!!
>> Let
>> someone else do the cooking until my personal kitchen gremlins leave on
>> vacation.
>> Janet
>
> Been there, done that.
> Come on over...bring booze.
>
> sam
>
We're going to Dams house. I've got Yukon Jack -- that o.k.?
Janet

that's it, I give up
 

"bulka" > wrote in message
...
> On Mar 22, 10:52 pm, Sam > wrote:
>> On 2009-03-22 22:19:41 -0400, "Janet Bostwick" > said:
snip
I quit!!! Let
>> > someone else do the cooking until my personal kitchen gremlins leave on
>> > vacation.
>> > Janet
>>
>> Been there, done that.
>> Come on over...bring booze.
>>
>> sam
>
> Yeah, sometimes it's just like that. Working from a recipie or from
> intuition and experience, most times you get it, sometimes it's
> brilliant and someimes you think "Why bother even to eat?"
>
> I've been sub-par myself for about a week, though the non-cooks at the
> table seem satisfied. Maybe the gremlins are in my head, not in the
> stove.
>
> Good luck. Get back on the horse.
>
> B
Nah, no horsie. It's time to get the reserves out of the freezer and lie
low for a bit. Sorry the gremlins are at your house too.
Janet

that's it, I give up
 

"Omelet" > wrote in message
...
> In article >,
> "Janet Bostwick" > wrote:
snip
Bah!!!!! I quit!!! Let
>> someone else do the cooking until my personal kitchen gremlins leave on
>> vacation.
>> Janet
>
> Sounds like you need a break. :-)
>
> Go out to dinner at your favorite restaurant!
> --
> Peace! Om
>
So you think it's safe to leave the house? Why don't we all just party
instead?
Janet

that's it, I give up
 

"Michael "Dog3"" > wrote in message
...
> "Janet Bostwick" >
> : in rec.food.cooking
>
>> Yesterday I made beef barley soup. It was so bad, so tasteless, that
>> I threw it out. snip
>
> Gawd I know that feeling. I call it the twitchy kitchy syndrome. snip

.. That's when I noticed the eggs sitting on the counter top.
> I'd forgotten the eggs. I threw batch 2 out and stopped at the bakery
> the next morning on the way to work. I took a lovely store bought spice
> cake for the pot luck.
>
> Michael
>
How is it possible to be so lame? It's like there's a connection missing in
the brain but you think you are operating correctly. I think booze may be
the answer for awhile.
Janet

that's it, I give up
 

"Nancy Young" > wrote in message
...
> Janet Bostwick wrote:
>
>> Yesterday I made beef barley soup. It was so bad, so tasteless, that
>> I threw it out. I have no idea what was wrong.
>
> That's the worst, when you don't know what's wrong, and if
> it happens again, you (I) become skittish about making that
> again.

>
> You need a break, that kind of trouble will touch everything you do
> until it passes. Stop, before you start breaking stuff or backing
> into someone in a parking lot.
> nancy
I agree, but a party with a bunch of people baby-sitting me should be o.k --
don't you think? I won't drive, I promise.
Janet

that's it, I give up
 

"Janet Bostwick" wrote:
>
> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> threw it out. I have no idea what was wrong. It tasted thin, no flavor
> at all.

Why pray tell did you throw it out... thin and tasteless coulda *easily*
been fixed... add a couple more handfuls barley, and herbs/spices/veggies,
and 'shooms natcherly, and even a couple beef bouillion cubes is excusable.
If you had no more barley a handful small pasta works
(orzo/ditali/pastina/alphabets), and if desperate, rice, even a couple diced
spuds. I wouldn't have thrown it out... my beef barley never turns out too
thin, too thick is usually my problem because I'm so generous, but very
easily fixed... can't tell yoose how many times I had to transfer an overly
generous soup to a larger pot, add more liquid, and adjust seasoning.

