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Foodie Failures

July 27th, 2010 at 04:38 pm

It always hurts to fail.

I have shared many of my successes, so I feel it is only fair to share my failure as well.

I have tried one new recipe for the Crockpot and although adequate, I wouldn’t take the time to write it down and try it again. It sounded good. It was to be a type of chicken stew. You put in chicken (uncooked), potatoes, sliced onions, chopped bell pepper, a little chicken broth, and a can of tomatoes and cook 8-9 hours. It was edible, but certainly not delicious. The chicken was almost dried out. It shouldn't have been, there was plenty of liquid. It just wasn't yummy. This recipe will bite the dust.

Tonight I made stuffed peppers. My husband likes bell peppers. He likes ground beef. And rice. I chopped and sautéed some onion with the lean ground beef. Did what I was supposed to. It wasn’t bad. But he didn’t like it. Hence, another failure. I’m 0 for 2 so far this week.

It hurts to fail, but life goes on, and hopefully my cooking will too.

There are far bigger worries than two not wonderful meals, right?

5 Responses to “Foodie Failures”

  1. NJDebbie Says:

    I've had many dinners like your two. Today I had a very successful day making dinner rolls!

  2. whitestripe Says:

    Perhaps if you seared the chicken first, it would keep the flavour and some of the juices in?

  3. My English Castle Says:

    I think crockpot chicken is hit and miss. I've started getting the recipe of the day from Cooking Light, and they've been pretty good.

  4. rob62521 Says:

    Perhaps searing the chicken would help.

    Thanks, all, for the comments. Glad the rolls were good, NJDebbie! Cooking Light might be a good idea...thanks!

  5. Joan.of.the.Arch Says:

    My idea is that it might be the tomatoes going in with the raw meat. Tomatoes have a way of making proteins cook differently. I think it is similar to what happens in acid poaching fish with lemon or verjuice. Did you ever notice that beans do not soften nicely if you add tomatoes before the beans cook? Proteins in the beans getting denatured by acid in the tomatoes? It may be the same thing going on with the crockpot chicken. (Kitchen chemistry is interesting.)

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