I think the whole world is goin insane - I fill my brain up with liquor and drink away the pain

I'm not going to keep a detailed log of every batch of homebrew from here on out. Chronicling the first batch was fun, but I think going into that kind of depth every time would be boring for me to write and boring for you to read. So there will be no blow by blow description of the Brown Ale that Jesse and I attempted to brew on Saturday. I say attempted because I'm not sure quite what we actually brewed. There are some questions about the process worth pondering though:

1) How were we stupid enough to mistakenly buy a 3.3 pound can of Munton's Wheat Malt Extract when we wanted a Munton's Dark Malt Extract? Related: What style of beer will result from one can of dark malt extract, one can of wheat malt extract, a half pound of crushed crystal malt, a half pound of black patent malt, two ounces of fuggle hops (boiling), and a half ounce of fuggle hops (finishing)?

2) Is brewing in an aluminum pot bad?

3) How did we allow the brewpot to boil over and spill wort all over the stove to the point that it leaked into the cabinets?

4) What was the flaky black stuff at the bottom of the wort?

5) Will the aforementioned flaky black stuff kill us?

6) How come we got so much foam in the carboy when we strained and sparged our wort?

6) Why aren't there any visible signs of fermentation 24 hours after we've pitched the yeast?

If anyone can provide an answer to any of the above questions please let me know. If not, contact me in 3-4 weeks when I will have a definitive answer to question 5 (If I don't reply - assume the answer is yes).