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Out & About #1117 | A Repeated Narrative, Biscoff Butter Mochi + Matcha White Chocolate Cookies

8/29/2025

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Fast forward seven years, I didn't think I'd be reliving the feelings of angst, stress, confusion, and helplessness all over again. With time, I've come to understand that some workplaces simply do not grow. They remain stagnant, and expect you to do the same - to conform.
But I've never been one to conform, nor one to sacrifice efficiency and growth to keep more senior colleagues complacent.
If anything, one should be alarmed if the methodology from thirty years prior were still being applied to modern day issues! Improvements come not with resistance to change! Alas, the cause for bullying commences here.

Since the same narrative keeps repeating each week, I've slowly lost the willpower to detail every incident in hopes of seeking insight and input from others.
I continue to complain, of course, but the obstacles are seemingly endless. One can only withstand so much before entering into a phase of spontaneous combustion, and I've far exceeded that point in the new role - almost wishing for severance for my sanity's sake. (What a dire thing to say in the face of an ongoing battle for financial survival.)
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​Further all-day meetings ensued, much to my displeasure. Perhaps such events are just time-consuming by nature, but I've definitely concluded that I wish to be part of none going forward.

Over lunch, I escaped towards Gong Cha. We had somehow negotiated a longer lunch break for "brainstorming", but I gladly excused myself from the group in favour of recovering a proper lunch break.
​I ate quickly to maximize my walking time, but risked indigestion. While the trek wasn't far, it was uncertain how long the hidden path would take to cover. Despite droplets beginning to descend from the sky, I persevered. The objective was to confirm whether GTA outposts of the bubble tea franchise would constitute the lucky recipients of the Felix promotional items.
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​Seeing the poster on the window, my curiosity was answered. There was a Felix standee near the ordering counter as well!

The girl behind the counter welcomed me with a smile. She confirmed that the Felix cup sleeves had indeed landed in stores and could be obtained with purchase of one of the "Felix Pick" drinks:
  1. Brown Sugar Signature Milk Tea + Pearl
  2. Oolong Tea + Coconut + Milk Foam
  3. Taro Milk Tea + Pearl

I opted for the first drink, as it was closest to my Gong Cha go-to of Brown Sugar Oolong Milk Tea with 2J. However, it was worth noting that these were customized selections, thus quite pricey after the add-ons.

Through redemption of forgotten loyalty points, I succeeded in reducing my bill total by eliminating the extra charge of pearls.

I then sipped on the drink while heading (hurrying!) back to the office via the unmarked trail anticipated to be future Webb Drive.
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​The next day, I fell victim to an excruciating team meeting spanning 2.5h in duration. The process had been extended for reasons beyond me; while we could have concluded within the scheduled 90-minute time frame, none of us were permitted to depart until all items had been discussed at a sluggish pace.
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​Braving the threat of precipitation, I ventured in the opposite direction of the mall. The provincial government's preference for mixed-use high-rises has introduced a constant stream of new vendors to the City Centre neighbourhood. Food Basics is hardly basic in terms of their pricing, but a welcome grocer addition to the otherwise restaurant-heavy strip along Confederation.
​Adjacent vendors include Baskin Robbins and Church's Chicken, which offered Daily Deals ranging from $3.79 to $7.99 plus tax.
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Out & About #1112 | Pt. 2: Old Spagetti Factory + BamBam at K-Expo

8/10/2025

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Read Part 1 HERE !
Never would I have thought that K-Expo would have a lineup around the building simply for entry into the convention.
"Surely this must be for the giveaway of free concert tickets." was my suspicion when I passed the corner of Meridian Hall while en route to Union from St. Lawrence.
Alas, it was not.
The concert buddies had abandoned the venue without letting me know, zipping off at the early hour of 2 PM when I had notified them of my slated 4 PM arrival.
Reasonable traffic volumes had allowed for a timely arrival, but didn't prepare me for queuing in the sun whatsoever.

