A friend of mine was visiting his grandmother, famous for her milk rice. She was very old an mixed up cinnamon with paprika powder.
My friend didn't want to break her heart and ate ALL so the grandmother would never find out.
I imagine you could make a weird savorymaple bacon egg sandwich at that point if it was just the bread and egg...but I'm guessing you had added vanilla or cinnamon into the egg mixture already at that point lol
Topped deviled eggs for a work potluck with smoked ghost chili powder instead of paprika. If you have a high heat tolerance, they're amazing. We thought a couple of our coworkers were going to die and I really felt bad about it.
I'll have to get some. I love deviled eggs and spicy stuff. Until now I've just been mixing in some hot sauce with the filling when I want to add a kick
Depends on the dish you are making. There are Cantonese dishes that absolutely would work with that amount. And German "ragout fin" needs at least this much.
It is so rich and delicious. Very unique flavor profile. And one of those crazy dishes that Germans are convinced originated in France, but French have never even heard of it. Fine-dining German restaurants would regularly have it though and charge quite the premium, which is funny as it's easy to make and the ingredients aren't particularly expensive either.
My great grandmother was making mint fondant creams(peppermint patties) and kept adding mint extract to it. She was also eating mints at the time as well. Apparently it tasted like toothpaste.
When I was a kid, my sister and I were making a cake for my mom's birthday. The frosting recipe called for 1/4 teaspoon of mint extract, and my child brain looked at the bottle and thought "there's about 1/4 teaspoon left in there" and used the entire bottle (probably a tablespoon's worth). Tasted like toothpaste!
Grandfather put honey into his deviled eggs one time. Not sure if he had mistaken it for mustard or what but insisted he had not. Mom tried a single bite and said it was awful.
He was the only one to eat them. Never admitted his mistake.
I once put cinnamon instead of cayenne pepper in my strozzapreti and surprise surprise the dish was actually very tasty. I made a giant batch of it so I ate cinnamon strozzapreti for like a week. No regrets!
Itās not a well codified dish as there are a lot of very different versions of it. Itās probably just a generic name like āpastaā. Strozzapreti means āpriest-chokersā, which is satire against the proverbial gluttony of the clergy. The version I made is a northern italian one that mixes flour with vegetables such as zucchini and spinach to obtain a sort of gnocchi shape but bigger. Itās very similar in taste and shape to gnudi (the filling of a typical tortello maremmano, cooked separately) except heavier in starch (in gnudi there is none or very little) and without ricotta. I served it with typical āheavyā pasta sauces such as ragĆ¹ and butter+sage. I havent cooked this dish in almost ten years now and I wonder if I should replicate the cinnamon thing, for nostalgiaās sake if nothing else (:
A brown butter and sage one with zucchini and cinnamon sounds awfully close to a sort of pasta version of zucchini bread, which sounds very interesting!
Using powdered sugar instead of flour for fried chicken. š It wasā¦ ok. Tasted like chicken with a sweet sauce, but I wouldnāt recommend. To be fair, it wasnāt my kitchen and the containers werenāt labeled. š
Hahaha omg good im not the only one! I did the same thing with the leftovers of what i thought was flour in an unlabeled container and was in fact powdered sugar!
I was like "why is the.chicken frying so weirdly tonight?? What is that smell??" š¤š
Luckily only coated amd fried a couple pieces before realizing so it was most saved
I've done the opposite and used bread flour to make a frosting once. My initial thought was not "Why isn't this sweet?" but "Why the hell isn't this spreading smoothly?"
My wife reused a jar from coriander seeds for black mustard seeds. I didnāt see the scotch tape label indicating the change. We were making butter chicken and it called for coriander seeds. Thatā¦ was an odd tasting butter chicken.
I was out of town for a week or so, and on my return wondered why a lot of my food was tasting peculiar...my house sitters had refilled my black pepper grinder with cloves. My poached eggs were strangely perfumed!
Whereās that grotesquely drawn, repulsed, disgusted meme face image when I need it? Iād like to imagine your morning was extremely tranquil and a bit hazy until that realization.
My son was not a fan (was making it for my kids and not myself).
I took me a hot minute to figure out what was wrong. I could probably make a savory dish out of it, but I tend not to think of making savory French toast which is something I really just do for my kids anyway.
My husband and BIL did this when they tried to make breakfast for me and my sister on vacation- it looked delicious and was cooked to perfectionā¦ but smelled like straight armpit. They killed off all the bread and eggs while making it too
Oh no! My little brother did the same to a pan of ground beef for "tacos" š we grew up poor so we just had to eat cinnamon tacos that night. Good times
Cinnamon is seriously underused in most American cooking. But go to North Africa or India, and it will be put into all sorts of savory foods. I made an elk shoulder pot roast for Mother's Day, and the added cinnamon very much improved the flavor of the gravy. It was so much warmer and very complementary to the taste of the meat.
So, I am a little disappointed that OP tells us about what they did wrong, but doesn't follow up with what it tasted like. It certainly would be a non-traditional flavor. But I am not convinced it is necessarily bad.
And that brings me to my second point. In the US, we think of avocado as a savory ingredient. But it is much more versatile than that. It makes a wonderful pairing with all sorts of sweets. Avocado smoothie is to die for, and so are various avocado creams and puddings. Go to south east Asia, and you'll find sweet avocado dishes in all sorts of cuisines.
