I do not wear contacts, but have suffered many a CHILI OUCH in my eyes. Of course it was always due to someone telephoning or at the door that distracted me!
At least I didn't do what a friend of mine did once. He was staying in a hotel and forgot his lens case, so he put his lenses in a couple of tumblers of water and left these on the bedside table. Having got a bit drunk that night, he went to sleep and woke up feeling thirsty in the middle of the night. You can probably guess what happened next...
I haven't tried this yet, but I yesterday I had the bright idea to make Mr. & Mrs. Potato head, baked potatoes. I could use peas or half olives for eyes, a radish nose, a carrot sliver for a mouth, and a parsley beard. I will have to try it.
Eating off street stalls has always been a culinary adventure and some of the best food I have ever tasted has been eaten from them. Slipping a chilli to an unsuspecting milk bottle gives the locals their amusement
I have always like to experiment when cooking so do my sisters. I guess it was something we learn from our mother who was a good cook and taught us how to cook. Anyway, one thing that I make that my family likes is my own version of Menudo. I use can Menudo, and I add can chili and tamales either from the can or leftover frozen homemade ones. I mix these all together along with a half cut of instant rice in a slow cooker. Yes, this could be constituted as just opening cans, but I am mixing different things together that usually don't go together to make my own version of Menudo that is actually quite good if I may say so myself.
Some street stalls are an entertainment in themselves. To attract customers having an artistic flair helps.
I am not the cook in the house so I will just post based on my husband's skill. One of the all time favorites in his menu is the cassava cake. It is not like the ordinary cassava cake that is sold in pastry shops. Instead of a secret ingredient, his secret is the simple ingredients. When he first baked that specialty snack food, I was teasing him that no one would dare eat it. But lo and behold, it was really that good. The ingredients are cassava, coconut milk, young coconut, condensed milk and sugar. That simple. The only complexity is the procedure. So you can take a guess, hahahaaa.
I recall from one of your posts that the cassava plant produces edible roots. Is this the part used for the cake?
You are right. Our cassava plant has edible roots 6 months after planting. But we harvest after 8 months so the tuber is big enough. One plant can produce 1 kilo of cassava tuber when grown properly. What's good in it is the freshness of the cassava makes for a soft texture that is apt for the cake. We actually bake cassava cake only when there is a harvest. And we seldom bake using cassava from the market because it is not fresh anymore. Cassava is normally planted during the rainy season so you need not bother with the irrigation. When they are grown, it doesn't need much water and become self supporting. Cassava plants are normally planted in the mountains. But in our backyard, the plants are healthy because they are regularly irrigated.
I don't really cook a lot, but whenever I make the mistake of taking up the food making, my wife says that I add way too much salt. There you go, my own personal touch to food is a mistake. Damn, I'm good with cooking. I guess there is a reason why my wife doesn't let me cook too often.
We have the same problem. I always go for salty taste so when I handle a dish, expect it to be slightly salty over the ordinary. It is ironic that I have kidney stones that are recurring. Oh, let's not talk of that, sorry. My husband is the cook in the house but sometimes his taste also falters so he calls on me to have a taste of what he's cooking. And when I say it needs more salt, he would shake his head and say that's pretty good already. But in fairness to me, that salty taste freed me from the burden of cooking. Neat eh?
Well, I am certainly glad I'm not the only one, or that my "personal touch" isn't THAT personal, haha. I guess that a bit of extra salt is better than not having the food be salty enough, even if you can just shake some salt on top after the dish is done.
I have to confess that I tend to go a bit mad with garlic. I made potato pancakes yesterday with loads of garlic, but it does mean that our house remains free of vampires.
I remember doing different recipes from cookbooks (well I still do, when I have the time), but I always added my own personal touch and swap the used products a little bit.