Thankfully, a portion of the line remained in the shade. The total time from joining the queue to entry was about ten minutes. If any longer, the treacherous humidity and direct sunlight would have proved lethal.
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A member of staff holding a clicker had been positioned near the entrance, counting each member of public that walked through the double doors. Staggering entry was supposedly for the purpose of crowd control.
Not withstanding these measures, the inside of the entertainment space was brimming with people - to the point where moving about was arduous and stifling.
It felt like KCON all over again, but with lower ceilings, reduced illumination, and no lineup organization whatsoever. The scene was a strict travesty to behold.

Attractions had been dispersed across three floors, with ridiculous lineups were witnessed at practically every booth. Upon entering, there was a large sign to indicate the name of the event, but neither maps nor staff to provide clear direction.
The main floor was bustling with makeup demos, a complimentary photoism stall, and some games/sampling booths. On the upper floor were cooking demonstrations, a pop-up boutique retailing merchandise from the National Museum of Korea, more beauty-related content, and, most importantly, bathrooms. Frankly, I was unable to identify majority of these installations, for hoards of people camouflaged the booths' contents.
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​Some of the booths had posted signage about closing early: While the convention portion of the expo was scheduled to operate until 5 PM, the cut-off time for select attractions was moved to 4 PM. Staff members would also halt visitors from joining the queue, as it was unlikely that they would make the posted cut-off time, or even receive any freebies.

Further installations were present on the basement level, though I decided to make a sluggish lap about the main floor before proceeding. One of two concert buddies had advised that the booth to the right of the entrance handed out "passports". After visiting each booth, a sticker could be collected and used to redeem a prize at the end of the visit. By the time I succeeded in making my way towards the nearest uniformed staff member, I was informed that all passports had been distributed. Stickers could still be collected, but the selection of prizes had been reduced significantly.

​The overall format was not dissimilar to my personal experience in Seoul, where events are multi-dimensional with time-consuming, game-like elements (ie. collecting stamps for prizes), but clarity is horribly lacking and rules of operation for individual attractions could be adjusted on the fly.
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I relayed my findings to my browsing partner on the spot, but decided to commit to a handful of booths seeing that I made my way inside anyway.
While queuing for a "ramen game" booth, I received two complimentary embroidered patches from a member of staff. Thirty minutes later, it was finally my turn to undertake the chopstick challenge. Players would use either rounded or flat metal chopsticks to fill a makeshift ramen bowl with plastic ingredients until the one-minute timer went off. My win earned me a complimentary pack of Shin Ramyun, Buldak ramen, or Shrimp Chips. Glaring at the bulky offerings with contempt, I negotiated acquisition of two embroidered patches instead. After all, lugging around snacks that would easily become crushed was a huge hassle.
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​Completing a Google Forms survey earned me another embroidered path. Obtaining personal data appeared to be another facet of Korean event organization, along with growing follower counts on social media platforms.

Another lineup granted me a free Milkis sample. Then, I headed to the basement level. Besides rest areas and water fountains, the floor housed a variety of games and animation booths.
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Out & About #1108 | MeNami, Jinyoung's Photoism + Canergy Pilates

7/27/2025

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The North York outing with my former colleague was scheduled about two weeks in advance. Lunch at MeNami was somewhat confirmed; meanwhile, I struggled to secure a trial pilates class in the vicinity.

Studio Le Ciel had been on my radar since leaving Dal Pilates, but despite my many attempts to contact them, all efforts were in vain. The online booking system appeared to close bookings 24 hours in advance of the desired slot, making next-day appointments impossible. Reaching out to the business via social media did not earn me a response - they didn't even read the message! - and calls were all sent to voicemail. Eventually, I decided on simply walking up to their studio door.
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I had hopped on the highway with my exercise clothes in tow, and suggested my former colleague to do the same. We were both accepting of fluid outing agendas, despite my recent discovery of those that were gravely opposed to the concept.
Turning into a nearby Green P lot, I dashed out of my car towards Studio Le Ciel's 2nd floor location. The light appeared to be on, but the door was locked. Signage on the door notified visitors that the office would be locked unless more than one instructor was on site. Any interested patrons were to send an email inquiry instead. Admittedly, email was the sole method of contact I had not exercised. Regardless, for a business to be consistently unavailable online, via phone, and in person was ridiculous. The single easiest way to lose support is being unreachable to even potential clients. I cannot fathom the frustration I would experience as a paying member.
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​A number of pilates studios have popped up around North York, however many were unfortunately closed on Sundays. A quick search and I landed on Canergy Pilates on Spring Garden Avenue. Without a moment's hesitation, I called the posted number and inquired whether a semi-private session was available later in the day, at either 3 or 4 PM. Extremely pleased was I to hear that a 3:50 PM session was open for last-minute booking.
The lady over the phone did not confirm my name, but sent instructions via text shortly after the call. Two numbered guides detailed the entrance to the studio, as well as parking details at the rear of the building.

