what is the worst meal you have ever been served in a home

[FolornHope]

i mean not a restaurant
and of course you ate it politely and never once said you your h " shit remember the mouldy trifle sponge with evaporatedcream on it" as you are NicE people.

but if you ever had a dark thought ( altho i know its NOT popular on mumsnet atm) let rip here

It was beautifully done but awful too. It was proper Japanese nosh in the very south of japan. Raw chicken in a slimy sauce. DH was quite game but I was just pregnant so there was no way. It was at a formal do. It was awful !

My gran's big treat for us when we were kids was fruit salad. Unfortunately her method was: open a cheap nasty tin of "fruit salad", slice a banana into the mix to snaz it up a bit, leave it in the fridge for a week or so, have the grandchildren over and "remember" that you have fruit salad in the fridge so serve it up... Mmmm, brown rotting banana and unrecognisable bits of fruit floating in a vile partly fermented syrup. Seconds, anyone?

my great aunt used to serve a truly bizarre dish of kidneys,made into a kind of stew but served cold and turned out of a mould - it looks and tastes as I imagine Pedigree Chum would. We ate it though my cousin and aunt refused when it was dished up to them on another occasion.

my maternal grandmother (godrest 'er) was an appalling cook.
her speciality was black fishfinger with the inside somehow still raw.

In france, on exchange trip, home made blood pudding (Black pudding) with great glubules of fat in it. Even the smell made me heave. I ate it, incase it was made from the blood of the previous exchange student, who complained....

Pike - gritty, bony, and tasting very strongly of fishy river water....eeeeuuuuww!
I swallowed every minute mouthful with a massive gobful of wine, and got rather drunk in the process.

If I could spend the next few months eating in turn at all of the houses mentioned here (apart from the everything in creamy sauces with cheese house), I would very soon shed the weight I need to lose!!

Ewww these are horrible.

I think I am responsible for my worst dish. Living in France, on a very hot summer's day, I thought chilled cucumber soup would be nice for lunch. The recipe involved milk being added before it was chilled. I only had UHT. It was vile

lolol at treefuses. and may i also congratulate you on a fine chrstmas name too!

Only thing I can think of...my mum used to make scrambled egss that were black. I remember the first time I ever had them and they were YELLOW- it was at a hotel on holiday at around age 12.

I don't know how she got them black...and they were sometimes a bit crispy too. Something to do with lard perhaps .

i went to boarding school and they used to boil the eggs in the tea kettles.

so you would get a huge old fashioned metal kettle plonked on the table that clanked. and you would then have to fish out your eggs when you poured yourself a cup of tea........good times.

Good job none of you came to my place when I was living in France and bought creme anglaise by mistake to put in the moules!!! Was a skint student at the time so we just tried to pour a bit off and served it anyway

Also went to a very odd wedding once where the hot buffet consisted off hot roast beef, spaghetti and salad No pudding or wine provided either to get through it!

TreeFuses- god knows how she did it, but that sounds about right.

Some interesting tales on this thread!

The culinary experts that are the French are not coming out very well in this thread....

Maybe when they do it badly, they do it really badly to counteract the rest...

Or maybe they save it for the English and we eat it thinking it's high end French nosh while they laugh themselves stupid and quaff champagne...

Pasta shells (soggy) mixed with baked beans served by boyfriend's mother.

Tinned grapes for pudding. Tinned grapes! Why?

MIL once served a fennel and hard boiled egg gratin, with an almond and mascarpone topping. I mean, seriously, what was she thinking? Was beyond nasty. DH smuggled me out for a kebab later that night.

Tinned grapes PeasPlease? Never seen those...sound horrid.

Tinned Grapes??? in God's name why would anyone tin a grape????

What is it about MILs and cooking veg for the sunday roast from 9am? 10 minutes in a steamer is all it needs!

MILs current speciality is frozen mash - she thinks it's wonderful! Done in the microwave with added butter (it already contains a massive amount).

When visiting in-laws in France (not French)at 25 weeks pregnant, FIL announced as we were finishing our BBQ, that he had found an ingenious new method & didn't know why people hadn't thought of it.

1.Marinade meat

1. Put dish on side bricks of BBQ to warm up.
2. Cook meat.
3. Return to juices of marinade before serving.

He looked scornful as I suggested bacterial load.

Then we all got food poisoning

Brain fritters. Made in honour of my visit.

I smiled, said thank you, and swallowed without chewing. My, they were filling - I really couldn't manage any seconds.

The taste was fine. It was the texture, and the ghastly greyish colour, that put me off.

BTW - my hostess was French!

My mum grew up in France and was a fab cook; but was invited to afternoon tea with some french people whom she didn't know very well. They decided to make tea for the little English girl (she was about 16). So they put some tea leaves in a pan with milk (UHT), added some sugar, and boiled it for a long time.........

mmmmmm

bulgarian traditional christmas pig killing on christmas eve :-

boiled stomachy fatty bits and cabbage

to be fair I tried it - but no.