tapioca is a cruel mistress
I made the mistake of trying to wing a dish I had never made before, using an ingredient I know next to nothing about: tapioca.
I had been given a delightful dish about twelve years ago which involved replacing the bread in a grilled cheese sandwich with a sort of pancake of unsweetened seed tapioca. It was a brazillian dish and that's all I remember about it.
So I set about to cook the tapioca in water as per directions, went back to check on it, and found a clear, flavourless, gloopy pot of special effects. This was not remotely what I was expecting.
Finding nought but Minit Tapioca recipes on the web, I decided to go down in a blaze of glory. I consulted with my brother, and made IMPROV CHOCOLATE TAPIOCA!
It's not that bad, actually. I'm going to freeze the leftovers in little ice cube trays and bust them out with some melted chocolate on top when I'm PMSing.
I had been given a delightful dish about twelve years ago which involved replacing the bread in a grilled cheese sandwich with a sort of pancake of unsweetened seed tapioca. It was a brazillian dish and that's all I remember about it.
So I set about to cook the tapioca in water as per directions, went back to check on it, and found a clear, flavourless, gloopy pot of special effects. This was not remotely what I was expecting.
Finding nought but Minit Tapioca recipes on the web, I decided to go down in a blaze of glory. I consulted with my brother, and made IMPROV CHOCOLATE TAPIOCA!
It's not that bad, actually. I'm going to freeze the leftovers in little ice cube trays and bust them out with some melted chocolate on top when I'm PMSing.