what’s yours? my wife once made a meatloaf impregnated with chunks of velvetta. dang near blew my chunks. I made a mushroom alfredo that went way too far to the grey side.
My wife and I, when we were graduate students, attempted to make chicken and dumplings in a crock pot. We ended up making chicken and a dumpling. A dumpling that was the size and shape of the interior of a crock pot.
Tasted ok, though.
lasagna
We had gotten some special sauage from a place we shop at quite frequently. Had also purchased several different cheeses. Made the sauce from scratch. I have NO idea why, because I’ve never had this problem before or since, but they had put WAY too much salt in the sausage. After all the work, the end product was completely inedible.
I don’t know what was the worst home-cooked meal ever. Surely it involved the poopoo-flavored sausage called andouillette.
Long time ago I made something called “Peanut-noodle Toss.”
Jeff, on hearing what was for dinner, replied “Am I supposed to toss it before or after I eat it?”
Actually, that stuff was pretty good, as it turned out.
One of the really bad things involved canned salmon and peas, but I can’t remember how it was arranged.
I’ll tell you what though…If I ever need my spirits lifted by a good dosage of uncontrolled laughing I re-read The Gallery of Regrettable Foods by James Lileks. He comments on a variety of promotional recipe books from the 40’s through the 70’s.
Velveeta must be avoided at all costs!
Larry
You, sir, have never had properly created andouille. Jambalya - yum!
Obviously, you used the wrong stuffings for your andouillette, whatever the hell that is. Keep the dogs away next time, and they many come out better. 
Yep, he’s gonna catch hell for that one!
Andouille is a different sausage entirely.
By jove, I do believe he’s right!
Larry
My mother used to make pizza with Velveeta. Something worthy of Lake Wobegon high school. My dad thought that it was truly wonderful. I can’t remember the crust or topping-just the Velveeta. The thing is, there was an Italian restaurant in town with the best pizza I’ve ever eaten.
My mom is admittedly not a good cook. When we were growing up, she used to try to go on the weight watchers plans and she would get those frozen fish filets and bake them in the oven forever because she hated undercooked fish, and we’d end up with these cubes of dried fish protein with a ‘butter sauce’ made from low fat margarine and pepper. Those were the meals where we relished the vegetables and copius amounts of bread and butter..
I am certainly glad to hear that. What the heck is an andouillette, then?
From Wikipedia:
Andouillette is a French sausage, a specialty of Lyon, Troyes and Cambrai.
Traditional andouillette is made from the colon and the stomach of pig. In modern times, contents vary and normally contain intestines of pig, cow and/or calf. It is not to be confused with andouille sausage, which is much spicier, but more mild in animal-derived smells.
American andouillette is quite acceptable to the American palate. French andouillette, on the other hand, is an acquired taste and can be an interesting challenge even for adventurous eaters who don’t object to the taste or aroma of feces. It is sometimes eaten cold, as in picnic baskets. Served cold and sliced thinly, the smell, taste, and texture may be mistaken for an andouille, but on closer inspection the texture is considerably more rubbery and the meat has a more feces-like flavor. By contrast, many French eateries serve andouillette as a hot dish, and foreigners have been repulsed by the aroma, to the point where they find it inedible (see external links). While hot andouillette smells of feces, food safety requires that all such matter is removed from the meat before cooking. Feces-like aroma can be attributed to the common use of the pig’s colon (chitterlings) in this sausage, and stems from the same compounds that give feces some of its odors.
Once a girl I was dating had me over for a home-cooked meal. SHe had gone to great length to get everything right including the smoky flavor on the chicken kebabs that she had painstakingly assembled and lovingly prepared…
With an entire bottle of Liquid Smoke used as an all-day marinade.
I don’t know if y’all have ever used that stuff but you’re supposed to use like a drop of it or some miniscule amount like that to season an entire meal. It’s really really strong.
The kebabs tasted like, well, smoke. That stuff had penetrated absolutely every cell wall of every cubic inch of vegetable and chicken on the skewers. I didn’t have the heart to tell her it was inedible but as soon as she took her first bite she knew.
Man, I felt so bad for her, but we had a good laugh about it later on.
Who made that into a food? People are certainly weird.
(referring to the andouillette, as referenced by Walden)
Proper Andouille is really nice and tastes nothing like crap would probably taste. Moral? When in Oklahoma don’t order Cajun food. 
My ex-MIL had her “special” BBQ sauce that she would add a huge amount of Liquid Smoke to. I would ask for mine “dry” because I can’t stand the taste of that stuff. Plus I’d have to come home and change clothing and take a shower because it would permiate every molecule in the house!!!
I cannot imagine why anyone would want to deliberately eat something that smelled and tasted of feces.
That sounds most singularly disgusting.
/me bazooka-barfs
–James