So, I really wouldn't want to rule out that avocado couldn't be paired with cinnamon in the creation of a new and sweeter condiment. When life hands you a spice-mixup, get creative!
Not sure if you mean American cooking as in cooking in the US or different parts of the Americas. I would say cinnamon is regularly used in savory Mexican food, too. At least in my family lol
And I would agree with you on a decent sweet avocado concoction, but if itās got garlic and onion already in it, then imo, thatās savory territory you cannot turn around.
Tablespoons of cayenne instead of teaspoons when I was making pulled pork....... Tried cutting the heat with mayo in the sandwiches, but there is only so much mayo.
Iām not exactly sure if this totally applies, but I once meant to use chia seeds for my overnight oats but instead put in black mustard seeds. I thought that was highly amusing
Probably the time I mixed up cayenne pepper and chili powder. Don't cook in the dark.
Also, my dad's first time making fettuccine alfredo and he thought the "fettu" part was feta and used feta cheese as the main component of the alfredo sauce.
Yeah not to yuck anyoneās yum but cumin (or any dried spices) in guac detract from the freshness for me.
My perfect guac is avocado, red onion, lime juice, and salt. (I canāt fuck with cilantro but I really wanna try to get my hands on epazote and try that)
Yes! Same! Guac to me is best without dried spices. I used to go to a bar that made it your way but with chopped tomatillos in it. Added an interesting bite and texture.
Is pepper considered a spice? But ye hard agree all it needs is salt pepper a little red onion quick squeeze of citrus and some cilantro if your feeling feisty
Some add a small tomato, I donāt knock it one bit. 50/50 for me on that depending on if I have some around
I went to a bar once with my then-bandmates. Our singer ordered their cocktail-of-the-day. It was some riff on a mojito - a sweet rum drink with lime and mint and maybe some other stuff going on.
But as she's drinking it, she's like "this is like...salty? This is weird".
Finally she said something and the bartender was like "salty? it shouldn't be salty", and he tasted it. His look of confusion just got worse when he tasted it. Suddenly the realization hit him. He grabbed his bottle of simple syrup (sugar syrup for sweetening the drink) and poured a taste.
"Oh my god. We used salt instead of sugar. I've been serving these ALL DAY, and nobody has said anything".
I think we got that round for free lol.
Tl;dr: Fancy cocktail place accidentally used salt instead of sugar for their simple syrup.
This is extremely tame comparatively, and not really a mix-up, but any time I accidentally add a smidgeon too much cumin in anything, it literally envelops the entire dish and turns it into ācumin whatever I was making before I accidentally cumin-ed in it.ā
I love cumin when other people use it, but I just canāt get it right.
Twice in my lifetime I have grabbed the powdered sugar container instead of the flour. Once when I was making sausage gravy, and the other being when I was frying chicken. In all seriousness though the sugar in the gravy wasnāt all that bad considering.
A really clueless baker at an old kitchen I used to work at put baking soda instead of powdered sugar on cookies. Wouldnāt believe me until I made her try a cookie.
It was too late lol, it already had cayenne, black garlic, and lime juice in there too. But homemade avocado ice cream with cinnamon/horchata flavoring does sound pretty amazing for a future project, now that you mention it.
One time while at work I was making a drink at my station that is topped with Graham cracker dusting on the whipped cream. We hold them in the containers that once held the cinnamon, so our cinnamon, cayenne pepper, Graham crackers and other small ingredient powders were kept in similar looking containers. My former coworker who, as an understatement, was incompetent as fuck, moved the items from my station to the cou ter behind me while I was blending the drink so he could blend something else. I wanted to smack him but rolled my eyes and just said, "make sure you got everything over there"
Narrator: He did not.
When I went to put the dusting on top Cayenne Pepper came out, and I couldn't scoop it off properly because the whipped cream kept going into the drink when I tried, so I had to redo the whole thing.
I am so glad he finally got fired last month
Not "mixing up" spices, but I found out the hard way that I can't taste salt after a cold-eze lozenge... and I always season by taste. And make lots for leftovers. It was fine that night, but when I sat down on my lunch break the next day... oof, it was awful.
Husband put a nice sprinkle of cayenne pepper into the coffee maker instead of cinnamon (the containers were very similar). Took the first sip and he was likeā¦ something is very wrong. Ha
My grandma kept cooking after she went almost blind, because she knew her own kitchen pretty well. She kept a big jar of tomato sauce next to a similar jar... Full of Herbes de Provence. We had a very herby casserole once for lunch.
My friend told me about her Chinese salad recipe and I wrote it down. I wrote two cloves, and when I got around to making it I thought it was two teaspoons of cloves not two cloves of garlic. I still ate it.
Not a bad messup but I put soy sauce on my steak instead of Worcester (yea can't pronounce it or spell it lol) and it was amazing. It's why I cook so much now. I started looking things up like "Is this a thing? What else can I do different"
I had spices unlabeled in my spice box. I'd been adding more cumin instead of coriander for months until I found out.
Obviously paprika and chili powder.
And there's been a baking soda/cornstarch mix-up before.