I then sped over to MeNami for a scheduled tasting experience at 1 PM.
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The generous invitation had been extended back in June, when I was contacted as one of the winners of a ten-year anniversary giveaway. While I had declined the offer initially out of fear that I'd be required to make the grueling trek on a weeknight evening, the team graciously accommodated my request for a Sunday afternoon after Summerlicious had concluded.

​It was unclear to me how the tasting experience would unfold, but the waitress was kind enough to explain the list of items we would be entitled to receive:
  • 2 appetizers
  • 2 mains
  • 2 cocktails (!)
  • 2 desserts

Naturally, the mention of cocktails caught us by surprise. Alcohol was generally excluded from any and all promotions. However, it was indeed confirmed to assume part of the lineup.
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"How did you score this?!" my dining partner leaned over and whispered from across the table.
"I don't even know!" came my equally bewildered reply.
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View the full album HERE !
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Out & About #1097 | Hi-Five Again + LUNA Bakery Bingsoo

6/29/2025

 
When I announced that I'd be watching Hi-Five again, I wasn't kidding. Though, it should be obvious by now that anything GOT7-related is taken very, very seriously.

Commuting into North York took about 45 minutes - quicker than rush hour but nevertheless lengthier than a weekend morning visit ought to be. In fear of delays, I resorted to purchasing tickets online. The act was easier said than done, for navigating a webpage and entering credit card information isn't exactly easy once on the highway. Alas, 401 conditions enable such acts of distracted driving.
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The second time around, the movie felt a tad shorter. Some scenes became less impactful this time, but the ending became clearer. Suffice to say, a handful of details were discovered during the second viewing.

Although the auditorium filled with a greater number of viewers, it was evident that none were ahgases. The appearance of Jinyoung did not incite the shared gasps heard on opening night; those in presence were primarily there for the sake of entertainment, rather than appreciation for Jinyoung's superb acting and exceptionally toned physique.
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When the movie concluded just before the 3 PM mark, I was starving. After a stopover at Dollarama, I led the way up Yonge Street in search of sustenance.
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Majority of the established on the west side of Yonge leading towards Churchill Ave were now vacant. We trekked a bit further and discovered Pine House. My ultimate decision would lay with Egg Club, however.
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​The outpost was impossibly small, operating strictly as a takeout establishment. I obtained my BLT was ready in about five minutes, then meandered towards a POPS in search of shade. Undertaking the brisk stroll from Empress Walk had already resulted in perspiration. To prevent further discomfort, I turned away from the picnic tables positioned along the east side of Yonge Street. A handful of girls with Korean corn dogs in their hands did the same.
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I sank my teeth into the BLT, positively ravenous. The creation was found to be no more than a thick slice of porous brioche fitted with slimy tomatoes, wilted romaine, and an excess of ketchup-mayo. While the signature omelette centrepiece was fluffy and gratifying, the sandwich's other constituents were mediocre at best. Heavily saturated with sauce, the bacon and tomato slid between the toasted bread casing, making for difficult consumption. Especially warranting contempt was the brioche, which lacked the structural integrity necessary to keep the creation intact. All surfaces had been buttered and toasted, yet the slices themselves were barren of complexity. By the time its contents had been depleted, I was more than willing to dispose of the leftovers.
What a disappointment.
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LUNA Bakery was identified as a stop on our way back. The Salted Butter Roll would be a mandatory purchase.

