17 September 2006

Sago tastes better with chocolate

Ah, the virtues of direct experiment! (-:

I spent a fair while stirring the sago while it cooked, so it was quite a relief to get an excellent result out — especially for an essentially non-cook like myself. The blandish flavour of the sago makes an excellent contrast with the sharper flavour of the chocolate.

It could have survived a small chunk of ginger or mint as well, I guess. There’s scope for the next experiment...

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