No law says barley has to be cooked to death so it looks like gloppy
porridge, I prefer to *see* the barley and to have some flavorful broth...
herbs, spices, and veggies add lots of flavor, even added a red bell pepper
to this one (visual is important). Started with 3 lbs of diced, seasoned,
browned chuck, 4 onions, half bunch celery, 1 lb carrots, black pepper,
white pepper, parsley, dillweed, marjoram, 'shrooms of course, and 2 lbs
barley, salt to taste... no garlic with barley... I add some msg... and
[secret ingredient] I like to add a bit of blade mace to soups:
http://i44.tinypic.com/e123px.jpg

that's it, I give up
 

In article > ,
"Janet Bostwick" > wrote:

> "Omelet" > wrote in message
> ...
> > In article >,
> > "Janet Bostwick" > wrote:
> snip
> Bah!!!!! I quit!!! Let
> >> someone else do the cooking until my personal kitchen gremlins leave on
> >> vacation.
> >> Janet
> >
> > Sounds like you need a break. :-)
> >
> > Go out to dinner at your favorite restaurant!
> >
> So you think it's safe to leave the house? Why don't we all just party
> instead?
> Janet

I'm in. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

"brooklyn1" > wrote in message
...
>
> "Janet Bostwick" wrote:
>>
>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>> threw it out. I have no idea what was wrong. It tasted thin, no flavor
>> at all.
>
> Why pray tell did you throw it out... thin and tasteless coulda *easily*
> been fixed... add a couple more handfuls barley, and herbs/spices/veggies,
> and 'shooms natcherly, and even a couple beef bouillion cubes is
> excusable. If you had no more barley a handful small pasta works
> (orzo/ditali/pastina/alphabets), and if desperate, rice, even a couple
> diced spuds. I wouldn't have thrown it out... my beef barley never turns
> out too thin, too thick is usually my problem because I'm so generous, but
> very easily fixed... can't tell yoose how many times I had to transfer an
> overly generous soup to a larger pot, add more liquid, and adjust
> seasoning.
>
> No law says barley has to be cooked to death so it looks like gloppy
> porridge, I prefer to *see* the barley and to have some flavorful broth...
> herbs, spices, and veggies add lots of flavor, even added a red bell
> pepper to this one (visual is important). Started with 3 lbs of diced,
> seasoned, browned chuck, 4 onions, half bunch celery, 1 lb carrots, black
> pepper, white pepper, parsley, dillweed, marjoram, 'shrooms of course, and
> 2 lbs barley, salt to taste... no garlic with barley... I add some msg...
> and [secret ingredient] I like to add a bit of blade mace to soups:
> http://i44.tinypic.com/e123px.jpg
>
This wasn't like that. . .I'm capable of doing all the things you suggest.
I had more of everything you say. When I say tasted thin and tasteless, I
mean like less taste than water -- literally. I've never had anything turn
out like that. And I had no idea why. The recourse, as you say, would be
to add more of everything; construct another soup from the ground up over
something that wasn't good. I wasn't will to throw more ingredients at it
and possibly end up with a boat-load of something marginal. It just wasn't
my day, I had no feel for it. If you had been nearby I would have asked you
to come fix it because I knew I didn't have a handle on it that day. Thanks
anyway.
Janet

that's it, I give up
 

In article >,
"brooklyn1" > wrote:

> "Janet Bostwick" wrote:
> >
> > Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> > threw it out. I have no idea what was wrong. It tasted thin, no flavor
> > at all.
>
> Why pray tell did you throw it out... thin and tasteless coulda *easily*
> been fixed... add a couple more handfuls barley, and herbs/spices/veggies,
> and 'shooms natcherly, and even a couple beef bouillion cubes is excusable.
> If you had no more barley a handful small pasta works
> (orzo/ditali/pastina/alphabets), and if desperate, rice, even a couple diced
> spuds. I wouldn't have thrown it out... my beef barley never turns out too
> thin, too thick is usually my problem because I'm so generous, but very
> easily fixed... can't tell yoose how many times I had to transfer an overly
> generous soup to a larger pot, add more liquid, and adjust seasoning.
>
> No law says barley has to be cooked to death so it looks like gloppy
> porridge, I prefer to *see* the barley and to have some flavorful broth...
> herbs, spices, and veggies add lots of flavor, even added a red bell pepper
> to this one (visual is important). Started with 3 lbs of diced, seasoned,
> browned chuck, 4 onions, half bunch celery, 1 lb carrots, black pepper,
> white pepper, parsley, dillweed, marjoram, 'shrooms of course, and 2 lbs
> barley, salt to taste... no garlic with barley... I add some msg... and
> [secret ingredient] I like to add a bit of blade mace to soups:
> http://i44.tinypic.com/e123px.jpg