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Out & About #1093 | Earl Grey Ganache Chocolate, Hi-Five + Konjiki Ramen

6/20/2025

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Continuing with the success of the Matcha Ganache Truffle, the subsequent undertaking was an Earl Grey Ganache Chocolate Bar. The idea had stemmed from:
  • An availability of Twinings' Earl Grey Tea from the pantry
  • The depletion of T&T frozen BBQ Pork Buns from the freezer, and consequential availability of the plastic container
  • A desire to further my chocolate tempering journey
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Earl Grey Ganache
​

​The ganache base was practically identical to the formula posted in Sunday Baking's Strawberry and Lime Bonbons. Ingredient amounts were doubled to account for the larger mould sizes, while lime juice was omitted and lime zest replaced with four Earl Grey tea bags for infusion into the heavy cream.
​Ingredients:
  • 220 g white chocolate couverture
  • 120 g heavy cream
  • 10 g Earl grey loose leaf tea
  • 20 g unsalted butter, cubed
​
Yield: 319 g ganache, or ~160 g per chocolate bar

​Directions
  1. Add tea leaves to heavy cream and gently warm to encourage infusion. The cream should gradually adopt a milk tea-like hue without forming a film on its surface. Strain the mixture and keep warm.
  2. Melt white chocolate and fold in Earl grey-infused cream.
  3. Add in unsalted butter and mix well.
  4. Transfer to piping bag if desired. Set aside while preparing chocolate.
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Surfin would assume the casing of the chocolate bar. The first trial did not set to yield a matte finish, causing me to scrape the portion back into the bowl and temper once more. For my Lindt couverture, it was easier to use the seeding method as opposed to merely bringing the temperature up to 31 C and halting addition of heat. As with previous trials, the difference in consistency was an indicator of nearing the proper temperature.
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I adhered to the same steps as the Matcha Ganache Truffle, waiting patiently for two days to pass. No effort whatsoever was required to remove the chocolate from the moulds. That said, I do not believe I had succeed in tempering perfectly, for the surface exhibited subtle streaks of non-uniformity, was not shiny, and retained a trail of fingerprints when touched. It snapped readily and remained intact at room temperature, leading me to believe that I had accurately executed most of the steps and was maybe off by half a degree or so.

​Excess chocolate was transferred to a small bowl for later use, and tempered again to form a chocolate shell for ice cream. Who needs the drippy, melty mess of La Diperie, am I right??
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Out & About #1092 | Jay B - TAPE: RELOAD in Toronto

6/15/2025

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These days, I've found myself being less and less inclined to leave the house. If not for errands and mandatory office days, departing from my comfortable, air-conditioned - not to mention, expensive - abode emerges as being utterly unappealing. For starters, it requires an investment of time, especially when joined by the presence of others - for everyone moves ever so slowly. Secondly, any period away equates to a loss of functional time for chores and readying oneself, both physically and mentally, for the incoming stresses of work.

This mindset has, unfortunately, extended to attendance at concerts as well, for all-day activities that were once sources of enjoyment have now amounted to additional stressors: physical weariness prompting vacation requests, rescheduling of chores and duties, meal and logistics planning to curb expenses, and more.
Despite being acquainted with ticketing, navigating the venue and organizer tendencies never gets easier.
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​Digital tickets for Jay B's TAPE: RELOAD tour in Toronto were not circulated until one week before the show. Meanwhile, the schedule was distributed 2 days prior and final reminder the day before. The VVVIP agenda was utterly beyond my expectations, with badge distribution commencing at the ungodly hour of 2 PM and the final Q&A event at 11 PM. To make matters worse, neither food nor beverage was permitted on site. Being held on Exhibition Places grounds on a Sunday before CNE meant majority of the buildings were closed, making public bathrooms were impossible to find.
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With my priority being adhering to budget, the undertaking would involve parking in Liberty Village then taking BikeShare towards Queen Elizabeth Theatre.
In the early afternoon hours, many of the stations had been vacated. It hadn't helped my case that weather was glorious either. I ventured a bit further to find a series of Classic bikes, proceeding to adjust the seat while a couple hastily shoved their bikes into the dock. The incessant beeping somehow hadn't prompted them to remove the bike and try again, but continuously shove without altering the approach. Both quickly ran out of patience and departed, leaving the dock beeping loudly. This was a prime example of why public infrastructure in North America is so poorly maintained and dirty compared to the likes of Korea: No one cares to be disciplined and respectful of shared facilities.
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​I hopped onto my bike and began pedalling away. The feeling was familiar, despite my seasonal absence. I traversed along Lynn Williams, connected to East Liberty Street, then turned south onto Strachan. The immediate ascent caught me off guard. An e-bike user swerved around me, allowing me to continue my struggle, undisturbed.

