Out & About #1064 | Roast Chicken with Dijon Sauce, Miso Soup, and More Gyu-Kaku

While the first week of January comes to a close, it gives rise to the inevitable arrival of mandatory office days. Leading up to Monday, I was eager to accomplish as many tasks on my to-do list as possible.

Coffee was brewed, breakfasts of oatmeal prepared, and lunch cooked for the upcoming 1.5 days.

1) Roast Chicken with Dijon Sauce

A while back, a soon-to-expire jar of Dijon mustard in the fridge caught my attention. I had ingested plenty of fish, lean beef and pork, and even turkey. It was only appropriate to switch up the protein choice for the sake of variety.
SK's Roast Chicken with Dijon Sauce immediately surfaced in my mind, and a six-pack of skin-on chicken thighs were procured.

Results had been phenomenal the first time I had attempted the dish, in spite of using differently-sized chicken parts. This time, I hoped that uniformity would bring about an even better outcome.

The chicken was rinsed of impurities, then salted lightly with Himalayan pink sea salt (not table salt, in fear of them being too briny). In a wide pan, oil was heated until shimmering. While I ought to have patted dry the thighs before laying them skin-side-down in the pan, the extra step was simply too fussy for my liking. As a consequence, oil splatters erupted all over the stove as water from the chicken came into contact with the well-greased pan. I hurriedly continued with the remaining pieces, risking spurts of hot oil on my forearms and face, and closed the lid.
Once each piece had been browned, they were transferred to a greased, foil-lined tray and baked at 425 F for 15-17 minutes. The pieces were removed once the juices ran clear.

To the pan of rendered chicken fat, I added two medium onions and plenty of slivered garlic, sautéing until fragrant. This marked the first deviation from SK's recipe, as she had called for two small shallots and some scallions/chives to top. The second deviation was the use of umeshu brandy in place of a dry white wine as a deglazing liquid. Dijon mustard and heavy cream would round off the ever delectable, slightly pungent sauce.

Glorious was the resulting pairing. The chicken combined the impeccably crispy skin normally associated with roasting, while the flesh remained supple by baking. Summoning two cooking methods and a faux shallow fry procedure was admittedly tedious, but well justified in light of the finished product. Furthermore, the sauce exceptionally flavourful with the splendid kick of mustard.

Recapping the success, I shall also declare profound relief towards the reduction of greasy fumes due to installation of a new range hood - much overdue, I know.

2) Miso Soup

Revisiting the impromptu NYE miso soup, a second version was constructed with the addition of mirin and medium-firm tofu.

​I had also sprinkled crushed Tao Kae Noi on the surface to finish, but quickly realized superiority of plain nori sheets. The seasoned snack rolls were sweet to start and conflicted with the savoury profile of soybean.

​Besides the rapid range hood update, the weekend also saw a handful of chores and errands.

My browsing partner joined me on a last-minute BTrust/CoCo run and recycling depot visit, eventually exchanging Sweet Potato Dessert Soup for my Crisp Ginger Molasses Cookies and Mango Salad.

With temperatures having hovered about the freezing mark, I entered the downtown core without much regard for the windchill warnings. From the moment I disembarked from the GO train, I realized that I was utterly underdressed. These shivers were further intensified by the chilly atmosphere within the office.

​Of course, I am not one to be confined by climate. When lunchtime rolled around, I set off on a purposeful saunter.

My first stop would be bulk barn. There, I'd confirm the availability of crystal sugar sprinkles, a baking item that apparently seems to have been removed from the shelves of practically all grocery stores.

​The price of Wilton's Sparkle Gel was found to be $5.29 per tube. This was an important observation, for my subsequent stop of Loblaws at Queen/Portland would see a drastic difference.

Past the plentiful Lunar New Year decorations and discounted holiday goods were the baking supplies. Besides acquiring a container of Gingerbread Finishing Sugar on clearance (at just ninety-four cents!!), I'd lay eyes on the shimmery, edible decoration used on my Halloween Finger Cookies; Loblaws had priced it at just $3.99 - 32.6% less than bulk barn!