That looks and sounds really good Sheldon!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

"Janet Bostwick" > wrote in message
...
> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> threw it out. I have no idea what was wrong. It tasted thin, no flavor
> at all. Last night I made brownies and ended up with a batch that
> developed a paper thin floating crust on top that shattered everywhere and
> over-baked them. I made the brownies again tonight to do them right. I
> was very methodical about how I made them, I reviewed the recipe before
> panning them. I even commented to my husband how much different the batter
> was tonight -- very thick -- which I attributed to some mistake that I
> had made last night. As I was cleaning the kitchen after putting the
> brownies into the oven, I found the uncracked eggs sitting on the counter.
> Bah!!!!! I quit!!! Let someone else do the cooking until my personal
> kitchen gremlins leave on vacation.
> Janet
>


What is puzzling to me is I will make something, using a recipe, and like
it. So I write 'this is good' on it and put it in the file, the next time I
make it, not so good. It is like recipe demons come and mess with it.

that's it, I give up
 

"Phyllis Stone" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>> threw it out. I have no idea what was wrong. It tasted thin, no flavor
>> at all. Last night I made brownies and ended up with a batch that
>> developed a paper thin floating crust on top that shattered everywhere
>> and over-baked them. I made the brownies again tonight to do them right.
>> I was very methodical about how I made them, I reviewed the recipe before
>> panning them. I even commented to my husband how much different the
>> batter was tonight -- very thick -- which I attributed to some mistake
>> that I had made last night. As I was cleaning the kitchen after putting
>> the brownies into the oven, I found the uncracked eggs sitting on the
>> counter. Bah!!!!! I quit!!! Let someone else do the cooking until my
>> personal kitchen gremlins leave on vacation.
>> Janet
>>
>
>
> What is puzzling to me is I will make something, using a recipe, and like
> it. So I write 'this is good' on it and put it in the file, the next time
> I make it, not so good. It is like recipe demons come and mess with it.
Oh, yeah. Been there. And as far as possible, you're using the same
ingredients. ???? What's up with that?
Janet

that's it, I give up
 

Janet Bostwick wrote:
> "Nancy Young" > wrote

>> You need a break, that kind of trouble will touch everything you do
>> until it passes. Stop, before you start breaking stuff or backing
>> into someone in a parking lot.

> I agree, but a party with a bunch of people baby-sitting me should be
> o.k -- don't you think? I won't drive, I promise.

Oh yeah, you'll be fine. As a matter of fact, I think you'll be
the life of the party. Have fun!

nancy

that's it, I give up
 

"Phyllis Stone" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>> threw it out. I have no idea what was wrong. It tasted thin, no flavor
>> at all. Last night I made brownies and ended up with a batch that
>> developed a paper thin floating crust on top that shattered everywhere
>> and over-baked them. I made the brownies again tonight to do them right.
>> I was very methodical about how I made them, I reviewed the recipe before
>> panning them. I even commented to my husband how much different the
>> batter was tonight -- very thick -- which I attributed to some mistake
>> that I had made last night. As I was cleaning the kitchen after putting
>> the brownies into the oven, I found the uncracked eggs sitting on the
>> counter. Bah!!!!! I quit!!! Let someone else do the cooking until my
>> personal kitchen gremlins leave on vacation.
>> Janet
>>
>
>
> What is puzzling to me is I will make something, using a recipe, and like
> it. So I write 'this is good' on it and put it in the file, the next time
> I make it, not so good. It is like recipe demons come and mess with it.
>
That's a problem with relying on recipes, one never learns to cook.

