well I was hesitant and lazy before, until like October really. Then this guy who was living in the guest house (where I lived at the time) was like "I was like you, but being here with so many people around me who CAN cook gave me the drive to do it. Then I realized that I *could* cook, I just had to DO it and work it out." I was like, ooh.. yeah, if I just start doing it, I'll figure stuff out
( ... )
i think in asia it's like a candy. they seriosuly just cook the sugar till it's dark brown/golden brown and then make it into funny shapes and wait for it to harden. or they just twirl it on a stick and eat it as it is after the sugar is kinda in between being liquid and solid^^
yeah they have something like that in korea and in japan too I think, but I've learned from experience (as of today) that you can't like eat carmellized sugar in it's goopy sticky phase because it's WAY TOO HOT. So whatever sticky stuff they eat, they must put something else in it to make it stay sticky at room temp.
We have stuff like that in the west too, it's called taffy. Um, you probably know what that is XD duh XD but like the most basic kind is really like almost totally just carmelized sugar, maybe butter, and whatever it is that keeps it from hardening. But it has to be twisted and pulled and kneaded like FOREVER.
Comments 3
(The comment has been removed)
Reply
Reply
We have stuff like that in the west too, it's called taffy. Um, you probably know what that is XD duh XD but like the most basic kind is really like almost totally just carmelized sugar, maybe butter, and whatever it is that keeps it from hardening. But it has to be twisted and pulled and kneaded like FOREVER.
Reply
Leave a comment