Merits of Globalisation
This is a direct effect of increased interaction between cultures in this world:
It looks pathetic because I am not hungry... from eating all my tiramisu experiments. I am still not getting the right texture; i.e. it is still flowing, although to a lesser extent now. But considering that I am using non-quantitative methods as well as zero automation, it is almost certain that I have to eat more of that for lunch or breakfast.
And I realised how low my level of knowledge regarding dessert making is... Before Shireen told me I didn't even know how whipped egg white should look like. But then, even though my egg yolk/sugar mixture has attained such high level of viscosity (those stuck to the whisk has to be scraped off! I hope I have got it right :P), the egg white/sugar mixture such high level of stiffness (reminds me of a very nice kind of dessert, forgot what it is called), and whipped cream at right texture (or at least I feel), as long as the cheese goes into the viscous yolk mixture, it immediately falls apart! And the rest would just add on to it. So, end result = flowing tiramisu = alter the variables and try again.
Haha and well, my organic chem exam turned out fine. Nothing happened. So the professor is indeed respectable. Though I am pretty disappointed at the stupid careless mistakes that I made, which cost me 40+ points in total...! My score should give me an A-. I still need extremely good results for the last exam to secure an A...
Yup and the Chinese idiom that I was talking about last week is "多行不義必自斃". Not applicable now.
