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They look nice, don’t they? Except in making these I remembered why I don’t like packet mixes and would rather cook food from scratch. The icing sachet, when it came to making that part, was white, which I thought odd, as it was pink on the packet. So I mixed in the teaspoon of water and butter and before my eyes the colour changed! A chemical metamorphosis was taking place! Lord knows what was happening on a molecular level; and I don’t think I want to know.
While we’re on a food subject: the other week I made a lamb stir fry. Gee it was nice. From SCRATCH, all the garlic, vegetables, ginger etc. Then, about half an hour after tea, I got that…yucky…feeling I get from MSG. Headaches. A second bout of hunger. So I got out my condiments. And yes, there it was on the oyster sauce bottle: flavour enhancer (621). My old nemesis.
So this week, I bought fish sauce to replace it. At least that’s just fish and water and salt. Salt enough to preserve an elephant, yes, but I’d take that any day.
