Saturday, September 20


For this class we made green beans and fish-flavored eggplants... I've never eaten eggplant before and i have avoided it until now because i don't want to waste a whole plate of food. (It was a very small amount though. I'm still here.)

Anywho it tasted ok the green beans were better. I got full points on it, but the eggplant was too dark. I think in Sichuan cuisine food needs to be very colorful, but I don't mind because i have discovered in my few years of cooking that the more color it has the more flavorful.

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