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[Avis-Mergulus]

I've got a really old sandwich toaster (I wouldn't be far off if I said it's almost as old as me)

My non-electric sandwich toaster used to belong to my grandparents. I am not impressed. Unless you're a really old gramps.

[scrdest]

So, I made a curry_{ish kinda sorta thing I guess? don't judge me...}

Spoiler (click to show/hide)

[Avis-Mergulus]

I'd eat it. What's that white stuff on top of it?

[scrdest]

I'd eat it. What's that white stuff on top of it?

Coconut.

[Avis-Mergulus]

I'd eat it. What's that white stuff on top of it?

Coconut.

Whoa. I don't know much about curry really - is that usual? And what else do you have in there?

[scrdest]

I'd eat it. What's that white stuff on top of it?

Coconut.

Whoa. I don't know much about curry really - is that usual? And what else do you have in there?

I don't know much either xD. There's red bell peppers, carrot, garlic and onion slightly fried on olive oil, sultanas, powdered ginger and some store-bought sauce (yoghurt, cream and tomato paste with spices, going by the ingredients). Well, and coconut. I also added some sugar later on.

[Jopax]

Wierdly appealing

Also the burgers were kinda ok, I guess, the first two felt undercooked, or it might have been the different meat that made it feel strange and soft, but not bad tasting, just the texture was wierd. So the second ones were left to fry for longer and one side kinda burned, but it wasn't a bad kind of burn that ruins the taste, this was more like this crispy thick layer on one side of the meat that didn't have much impact on taste.

[Sappho]

Wow. I'm eating the most delicious dinner I've made in ages. I looked up the recipe for Buddha's Delight (inspired by someone who posted a beautiful set of photos of theirs a while back, sorry, I'm too lazy to look back and remember who it was). Anyway, Buddha's Delight includes a lot of ingredients I don't have, so I just took inspiration from it and made this.

In a small pot, sautee a bit of shredded ginger, chopped leek, chopped fresh spring onions (I have some growing in my kitchen at all times so the flavor is very strong) in a little sesame oil. After about a minute, throw in cubed tofu, after a few more seconds add rice noodles and a little water plus a bit of soy sauce. Boil, let the rice noodles get soft, cover so they don't dry out.

In wok, sautee in sesame oil: diagonally sliced carrots, very thinly sliced ginger, zucchini sliced thin lengthwise (half the vegetable), cubed pre-salted eggplant, red and white peppers sliced lengthwise, mushrooms cut into large chunks, red onion cut into large pieces, sliced leek, lots more of the fresh chopped spring onions, a sliced chili pepper, and a handful of wild garlic leaves.

Dump the noodles and tofu in once the veggies are fairly soft, mix, eat. Die of flavor.

[Akura]

Spoiler: I made a cake (click to show/hide)

It was for my sister's birthday, which was yesterday. Lemon cake with cream cheese frosting, plus those pecans and cherries decorating it. When I got home after buying the stuff to make it, I called my parents and found that they had ordered a cake and were picking it up from the grocery store. That cake was and overpriced cheap vanilla cake with far more frosting than cake. I couldn't even finish a slice of the store-bought cake because of all the frosting.

Making it was fun, except the eggs. For some reason, I couldn't crack them against the side of the bowl, not without slamming it hard enough to explode the egg, so I had to smack it hard with my knuckle. Invariably, this got chicken abortion all over my hands.

The cake certainly was more popular than the store-bought cake.

[Sappho]

They are NOT chicken abortions. They are chicken PERIODS. Unless you're cooking with fertilized eggs...

[Akura]

My mistake. (,_,)

[Sappho]

My mistake. (,_,)

Accept your mistakes. Learn from them. This is the road to self-improvement. You are forgiven. None of us is perfect. Not even me. (Please, contain your surprise.)

[Rose]

Man, there is such a huge difference between what I know as curry from growing up in India, and what people call curry abroad. It's weird.

[Sappho]

Does anyone have any tips on cooking eggplant with other veggies in oil without it soaking up all the oil?

[Bauglir]

My usual strategy is rinse, salt, rinse, cook. Not entirely sure why this works, but it seems to reduce the amount it of oil soaks up.