The plan was to turn west onto Manitoba and dock near the Exhibition streetcar loop. Besides the lack of signage within the internal road network of Exhibition Place grounds, the sole empty dock was out of service. I was running short on time by this point and quickly hopped back on to locate the nearest station.
One wrong turn and I somehow looped around the venue. There was still no docking station in sight. In the end, the closest station involved crossing Lake Shore Blvd.
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While I had reckoned that it wouldn't be too treacherous to walk back, it only dawned on me after docking that the pedestrian crossing had been removed due to Ontario Place construction. Pedestrians and cyclists were forced to continue along the south side of Lake Shore until the next signalized intersection at New Brunswick Street. Let it be known that I was positively perspiring by this point and very, very uncomfortable.

​The Thai ahgase had messaged me countless times and even called me during this period, providing a sense of urgency but no help otherwise. I had informed her that my arrival would be delayed. It was unfortunate that VVVIP badge pick-up relied on ID checks, though there was little I could do with navigation technical difficulties.


Trekking back also became more arduous with each step. The blazing sun, in conjunction with a dire need for the bathroom, made for maximum discomfort. Access to Enercare Centre was restricted due to a Valorant event; meanwhile, pre-CNE Sundays meant that adjacent buildings were also closed to the public.
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I resolved to grudgingly make my way towards Queen Elizabeth Theatre. In chancing by a free art gallery, I was saved. The facilities of the Withrow Common Gallery were clean and spacious, and  most importantly, did not require access permissions.
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In spite the Thai ahgase's frequent check-ins, VVVIP entry had been delayed - which was to be expected. Disorganization was a commonality of practically all North American concerts.
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But the most shocking information was the removal of coat check due to the summer season. With my backpack and bike helmet in tow, this was tragic news, and totally inconsistent with the FAQ section posted on the venue website. My meticulous planning have been overruled by a simple "We don't have one." that seemingly did not require any apology to concertgoers that had bothered to familiarize themselves with the available information.

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Out & About #1084 | The Pinnacle of Work Stress, Smile Cookies + Caramel Honeycomb Cake

5/4/2025

 
My third week on the job catapulted me into a series of training sessions, both virtual and physical. The former is comparatively forgiving, for, at the very least, I have the liberty of standing, stretching, and using the bathroom as required. The latter serves as a gradual decline of energy levels and attention span, for being bound to one's seat for extended periods of time induces restlessness, thus lessening the overall willingness to absorb new information.
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With that said, I utilized every possible pocket to roam. Walking was vital to my overall disposition and wellness.

The return of Smile Cookies prompted many visits to my nearby Timmies. For this season, they would be raised to a price of two dollars per cookie and exempt from earning points via the Tim Hortons' app. While I was pleased with neither decision, the entirety of its earnings being donated to a local charity somewhat sufficed as justification. Ultimately, my intention to partake in the annual-turned-semi-annual initiative was not swayed.
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​A former Toronto colleague informed me of her cookie pulls. Donning deranged demeanours, she joked that they were reflective of the downtown community.
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​Meanwhile, my pulls were unquestionably tamer - adorable even!
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The city's initiative to introduce magnolia trees to the Queen Elizabeth Jubilee Garden and Celebration Square had also not gone unnoticed.
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​Despite the buds being oddly shrivelled, their rosy pink presence nevertheless brightened the gathering space in a way that announced the arrival of spring.
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​Of course, as far as Ontario weather goes, there is never such a thing as guaranteed spring.
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​Lunchtime would again see perusal of the mall.

