Category: Daily Randoms

Out & About #1083 | Mississauga City Centre Musings + Homemade Banana Custard

4/27/2025

When my eyes opened to yet another Monday, I was overcome with anxiety once more. The sporadic bursts of lightheadedness hadn't faded. Recovery had been inadequate. Nevertheless, I peeled myself away from the safe cradle of the bed and proceeded with preparations.

It was a gloomy, gusty day. A handful of employees had likely extended their long weekend by one more day, for the parking garage was noticeably empty.

The mid-morning saw a "coffee walk" around Square One. At first, I had wondered why all retailers were still shuttered. In verifying the time of day, I realized I had never once roamed the mall quarters at the early hour of 9 AM.

A few select establishments were open, namely Walmart, Tim Hortons, and Au Pain Doré.
Promotional posters for Hot Cross Buns at the latter caught my attention initially, but the Chocolate Moelleux was the item ultimately acquired from the short-lived saunter.

The cashier depicted the specimen with a "chocolate mousse"-like texture. However, sampling the extra-dense portion with a tongue depressor wooden spoon back in the office, it was found to be an incredibly rich ganache instead.

The aluminum container in which it resided was greasy on the outside and lined with specks of granulated sugar on the inside. Having not dissolved completely during the baking process, one could perceive visible patches of condensation incited by the sugar particles along the interior circumference.
Served chilled, the Chocolate Moelleux resembled a hybrid of a ganache and an upright molten lava cake. Interestingly, the ganache was not uniform, instead featuring a viscous yet pliable centre and fully set edges. There weren't any distinctively alluring elements to the concoction, thus I deemed a repurchase at $4.75 plus tax to be unwarranted. For my purposes, I could create a similar product with minimal effort using excess ganache.

I returned to am excruciatingly long morning, which led me into noon. The immediate task at hand was dropping off donations at Hazel McCallion Central Library. The convenient drop-off location constituted the ideal opportunity to participate in the city's Recycling Collection Drive.

Afterwards, I braved a drizzly trek into the mall.
While there were a number of ongoing sales and promotions, MEC offered not a single cycling glove for testing and evaluation.

That evening, I decided against a second consecutive office day. Woes were drowned in Black Sesame Glutinous Rice Balls with yellow cane sugar syrup.

Emerging as a consequence of my work-from-home breather were Ginger Molasses Cookies, the sole recipe from Smitten Kitchen Keepers that I've crafted again and again.

There was two deviations from her recipe: my go-to substitution of fresh ginger for candied ginger and the not-so-novel inclusion of Gingerbread Finishing Sugar in addition to turbinado for coating. Any increased gingerbread-y essences were indistinguishable, and the cookie was rendered utterly cloying as a result.

I paired the batch with the last of two packs of Drip Coffee from 곁에, relishing in the beverage more than the staggeringly sweet specimen in hand.

A total of 24 cookies were obtained using a 1.5 tbsp scoop. Four were set aside for personal consumption, while the rest transported to the office for distribution.

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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.)

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.

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.

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.

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.

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 #1081 | Toronto Zoo + Daigyo Matcha

4/12/2025

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With my days of being a valid TPL cardholder coming to an end, I began to review outstanding destinations of interest on the TPL Map list. The Toronto Zoo surfaced as a candidate of value, given that no other known source would grant complimentary admission. (PRESTO perks would save 20% at best.)

I successfully reserved a Saturday spot prior to vacation, but, as the day of the planned visit drew near, I found fatigue overwhelming me. There were few days remaining until the job transition, and tirelessly had I slaved within the walls of my house to accomplish all the tasks outstanding.

Grudgingly, I went. Departing at the early hour of 9:30 AM had been my proposal, for risking loss of exercise time was not in the agenda. In the face of inadequate rest, I slid into the passenger seat reluctantly, eventually dozing off periodically with my head bobbing involuntarily over the course of the commute.

There was minimal traffic along our route. By the time we had pulled into the asphalt lot, it was just 10:16 AM.
"Let's leave at 2 PM." I announced.
My browsing partner had nodded in acknowledgement, however I knew it was too good to be true. The concept of time is finite for me, yet (regrettably) fluid for others. As expected, we wouldn't be able to depart until every section of the zoo had been covered. In this sense, it worked in my favour that not all sections were viewable by the due to climatic needs of animals.

