@kittykat9180 I did that but not while cooking — my mother was coming over and I decided to do dishes in the sink. Including sharp knives. And she was never a good housekeeper so why should she even care?
@kittykat9180 Took my brand new Mercer serrated-edge bread knife out of its package. Washed it for the first time. Cut my finger bad enough while drying it to almost have to go the ER for stitches. And it hadn’t even seen bread yet.
America’s Test Kitchen was right: it’s razor sharp. It works great on bread, and for chopping chocolate too.
I like salt more than I probably should.
Also I sometimes neglect ingredients in the fridge and let them go to waste, which I feel really guilty about.
@Kyeh I love the opposite persuasion. One little jar of salt could last me a year in most cases I don’t see any need for it. But I grew up in a house where my grandmother was on a salt-free diet. And then a house without a good herb and Spice cabinet. So salting stuff makes it taste funny to me. Not everything but most things. And as much as Chef’s state salt always makes a difference it doesn’t. And I’ve proven it to more than one person. Especially something certain things like what are your cooking pasta and.
@Cerridwyn I know you can change your taste for salt because my mother did it when her doctor told her to; if I cook for her I have to cut way back on the salt I use.
In my younger days, my teeth were the best wire stripper and edible meat only existed in white, brown, gray or black states. There was to be no pink, red or even reddish juices when cut. To the best of my recollections, I had many a delicious charcoal steaks and ironically ketchup was the perfect sauce to pair with steak and eggs.
Now that I am older and my natural lock jaw pliers have become less grippy, I am more attuned to and appreciate the other colors of meat, but ketchup still reigns supreme.
@kuoh I am a big ketchup fan myself, and use it on a few strange things, such as mashed potatoes, rice, and tuna fish sandwiches. If you haven’t tried those, you should.
I once baked a piece of the butter wrapper into a pound cake. It was quite possibly the best pound cake I had ever made. Didn’t stick to the pan and in the immortal words of Alton Brown, golden brown and delicious. Except that one little dark spot on the edge. And this was for the cake contest at the state fair of Texas! But us contest cooks have a saying, you make it, you take it! I very carefully picked it out of the cake wuth my cake tester and a toothpick and patted the crumbs back into place. That cake won first place that year!
@macromeh As mehtizens, we have learned that those are merely suggestions. Although, I have been guilty of a sniff test or two.
The worst offender of stuff going bad way before their expiry date IMHO is Kroger dairy products that are packaged in the solid white plastic bottles. Once opened, it seems to go sour within a day. Even cream and half & half which usually has a longer best by date due to the ultra pasteurization.
@Star2236 I hear you. I tend to overcook pork because my mom grew up on a pork farm for part of her youth and you never served it bless them very well done. Everybody was very worried about trichinosis back in the 1930s so that’s how I grew up and it taste funny when it’s not done.
My worst recurring crime is eating prepared frozen meals. Probably my worst single event was when I first cooked bacon and did not realize I did not have to pre-butter the pan. Let’s just say “It was not good.”
@yakkoTDI Ha ha! At least you said caffè latte instead of just latte. In Italy, the latter would get you a cup of steamed milk. Then again, Italians order cappuccinos, not caffè lattes.
@Kyeh@yakkoTDI Sounds lovely. Once again I committed the cappuccino sin: I finished my morning cappuccino I made a few minutes ago (and a homemade croissant from yesterday) because I slept until noon today.
Too much sausage.
@yakkoTDI is that possible?
@pmarin @yakkoTDI not possible, just like there’s no such thing as too much bacon.
@pmarin Quite possible. Just ask my girlfriend.
@yakkoTDI
So ANY sausage is too much?
@chienfou @yakkoTDI depends on the “sausage”
Not enough Chocolate!
Cutting myself
@kittykat9180 I did that but not while cooking — my mother was coming over and I decided to do dishes in the sink. Including sharp knives. And she was never a good housekeeper so why should she even care?
@kittykat9180 @pmarin
I just did that Mother’s Day, thankfully I only cut through 2 of my nails and nothing else. Onion juice made my hands slippery.
@kittykat9180 Took my brand new Mercer serrated-edge bread knife out of its package. Washed it for the first time. Cut my finger bad enough while drying it to almost have to go the ER for stitches. And it hadn’t even seen bread yet.
America’s Test Kitchen was right: it’s razor sharp. It works great on bread, and for chopping chocolate too.
Getting today’s meal finished tomorrow.
Hey, perfection takes time.
Overcooking pasta.
It always takes longer than the package says, then I get busy with something else.
Overeating. Duh
I like salt more than I probably should.