that's it, I give up
 

"Omelet" > wrote in message
...
> In article >,
> Damsel in dis Dress > wrote:
>
>> On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
>> > wrote:
>>
>> >Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>> >threw it out. I have no idea what was wrong. It tasted thin, no flavor
>> >at
>> >all. Last night I made brownies and ended up with a batch that
>> >developed a
>> >paper thin floating crust on top that shattered everywhere and
>> >over-baked
>> >them. I made the brownies again tonight to do them right. I was very
>> >methodical about how I made them, I reviewed the recipe before panning
>> >them.
>> >I even commented to my husband how much different the batter was
>> >tonight --
>> >very thick -- which I attributed to some mistake that I had made last
>> >night.
>> >As I was cleaning the kitchen after putting the brownies into the oven,
>> >I
>> >found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!!
>> >Let
>> >someone else do the cooking until my personal kitchen gremlins leave on
>> >vacation.
>> >Janet
>>
>> I feel your pain. Come on over. We can have a pajama party, talk
>> about boys, and get drunk,
>>
>> Carol
>
> Ooh, can I come? :-) I'll bring a good bottle of Vodka!

we will need some brownies, too.

that's it, I give up
 

On Mar 22, 10:19�pm, "Janet Bostwick" > wrote:
> Yesterday I made beef barley soup. �It was so bad, so tasteless, that I
> threw it out. �I have no idea what was wrong. �It tasted thin, no flavor at
> all. �Last night I made brownies and ended up with a batch that developed a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. �I made the brownies again tonight to do them right. �I was very
> methodical about how I made them, I reviewed the recipe before panning them.
> I even commented to my husband how much different the batter was tonight -- �
> very thick -- which I attributed to some mistake that I had made last night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. �Bah!!!!! �I quit!!! �Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet

Maybe the soup just needed a little salt. As far as the brownies go,
that tissue paper thin layer of crust on top isn't unusual. If I make
brownies with all butter then I don't get that thin flaky layer on
top. If I use shortening or oil in the brownies, either by itself or
in combination with butter, then I do get that flaky layer on top.

that's it, I give up
 

> wrote in message
...
On Mar 22, 10:19?pm, "Janet Bostwick" > wrote:
> Yesterday I made beef barley soup. ?It was so bad, so tasteless, that I
> threw it out. ?I have no idea what was wrong. ?It tasted thin, no flavor
> at
> all. ?Last night I made brownies and ended up with a batch that developed
> a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. ?I made the brownies again tonight to do them right. ?I was very
> methodical about how I made them, I reviewed the recipe before panning
> them.
> I even commented to my husband how much different the batter was
> tonight -- ?
> very thick -- which I attributed to some mistake that I had made last
> night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. ?Bah!!!!! ?I quit!!! ?Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet

Maybe the soup just needed a little salt. As far as the brownies go,
that tissue paper thin layer of crust on top isn't unusual. If I make
brownies with all butter then I don't get that thin flaky layer on
top. If I use shortening or oil in the brownies, either by itself or
in combination with butter, then I do get that flaky layer on top.

All good thoughts, but, the soup already had plenty salt for me and the
brownies were made with all butter. As I said -- gremlins. ;o}
Janet

