Usually, I’m a pretty good cook. But, as we’ve previously established, I’m easily distractable. And last night, I had about five things going at once — I was doing laundry, cleaning the kitchen, composing a post in my head, and trying to make seitan for the first time as well as whip up a nice big batch of curry with tofu, eggplant, green beans, tomatoes and coconut milk.
The seitan didn’t work out so well, but maybe I just need to use a different, higher-gluten kind of flour.
But the curry?
Oh, it tastes great — until you realize that I managed to not rinse all the salt off the eggplant before throwing it in.
I’m still tasting salt on the back of my tongue from dinner last night.
See, now I would have called that just about right. I’ll put salt on almost anything except ice cream. I salt potatoes until people stare. I should install a salt-lick in my kitchen.
I’ve never had good luck with eggplant. Apparently, it can be (very mildly) toxic if not cooked properly, which fact I wish I had known before my ill-fated foray into the land of stuffed eggplant.
Same here; salt is like heroin to me. Maybe we were separated at birth.
Ooo, too bad. These sorts of things happen to everybody. I’ve done the eggplant washing thing before in Parmesan. Ugh. Why are you making seitan from scratch? I did that once and it didn’t turn out well. These days, if I’m craving it, I just buy the prepackaged stuff (just like I buy my tofu instead of making it).
I had the flour, I had a recipe, and I thought, what the hell?
As for the salt, I used kosher, so it’s not quite as chemical-burny as table salt. The aftertaste reminds me of nasal wash, is all.
My peanut stew turned out much, much better. So did the blueberry pancakes. I’m trying to go primarily vegan (I refuse to give up sushi), and I’m having some fun with new recipes.
Two words: Blue. Gravy.
HAHAHAHA!
I forgot about the Five Gallons of Blue Gravy.
I made a picture perfect bread pudding a few weeks ago.
Really, it was a thing of beauty.
Too bad I forgot the sugar. It tasted as paper towels soaked at the bottom of my sink would taste. A little confectioners sugar helped but it took a while to redeem myself.
A third salt-addict here. I love intentionally only partially de-salting my eggplant and then frying it… Yum!
Zuzu, can you post/link the Seitan recipe? I’ve always wanted to try making it because no where seems to effing stock it around where I live…
“I’ve never had good luck with eggplant. Apparently, it can be (very mildly) toxic if not cooked properly …”
I eat it sliced and raw (post-organic veggie wash, of course).
I guess, to my detractors, that would explain a great deal.
Zuzu, you awe me. I can feel my head separating into equal pieces just reading that post.