The entrance of the zoo was different from my recollection, likely since ongoing construction resulted in pedestrian detours. Traversing from the parking area to the entrance involved meandering about construction fences at dedicated pedestrian crossings. Signage was ample, thankfully so, as the crossing was situated at the parking egress area, just before the toll gates.

Parking was charged at a flat rate of $20. Visitors had the option of paying via QR code or upon exit with the assistance of a staff member.

The entrance area was bustling with families with young children even within the attraction's first hour of operation. That said, I found the bathroom facilities quite pristine; whether or not it was owed to the early hour and comparatively lower visitor volumes is uncertain. Kitschy and inviting was the underwater theme. I also appreciated the hooks along the counter for placing bags while handwashing and a hand-drying mechanisms built into the counter, one allocated per faucet and soap dispenser set.

Maps were positioned throughout the facility: one providing an overall view of the zoo grounds and another providing a detailed view of the area in which one was standing.

I was utterly indifferent to our itinerary, given that my presence was to enable entry (presentation of library card and reservation email; no ID required) and accompany my browsing partner in the leisurely browsing of animals. Had I been visiting for the first time, my approach may have been different, and my response energetic instead of lax.

Australia was up first, primarily due to its proximity to the entrance/"Discovery Zone".

View the full album HERE !

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Out & About #1080 | Farewell Downtown Feat. Matcha White Chocolate Hazelnut Cookies, Minami + Dance Life X

4/8/2025

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Ingredient preparations finished the previous day, Sunday would mark the busiest of all weekends with nonstop baking and chores.

A total of three projects would ensue at 9 AM sharp:

Granola
Matcha White Chocolate Hazelnut Cookies
Tiramisu

The cookies would be produced in bulk, intentionally for the purpose of bidding farewell to all those on my floor. On the other hand, the Tiramisu was an exclusive gift for my supervisor, who had played a vital role throughout my time from the very first day. With the pâte à bombe using two egg yolks, I saw the opportunity for another batch of scale-free granola.

Matcha White Chocolate Hazelnut Cookies

The cookies were adapted from Sunday Baking's 1 Batter 4 Types Korean Famous Ugly Cookies recipe. Instead of splitting the dough for different flavours, the base would be kept consistent for one large batch of matcha cookies.

Ingredients:

400 g unsalted butter
200 g dark brown sugar
100 g granulated sugar
4 eggs
1 tsp vanilla extract
8 g baking powder
generous pinch of salt
540 g AP flour

Theoretically, the total cookie dough base should have weighed in at 350 g x 4 = 1400 g

Add-ins were scaled up 4x as follows:

̶3̶2̶ ̶g̶ → 24 g matcha powder *
̶1̶2̶0̶ ̶g̶ → 130 g chopped white chocolate
̶1̶2̶0̶ ̶g̶ → 130 g toasted hazelnuts

Yield: 50 cookies

It should be noted that:

Four different types of matcha were used: Hokusan Niju, Momo Tea Matsu, Camelia Sinensis Uji, and Kato Matcha (in order of increasing to decreasing proportion). The decision to include four brands in one concoction had not been intentional, though I had attempted to make up the 32 g by weight by clearing out any and all leftover matcha in my pantry. Though I ultimately only succeeded in scaling up the matcha quantity 3x, the resulting product still boasted a natural green hue and acceptably grassy undertones.
Hazelnuts were toasted at 325 F for 5 minutes, then rubbed aggressively in a paper towels to remove their skins. Less than 60% of the skins were removed, though, again, this was not apparent in the final product whatsoever.
In hindsight, I would have increased the amount of add-ins by at least 50%, for most of the cookie is dough and a bit lacklustre in terms of chocolate and nuts with omission of the post-baking toppings.
Sunday instructed to chill the dough for 1h before scooping. A 40-minute chill resulted in a tacky dough that could not be readily scooped. Having pressed the heavy, guacamole-like slab between two layers of parchment, I settled to portion using a dough cutter, then roll into neat spheres before baking.

Baked across four trays, the total yield was 50 cookies of roughly 2 inches in diameter. Due to the high proportion of baking powder, the cookies domed instead of spreading. Surface fissures were apparent across all batches; browning was particularly evident on the trays baked for longer. That said, the interiors did not vary vastly in moisture levels in spite of the noticeable colour change.