that's it, I give up
 

"brooklyn1" > wrote in message
...
>
> "Phyllis Stone" > wrote in message
> ...
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>>> threw it out. I have no idea what was wrong. It tasted thin, no flavor
>>> at all. Last night I made brownies and ended up with a batch that
>>> developed a paper thin floating crust on top that shattered everywhere
>>> and over-baked them. I made the brownies again tonight to do them
>>> right. I was very methodical about how I made them, I reviewed the
>>> recipe before panning them. I even commented to my husband how much
>>> different the batter was tonight -- very thick -- which I attributed to
>>> some mistake that I had made last night. As I was cleaning the kitchen
>>> after putting the brownies into the oven, I found the uncracked eggs
>>> sitting on the counter. Bah!!!!! I quit!!! Let someone else do the
>>> cooking until my personal kitchen gremlins leave on vacation.
>>> Janet
>>>
>>
>>
>> What is puzzling to me is I will make something, using a recipe, and like
>> it. So I write 'this is good' on it and put it in the file, the next time
>> I make it, not so good. It is like recipe demons come and mess with it.
>>
> That's a problem with relying on recipes, one never learns to cook.
Does anyone use a recipe for soup?
Janet

that's it, I give up
 

Janet Bostwick wrote:
> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> threw it out. I have no idea what was wrong. It tasted thin, no flavor at
> all. Last night I made brownies and ended up with a batch that developed a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. I made the brownies again tonight to do them right. I was very
> methodical about how I made them, I reviewed the recipe before panning them.
> I even commented to my husband how much different the batter was tonight --
> very thick -- which I attributed to some mistake that I had made last night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!! Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet


Same thing happened to me, only it was during the holidays. Not once,
but a couple of times. I made a date-nut bread and I left out the
dates. How in the world could that happen? <sigh> Sonsabitches...


Becca

that's it, I give up
 

"Janet Bostwick" > wrote in message
m...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "Phyllis Stone" > wrote in message
>> ...
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>>>> threw it out. I have no idea what was wrong. It tasted thin, no
>>>> flavor at all. Last night I made brownies and ended up with a batch
>>>> that developed a paper thin floating crust on top that shattered
>>>> everywhere and over-baked them. I made the brownies again tonight to
>>>> do them right. I was very methodical about how I made them, I reviewed
>>>> the recipe before panning them. I even commented to my husband how much
>>>> different the batter was tonight -- very thick -- which I attributed
>>>> to some mistake that I had made last night. As I was cleaning the
>>>> kitchen after putting the brownies into the oven, I found the uncracked
>>>> eggs sitting on the counter. Bah!!!!! I quit!!! Let someone else do
>>>> the cooking until my personal kitchen gremlins leave on vacation.
>>>> Janet
>>>>
>>>
>>>
>>> What is puzzling to me is I will make something, using a recipe, and
>>> like it. So I write 'this is good' on it and put it in the file, the
>>> next time I make it, not so good. It is like recipe demons come and mess
>>> with it.
>>>
>> That's a problem with relying on recipes, one never learns to cook.
> Does anyone use a recipe for soup?
> Janet


I use Pastorio's "Cream of anything recipe" for cream soups, otherwise
I just wing it......Sharon

that's it, I give up
 

"Janet Bostwick" > wrote in message
...
> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> threw it out. I have no idea what was wrong. It tasted thin, no flavor
> at all. Last night I made brownies and ended up with a batch that
> developed a paper thin floating crust on top that shattered everywhere and
> over-baked them. I made the brownies again tonight to do them right. I
> was very methodical about how I made them, I reviewed the recipe before
> panning them. I even commented to my husband how much different the batter
> was tonight -- very thick -- which I attributed to some mistake that I
> had made last night. As I was cleaning the kitchen after putting the
> brownies into the oven, I found the uncracked eggs sitting on the counter.
> Bah!!!!! I quit!!! Let someone else do the cooking until my personal
> kitchen gremlins leave on vacation.
> Janet


Been there done that.......

:-(

Like everyone else except Sheldon...

Dimitri

that's it, I give up
 

In article >,
"brooklyn1" > wrote:

> > What is puzzling to me is I will make something, using a recipe, and like
> > it. So I write 'this is good' on it and put it in the file, the next time
> > I make it, not so good. It is like recipe demons come and mess with it.
> >
> That's a problem with relying on recipes, one never learns to cook.

