Culinary persistence
Oct. 26th, 2007 10:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beetiger1) Find this recipe. Decide it looks awesome and you want to make it right now.
2)Do the best you can with ingredients on hand, which include giant multicolored boba tapioca you bought during a bubble tea obsession in 2002, skim milk, and bottled key lime juice. Double the eggs since the fat's low. Remember too late that there's a reason you didn't use up that tapioca in 2002, as it's strange and powdery and disintegrates into nothing. Note that the pudding however is strangely thin after the specified cooking time, and let it cook another hour. Scrape barely-edible matcha-scented casein paste out of slow cooker, and determinedly eat it anyway. Clean cooker. Toss out rest of boba.
3)Go shopping the next day and get organic small tapioca, organic grassfed BGT free whole milk, and an organic orange, after discovering that the regular grocery no longer carries non-instant tapioca so you have to go to the health-food store. Make recipe as specified, except you decide that the tea thing was really not that great, and decide to skip that and add a slug of decade-old triple-strength bourbon vanilla instead. The first step takes 2 hours instead of 1 1/2. Also, an orange is bigger than a tangerine, so you guess you put more acid in there than you meant to, so it's thinning out again and a little gritty, but not bad after overnight in the fridge. Creamsicle tapioca.
4)Determine that you're just going to make plain tapioca this way. Plain. Lose resolve when you add the egg and add a slug of rosewater and more of that ancient vanilla. It still doesn't thicken up in the pot as you'd expect for a cooked pudding on the stove, but after overnight in the fridge it's pretty much perfect.
5)Feel satisfied that you don't have to cook tapioca again tonight.
2)Do the best you can with ingredients on hand, which include giant multicolored boba tapioca you bought during a bubble tea obsession in 2002, skim milk, and bottled key lime juice. Double the eggs since the fat's low. Remember too late that there's a reason you didn't use up that tapioca in 2002, as it's strange and powdery and disintegrates into nothing. Note that the pudding however is strangely thin after the specified cooking time, and let it cook another hour. Scrape barely-edible matcha-scented casein paste out of slow cooker, and determinedly eat it anyway. Clean cooker. Toss out rest of boba.
3)Go shopping the next day and get organic small tapioca, organic grassfed BGT free whole milk, and an organic orange, after discovering that the regular grocery no longer carries non-instant tapioca so you have to go to the health-food store. Make recipe as specified, except you decide that the tea thing was really not that great, and decide to skip that and add a slug of decade-old triple-strength bourbon vanilla instead. The first step takes 2 hours instead of 1 1/2. Also, an orange is bigger than a tangerine, so you guess you put more acid in there than you meant to, so it's thinning out again and a little gritty, but not bad after overnight in the fridge. Creamsicle tapioca.
4)Determine that you're just going to make plain tapioca this way. Plain. Lose resolve when you add the egg and add a slug of rosewater and more of that ancient vanilla. It still doesn't thicken up in the pot as you'd expect for a cooked pudding on the stove, but after overnight in the fridge it's pretty much perfect.
5)Feel satisfied that you don't have to cook tapioca again tonight.
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no subject
Date: 2007-10-27 03:23 am (UTC)no subject
Date: 2007-10-27 10:13 am (UTC)But the other three or four times were enough to make me never want to do it again.