What not to cook

[Retrograde]

One of my go-to dishes for lunch is fried rice - it's good for using leftover rice and any bits of meat available. So today I had some leftover bass and wild rice from Sunday's dinner. Why not use them for fried rice? Well, it turns out that wild rice has a lot more moisture than regular rice. As soon as the rice hit the hot oil it started popping and exploding and jumping out of the pan. It was edible (and not bad) but the cleanup was a pain.

Any experiences with culinary ideas that seemed like a good idea but weren't?

[applegrove]

1. I'm a baker, not a cook. I've tried and i just don't do complex recipes very well.

I once did a slow cooker meal that called for 12 lemons. I put them in. Brought it my dad's nursing home for our regular Sunday night meal. I had not tasted it. My Dad and brother were like aaaahhhh!. I realized then the recipe was 1 to 2 lemons with a small dash in between which I didn't see. I can cook about a dozen things well. But that is it. Lucky that I've been single my whole life and not had to cook for anyone regularly except my parents who liked my dozen meals.

[Phoenix61]

2. Whole wheat pasta. The texture is never quite right. nt

[Warpy]

3. Yeah, but it'll keep you regular

I find WW spaghetti works best with a really robust sauce, chockablock with chopped veggies and/or meat, one that will distract from the slight grittiness of the wheat bran in the pasta.

Another option is corn spaghetti. I find the texture quite close to white spaghetti, close enough tor the lighter preparations. You just need to keep testing it as it gets done, it can go from al dente to mush within a couple of minutes if your attention wanders. It is still my own preference for whole grain pasta.