<lol> I understand where you are coming from on THAT one!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

In article >,
"Gil Faver" > wrote:

> "Omelet" > wrote in message
> ...
> > In article >,
> > Damsel in dis Dress > wrote:
> >
> >> On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
> >> > wrote:
> >>
> >> >Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> >> >threw it out. I have no idea what was wrong. It tasted thin, no flavor
> >> >at
> >> >all. Last night I made brownies and ended up with a batch that
> >> >developed a
> >> >paper thin floating crust on top that shattered everywhere and
> >> >over-baked
> >> >them. I made the brownies again tonight to do them right. I was very
> >> >methodical about how I made them, I reviewed the recipe before panning
> >> >them.
> >> >I even commented to my husband how much different the batter was
> >> >tonight --
> >> >very thick -- which I attributed to some mistake that I had made last
> >> >night.
> >> >As I was cleaning the kitchen after putting the brownies into the oven,
> >> >I
> >> >found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!!
> >> >Let
> >> >someone else do the cooking until my personal kitchen gremlins leave on
> >> >vacation.
> >> >Janet
> >>
> >> I feel your pain. Come on over. We can have a pajama party, talk
> >> about boys, and get drunk,
> >>
> >> Carol
> >
> > Ooh, can I come? :-) I'll bring a good bottle of Vodka!
>
> we will need some brownies, too.

No worries. I'll bring cowboy cake!

Death by chocolate...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

In article > ,
"Janet Bostwick" > wrote:

> "brooklyn1" > wrote in message
> ...
> >
> > "Phyllis Stone" > wrote in message
> > ...
> >>
> >> "Janet Bostwick" > wrote in message
> >> ...
> >>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> >>> threw it out. I have no idea what was wrong. It tasted thin, no flavor
> >>> at all. Last night I made brownies and ended up with a batch that
> >>> developed a paper thin floating crust on top that shattered everywhere
> >>> and over-baked them. I made the brownies again tonight to do them
> >>> right. I was very methodical about how I made them, I reviewed the
> >>> recipe before panning them. I even commented to my husband how much
> >>> different the batter was tonight -- very thick -- which I attributed to
> >>> some mistake that I had made last night. As I was cleaning the kitchen
> >>> after putting the brownies into the oven, I found the uncracked eggs
> >>> sitting on the counter. Bah!!!!! I quit!!! Let someone else do the
> >>> cooking until my personal kitchen gremlins leave on vacation.
> >>> Janet
> >>>
> >>
> >>
> >> What is puzzling to me is I will make something, using a recipe, and like
> >> it. So I write 'this is good' on it and put it in the file, the next time
> >> I make it, not so good. It is like recipe demons come and mess with it.
> >>
> > That's a problem with relying on recipes, one never learns to cook.
>
> Does anyone use a recipe for soup?
> Janet

I never, ever do. Never been disappointed either!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

In article >, "biig" >
wrote:

> "Janet Bostwick" > wrote in message
> m...
> >
> > "brooklyn1" > wrote in message
> > ...
> >>
> >> "Phyllis Stone" > wrote in message
> >> ...
> >>>
> >>> "Janet Bostwick" > wrote in message
> >>> ...
> >>>> Yesterday I made beef barley soup. It was so bad, so tasteless, that I
> >>>> threw it out. I have no idea what was wrong. It tasted thin, no
> >>>> flavor at all. Last night I made brownies and ended up with a batch
> >>>> that developed a paper thin floating crust on top that shattered
> >>>> everywhere and over-baked them. I made the brownies again tonight to
> >>>> do them right. I was very methodical about how I made them, I reviewed
> >>>> the recipe before panning them. I even commented to my husband how much
> >>>> different the batter was tonight -- very thick -- which I attributed
> >>>> to some mistake that I had made last night. As I was cleaning the
> >>>> kitchen after putting the brownies into the oven, I found the uncracked
> >>>> eggs sitting on the counter. Bah!!!!! I quit!!! Let someone else do
> >>>> the cooking until my personal kitchen gremlins leave on vacation.
> >>>> Janet
> >>>>
> >>>
> >>>
> >>> What is puzzling to me is I will make something, using a recipe, and
> >>> like it. So I write 'this is good' on it and put it in the file, the
> >>> next time I make it, not so good. It is like recipe demons come and mess
> >>> with it.
> >>>
> >> That's a problem with relying on recipes, one never learns to cook.
> > Does anyone use a recipe for soup?
> > Janet
>
>
> I use Pastorio's "Cream of anything recipe" for cream soups, otherwise
> I just wing it......Sharon