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Out & About #1082 | A New Beginning, Raspberry Mousse Cake + Win's Eatery Stouffville

4/20/2025

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With great power comes great responsibility.
Unfortunately, in my case, only one applies. (Hint: It's not the former.)
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​Following a brief break of snacking and matcha latte-ing, I entered into my new position without too many thoughts. After all, I had just returned from vacation not long ago, with the strike-related concerns chasing its start.
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​Glad I was to now be granted a far nicer commute of twenty minutes. That said, I was utterly unaware of the situation that would unfold over the subsequent few days.
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​The office was great - a tall building with underground parking, separate towers for public and security-controlled access, and brilliant views of the surrounding scenery. Of course, Square One was in extremely close proximity as well. Most of the open cubicles had been equipped with modern setups, including charging stations supporting Type C, universal docking stations, and sit-stand desks. IT was great too - many topics of interest were digitalized and easily accessible by employees old and new.

However, the downsides of the new position soon became evident.
For starters, the workload was beyond imaginable. The team comprised of just four in total, myself included. The transition of responsibilities would ensue before I was even fully onboarded. Worst of all, I'd be left in the dark about IT equipment, benefits, mandatory training, and more.
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I had little to no time alone on my first day, which I hardly expected. At least I'd be left to poke around the intranet, or so I thought.

A lengthy morning meeting eventually led into noon. I departed for the mall for errands, not knowing it was just a five-minute walk away. The trip between Square One and Celebration Square always averaged at least ten minutes by car.
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After procurement of Lindt couverture, I was due to return for my second round of "training" meetings, wolfing down a Gold Bunny just prior.
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Out & About #1078 | Decoding the Decadent, Geste Croissanterie, and Pre-Vacay Madness

3/7/2025

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Reverse engineering a packaged product is a feat only Claire Saffitz can pull off in 24 hours. Devoid of a culinary school background but brimming with ideas and intense, offbeat cravings, I decided that attempting to recreate President's Choice The Decadent Chocolate Chip Cookie would bring me closer to two goals:
  1. Having crunchy chocolate chips on demand - since I've succeeded at many crunchy-chewy variations
  2. Economic freedom - should I successfully crack the code, I'd be free from constantly investing in a product subject to inflation
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1) The Decadent Chocolate Chip Cookie - Trial Batch #1
​The idea was not dissimilar to my seemingly endless quest for brownies - which, of course, I've yet to conclude a winner to parallel (or better yet, overthrow) the fudgy, delectable Farmer's Market Two-Bite Brownies.

I'd start by reviewing the ingredient list on the packaging, in particular noting their sequence. My assumption was that each ingredient was slotted by quantity. Surprisingly, chocolate chips was first. This was the singly easiest element to tackle, for I already had a 1 kg pouch of The Decadent Chocolate Chips in my inventory!
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​The next step was to determine the ever-critical ratio of butter to sugar to flour. Forming the foundation of all cookie recipes, this trio would not only determine the resulting texture, but colour and shape as well. By reviewing a handful of SK's sturdier cookie recipes, I'd find ones that involved chilling and slicing ("log" cookies), egg-less (shortbread), and barren of baking soda. The Decadent was none of these, but the ingredient quantities served as a good starting point for Test Batch #1.
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© Quirky Aesthetics, 2025
​Ingredients
  • 125 g unsalted butter 
  • 60 g granulated sugar
  • 80 g brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 180 g AP flour
  • 15 g milk powder
  • 210 g chocolate chips
  • 0.5 tsp baking soda
  • pinch of salt
​As with most cookie recipes, softened butter is creamed with granulated and brown sugar until airy. Next, egg and vanilla are whisked in. Finally, dry ingredients (flour and leavener, if any) and mix-ins are folded into the dough.

Given the high flour content, I had no qualms that this dough would be sturdy and even a bit difficult to mix. Much to my surprise, it wasn't excessively difficult to portion. This was likely the first indicator that more flour was needed.
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The rounds portioned using my 1.5 tbsp cookie scoop retained its textured edges even after baking. Asymmetrical mounds settled into a moderately domed cookie with faint ripples along its circumference. Meanwhile, the rounds that had been scooped then rolled into spheres emerged smoother and flatter. The interiors differed minimally, if at all.
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Perhaps the external differences could be owed to baking in the middle of the oven versus the lowest rack. With the finnicky nature of my oven though, I doubt placement would induce dramatic differences. The apparatus can't even maintain heat properly!