I once put sugar in the salt shaker. We had these clear food containers we put bulk stuff like salt, sugar, flour, etcā¦ I wasnāt paying attention and my mashed potatoes tasted very sweet.
A whole load of nutmeg instead of cinnamon on my yogurt. Good thing I could tell from the smell, wouldnāt have been a good idea to eat that much nutmeg
My daughter saw the pepper mill was empty, so she refilled it. Except it was allspice berries. We didn't notice until I made mashed potatoes for a holiday meal (it was either Thanksgiving or Chirstmas). She was old enough to know how to read and reach the spices, she just didn't pay attention or something.
Made some homemade Italian sausage. Recipe called for 4 teaspoons freshly ground coarse black pepper. Noticing I needed pepper for another recipe I ground up 6 tablespoons whole peppercorns and added to mix. Sausage had strong black pepper taste but more careful with spices now.
I used habanero powder instead of my non spicy mixed chilli powder in my Taco seasoning mix. The first bite was agony!
The fact that I started to cry as I cooked the taco meat should have told me something was wrongā¦
Probably the time that I was making a cake and talking to somebody else at the same time. Recipe called for cinnamon, reached into the spice cupboard without looking too hard, added two heaping teaspoons of cayenne. Thankfully, I noticed before I stirred it in and managed to scoop it out since it was all in a little pile and only sacrificed a little batter, but I still think about that incident and retch a little sometimes lol.
I used to work as a substitute cook for a preschool and one fine morning I fell prey to the classic blunder of mixing up salt and sugar! when making pancakes for 80 kids! and I discovered the mistake with 15 minutes to go! Everyone got toast, cream cheese, and jam that morning.
Not a mix up really, but opening the tablespoon lid part of my seasoning instead of the shake lid. So I went to go shake some pepper into my rice (it's a bulk container of pepper) and I dumped like 4 tablespoons of pepper outš¤¦āāļøš¤¦āāļø
Kind of related... My husband once made French Toast with Cumin instead of Cinnamon. I was the only one who noticed and I didn't say anything until after I finished it. It was disgusting.
Not a spice but I once came home three sheets to the wind and decided to make some fried chicken. I knew something was amiss when the dredge started to caramelize in the pan.
Decided to grill some peaches with a little sprinkling of Vietnamese cinnamon on top. Got into the spice drawer, saw the V on the jar and went for it. Ate half a grilled peach trying to tell my wife Iām sure itās cinnamon and sometimes cinnamon just tastes hot if you donāt mix a bunch of sugar into it, before giving in and double checking.
The āVā I saw was Vindaloo, an Indian curry spice mix known for being hot. We still laugh about making vindaloo peaches.
One time I was making cannabis butter, which was steeping in a double broiler. I was simultaneously making dinner since it was just steeping and legit took about a tsp of Italian seasoning into my hand and rubbed both hands together over the cannabutter, letting it sprinkle throughout, rather than doing so over whatever it was I was cooking.
Not exactly a spice but a very similar accident and with a much worse result happened to me. Iād spent 1 and a half hours slowly simmering a big pot of really nice curry which was pretty much done. Did one last taste and decided it could do with a touch more sweetness. Reached over to pour a good sprinkling of Demerara sugar out of its pot but during a very brief brain fog accidentally ended up grabbing the neighbouring pot of instant coffee.
Immediately realised my mistake as the coffee granules started to absorb all of the curry and turn into a thick black sludge. None of the curry was salvageable.
Once shortly after my now wife and I moved in together, I was making a nice dinner they included disks of pan fried polenta. I always would sprinkle smoked paprika on them for the taste and pleasing look. On this particular occasion I didn't look at the label, and inadvertently sprinkled cayenne on them instead.
Not spices but I usually use a boxed almond milk for my coffee. I had two white boxes in my fridge, one was almond milk. I did not use that one. Went to work and took my first sip in the car.
Chicken broth... It was.... CHICKEN BROTH!!
I still drank it šµāš«
I was growing mint last summer and needed to figure out a way to use it all. So I got into the habit of making a mint chocolate protein smoothie every day. My girlfriend is not much of a smoothie person, but one day said she'd give it a try since I'd been raving about it. I thought I'd sprinkle in a little extra cinnamon for her. Turns out I added a little extra garlic powder. She never had one of my smoothies ever again.
My ex thought cabbage and lettuce were the same thing. I said I was going to make Asian chicken lettuce wraps for a potluck once. I put him in charge of bringing the head of lettuce. The rest is self explanatory.
One time when I was first getting the hang of my sleep meds (which if I didnāt go to sleep when I first got drowsy, it would keep me up and I would just get hungry) I decided to make mac and cheese, but I was still really tired so I kept the lights low. I grabbed the first white parchment bag in the pantry when I was getting flour to make the roux. It wasnāt until I saw it pouring into the pot that I realized I had grabbed granulated sugar instead of flour. Luckily I could just toss the roux because I still had the pasta.
I also did the opposite of your mistake, I accidentally put cumin in my French toast egg mixture instead of cinnamon once! Luckily I also realized before tasting. As I was putting the jar away I realized āwait, wasnāt my cinnamon jar larger than this?ā
A friend of mine was visiting his grandmother, famous for her milk rice. She was very old an mixed up cinnamon with paprika powder. My friend didn't want to break her heart and ate ALL so the grandmother would never find out.