I found the cookies generally tasty, but lacking in chocolate and subdued in grassiness. That said, not everyone enjoys the intense complexity of matcha, thus the resulting subtlety may have actually worked in my favour for office distribution.
Textural variance was minimal, as the specimen was mostly dry and crunchy. The amount of baking powder can probably be reduced to enable a soft, pliable center in the next iteration.

Tiramisu

Tiramisu is a creation whose authenticity is often overlooked in favour of simplicity. In reality, the traditional variation is hardly a last-minute compilation.

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Out & About #1079 | Biscoff Basque Cheesecake, Läderach Dubai Chocolate + Final Downtown Days

4/5/2025

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Life lately has been exhausting to say in the least. Following my return from vacation, I've been keeping busy with plenty of transitional items, making the most of my last few trips downtown, and, of course, resuming routine as I know it.

While I've yet to review majority of my trip content, flashbacks of fond memories occasionally surface in my mind, paving the way for impromptu creations and detours.

Biscoff Basque Cheesecake

With strong impressions left by Wonder Cookies' vanilla-laced Basque Cheesecake and cream cheese readily available in the fridge, setting out to compile a Biscoff Basque Cheesecake took minimal effort.

Adapted from Sunday Baking's latest Basque Cheesecake formula, my rendition would omit vanilla bean and use 130 g of Crunchy Biscoff spread instead. In place of whipped cream, I substituted an equal amount of evaporated milk by mass. Indeed, evaporated milk is thinner than heavy cream, thus results in a reduction in fat content - and likely silkiness as well. That said, I'd like to think that the incorporation of the Biscoff spread compensated for smoothness in texture (due to existing stabilizers) and enhanced stability.
My final deviation from Sunday's recipe was omitting the step of straining the mixture, as this would separate the biscuit bits of the Crunchy Biscoff spread.

The recipe was shockingly simple. I had merely skimmed the video once before commencing but recalled all the quantities and steps with ease. Being devoid of flour or starch elements was a tremendous advantage, for it keeps clumping at bay, assuming the cream cheese was softened to room temperature and creamed adequately.

Sunday instructs baking the cake in a convection oven at 420 F for 20 minutes. By this point, I have learned that my ever-unreliable standard-sized convection will never accomplish the job satisfactorily. The countertop toaster oven was set to 425 F, and my 7.7 inch Instantpot pan was slid within.
I had used a baking temperature of 425 F due the oven temperature settings increasing in intervals of 25 F. After 20 minutes of baking, I used the Broil function for about 1 minute, but quickly cut the heat to prevent the edges from setting too quickly.

The subsequent step was arguably the hardest: Waiting.

The cake was allowed to cool to room temperature on the stovetop before being transferred to the fridge, where it would rest until the next morning.

After a grueling 23h wait, it was time to reveal the results. Patience had rewarded me: The cake was fantastic - absolutely perfect!

My usual tendency is to cut into Basque cheesecakes around the 6-8 h mark, for I am an impatient soul. Naturally, the cake would respond by imploding in defiance, or revealing notes of egginess or cloying qualities. Through this round of execution, I learned that allowing the interior to slowly set was non-negotiable after all.

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Korea DAY 4: (Pt. 2) Traditional Korean Meal + Jeju Stone Park

3/16/2025

Read Part 1 HERE !

While it may seem surprising that I embarked on this trip without a comprehensive list of POIs, the main objective was, simply, to move freely.

For the Jeju leg, in particular, I hadn't scheduled beyond the Hallasan hike and O-Sulloc Tea Museum/adjacent Innisfree boutique. My goal was to enjoy a scenic coastal drive along the perimeter of island, regardless of which side, and I requested in earnest for this to take place at every possible opportunity. Not being the driver though, I had little control over how things would unfold.

My browsing partner had expressed an interest in roaming the Jeju Stone Museum, to which I had no oppositions. We selected an eatery in close proximity to the museum and made our way over from Gimnyeong Beach. Again, the asphalt was remarkably smooth and intact, while the pavement markings sharp and pristine. Within the boulevard was a multi-use path, distinguished with blue line paintings and separated from the roadway with planters and an abundance of signage.