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Out & About #1075 | Brownies & Butterscotch Chip Cookies Feat. The Wild Robot, NESTFEST Restream

2/21/2025

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As one would expect, I wasn't about to let my freshly procured  ̶b̶a̶t̶c̶h̶  haul of Hershey's Unsweetened Natural Cocoa sit untouched for long.

Powered by an objectively nourishing and comparatively healthy breakfast of oatmeal and raisins, I readied the kitchen for a pan of brownies.
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1) The Brownies To End All Brownies
​NYT Cooking's Triple Chocolate Brownie video had dropped just four days ago, and had been lingering in my mind since. Suffice to say, I headed straight to the YouTube video I had sent to my baking coworker. Sunday Baking's Mochi Brown was my undeniable go-to, however I was intrigued about the impacts of brown sugar and espresso powder.
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​The original ingredient list reads as follows:
  • 113 g unsalted butter
  • 113 g bittersweet (70%) chocolate, chopped
  • 1 tsp instant espresso powder
  • 150 g granulated sugar
  • 110 g dark brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 64 g AP flour
  • 47 g Dutch-processed cocoa powder
  • 4 ounces chopped milk chocolate
  • 4 ounces chopped white chocolate
  • Flaky sea salt

Yield: 16 brownies, 2 in x 1.5 in
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Relieving was the list of ingredients in metric units. I lined a pan of similar size, then proceeded to arrange my tubs of sugar along the counter. I had anticipated a handful of tweaks, including a reduction in sugar, however it wasn't until I dumped the remainder of my stick of butter into the bowl that all amounts were roughly scaled up by 5-7%.

Ingredients:
  •  ̶1̶1̶3̶ ̶g̶ ̶u̶n̶s̶a̶l̶t̶e̶d̶ ̶b̶u̶t̶t̶e̶r̶   →  128 g unsalted butter
  • ̶1̶1̶3̶ ̶g̶ ̶b̶i̶t̶t̶e̶r̶s̶w̶e̶e̶t̶ ̶(̶7̶0̶%̶)̶ ̶c̶h̶o̶c̶o̶l̶a̶t̶e̶,̶ ̶c̶h̶o̶p̶p̶e̶d̶    →  135 g 52% chocolate couverture  
  • 1 tsp instant espresso powder
  • ̶1̶5̶0̶ ̶g̶ ̶g̶r̶a̶n̶u̶l̶a̶t̶e̶d̶ ̶s̶u̶g̶a̶r̶   →  120 g granulated sugar * reduce by 25%! (effective 120 g)
  • ̶1̶1̶0̶ ̶g̶ ̶d̶a̶r̶k̶ ̶b̶r̶o̶w̶n̶ ̶s̶u̶g̶a̶r̶   →  95 g dark brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • ̶6̶4̶ ̶g̶ ̶A̶P̶ ̶f̶l̶o̶u̶r̶  →  30 g AP, 30 g cornstarch
  • ̶4̶7̶ ̶g̶ ̶D̶u̶t̶c̶h̶-̶p̶r̶o̶c̶e̶s̶s̶e̶d̶ ̶c̶o̶c̶o̶a̶ ̶p̶o̶w̶d̶e̶r̶   →  60 g cocoa powder
  • ̶4̶ ̶o̶u̶n̶c̶e̶s̶ ̶c̶h̶o̶p̶p̶e̶d̶ ̶m̶i̶l̶k̶ ̶c̶h̶o̶c̶o̶l̶a̶t̶e̶
  • ̶4̶ ̶o̶u̶n̶c̶e̶s̶ ̶c̶h̶o̶p̶p̶e̶d̶ ̶w̶h̶i̶t̶e̶ ̶c̶h̶o̶c̶o̶l̶a̶t̶e̶
  • ̶F̶l̶a̶k̶y̶ ̶s̶e̶a̶ ̶s̶a̶l̶t̶ * should have added this
  • 22 g olive oil
Directions
  1. Line a 8 in x 8 in square baking pan with parchment paper. Preheat oven to 365 F.
  2. Place diced unsalted butter and chocolate couverture in a large, heat-proof bowl. Gently melt in bursts in a microwave until just fluid. Do not subject the chocolate to prolonged periods of high heat.
  3. Dissolve instant espresso powder in the chocolate-butter mixture. Add in vanilla. Mix well and set aside. Let cool to at least room temperature before using.
  4. Combine eggs, sugars, and pinch of salt in a medium bowl. Thoroughly aerate using a whisk until thickened and pale in colour. The mixture should be able to form loose ribbons in the bowl, then vanish within seconds. A hand mixer is not necessary; this consistency should be able to be achieved by manually whisking with a wire whisk.
  5. Ensure chocolate-butter mixture has cooled to at last room temperature. Continue to let cool if still warm.
  6. Fold whipped egg mixture into chocolate-butter mixture. Combine well.
  7. Add in flour, cornstarch, and cocoa powder. Fold gently until no streaks of flour remain.
  8. Drizzle in olive oil and fold until homogenous.
  9. Transfer to lined baking pan, spreading the batter to the corners of the pan.
  10. Bake at 350 F for 30-35 minutes. The surface should be set with signs of crack propagation, while the centre slightly moist but not runny.
  11. Let cool completely before slicing.
Picture
Obvious differences were:
  1. Natural cocoa powder in place of Dutch-processed
  2. 52% chocolate coverture in place of 70% bittersweet/dark chocolate, chopped
  3. A small amount of olive oil in addition to melted butter
  4. Omitting the use of a hand mixer in favour of a good ol' wire whisk
  5. Baking continuously within the range of 330-360 F, without removing the tray halfway and banging on the countertop
​The batter was awfully thick, should you ask me, and didn't require the 2h cooling period that the recipe had specified.

