Toffeee

Hi.

THis is my first blog for ever. I thought it would be better than writing emangles to everyone which is uninteresting for all involved cos I can’t think of shit all to say.

To begin I thought I would share the experience Carey and I had last night making toffee. You see in Korea pretty much all food is exactly the same, and even if you want to make something different the supermarkets (at least close to our apartment) sell only all the ingredients in all the food that you are able to buy at restaurants. Anyway, Carey made fudge a few days ago and it was good. We brought am Edmonds cooking book so I flicked a few pages and thought I’d try to make toffee. Looked easy.

To get toffee it proper consistency you need to boil it unstirred to the “hard crack” stage, which is about 150 degrees. When it was ready I poured it into the melamine tray we had used to set the fudge. Hey, who thought that pouring molten sugar at 150 degrees into plastic was a great idea.

After a few seconds we noticed the buckling, then a strange circular dimple sinking down. The apartment soon filled with plastic fumes. Good times in a studio room the size of your toilet. The toffee then stuck to the chopping board underneath.

Cue awesome pictures:

I can see you motherfucker

Anyway, I thought that was funny. Maybe it shows how fun my time here is….

On that depressing note.

Farewell