Nangtteule Shimpang involved an approximate thirty-minute drive, leading our eventual arrival to be past the 1 PM mark. We parked across the street in a vacant gravel lot, but there was a total of seven spots directly in front of the eatery as well. Parking beyond the designated rectangles parallel to the direction of travel wasn't uncommon either. In true suburban fashion, parking appeared possible where plausible.

The menu was posted outside the sliding doors of the restaurant as well as within.

Upon being greeted at the door, we were gestured towards a four-person table. Tissues and utensils were already present at the table's edge. Warm water, individually packaged wet wipes, and cups would soon follow. An ordering slip was also presented on a narrow clipboard, presumably corresponding to our table number.

The front-line staff comprised of a few young men clad in black t-shirts and at least two middle-aged men. One of the older staff neared our table to take our order, though we hadn't yet decided at this point. The situation would be repeated with a younger member of staff, until I finally relayed our request of the Nangtteul Jungisk.
At first, the server responded with concern, as there was a minimum order of two Jungsik sets. I nodded my head in acknowledgement and changed the count on the order slip from one to two. Traditional Korean meals are often configured to have minimum order requirements, though I had initially believed my markup automatically indicated a two-person portion, each priced at 15,000 KRW.

Orders of jeon were foregoed, for the size described was larger than our appetites could stomach. That said, I adhered to a single order of makgeolli, not knowing 3000 KRW would entail a cauldron-sized portion.

While sixteen dollars would earn me a Stainless steel teapot at best, my mouth dropped agape at seeing the ceramic vessel and accompanying wooden ladle. Thankful to have a chauffeur, I summoned my grandest efforts to deplete the medium-sized pot.
Past experiences with homemade makgeolli had informed me of its staggering strength. Meanwhile, I had never met a bottled or canned version that hadn't led to nausea and discomfort.

But this rendition was unlike any of the aforementioned varieties. For starters, it was delicious! - a balanced, milky composition with neither excessive sweetness, bitterness, nor grittiness. Three bowls vanished with ease. I even managed a fourth and part of a fifth before reaching capacity. After all, I would require sustenance in conjunction with the alcoholic beverage. Had I been sharing the pot with another appreciator of liquor, it would have been depleted swiftly.

Korea DAY 4: (Pt. 1) Tranquil Awakening in Jeju, Laundry + Gimnyeong Beach

3/16/2025

I awoke to sunshine and a beautiful, glorious morning. Jeju during daytime was drastically different from the night before, and our chosen pension admirably accentuated its beauty through strategical incorporation of windows and skylights.

From the second floor, one could relish in the gradual overtaking of dawn - where darkness transformed into a lush, breathtaking field, where azure waters could be spotted in the distance, and where sunlight peeked through intertwining layers of cloudy mass.

Jeju was stunning.

Getting ready in the sauna-style facilities also set the tone for the day. Seemingly boundless blue skies could be seen through the ceiling cutouts, instilling a sense of cheeriness and excitement.

One ought not be fooled by the outside scenery, for winds were still ruthless as ever. They were manageable under the warmth of the sun, yet nonetheless too strong for enjoying breakfast on the patio.

Two sets of outdoor slippers were provided on a shoe rack, while exactly two chairs were tucked underneath the square table. At the far right of the patio was a barbecue station, while the left a view of the (paid) indoor-outdoor private pool.

Coffee was prepared from the Kanu sticks previously procured from Lotte Mart. Each of us took to a flower-adorned ceramic mug from the array above the sink to enjoy the aromatic beverage.

The internally soiled, red microwave on the countertop seemingly doubled as a toaster oven, with knobs to adjust baking temperature on the side. Tous Les Jours' Chestnut Pain Suisse was successfully reheated using the mechanism. Its surface was delightfully crunchy, featuring the covetable strips of crispiness seen in Le Génie's atrociously pricey rendition, while the cross-section flaky and encasing a subtly sweet chestnut paste. The creation was simultaneously the best item of the bakery haul and a satisfactory start to the day.

Korea DAY 3: (Pt. 1) Seoul Station Roaming + Gimpo Airport

3/15/2025

I slept past 1 AM after hair-washing and bookkeeping needs. One is likely to believe that I would fall into a deep, uninterrupted slumber given the previous 48 hours, but this was hardly the case.