After about 1h of cooling was enough to provide the slab with a sense of sturdiness. They did not resist the pressure of a serrated knife, though premature sampling definitely confirmed the need for extensive cool time.
Picture
When sampled at room temperature approximately sixty minutes after being removed from the pan, NYT's recipe was horribly cloying. My first takeaways were that: there was far too much sugar, followed by an absurd amount of flour/dry ingredients. Moreover the use of a hand mixer for a basic recipe hardly ever translates well. Of course, I alluded the tooth-achingly sugary qualities to my choice of natural cocoa and 52% chocolate, noting that further sugar reductions could likely take place for a more palatable outcome. I achieved a modest surface crackle, but nothing like the wispy shards of Sunday's edition, which strictly utilized granulated sugar and not a drop of molasses.

Dark brown sugar contributed noticeably nutty, caramel tones, but could potentially be swapped for light brown sugar as to preserve moistness without overwhelming the chocolate-forward profile. I wouldn't eliminate molasses altogether though, for the moistness achieved was rather splendid.

Using a small amount of olive oil also helped to create a pliable, fudgy cross-section. The interior was glossy and inviting, and even retained subtly herbaceous notes of the oil of choice. Those unfond of olive oil can opt for a neutral-tasting alternative, but steer clear of canola at all costs.
Picture
Picture
I appreciated the lightly fruity aura of natural cocoa, but can see the value of Dutch-processed in the face of sweetened chocolate chips or substantial chocolate shards. Although the cocoa choice ultimately boils down to personal preference, the acidic component of natural cocoa should be noted when adjusting the recipe for pH variations.

​A sprinkle of flakey salt is often recommended if readily available. To prevent the addition from masking the inherent qualities of the formula though, I opted to omit it for this trial.
Picture
All in all, I was generally pleased with the turnout, which yielded sixteen sizable squares worthy of a cookbook cover page. Visually speaking, this may have been my best batch yet. That said, it was not the most aromatic, despite easily achieving a high score in terms of gustatory pleasure. Maybe I'll take greater care to fully dissolve the instant espresso next time.

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    Formerly an avid owner of several interest-based portals, Random Thoughts of a Quirky Blogger presents precisely the elements expected. From experiments in the kitchen to miscellaneous musings, from IGOT7 reflections to developments in transportation infrastructure, it's all consolidated here. Welcome to the raw, unfiltered side of Quirky Aesthetics.



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WHAT DOES "QUIRKY AESTHETICS" MEAN?

Quirky =  a term that commonly refers to something/someone distinctly different and unique
Aesthetics = the visual aspect of things



Together, Quirky Aesthetics refers to the things, events, and happenings seen and perceived by this blog's creator - quirky perspectives in a visual form.

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