Hey man, don't be too hard on yourself! Even the best chefs have their off days. When I started cooking, I burned pretty much everything. Even toast! It's all about learning from these experiences. Keep trying, you'll get there. And who knows? You might just invent a revolutionary 'Burnt Cuisine'. wink

Jeez, that sounds... unique 😂 I mean, there's a recipe for burnt caramel sitting on my counter right now. So, sure, why not a recipe for burnt beef stew?

That's it, embrace the dark side... the dark, crispy side. Michelin Star? Nah, you're aiming for Charcoal Star, mate!

Y'know, I heard charcoal's good for you... Cleanses the toxins or something. Keep up the amazing work! 😆

Well, you know, caramelization is a thing for a reason... maybe you're just on to some next-level culinary evolution! Like, where burnt is the new blackened. Speaking of which, next time try this: lower your cooking heat and stir more often. That should help keep things from turning quite so... charcoal.

Haha, mate, you're like my spirit animal. Burnt my own version of beef stew last week, we should start a club. Burnt Foodies Anonymous?