chriswallace85
Striker
What's yours?
I cook just about everything in our house, and I'm not too bad at it either, but last night I think for the first time ever I cooked up something that was inedible.
Wanting something fairly quick and easy I thought I'd use the Blue Dragon Singapore noodle kit that's been sat in the cupboard for months a do a stir fry. Now I often use their very good pad thai kit (I'd recommend it - miles easier than fannying about with tamarind), have cooked plenty of stir fries, and kna how to cook a noodle. OR at least I thought I did.
This packet you see came with very thin vermicelli rice noodles which I've never used before, and not reading the instructions properly I chucked them in a pan of boiling water and cooked them for 5 minutes as I would ordinary rice noodles. Now on post inspection, I apparently should have turned the heat off as soon as I added them to the pan. Well wharra disaster.
I had me doubts when I drained them, but forging ahead I hoyed them in the wok and finished it off. Whey man they just dissolved, and all I was left with was a prawny, peppery, curried wall paper paste.
Ended up picking out the prawns, chucking the rest in the bin, and opening a tapas platter for an improvised picky tea.
I cook just about everything in our house, and I'm not too bad at it either, but last night I think for the first time ever I cooked up something that was inedible.
Wanting something fairly quick and easy I thought I'd use the Blue Dragon Singapore noodle kit that's been sat in the cupboard for months a do a stir fry. Now I often use their very good pad thai kit (I'd recommend it - miles easier than fannying about with tamarind), have cooked plenty of stir fries, and kna how to cook a noodle. OR at least I thought I did.
This packet you see came with very thin vermicelli rice noodles which I've never used before, and not reading the instructions properly I chucked them in a pan of boiling water and cooked them for 5 minutes as I would ordinary rice noodles. Now on post inspection, I apparently should have turned the heat off as soon as I added them to the pan. Well wharra disaster.
I had me doubts when I drained them, but forging ahead I hoyed them in the wok and finished it off. Whey man they just dissolved, and all I was left with was a prawny, peppery, curried wall paper paste.
Ended up picking out the prawns, chucking the rest in the bin, and opening a tapas platter for an improvised picky tea.