Questions that Need Answers

The jaggery milk toffee experiment came out well, whew! It has been dutifully packed up all pretty (along with an order of passionfruit marshmallows, an order of freshly-roasted curry powder, and a copy of Feast) for its intended recipient.

I would’ve been sad if I’d ruined a whole batch of milk toffee by daring to put in some jaggery instead of all white sugar.

It is definitely more on the ‘toffee’ side — it’s a little chewy; I put that down to the different moisture level in jaggery vs. white sugar. Which makes me wonder whether milk toffee originally might have been made entirely with jaggery and no white sugar at all, in which case, it might’ve been much more of an actual toffee originally?

As opposed to what we typically eat now, which has a consistency that’s sort of like fudge, but even more like maple candy, if you’re familiar with that New England delight.

Why don’t I have a food historian on tap, is what I want to know. I have questions, people. Questions that NEED answers…

Butter Melting ASMR

30 seconds of watching and listening butter melt into the jaggery milk toffee, which might have been nice ASMR, if it weren’t for the impatiently barking Ellie who really thought I should be getting her evening treats instead of wasting my time cooking…


Jaggery in Place of Brown Sugar

30 seconds of milk toffee bubbling. This is an unusual batch — I didn’t have enough white sugar, so I made up the difference with jaggery (which is similar to brown sugar); I wasn’t sure if it would turn out. It definitely looked somewhat different while cooking.

Not Really a Filter Girl

Yesterday morning’s curry powder grinding. I couldn’t seem to get my iPhone to capture the colors correctly — it was all coming out much more cool and washed out than my eyes were seeing them. So I ended up trying the ‘warm vivid’ filter — and it’s a little TOO warm, but closer to reality than the unfiltered version.

I’m not really a filter girl, but this was interesting.