I've been cooking real dinners since I was 19. I don't have too many absolute failures anymore. Some things don't taste as great as they might, but total bombs? Not really. Imagine my surprise when my basmati rice, which I have made countless times, turned out to be a sticky nasty blob. I KNOW I followed the directions. Fortunately, my refrigerator treasure trove included a carton of leftover Chinese restaurant rice which saved the day for my green curry dinner.
But there I was, staring at the starchy blob, when Inspiration with a Capital I hit. "Frank," I cried! "You need to learn how to make rice pudding!"
So he added some milk, sugar, eggs, vanilla, dried cranberries, and his secret ingredient.
(Oh, I'll tell--cinnamon.)
And the massive fail turned into a win.