(no subject)

[crypticgirl]

The caramel slice I just made is going to taste like crap.

How do I know? Well, it might be because the base got spread everywhere and is all uneven, courtesy the too-large pan. It could possibly be because, in the process of annihilating the smaller blue and white pot*, the caramel got all lumpy and burn-y. But I'll go with the fact that I used olive oil with the chocolate mix instead of, something, oh, I don't know, BLANDER.

I can't even cook something OUT OF THE FREAKING PACKET. I belong in a special facility. No, not for the deafblind. One where ovens do not exist.

*The larger blue and white pot fell prey to my cooking attempts not long after Matt and I met. Those pots had it in for me from day one.

Comments

[syringavulgaris.livejournal.com]

Candy setting is, of course, a whole other kettle of olives. I haven't even ever attempted it. If this is a mostly-uncooked food, I can see the oliveness being more of a problem.

Don't know from any slice--we don't have any food called that here. And Wikipedia fale us. (It's offering random shit like French Onion Soup, Toaster, Rum, and McDonald's; don't ask me.)

[crypticgirl.livejournal.com]

They're quite common over here in cafes and the like, but I had a Godawful time tracking down a decent recipe (on a non-annoying page) for either caramel slice (http://recipefinder.ninemsn.com.au/article.aspx?id=41779) or vanilla slice (http://www.abc.net.au/melbourne/stories/s938778.htm).

Oh, and I wouldn't even begin to worry about the reference to a lamington tin. :) They really just mean a baking tray.