Although the room was cooler this time around, quality of sleep remained poor. My browsing partner had turned off the fan at the foot of the bed. Towards the middle of the night, I turned it back on, but forgot to aim the base in my direction, nullifying its cooling effects.

Around 5:50 AM, I awoke, then continued sleeping fitfully till 6:34 AM. By this point, I could no longer resume rest and resolved to fight through the fatigue.

Gearing up in comfortable attire, I announced a solo last-minute run to Seoul Station, then rushed out with an eco bag in tow.

It was during this journey that I discovered the nearby tunnel entrance to Seoul Station - a fixture that had been overlooked previously.

One wrong turn took me to the filthier section of the terminal, one that felt barren - save the noticeable presence of homeless residents. Many of these residents were elderly, if not middle-aged. Some shouted at commuters while remaining stationary, yet not in an aggressive way like Toronto or Vancouver. The utterances were disruptive, but mainly song-like in nature.

Eventually, I found the double escalators that led me up to Connect Place and Lotte Mart, where I had explored the previous day.

Then, by adhering to coloured signage, I found myself in the KTX terminal we had hurriedly bypassed on the day of departure. The terminal was met with a bustling scene even in the early hours of the day.

The terminal operated not only as a transit hub for municipal, regional, and airport connections, but boasted plenty of food vendors and retail options as well. Within the KTX terminal were bubble tea (Truedan), pretzel and buns, cakes and smoothies, and even a fish cake counter.

I was positively salivating peering at the selection from beyond the glass windows. Prices ranged from 3500 KRW to 4000 KRW per stick, which I, someone who hails from a land where flat fish cakes are a rarity, considered extremely affordable.

Korea DAY 2: (Pt. 1) Morning Walk + Climbing N Seoul Tower

3/14/2025

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Neither open windows nor a fan blowing at the foot of our beds all night could ease the stickiness in the air. Quality of sleep was extremely poor, and the rumble of trains that rush hour brought into the nearby transit hub hadn't helped either.

I had climbed into bed just before midnight after what appeared a never-ending evening of navigation woes. Throughout the night, I woke two to three times, then surrendered around the 5 AM mark. While my browsing partner fought to ignore my morning ruckus, I moved with resoluteness to start the day early. Time is of the essence always, but especially so on vacation.

When we had checked in late the previous evening, I had skipped perusal of hotel amenities. To start, I'd venture down to the 19th floor lobby to locate a WOWPASS machine for currency conversion. A middle-aged Japanese couple hovered before it, expressing confusion then ultimately walking away with a dissatisfied exchange.

Drawing near the giant screen, I tapped my card to exchange the four 50-dollar bills I had brought with me. After all, the machine would only accept Canadian dollars in the form of fifties. Two hundred Canadian dollars was the equivalent of 195,000 KRW after exchange.

Next, I headed to the laundry room. Coin Laundry was possible between the hours of 9 AM - 9 PM, with washing and drying priced at 5,000 KRW each and detergent and fabric softener at 1,000 KRW each. Two sets of washer-dryers were found behind the door.

Within the room were also a microwave, water dispenser, and ironing setup (iron + board). I took note of these features, then reached for an empty laundry bag for my browsing partner, as the room only included one.

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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:

Having crunchy chocolate chips on demand - since I've succeeded at many crunchy-chewy variations
Economic freedom - should I successfully crack the code, I'd be free from constantly investing in a product subject to inflation

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!

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.

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.

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.

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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<<Previous

Out & About #1083 | Mississauga City Centre Musings + Homemade Banana Custard

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

Out & About #1081 | Toronto Zoo + Daigyo Matcha

Out & About #1080 | Farewell Downtown Feat. Matcha White Chocolate Hazelnut Cookies, Minami + Dance Life X

Out & About #1079 | Biscoff Basque Cheesecake, Läderach Dubai Chocolate + Final Downtown Days

Korea DAY 4: (Pt. 2) Traditional Korean Meal + Jeju Stone Park

Korea DAY 4: (Pt. 1) Tranquil Awakening in Jeju, Laundry + Gimnyeong Beach

Korea DAY 3: (Pt. 1) Seoul Station Roaming + Gimpo Airport

Korea DAY 2: (Pt. 1) Morning Walk + Climbing N Seoul Tower

Out & About #1078 | Decoding the Decadent, Geste Croissanterie, and Pre-Vacay Madness

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