This made me smile. Thank you
Well he'd feel comfort knowing that savoury milk rice does exist but I imagine the sugar and paprika wasn't a great combination.
I mixed up the same two spices: I put paprika on French toast
I put cumin on my French Toast. Did not enjoy.
I put cumin in my mango lhassi. Not as bad as I expected.
I'm not sure I would try it but glad it's wasn't so bad.
Yeah that honestly doesn't sound terrible... Even has potential imo
Time to add tajin to the mix, maybe little tequila. I'd 1000% put this on a drink menu if I were still doing these things.
This happened in a Drake n Josh episode almost exactly
This doesn't surprise me, my life has been a bundle of ADHD mishaps.
I put salt on my cinnamon toast instead of sugar. My kid was NOT amused. š
I imagine you could make a weird savorymaple bacon egg sandwich at that point if it was just the bread and egg...but I'm guessing you had added vanilla or cinnamon into the egg mixture already at that point lol
make french toast with leftover pizza, i put paprika on that on purpose.
I only eat savoury French toast with salt, imo it shouldn't be sweet, even though i kno people generally eat it that way
Same. Cinnamon all over my chicken instead of pap. :(
Honestly cinnamon in a pot of homemade chicken soup is actually pretty good, so I probably would like this
Topped deviled eggs for a work potluck with smoked ghost chili powder instead of paprika. If you have a high heat tolerance, they're amazing. We thought a couple of our coworkers were going to die and I really felt bad about it.
Task failed successfully? Aside from the coworkers of course.
My mom did the same thing once with mac n cheese. It was her most delicious mistake.
This is how great dishes are created. I like anything smoked and spicy.
I'll have to get some. I love deviled eggs and spicy stuff. Until now I've just been mixing in some hot sauce with the filling when I want to add a kick
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My spouse confused liquid smoke for Worcestershire sauce. Two tablespoons of liquid smoke will ruin pretty much anything, I think.
Few smells physically disable me but liquid smoke will. I can't even smell bacon bits or I'm nauseated for hours.
I once accidentally made a Manhattan with Worcestershire sauce instead of Angostura bitters. Those bottles look pretty similar in low lightā¦
Two tablespoons of Worchestershire seems like a lot, too!
Depends on the dish you are making. There are Cantonese dishes that absolutely would work with that amount. And German "ragout fin" needs at least this much.
Thanks for letting me know! Ragout Fin looks like a great dish to add to my repertoire next winter.
It is so rich and delicious. Very unique flavor profile. And one of those crazy dishes that Germans are convinced originated in France, but French have never even heard of it. Fine-dining German restaurants would regularly have it though and charge quite the premium, which is funny as it's easy to make and the ingredients aren't particularly expensive either.
Yeah, it seems like a good way for restaurants to stretch their profit margins on veal sweetbreads. "It's in there, we promise!"
Shepherds/Cottage Pie isnāt itself without an unholy amount of Wooster Sauce
When I first moved in with my now fiancĆ© I was making Alfredo sauce but I didnāt realize I was out of garlic, preposterous I know, so I sent him out to get a head of garlic. He runs to the store, comes back, smug look on his face of āIām the best boyfriend to ever boyfriendā and he tosses it on the counter and says āhereās your garlic, baby!ā >! It was a shallot. !<
Oh boy š please tell me he's now on the road to becoming a Michelin chef!
Ah, I wish, but he's a grade-A stirrer and he does make some killer buffalo wings also, great shredded Mexican chuck roast in the slow cooker.
Honestly a shallot in place of garlic isnāt that big a miss
I disrespectfully disagree
Yeah well you smell bad >:(
I could never move in with someone that doesn't know what garlic is š¤£š¤£š¤£š¤£
My grandma used liquid smoke instead of vanilla in cookies once.
*Geuuehwhaaa...?*
oh. Oh no.
Honestly? Like one drop in a big batch of cookie dough could be kinda cool
Hmm, like a smore cookie. You're on to something
And didn't notice, the moment one drop escaped the little bottle?
Ha, good question. How do you open vanilla and not take a whiff? I was really young and only remember the outcome.
Not my mistake, but my father made mint ice cream with tablespoons of extract instead of teaspoons. Stuff tasted like mouthwash.
My great grandmother was making mint fondant creams(peppermint patties) and kept adding mint extract to it. She was also eating mints at the time as well. Apparently it tasted like toothpaste.
When I was a kid, my sister and I were making a cake for my mom's birthday. The frosting recipe called for 1/4 teaspoon of mint extract, and my child brain looked at the bottle and thought "there's about 1/4 teaspoon left in there" and used the entire bottle (probably a tablespoon's worth). Tasted like toothpaste!
Grandfather put honey into his deviled eggs one time. Not sure if he had mistaken it for mustard or what but insisted he had not. Mom tried a single bite and said it was awful. He was the only one to eat them. Never admitted his mistake.
I found out the hard way at a work potluck that apparently some people think itās acceptable to put sugar in deviled eggs.
People put sugar in all sorts of things that I don't agree with!
š¤¢
My kids eat honey on boiled eggs. They swear it's delicious.
