Home-brew
I brew things. In the past I reckon there is very little me and dave (shameless plug for dmonbeer) haven't tried fermenting:
Coca cola (not the good stuff - cheap asda rip-off. Bloody awful)
Marrow (don't believe the hype. Goddam awful)
Pea pod (despite the promises, this actually tastes worse than it sounds).
Chilli beer. This was in the days where chilli beer first hit the market in the UK. Many mistakes were made here:
1. Thinking chilli beer might actually be a good idea (it isn't);
2. Thinking for 1 chilli per litre of beer "should be about right" (it isn't)
3. Ensuring that the maximum heat from the chilli enters the beer by cutting the infernal fruit open to expose the delicious seeds
4. Not trying it out on 1 litre before contaminating the whole batch (23 litres).

Imagine the hottest kebab you've ever tasted, dissolved in nitric acid and carefully blended with beer by someone who really shouldn't have.

I managed to drink a quarter of a pint.
A friend of mine took some for a forfeit pint in some bizarre drinking game/ritual.

Just before I saw sense and through it down the sink, I decided to make gravy with it. I hadn't thought it was possible to make it taste worse.
That quickly followed the beer down the sink too.

Learned my lesson since then.
(markthebrewer doesn't know if he's coming or going or coming, Fri 25 Jul 2008, 12:34, 2 replies)

Have you tried...
Banana bitter,
Mango Ale
and the best of the bunch...

Black Cherry Stout. (made with a tin of pie filling replacing some of the sugar)

I've brewed all three and they were great!
(MadBouncyDog Barking at the moon since, Fri 25 Jul 2008, 21:34, closed)

That's
exactly the sort of brilliant idea I'm always having. 'Well this anchovy sauce tastes disgusting, but i don't want to waste the time and ingredients, perhaps if I spend a lot more time cooking it and add a lot of other ingredients I'll end up with a passable Worcestershire sauce'

No, no I won't.
(Hippo_of_Doom, Fri 25 Jul 2008, 21:38, closed)