Hey, I have that on file if anyone needs it. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

that's it, I give up
 

On Mar 23, 2:48*pm, Omelet > wrote:
> In article >, "biig" >
> wrote:
>
>
>
> > "Janet Bostwick" > wrote in message
> om...
>
> > > "brooklyn1" > wrote in message
> > .. .
>
> > >> "Phyllis Stone" > wrote in message
> > . ..
>
> > >>> "Janet Bostwick" > wrote in message
> > ...
> > >>>> Yesterday I made beef barley soup. *It was so bad, so tasteless, that I
> > >>>> threw it out. *I have no idea what was wrong. *It tasted thin, no
> > >>>> flavor at all. *Last night I made brownies and ended up with a batch
> > >>>> that developed a paper thin floating crust on top that shattered
> > >>>> everywhere and over-baked them. *I made the brownies again tonight to
> > >>>> do them right. I was very methodical about how I made them, I reviewed
> > >>>> the recipe before panning them. I even commented to my husband how much
> > >>>> different the batter was tonight -- *very thick -- which I attributed
> > >>>> to some mistake that I had made last night. As I was cleaning the
> > >>>> kitchen after putting the brownies into the oven, I found the uncracked
> > >>>> eggs sitting on the counter. Bah!!!!! *I quit!!! *Let someone else do
> > >>>> the cooking until my personal kitchen gremlins leave on vacation.
> > >>>> Janet
>
> > >>> What is puzzling to me is I will make something, using a recipe, and
> > >>> like it. So I write 'this is good' on it and put it in the file, the
> > >>> next time I make it, not so good. It is like recipe demons come and mess
> > >>> with it.
>
> > >> That's a problem with relying on recipes, one never learns to cook.
> > > Does anyone use a recipe for soup?
> > > Janet
>
> > * * *I use Pastorio's "Cream of anything recipe" for cream soups, otherwise
> > I just wing it......Sharon
>
> Hey, I have that on file if anyone needs it. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Yes, Om. Post it, please.
Thank you
Lynn in Fargo
always called it "Cream of Whatever".

that's it, I give up
 

On Mon, 23 Mar 2009 17:57:58 GMT, "Gil Faver" >
wrote:

>"Omelet" > wrote in message
...
>> In article >,
>> Damsel in dis Dress > wrote:
>>
>>> On Sun, 22 Mar 2009 20:19:41 -0600, "Janet Bostwick"
>>> > wrote:
>>>
>>> >Yesterday I made beef barley soup. It was so bad, so tasteless, that I
>>> >threw it out. I have no idea what was wrong. It tasted thin, no flavor
>>> >at
>>> >all. Last night I made brownies and ended up with a batch that
>>> >developed a
>>> >paper thin floating crust on top that shattered everywhere and
>>> >over-baked
>>> >them. I made the brownies again tonight to do them right. I was very
>>> >methodical about how I made them, I reviewed the recipe before panning
>>> >them.
>>> >I even commented to my husband how much different the batter was
>>> >tonight --
>>> >very thick -- which I attributed to some mistake that I had made last
>>> >night.
>>> >As I was cleaning the kitchen after putting the brownies into the oven,
>>> >I
>>> >found the uncracked eggs sitting on the counter. Bah!!!!! I quit!!!
>>> >Let
>>> >someone else do the cooking until my personal kitchen gremlins leave on
>>> >vacation.
>>> >Janet
>>>
>>> I feel your pain. Come on over. We can have a pajama party, talk
>>> about boys, and get drunk,
>>>
>>> Carol
>>
>> Ooh, can I come? :-) I'll bring a good bottle of Vodka!
>
>we will need some brownies, too.

