Death of my tastebuds

Tonight, my mother made a cake. She decided to use a pre-made cake mix and packaged icing. The cake was delicious, but something went terrible wrong with the icing.

She used "Added Touch" vanilla flavoured icing. I could hear her in the kitchen griping about the icing being kind of weird - it wasn't whipping the way it should. She actually had to get a fork out and break apart the dry lumps.

When she went to get the cake from the cooling rack, I sneaked into the kitchen and swiped my finger in the icing bowl to get a quick treat. I started to run away from the scene of the crime, but that's when the taste in my mouth hit me.

Oh boy, something went wrong with that icing. Terribly wrong. With each step I took, the taste in my mouth got worse. It was like eating sour paint. I wasn't sure if it was just me, so I stopped my mom from putting the icing on the cake and took the icing out to my father to try. (I'd have offered it to my mom, but she has no sense of taste.) My dad was so revolted by the icing's taste that he actually spat it back into the bowl.

We suspect that the packaged icing had gone bad. I opened the second (unopened) package that my had left out, and it too had a terrible odor. Needless to say, the icing got thrown out (in the outside garbage - I couldn't stand the idea of having it sit in our kitchen garbage), and my mom ran out to buy some new icing.

The worst thing is that the taste lingered! Both my dad and I had to find something else to eat to get rid of the god awful flavour!

Taro soup sadness

One of my fave things to eat in Hong Kong was Taro/Sago soup. It's a soupy mixture of sago (tapioca pearls), taro root, and coconut milk. I remember watching Peggy making it once and it seemed really easy. I finally decided to make my own soup but couldn't remember how to make it, so I decided to frankenstein a pot of it by mixing a couple of recipes I found off the internet.

To make the soup, I had to search far and wide for the ingredients. I literally travelled to a small town about 1.5 hours away from Owen Sound to get the sago. Then this weekend while I was in Kitchener, I popped into an Asian grocery store to buy taro root. (Of course, it wasn't till I got into the store before I realized that I didn't even know what taro root looked like! I had to ask a random customer to point it out to me.)

Making the soup was a painful process.

Cooking the taro wasn't difficult, but chopping it up was. That damned root was hard! The sago turned obtained a glue-like consistency when I started cooking it. It took FOREVER to cook through. One of the recipes I was using also said that I had to drain and rinse the sago in cold water. When I did so, I promptly clogged my colander with the starchy glue stuff floating at the top of the pot. It took two colanders with multiple cleanings in between before I could finally rinse the sago properly.

Adding the taro and sago to the coconut soup base was easy. Now I have a large pot full of coconut milk, taro, and sago and it looks exactly the way I remember it! Unfortunately, it kinda tastes like crap. :( I added some honey to my current bowl, but now it tastes like bland chunky soup with a dash of honey.

I wish I knew how the Zhongsan Fishing Village restaurant made their sago soup - there was grapefruit in theirs and it was delicious!

So now I'm sitting here, trying to choke down my bowl of soup, simply because I refuse to throw it out. Next bowl, I'll try using regular white or brown sugar instead of honey.

If anyone else has made taro/sago soup before, can they offer their own recipe or suggestions on how to make it?