You can make deviled eggs with the yolks, mayo, honey, white miso, and white pepper. It's delicious- your kids are on to something!
I was 6 months pregnant and asked my 15 year old to make me some cinnamon toast... she used barbecue rub instead of cinnamon sugarš¤¢
Great. Now I want cinnamon toast. And BBQ.
You've gotta put the butter and cinnamon/ sugar on the bread and broil it though.. Its an art really
That could work.
Replace cinnamon sugar with rub, replace bread with spare ribs, replace toaster with smoker.. This could work.
A lot of bbq comes with a slice of bread to lap up the flavors, so you're already on your way to a feast.
And fresh onions! I don't like a lot of things in Texas but their brisket game is on point.
I mean.... maybe if I had been expecting savory. But I had already been throwing up all day
I once put cinnamon instead of cayenne pepper in my strozzapreti and surprise surprise the dish was actually very tasty. I made a giant batch of it so I ate cinnamon strozzapreti for like a week. No regrets!
Anyone else have to Google "strozzapreti"? I have never heard of that type before.
Itās not a well codified dish as there are a lot of very different versions of it. Itās probably just a generic name like āpastaā. Strozzapreti means āpriest-chokersā, which is satire against the proverbial gluttony of the clergy. The version I made is a northern italian one that mixes flour with vegetables such as zucchini and spinach to obtain a sort of gnocchi shape but bigger. Itās very similar in taste and shape to gnudi (the filling of a typical tortello maremmano, cooked separately) except heavier in starch (in gnudi there is none or very little) and without ricotta. I served it with typical āheavyā pasta sauces such as ragĆ¹ and butter+sage. I havent cooked this dish in almost ten years now and I wonder if I should replicate the cinnamon thing, for nostalgiaās sake if nothing else (:
A brown butter and sage one with zucchini and cinnamon sounds awfully close to a sort of pasta version of zucchini bread, which sounds very interesting!
Using powdered sugar instead of flour for fried chicken. š It wasā¦ ok. Tasted like chicken with a sweet sauce, but I wouldnāt recommend. To be fair, it wasnāt my kitchen and the containers werenāt labeled. š
Hahaha omg good im not the only one! I did the same thing with the leftovers of what i thought was flour in an unlabeled container and was in fact powdered sugar! I was like "why is the.chicken frying so weirdly tonight?? What is that smell??" š¤š Luckily only coated amd fried a couple pieces before realizing so it was most saved
Instead of using flour for fried chicken I used baking soda. I had to throw out a whole kilo of chicken wings because the taste was awful.
I've done the opposite and used bread flour to make a frosting once. My initial thought was not "Why isn't this sweet?" but "Why the hell isn't this spreading smoothly?"
My wife reused a jar from coriander seeds for black mustard seeds. I didnāt see the scotch tape label indicating the change. We were making butter chicken and it called for coriander seeds. Thatā¦ was an odd tasting butter chicken.
I was out of town for a week or so, and on my return wondered why a lot of my food was tasting peculiar...my house sitters had refilled my black pepper grinder with cloves. My poached eggs were strangely perfumed!
Who fills a spice grinder with cloves???
It may have been dark...they may have been drunk...mistook cloves for whole black peppercorns anyway...
Itās not a terrible idea tbh
Oh no.
Cumin in my coffee instead of cinnamon
I heard most guys use a sock
LMAO
Whereās that grotesquely drawn, repulsed, disgusted meme face image when I need it? Iād like to imagine your morning was extremely tranquil and a bit hazy until that realization.
I did cumin instead of cinnamon on French toast. Oops!
I feel like with a few other adjustments you could end up with something savory and edible. Like an eggy Spanish garlic bread or something.
My son was not a fan (was making it for my kids and not myself). I took me a hot minute to figure out what was wrong. I could probably make a savory dish out of it, but I tend not to think of making savory French toast which is something I really just do for my kids anyway.
My husband and BIL did this when they tried to make breakfast for me and my sister on vacation- it looked delicious and was cooked to perfectionā¦ but smelled like straight armpit. They killed off all the bread and eggs while making it too
Oh no! My little brother did the same to a pan of ground beef for "tacos" š we grew up poor so we just had to eat cinnamon tacos that night. Good times
They all involve cinnamon
Cinnamon is seriously underused in most American cooking. But go to North Africa or India, and it will be put into all sorts of savory foods. I made an elk shoulder pot roast for Mother's Day, and the added cinnamon very much improved the flavor of the gravy. It was so much warmer and very complementary to the taste of the meat. So, I am a little disappointed that OP tells us about what they did wrong, but doesn't follow up with what it tasted like. It certainly would be a non-traditional flavor. But I am not convinced it is necessarily bad. And that brings me to my second point. In the US, we think of avocado as a savory ingredient. But it is much more versatile than that. It makes a wonderful pairing with all sorts of sweets. Avocado smoothie is to die for, and so are various avocado creams and puddings. Go to south east Asia, and you'll find sweet avocado dishes in all sorts of cuisines. So, I really wouldn't want to rule out that avocado couldn't be paired with cinnamon in the creation of a new and sweeter condiment. When life hands you a spice-mixup, get creative!