That was harsh!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

that's it, I give up
 

On Mon, 23 Mar 2009 13:00:17 -0600, "Janet Bostwick"
> wrote:

>"brooklyn1" > wrote in message
.. .
>>
>> "Phyllis Stone" > wrote in message
>> ...
>>>
>>> What is puzzling to me is I will make something, using a recipe, and like
>>> it. So I write 'this is good' on it and put it in the file, the next time
>>> I make it, not so good. It is like recipe demons come and mess with it.
>>>
>> That's a problem with relying on recipes, one never learns to cook.
>
>Does anyone use a recipe for soup?

I do. Once my memory started going, I tried to measure and write down
everything I normally did by the dump and taste method. I'm glad I
did, because otherwise, I wouldn't even remember I'd ever made some of
that stuff in the first place.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

that's it, I give up
 

"Damsel in dis Dress" > wrote in message
...
> On Mon, 23 Mar 2009 13:00:17 -0600, "Janet Bostwick"
> > wrote:
>
>>"brooklyn1" > wrote in message
. ..
>>>
>>> "Phyllis Stone" > wrote in message
>>> ...
>>>>
>>>> What is puzzling to me is I will make something, using a recipe, and
>>>> like
>>>> it. So I write 'this is good' on it and put it in the file, the next
>>>> time
>>>> I make it, not so good. It is like recipe demons come and mess with it.
>>>>
>>> That's a problem with relying on recipes, one never learns to cook.
>>
>>Does anyone use a recipe for soup?
>
> I do. Once my memory started going, I tried to measure and write down
> everything I normally did by the dump and taste method. I'm glad I
> did, because otherwise, I wouldn't even remember I'd ever made some of
> that stuff in the first place.
>
> Carol

That's notes, silly! That doesn't count ;o}
Janet
>
> --
> Change "invalid" to JamesBond's agent number to reply.

that's it, I give up
 

On Mon, 23 Mar 2009 17:44:27 -0600, "Janet Bostwick"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Mon, 23 Mar 2009 13:00:17 -0600, "Janet Bostwick"
>> > wrote:
>>
>>>"brooklyn1" > wrote in message
.. .
>>>>
>>>> "Phyllis Stone" > wrote in message
>>>> ...
>>>>>
>>>>> What is puzzling to me is I will make something, using a recipe, and
>>>>> like
>>>>> it. So I write 'this is good' on it and put it in the file, the next
>>>>> time
>>>>> I make it, not so good. It is like recipe demons come and mess with it.
>>>>>
>>>> That's a problem with relying on recipes, one never learns to cook.
>>>
>>>Does anyone use a recipe for soup?
>>
>> I do. Once my memory started going, I tried to measure and write down
>> everything I normally did by the dump and taste method. I'm glad I
>> did, because otherwise, I wouldn't even remember I'd ever made some of
>> that stuff in the first place.
>>
>> Carol
>
>That's notes, silly! That doesn't count ;o}
>Janet

Heehee! I like you more every day. :)

Carol

--
Change "invalid" to JamesBond's agent number to reply.

that's it, I give up
 

"Damsel in dis Dress" > wrote in message
...
> On Mon, 23 Mar 2009 17:44:27 -0600, "Janet Bostwick"
> > wrote:
>
snip
..
>>>>
>>>>Does anyone use a recipe for soup?
>>>
>>> I do. Once my memory started going, I tried to measure and write down
>>> everything I normally did by the dump and taste method. I'm glad I
>>> did, because otherwise, I wouldn't even remember I'd ever made some of
>>> that stuff in the first place.
>>>
>>> Carol
>>
>>That's notes, silly! That doesn't count ;o}
>>Janet
>
> Heehee! I like you more every day. :)
>
> Carol
:o}}}}}}}