The ever-delectable Coconut Cookie Chips were on sale, but the temptation was resisted with resolve. Nearby was a white pouch labelled as "Monaco Double Chocolate", its presentation was just about identical to the creation featured in Claire Saffitz's latest recreation video.

​Outer Layer was spotted with a display case brimming with new Jellycat arrivals. Amongst the vivid assortment were Lunar New Year-themed serpents and fuzzy hearts indicating the imminent arrival of the next Hallmark holiday, Valentine's Day.

While strolling back, I passed the storefront of Rosie's Burgers. Despite having hurriedly strode past on my last trip to the neighbourhood, the image of Banana Pudding cups sold at The Well was conjured. Without another second of contemplation, the door was yanked open with frozen fingers.

The interior was quite compact and not very busy. Granted, one wouldn't anticipate hoards of hangry diners at 2 PM on a bone-chilling Monday.

A member of staff greeted me warmly, then took my order with a smile. Within a matter of minutes, I'd depart with a Half Pint of Dad's Banana Pudding in a paper bag stamped with the business' logo. The serving size could be likened to that of a tuna can (but taller) or a standard-sized tub of Vaseline (except uniformly round). With the HST in effect, the portion cost me six dollars even.

​Through ruthless gusts and subzero temperatures, I'd rapidly march back to the office, immediately slathering on cream and lip balm to combat their blistering impacts upon my return.

​Described as a concoction of "Vanilla Custard, Fresh Bananas, Graham, Cookie Crumble", the contents of the red container were found suitable for afternoon snacking, though likely too satiating following a meal of burgers and fried chicken. The topmost layer comprised of a crumbly and lightly spiced (think cinnamon) graham topping that was difficult to dig into without spilling over. The consumption process grew easier with depth, however, as the crumble pieces in direct contact with the pudding adhered well to its underlying layer, likely due to moisture from the pudding gradually permeating the bottom layer of crumble, thus softening it.

There was undeniably more custard than banana, with the former being quite thick and rather satiating. The formula was comprehensively vanilla-y despite not a single speck of vanilla bean observed within. I'd deem the dessert satisfactory for those that enjoy the taste of packaged vanilla pudding but can appreciate an elevated rendition with occasional bits of banana, lower proportion of artificial thickener, boost of creaminess, and a scrumptious crumble to top.

Should you ask me, the renowned Banana Pudding was a decently priced tasty treat, though not an item particularly worth the travel. I did, however, appreciate the robust compostable spoon as opposed to flimsy, mouth-scratching wood alternatives.

The following day, I geared up accordingly for the external conditions. Besides re-evaluating my scarf-tying sequence to cover my face, HEATTECH and additional layers were donned appropriately. Also accompanying my commute were a Costco-sized pack of rice crackers and Crisp Ginger Molasses Cookies, both intended for sharing.

I quickly learned that the Crisp edition was superior to SK's soft, pillowy original for freezing applications. The thinner cookie maximized storage space, while the naturally sturdier consistency proved resilient against moisture permeation and transfer between toaster oven and microwave for reheating.
Let it be known that baking at 375 F for 8 minutes and microwaving for 10-15 seconds immediately reinstates a toasty, delectable warmth with gloriously crisp edges and a soft, yielding centre.

Lunchtime would see exploration of independent businesses along the west side of Spadina. Throughout this short-lived sojourn, I'd come to learn of Le Gourmand's offering of Biscoff lattes and Basil Box at Queen/Spadina being replaced with Tim Hortons.

​Slightly north of the intersection was a hybrid film development lab and coffee shop by the name of Graination. The basement-level boutique was exceptionally niche in its concept, featuring a wood-themed communal seating area against sleek, white walls adorned by framed portraits.

​At long last, after seemingly endless steps in the cold, I arrived at Tap Phong Trading.

