Last week, my notion that Maggi was tough to get perfectly right was rebutted. And for a normal person that may account for disappointment, but for me it was opportunity.
It was as if the researchers working on gnome sequencing finally gave up, and say that it can’t be done, while a kid somewhere in Asia does it as his High school project. Surely it causes embarrassment, but it also generates that wow factor when one thinks of its consequences.
Looking through the internet, on how to do it, I mixed up 2-3 different methods to cook one of the best Maggi, I’ve ever tasted.