Comments on: A Series of Unfortunate Eats

By: Annie

Annie — Thu, 23 Sep 2010 15:45:09 +0000

When I make ecnchiladas, I just warm the tortillas on the griddle pan until they are soft and pliable, no need for hot oil – maybe that would help? Though it is a very time consuming dish.

By: Amanda

Amanda — Mon, 12 Oct 2009 03:23:10 +0000

It is so nice to know that even great cooks have recipes that just don’t fly! I felt like I was the only one (and I am NOT a great cook) who works hard on a new recipe only to have it taste awful and not even want to eat it. That brings me very near to tears.

By: Mirinda

Mirinda — Mon, 05 Oct 2009 02:13:37 +0000

I’ve had many flops as well. It’s nice to see someone admitting to cooking not always going well

And I’ve learned with enchiladas {a fave here in our home} to skip the dipping of tortillas entirely….because it IS just too darn messy! Pouring the sauce over the top before baking works just as well! {or it does when I do it! lol}

By: Michelle Archer

Michelle Archer — Thu, 01 Oct 2009 23:12:40 +0000

I make enchiladas with the oil dipping, too, but do not dip in the enchilada sauce. I only use corn tortillas as I have heard that flour ones do not fare as well in the dipping process. Also, I only dip them for a few seconds and take them right out–if you leave them in longer, you end up with corn chips (which is not all bad!) Anyway, I love your recipes and my family enjoys them each week. I’m sure your flops are few and far between–My greatest flop was the meatloaf that wouldn’t cook. Over an hour in the oven and finally–in frustration–broke it up and cooked it several minutes on the stove top. The meat still would not brown. Ugh. We ordered pizza. This was followed a few weeks later by burnt to a crisp pork tenderloin. Another pizza night.

By: Gayle

Gayle — Wed, 30 Sep 2009 18:41:21 +0000

Howdy, I love your site. Thank you for all the great recipes, menu’s and tips. When I make “authentic” enchiladas I omit the oil dipping. My family thought they were to greasy when I made them this way. Now, I simply heat the tortillas in a pan to make them soft, fill them with the goodies and place them on a pan that has enchilada sauce on the bottom. Then when the pan is full I pour enchilada sauce over the top, add cheese and bake.

I think I will try the way Stephanie makes them and see if my family notices.

By: Stephanie

Stephanie — Wed, 30 Sep 2009 15:47:50 +0000

I’m sorry your authentic enchiladas didn’t turn out good! I make them like that all the time- but I do one thing differently- in the assembly line I dip in the red enchilada sauce first- then fry them about a minute in hot oil (350 degrees), then do the filling- they never turn out greasy! better luck next time.

Sometimes when pasta doesn’t taste all that great- sometimes it just needs another dash or two of salt. (what a great way to make turn a healthy meal into unhealthy…..)

By: Tiffany

Tiffany — Wed, 30 Sep 2009 15:34:19 +0000

Cheryl, all I can figure is that the oil was not hot enough. It seemed hot, it sizzled, but maybe it needed to be hotter. I might get brave and try it again sometime. If I do, I’ll take your hint of not dipping them into the sauce. That would make it much neater.

By: Cheryl

Cheryl — Wed, 30 Sep 2009 15:22:51 +0000

hmmm, I wonder why your enchiladas flopped. thats exactly how my mom makes them… with the oil, I mean. she puts them in the hot oil to make them soft, but she doesnt dip them in sauce afterwards. she just fills them with filling… ground beef mixed with taco spices, tomato sauce, and cheese… rolls them up… puts them in a dish with cheese on top and pops them in the oven to let the cheese melt. we call these “Fake Enchiladas” but they are really good.

By: Julie

Julie — Wed, 30 Sep 2009 15:14:16 +0000

I love the names you gave your flops…too cute!

By: Veronica

Veronica — Wed, 30 Sep 2009 12:51:47 +0000

I think we all have flops occasionally.

That linguine does look good though. Maybe I’ll steal the idea and tweak it a bit.