Amazing discovery of the day: my Nespresso "Aeroccino" milk frothing device not only heats and froths milk suitable for both lattes and cappuccinos (it's all to do with how wibbly-wobbly your whisk is, apparently), it also makes a killer milkshake.
I've had a pot of Mars milkshake mix lurking in my cupboard for months now — it even moved house with us back in December — but I've not had that much of it despite it being yummy because apparently I am crap at mixing powder-based milkshakes by hand. They almost inevitably come out either lumpy or not actually tasting of the thing they're supposed to taste of, and are thus infinitely more disappointing than a milkshake you'd pay well over the odds for in a single-portion bottle. (I say "single portion" — most of the nutrition info in the side of bottles of things like Mars milkshakes and Frijj seems to imply that a "normal" person would drink no more than half the bottle in one go. Who does that?)
As an experiment, then, I decided to use the Aeroccino, because I knew it had a "cold" mode that does all the stirry-stirry business, but doesn't do all the heaty-heaty business like it normally does. I plopped in the appropriate amount of milk and a few scoops of the Mars milkshake mix, then pressed and held the button until it went blue rather than the usual red… then sat and hoped that it didn't blow up. There's no reason why it should blow up simply from having a bit of powder in it as well as the usual milk, but, well, I was still doing something with it that you're not really supposed to.
What do you know? It made a perfect, lump-free milkshake that actually tasted like Mars milkshake without being all powdery and horrible. I call that a victory. It didn't even gum up the stirry thing with goopy half-dissolved milkshake mix, meaning it could just be rinsed out ready for the bajillion cups of coffee I will almost inevitably consume over the course of tomorrow. (I'm having a bit of a caffeine crash as we speak — I've largely been drinking strong black "Lungos" today and thus have been a bit wired for most of the evening.)
I find it oddly satisfying to use culinary implements for purposes other than that which they were originally intended. (Get your mind out of the gutter, you filthy pervert.) That and doing weird things with stock foods. Adding hot sauce to reheated bolognese. Layering a slice of beef under the cheese of cheese on toast. (I call this "Deluxe Cheese on Toast".) Dipping Bovril on toast into tomato soup. (Seriously, try this, it's delicious. Assuming you like Bovril on toast, obviously.) Making weird sandwiches. (I put a whole roast dinner — well, the leftovers thereof — in a sandwich once, and you really haven't lived until you've had a pie sandwich.)
I have no idea where I'm going with this post, to be perfectly honest. I think it's probably best that I just stop writing here as it's nearly 1am and I'm quite tired. I seem to have fallen into habits of staying up quite late again. I should probably try and kick that, because it makes it difficult to get up in the morning. Oh well.
See you tomorrow.
Shopping's a bit rubbish in the 21st century, isn't it? You have to drive all the way somewhere, pay a billion pounds to park and then walk around a bunch of shops that don't necessarily have the thing you're looking for in the first place and you just know that you should have phoned ahead to see if they had that thing and you didn't and blah.
In honour of my being in America, I thought I would clarify some of the strange words that I use in order that we might understand one another a little better. I'm also away from a Mac with Comic Life Magiq installed, so our friends in the panels above might look a little different for the next couple of days thanks to the idiosyncracies of Windows Paint and the Windows version of Comic Life.
Goodness me. Thank you to everyone who read yesterday's post, including the unprecedented 602 of you who showed up today. Whether or not you agreed with the sentiments therein (and whether or not you were polite about it), thanks for reading.