Cook and BOTCH!

Yeah, it didn't whip up. It got a little thicker, but it was still really runny.  Ah, well.

I added sugar because the recipe I needed it in needed the sweetness....I made the dish anyway, but it looks awful!

If it's the basic Tollhouse recipe you're using, it's the flour that's an issue, not the butter.  UK flour has a lower gluten content than US flour.  The recipe calls for 2.25 cups; I usually use close to 2.75.

See here for more discussion:

http://talk.uk-yankee.com/index.php?topic=37824.msg510857#msg510857

Oh I didn't know that!  So, I should use a little extra flour in my US baking recipes then?  Are there any other such differences worth noting?

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html

And just..no. Awful. I am not faulting the recipe. It is entirely my fault. But considering the recipe has only like 4 ingredients and 4 steps, it's quite amazing I was able to botch it to inedibility.

I make these chocolate sandwich cookies with cream cheese filling.  I've made them in the UK before and it worked so I don't know why it didn't this time, but the filling was completely runny when I made them last!  I used the exact same ingredients in the same amounts and have NO IDEA why it didn't work.  Now I'm too scared to try again.  Haha

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html

And just..no. Awful. I am not faulting the recipe. It is entirely my fault. But considering the recipe has only like 4 ingredients and 4 steps, it's quite amazing I was able to botch it to inedibility.

40 cloves of garlic?!

I'm attempting try #3 on Tuna Melt Pie this week. The first time I made it, it was perfect. THe second time, cooked only halfway and Tim and I had to go get takeaway...so I'm crossing my fingers that I can cook it properly this time! I'm going to use a glass pan this time too so I cn lookat the bottom to see if it's still doughy or not.

40 cloves of garlic?!

I'm attempting try #3 on Tuna Melt Pie this week. The first time I made it, it was perfect. THe second time, cooked only halfway and Tim and I had to go get takeaway...so I'm crossing my fingers that I can cook it properly this time! I'm going to use a glass pan this time too so I cn lookat the bottom to see if it's still doughy or not.

Actually, garlic was the only part that came out well. I spread it on bread like I would butter and it nearly salvaged the whole effort.

Actually, garlic was the only part that came out well. I spread it on bread like I would butter and it nearly salvaged the whole effort.

Well, at least it was good for *something*

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html

And just..no. Awful. I am not faulting the recipe. It is entirely my fault. But considering the recipe has only like 4 ingredients and 4 steps, it's quite amazing I was able to botch it to inedibility.

wow, that recipe is random! Would it be better to roast garlic, make some roast garlic/herb paste, then coat the chicken in before baking?

wow, that recipe is random! Would it be better to roast garlic, make some roast garlic/herb paste, then coat the chicken in before baking?

Supposedly some traditional french dish and the way Alton described it made it sound like the mortal equivalent of ambrosia. And I figured it was so easy, it'd be a snap to get right.

Ahem.

http://talk.uk-yankee.com/index.php?topic=49952.0

LOL...yeah I get this whole botch thing. It sucks!!!!

40 cloves of garlic?!

i make this all the time (or i used to when i had to cook for someone) and it's so nice!  I can't imagine what could have gone wrong with it!?   Squeezing the molten garlic onto the bits of chicken is the best part!

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html

I want to try it out... looks yummy...  Hopefully I don't botch it!

Squeezing the molten garlic onto the bits of chicken is the best part!

That made me giggle.

This thread inspired me to try the 40 clove chicken dish, which I'd been meaning to try for ages, and thankfully it wasn't botched!

Will definitely be making that again.

OH dear, oh dear.

I wanted to make a cake today, so I picked up a Victoria Sponge Cake mix at Tesco.  The directions tell you to split it between two cake pans, so I did....but one was an 8" square,and one was a 7" circle.

The square cake turned out about a half inch thick, and didn't come out of the pan, so it's in crumbles.

The circle cake somehow managed to get itself into half the cake pan, so one side had a layer of crispy burnt cake, and the other side was a weird lopsided half moon.

Oh, and I tried to colour the cake purple by mixing red and blue food colouring because I wanted to surprise Tim's sister, and I knocked over the blue and had blue colouring EVERYWHERE and now my hands look like they belong to Smurfette.

BUT - I think I know how to fix this. Tomorrow I'm going to get another sponge mix, but only make it in the round tin and then cut it it half and use the three half circles togther to make a taller cake.  I think.

Though the square crumbs might be a lost cause.