Also I sometimes neglect ingredients in the fridge and let them go to waste, which I feel really guilty about.
@Kyeh I love the opposite persuasion. One little jar of salt could last me a year in most cases I don’t see any need for it. But I grew up in a house where my grandmother was on a salt-free diet. And then a house without a good herb and Spice cabinet. So salting stuff makes it taste funny to me. Not everything but most things. And as much as Chef’s state salt always makes a difference it doesn’t. And I’ve proven it to more than one person. Especially something certain things like what are your cooking pasta and.
@Cerridwyn I know you can change your taste for salt because my mother did it when her doctor told her to; if I cook for her I have to cut way back on the salt I use.
Putting mustard on watermelon.
@algae1221
Seriously?
@algae1221 What did you think you were putting on the watermelon?
@Star2236 Absolutely. The first time I heard about it I reacted the same as you, but then I tried it and I’ve been doing it ever since.
@yakkoTDI I knew what it was. French’s Classic Yellow Mustard. It was intentional the first time and every time since.
@algae1221 Have you tried mayo on orange wedges? No? I haven’t either.
In my younger days, my teeth were the best wire stripper and edible meat only existed in white, brown, gray or black states. There was to be no pink, red or even reddish juices when cut. To the best of my recollections, I had many a delicious charcoal steaks and ironically ketchup was the perfect sauce to pair with steak and eggs.
Now that I am older and my natural lock jaw pliers have become less grippy, I am more attuned to and appreciate the other colors of meat, but ketchup still reigns supreme.
KuoH
@kuoh I am a big ketchup fan myself, and use it on a few strange things, such as mashed potatoes, rice, and tuna fish sandwiches. If you haven’t tried those, you should.
@CatFriend @kuoh
/giphy ketchup tomato Kermit
Being in too much of a hurry and touching something hot. Then spending the rest of the evening applying Aloe Vera gel to my fingers.
Also, being too enthusiastic and cutting a finger when slicing vegetables.
My crime is cooking, and my witnesses are anyone who is subjected to it.
I once baked a piece of the butter wrapper into a pound cake. It was quite possibly the best pound cake I had ever made. Didn’t stick to the pan and in the immortal words of Alton Brown, golden brown and delicious. Except that one little dark spot on the edge. And this was for the cake contest at the state fair of Texas!
But us contest cooks have a saying, you make it, you take it! I very carefully picked it out of the cake wuth my cake tester and a toothpick and patted the crumbs back into place. That cake won first place that year! 
Playing fast-and-loose with expiration dates.
@macromeh As mehtizens, we have learned that those are merely suggestions. Although, I have been guilty of a sniff test or two.
The worst offender of stuff going bad way before their expiry date IMHO is Kroger dairy products that are packaged in the solid white plastic bottles. Once opened, it seems to go sour within a day. Even cream and half & half which usually has a longer best by date due to the ultra pasteurization.
After having 3rd world salomella poisoning, I have a problem with overcooking chicken.
@Star2236 I hear you. I tend to overcook pork because my mom grew up on a pork farm for part of her youth and you never served it bless them very well done. Everybody was very worried about trichinosis back in the 1930s so that’s how I grew up and it taste funny when it’s not done.
My worst recurring crime is eating prepared frozen meals. Probably my worst single event was when I first cooked bacon and did not realize I did not have to pre-butter the pan. Let’s just say “It was not good.”
Using a garlic press when I should have been using minced garlic.
¯\_(ツ)_/¯
Putting a pot of water on the stove to boil for pasta, going in ny home office to read this forum… and boiling the pot nearly dry. Now I use a timer.
Making a cappuccino after 11 am. Che orrore!
@ItalianScallion How awful! You should only be making a cafe latte at that time of day.
@yakkoTDI Ha ha! At least you said caffè latte instead of just latte. In Italy, the latter would get you a cup of steamed milk. Then again, Italians order cappuccinos, not caffè lattes.
@ItalianScallion @yakkoTDI
“just latte” is exactly what I want after 11 pm, though. Heated with honey and almond extract is really nice before bed.
@Kyeh @yakkoTDI Sounds lovely. Once again I committed the cappuccino sin: I finished my morning cappuccino I made a few minutes ago (and a homemade croissant from yesterday) because I slept until noon today.
@ItalianScallion @yakkoTDI Hey, that was only 10 am MDT, so just consider it that way (like day drinkers who say “It’s 5:00 o’clock somewhere!”)
I hate to cook so that prevents me from committing culinary crimes.
My kid once asked me why I cooked if I hated it so much. I told her, “DHS takes a dim view of not cooking meals for your kid.”.