Death.

[mousme]

So. Very. Tired.

The Great Moussaka Experiment with ai731 yesterday turned out very salty indeed. We think it's partly the cheap feta cheese, and partly the fact that we used regular table salt to drain the eggplant instead of sea salt, which has larger and coarser crystals.

Dear God, but it was salty. Chalk this one up to a learning experience. I felt a little bit like a slug in its death throes. ;)

Next time, sea salt. It'll be very good once it's not so salty.

I ended up going to bed at 11:30 and "slept in" until 5:30. I really really hope I didn't misunderstand ashforestwalker and that he is in fact coming to pick me up, otherwise I'm in a whole heap of trouble. Oh well. The standing agreement is that, if I don't hear from him, it means he's coming. Since I don't have an answering machine, I assume that means he would arrange to send an email or something if he truly couldn't come.

Work has, you won't be surprised to hear I'm sure, eaten my brain. I have a post in my head that keeps getting longer every day, but I think you may have to wait a bit before I can post it.

Off to make my sandwich.

Comments

[silly-imp.livejournal.com]

You don't always need to salt eggplant. It depends on how young and fresh it is. Usually only old, bitter eggplants need to sit in salt for a while. It draws out the bitterness. Even then I use much less salt than called for in a recipe, maybe a tablespoon or two for a whole eggplant, and make sure I rinse it thoroughly before cooking.

[baronscartop.livejournal.com]

So I'm guessing straight from Jan's garden needs no salt?

t!

[mousme.livejournal.com]

Or a whole lot less salt than we used. I guess my mother used to buy really old and tough eggplants. Not to mention that she used sea salt. Maybe we should just use a lot less table salt to get the same effect.

This is all in the name of scientific progress going "boink," you understand.