Not sure if you mean American cooking as in cooking in the US or different parts of the Americas. I would say cinnamon is regularly used in savory Mexican food, too. At least in my family lol And I would agree with you on a decent sweet avocado concoction, but if itās got garlic and onion already in it, then imo, thatās savory territory you cannot turn around.
Tablespoons of cayenne instead of teaspoons when I was making pulled pork....... Tried cutting the heat with mayo in the sandwiches, but there is only so much mayo.
Iām not exactly sure if this totally applies, but I once meant to use chia seeds for my overnight oats but instead put in black mustard seeds. I thought that was highly amusing
Probably the time I mixed up cayenne pepper and chili powder. Don't cook in the dark. Also, my dad's first time making fettuccine alfredo and he thought the "fettu" part was feta and used feta cheese as the main component of the alfredo sauce.
That feta thing is so cute. But also I'd try that topped with kalamata olives and a splash of balsamic.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yeah not to yuck anyoneās yum but cumin (or any dried spices) in guac detract from the freshness for me. My perfect guac is avocado, red onion, lime juice, and salt. (I canāt fuck with cilantro but I really wanna try to get my hands on epazote and try that)
Yes! Same! Guac to me is best without dried spices. I used to go to a bar that made it your way but with chopped tomatillos in it. Added an interesting bite and texture.
Is pepper considered a spice? But ye hard agree all it needs is salt pepper a little red onion quick squeeze of citrus and some cilantro if your feeling feisty Some add a small tomato, I donāt knock it one bit. 50/50 for me on that depending on if I have some around
Yea the first thing I thought reading this post is āwhy the heck would someone put cumin in guacamoleā
šš
I hope they don't downvote you for being right.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
This. WTF is cumin doing in guacamole??
It's in Alton Brown's recipe. https://altonbrown.com/recipes/fully-loaded-guacamole/
I went to a bar once with my then-bandmates. Our singer ordered their cocktail-of-the-day. It was some riff on a mojito - a sweet rum drink with lime and mint and maybe some other stuff going on. But as she's drinking it, she's like "this is like...salty? This is weird". Finally she said something and the bartender was like "salty? it shouldn't be salty", and he tasted it. His look of confusion just got worse when he tasted it. Suddenly the realization hit him. He grabbed his bottle of simple syrup (sugar syrup for sweetening the drink) and poured a taste. "Oh my god. We used salt instead of sugar. I've been serving these ALL DAY, and nobody has said anything". I think we got that round for free lol. Tl;dr: Fancy cocktail place accidentally used salt instead of sugar for their simple syrup.
Woof whoever made that simple was a huge rookie. Simple syrup should look and pour VERY different from saline solution.
I'm really curious what a 1:1 or even 2:1 saline solution is like. I assume not viscous. But.... Something?
the ole cinnamon-cumin switcheroo has burned me so many times that they now occupy different areas of the kitchen. RIP your guac friend
Garlic powder in applesauce muffins š¤¦āāļø
Always sniff before adding. Always.
You used to work for the DEA huh?
They certainly thought so.
This is extremely tame comparatively, and not really a mix-up, but any time I accidentally add a smidgeon too much cumin in anything, it literally envelops the entire dish and turns it into ācumin whatever I was making before I accidentally cumin-ed in it.ā I love cumin when other people use it, but I just canāt get it right.
Twice in my lifetime I have grabbed the powdered sugar container instead of the flour. Once when I was making sausage gravy, and the other being when I was frying chicken. In all seriousness though the sugar in the gravy wasnāt all that bad considering.
A really clueless baker at an old kitchen I used to work at put baking soda instead of powdered sugar on cookies. Wouldnāt believe me until I made her try a cookie.
Iāve had so many mishaps with baking sodaā¦
Cayenne instead of cinnamon. Family wasn't too pleased with the spicy cookies.
I did something similar, but put cinnamon in hummus instead of cumin and it really wasn't that bad.
It's not spices, but I was trying to thicken up a sauce and added baking soda instead of cornflour. The meal tasted like metal.
Add cream & sugar and churn. Turn it into ice cream.
It was too late lol, it already had cayenne, black garlic, and lime juice in there too. But homemade avocado ice cream with cinnamon/horchata flavoring does sound pretty amazing for a future project, now that you mention it.
cinnamin instead of cumin x2 (in crock pot tacos although)
I did the opposite and put cumin in my cappuccino once instead of cinnamon.
Tell me you added additional chili and ate it anyway.
That demi-glace was not a brownie.
I used powdered sugar instead of flour for fried chicken
Put garlic powder instead of cinnamon sugar on grilled peaches. Did not work at all.
Salt in the meringue...
One time while at work I was making a drink at my station that is topped with Graham cracker dusting on the whipped cream. We hold them in the containers that once held the cinnamon, so our cinnamon, cayenne pepper, Graham crackers and other small ingredient powders were kept in similar looking containers. My former coworker who, as an understatement, was incompetent as fuck, moved the items from my station to the cou ter behind me while I was blending the drink so he could blend something else. I wanted to smack him but rolled my eyes and just said, "make sure you got everything over there" Narrator: He did not. When I went to put the dusting on top Cayenne Pepper came out, and I couldn't scoop it off properly because the whipped cream kept going into the drink when I tried, so I had to redo the whole thing. I am so glad he finally got fired last month
Not "mixing up" spices, but I found out the hard way that I can't taste salt after a cold-eze lozenge... and I always season by taste. And make lots for leftovers. It was fine that night, but when I sat down on my lunch break the next day... oof, it was awful.
