Cucumber Noodles FailedFrom chefmal 9 years ago
- Okay, so all I had left in the freezer was a small thing of beef and a box of peas. So I tried to use a side dish I had in my cookbook that I've never tried before, and incorperate the ingredients I had into it somehow. The result was downright disasterous. But I'm going to give you guys the original recipe, and then tell you exactly what I did to screw it up. shopping list
- 3 seedless cucumbers (Plastic Wrapped), peeled shopping list
- 2 tbspns unsalted butter or margarine shopping list
- 2 tbspns finely chopped fresh mint shopping list
- 1/2 tspn salt shopping list
- 1/2 tspn black pepper shopping list
- 1/2 tspn finely grated fresh lemon zest shopping list
- 1 tspn fresh lemon juice shopping list
How to make it
- The recipe calls for an adjustable blade slicer with a 1/8 inch Julienne blade, but I'm not rich enough to afford stuff like that so I just used a regular vegetable peeler. I suppose you can too.
- Using slicer, cut each cucumber lengthwise into long, 1/8 inch Julienne strips, slicing until you reach the core.
- Blanch cucumber "noodles" in boiling salted water for one minute, then drain into a colander.
- Immerse the cucumber-filled colander into an ice bath for two minutes to stop it from cooking further.
- Drain cucumbers, then transfer to a clean towel and pat dry.
- Heat butter in skillet under moderate heat until butter foams.
- Toss in cucumbers, mint, salt, pepper, zest and lemon juice.
- Toss to coat, just until heated through, another two minutes.
- Serve immediately.
- How I botched this recipe: First of all, I used beef, which didn't go with the meal. If I'd used fish, chicken or pork, it would've gone a bit better. Second, I added rosemary to compliment the beef, thinking it would sorta go with the lemon and mint. Survey says? EEET! Third, I overcooked the cucumbers; I was trying to compensate for their thickness, but what can I say, I'm retarded. I used regular cucumbers instead because I only had $2. I didn't have any lemons, so I used lemon pepper powder, which made it way too lemony and spicy, especially after all the excessive lemon juice I used. I also used dried mint, which I'm sure didn't help the situation. Though the peas actually made it better, so I might suggest putting some in reguardless.
- What this recipe was supposed to be was crisp, delicate, minty and refreshing. What I got was something that looked like camel vomit and tasted like pinesol. I hope you have better luck with this recipe than I did.
The Cookchefmal Bronx, NY
The Rating5 people
I give you an "A" for effort and great pictures. Also, that was an entertaining read! Better luck next timerml in loved it
I love the admission of error- good man!suzalleogram in Easthampton loved it
The more of your recipe I read, the more I giggled. We've all been there I'm sure, I know I have. I actually created a cake recipe that I called 'Blonde Moment Cake'. It turned out quite good in the end but it sure took some fixing. Thanks for the la...morebrianna in loved it
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