Sherry is never good in salad dressings.Okra is better cooked for a short period of time and hey, maybe that Jamaican goat curry just doesn’t need okra!
There is such a thing as too many chickpeas!
Relatedly, yes you can use too much saffron – if in doubt when the Moroccan tagine recipe says use 1tsp, just use a generous pinch of strands….
And getting back to my first serious cooking disaster as a 10 year old: 2min noodles cannot be jazzed up using mince meat & even freeze dried peas & tomato sauce won’t save your camping holiday meal from complete disaster!
Oh and getting to more recent culinary misadventures – does tinned tomato ever taste good?
And yes red wine spilt in the fridge & forgotten about can go mouldy & stink incredibly…..
Stay confident & pushy in job interviews – as soon as you lose the ‘I am your next…..’ you lose your edge 🙁