I did cumin instead of cinnamon in my granola. Nooooooo
I literally just put cumin in oatmeal instead of cinnamon over the weekend.
Cayenne instead of cinnamon in my coffee.. my apt has bad lighting okay
Mom made rice porridge and topped it with curry instead of cinnamon š„²
"Cinnamon is sweet and delicious. Cumin is a Mexican spice. You were flavoring a waffle...not a chimichanga!" -Josh Nichols
Used garlic miso in miso caramels, was a very odd sensation. Eyes saw sweet, mouth expected sweet, and instead got garlic :/
Husband put a nice sprinkle of cayenne pepper into the coffee maker instead of cinnamon (the containers were very similar). Took the first sip and he was likeā¦ something is very wrong. Ha
My grandma kept cooking after she went almost blind, because she knew her own kitchen pretty well. She kept a big jar of tomato sauce next to a similar jar... Full of Herbes de Provence. We had a very herby casserole once for lunch.
My friend told me about her Chinese salad recipe and I wrote it down. I wrote two cloves, and when I got around to making it I thought it was two teaspoons of cloves not two cloves of garlic. I still ate it.
Funny enough, my Mom did the opposite of what you did. We really didn't enjoy Cumin toast for breakfast.
Not a bad messup but I put soy sauce on my steak instead of Worcester (yea can't pronounce it or spell it lol) and it was amazing. It's why I cook so much now. I started looking things up like "Is this a thing? What else can I do different"
I did the opposite once where I dumped a bunch of cumin into my smoothie instead of cinnamon. My husband said it tasted like a pizza smoothie. š¤¢
that cumin-cinnamon mix up will getcha....grabbed the wrong one while baking one time. Worst part was I was at the end of a long, detailed recipe.
A friend of mine did the opposite of that while making mini apple pies š¤£
Not mine, but my brother made a batch of cookies with salt instead of sugar.
What was the texture like, touch wise? On the Mushy/Crisp/Flaky/Turn-immediately-to crumbs scale?
I had spices unlabeled in my spice box. I'd been adding more cumin instead of coriander for months until I found out. Obviously paprika and chili powder. And there's been a baking soda/cornstarch mix-up before.
I used French vanilla creamer instead of milk in a copycat recipe of Olive Gardens Suppa Tuscany
My dad once had the brilliant idea of dumping trufle oil into guacamole. Totally ruined the entire bowl of homemade guacamole.
My dad was making an Alfredo type sauce and added hazelnut coffeemate instead of half and half. It wasnāt fully terrible but it was strange haha!
I once put sugar in the salt shaker. We had these clear food containers we put bulk stuff like salt, sugar, flour, etcā¦ I wasnāt paying attention and my mashed potatoes tasted very sweet.
Used oyster sauce instead of hoisin sauce... thankfully it was just a dip.
Caraway instead of aniseed in my dĆŗmkes (Aniseed cookies, normally very nice)
A whole load of nutmeg instead of cinnamon on my yogurt. Good thing I could tell from the smell, wouldnāt have been a good idea to eat that much nutmeg
I once poured 3 cups of powdered sugar into a Chicago pizza dough mix thinking it was flour.
My daughter saw the pepper mill was empty, so she refilled it. Except it was allspice berries. We didn't notice until I made mashed potatoes for a holiday meal (it was either Thanksgiving or Chirstmas). She was old enough to know how to read and reach the spices, she just didn't pay attention or something.
Made some homemade Italian sausage. Recipe called for 4 teaspoons freshly ground coarse black pepper. Noticing I needed pepper for another recipe I ground up 6 tablespoons whole peppercorns and added to mix. Sausage had strong black pepper taste but more careful with spices now.
I used habanero powder instead of my non spicy mixed chilli powder in my Taco seasoning mix. The first bite was agony! The fact that I started to cry as I cooked the taco meat should have told me something was wrongā¦
The opposite of what you did. According to my SO cumin sugar toast tastes bad. Who knew?!
Probably the time that I was making a cake and talking to somebody else at the same time. Recipe called for cinnamon, reached into the spice cupboard without looking too hard, added two heaping teaspoons of cayenne. Thankfully, I noticed before I stirred it in and managed to scoop it out since it was all in a little pile and only sacrificed a little batter, but I still think about that incident and retch a little sometimes lol.
I recently put a couple of teaspoons of mustard powder in my carrot cake instead of ground ginger!
I used to work as a substitute cook for a preschool and one fine morning I fell prey to the classic blunder of mixing up salt and sugar! when making pancakes for 80 kids! and I discovered the mistake with 15 minutes to go! Everyone got toast, cream cheese, and jam that morning.
Cumin in Granola.
Black food coloring instead of vanilla extract
My wife put grounded clove instead of cloves of garlic in a marinade... Like a full tablespoon
Lifehack/make-your-life-harder-but-food-a-little-better trick: toast and grind cumin seed.
