Pressure Cooking

My wife and I tried to cook last night. We ate some vegetables with mince meat and other types of ingredients when we were in Jakarta, so we believed that we could make the same thing.

I mean, we had many experience in cooking instant noodle and omelet, and we only saw and tasted the food in Cilantro, a favorite restaurant in Jakarta with high class chef, so how hard can it be, right? ... Right?

So we bought the ingredients, and we started to cook. Well, when I said we cooked, I meant my wife cooked while I just stood there tried to look supportive. I tried to be helpful and pass her some ingredients, but it's always either the wrong ingredients or the wrong time and place. At one time I even tried to pass a laundry detergent. Well, sugar, salt, flour, detergent, they are all powdery white. How am I going to tell the difference?

Anyway, we finally finished making the meal. And although we couldn't say that it tasted exactly the same, we could say this: It tasted completely different.
It turned out that we used different ingredients, different spices, etc. etc. But it was still edible. Sure that it'd better if we separated the ingredients first before we ate them, but it was edible. And it tasted good, separately.

And we will still continue trying, and learning. Differentiating detergent from flour would be my first lesson.