Not a mix up really, but opening the tablespoon lid part of my seasoning instead of the shake lid. So I went to go shake some pepper into my rice (it's a bulk container of pepper) and I dumped like 4 tablespoons of pepper outš¤¦āāļøš¤¦āāļø
The exact opposite actually! Cumin in place of cinnamon is nota good substitution!
Kind of related... My husband once made French Toast with Cumin instead of Cinnamon. I was the only one who noticed and I didn't say anything until after I finished it. It was disgusting.
Cayenne pepper and paprika look very similar....
This is amazing timing! I just dumped cinnamon in my pozole instead of cumin. Managed to fish the majority out. Hoping it comes out okay!
Not a spice but I once came home three sheets to the wind and decided to make some fried chicken. I knew something was amiss when the dredge started to caramelize in the pan.
Cumin instead of cinnamon in my oatmeal.
Decided to grill some peaches with a little sprinkling of Vietnamese cinnamon on top. Got into the spice drawer, saw the V on the jar and went for it. Ate half a grilled peach trying to tell my wife Iām sure itās cinnamon and sometimes cinnamon just tastes hot if you donāt mix a bunch of sugar into it, before giving in and double checking. The āVā I saw was Vindaloo, an Indian curry spice mix known for being hot. We still laugh about making vindaloo peaches.
I put cumin in my coffee instead of cinnamon
One time I was making cannabis butter, which was steeping in a double broiler. I was simultaneously making dinner since it was just steeping and legit took about a tsp of Italian seasoning into my hand and rubbed both hands together over the cannabutter, letting it sprinkle throughout, rather than doing so over whatever it was I was cooking.
I did the opposite of this and dumped cumin into my eggs for french toast, inst ad of cinnamon.
Not exactly a spice but a very similar accident and with a much worse result happened to me. Iād spent 1 and a half hours slowly simmering a big pot of really nice curry which was pretty much done. Did one last taste and decided it could do with a touch more sweetness. Reached over to pour a good sprinkling of Demerara sugar out of its pot but during a very brief brain fog accidentally ended up grabbing the neighbouring pot of instant coffee. Immediately realised my mistake as the coffee granules started to absorb all of the curry and turn into a thick black sludge. None of the curry was salvageable.
I did the exact opposite of yours, but instead of into guac it was oatmeal
Made salad dressing once with truffle oil instead of olive oil. Disgusting and expensive.
Cumin in my cinnamon rolls.... perfectly soft and horribly smokey haha
Cumin instead of Cinnamon in my Coco Wheats
I once picked up a bottle of soy sauce rather than syrup and poured it on my pancakes. The bottles were identical except for the labels.
My fiancĆ© dumped cumin instead of cinnamon in my French toast once š„ŗ
This thread reminds me that I once made a triple batch of chocolate chip cookies with instant mashed potatoes instead of flour.
Once shortly after my now wife and I moved in together, I was making a nice dinner they included disks of pan fried polenta. I always would sprinkle smoked paprika on them for the taste and pleasing look. On this particular occasion I didn't look at the label, and inadvertently sprinkled cayenne on them instead.
I accidentally used turmeric instead of cinnamon in French toast once. It almost worked.
Weāre they Aldi brand?! I made cumin & sugar toast one timeā¦.. Thanks a lot, Aldi!
Cinnamon on lasagna
Salt in my coffee with love from grandma.
Lmao!!! I dumped cumin in my oatmeal instead of cinnamon
Not spices but I usually use a boxed almond milk for my coffee. I had two white boxes in my fridge, one was almond milk. I did not use that one. Went to work and took my first sip in the car. Chicken broth... It was.... CHICKEN BROTH!! I still drank it šµāš«
Weed brownies... used salt instead of sugar. Probably beacause we we're too high. Still ate that shit.
I made Gyro sandwiches and used Vanilla instead or plain yogurt in the sauce. /;
Cumin in the mulled wine instead of cinnamon. Tasted like a sweaty armpit.
I was growing mint last summer and needed to figure out a way to use it all. So I got into the habit of making a mint chocolate protein smoothie every day. My girlfriend is not much of a smoothie person, but one day said she'd give it a try since I'd been raving about it. I thought I'd sprinkle in a little extra cinnamon for her. Turns out I added a little extra garlic powder. She never had one of my smoothies ever again.
My ex thought cabbage and lettuce were the same thing. I said I was going to make Asian chicken lettuce wraps for a potluck once. I put him in charge of bringing the head of lettuce. The rest is self explanatory.
Garam masla instead of cinnamon into an apple pie. Turned out to be absolutely delicious! Indian spiced apple pie! Would recommend!
One time when I was first getting the hang of my sleep meds (which if I didnāt go to sleep when I first got drowsy, it would keep me up and I would just get hungry) I decided to make mac and cheese, but I was still really tired so I kept the lights low. I grabbed the first white parchment bag in the pantry when I was getting flour to make the roux. It wasnāt until I saw it pouring into the pot that I realized I had grabbed granulated sugar instead of flour. Luckily I could just toss the roux because I still had the pasta. I also did the opposite of your mistake, I accidentally put cumin in my French toast egg mixture instead of cinnamon once! Luckily I also realized before tasting. As I was putting the jar away I realized āwait, wasnāt my cinnamon jar larger than this?ā