The trek had been accompanied by my coworker, who had expressed interest in hunting down specific homeware items. We browsed the aisles casually, taking the vastness of products gracing the metal shelves.

From woven serving vessels to sushi restaurant-style plates, Woks to rice cookers, glassware, and piping tips, the store housed the most expansive collection of kitchen and baking goods in the most compact of spaces. Admittedly, I was surprised to find silikomart products on the shelves, as I was Wilton, Crown, and Fat Daddio's. Prices for both branded and non-branded equipment seemed to be on par with Amazon and other bakeware retailers. Much to my surprise, the branded items weren't extremely costly, nor the non-branded items particularly budget-friendly. Tap Phong's biggest advantage was likely variety, rather than value.

Meandering back to the office, I spotted two upcoming openings:

• Nord Lyon at the northeast corner of Queen/John
• Jerk King, a much-needed cultural addition to the otherwise bland MetroCentre food court

​The remainder of the afternoon would see a small London Fog with Oat Milk from Tim Hortons (quite tasty actually!), a celebratory slab of Carrot Cake from Longos, and a dozen assorted donuts for the team gathering.

Then, it was time to head home and prepare for subsequent agenda items. Arriving at the station early meant greater choice of seating on the GO train, including uninterrupted peace on the upper level.

A Costco run had been planned to take place immediately following my return to the GTA.

​While I had expected weeknight evenings to be comparatively quieter than weekend afternoons, the volumes witnessed on site persisted as baffling. Even the sheer length of the checkout queue was astounding, winding down the main corridor for at least five aisles.

A few new items were spotted, including Calbee-branded snacks, alcoholic and non-alcoholic beverages, Zero Sugar Canada Dry, and an assorted bag of KitKat minis. Despite its horrifically steep price of $18.99, my curiosity towards the Biscoff version was simply too great; I had to acquire.

​Unfortunately, the execution of cookie butter-filled KitKat paled in contrast to its conceptualization. The centre was tacky instead of crisp, ultimately nullifying the wonderful signature textural contrast of KitKat while eliminating the breathtaking complexity of Biscoff.
Meanwhile, the classic Chunky was delicious, Caramel cloying, and Hazelnut phenomenal and fragrant.

An approximate ten-minute wait - and one Kashi sample - later, we'd be gestured towards the Self Checkout.

Subsequent events would lead to disagreements with my browsing partner over payment preferences. As with any preference, I simply view the act as one approach out of many, yet my browsing partner disagreed. There was a supposed absolute "right" and "wrong", and I received heavily unwarranted reprimand for using the "wrong" way. Suffice to say, I wasn't pleased that my alternate methods weren't viewed as sufficient workarounds, for they served me adequately for my objective-based agendas. At the end of the day, the task merely needs to be done, and lessons learned can be carried over to the next occurrence instead of aimlessly dwelling on potential.

​We'd unload the haul before venturing out once more for supper. Gyu-Kaku was my proposed destination, given that I ahd points expiring soon.

The Chef's Choice course was assumed to provide enough sustenance for two. That said, it was crucial to note that our party comprised of one small eater (me) and one ravenous hangry eater. Moreover, the platters of marinated meat have seen a disappointing reduction in size over the past while. Needless to say, hangry people and reduced portions do not respond pleasantly nor with consideration for others.

View the full album HERE !

During my last visit, I had sought out Godspeed's Kuronama Black Lager. This time, my gaze shifted towards a different section of the drink menu, leading to the eventual choice of a fruity compilation.

I quite enjoyed the Lychee Punch, which tasted like the lychee jelly cups from my childhood, save the buzz-inducing spike from a subtle touch of rum. The cocktail was the ideal solution for when one was craving carbonation (but not beer) and fruitiness (but not umeshu).

​Miso Soup was included in the meal, inciting a bit of amusement given my frequent consumption of the starter as of late. Gyu-Kaku's version featured tiny cubes of soft tofu and wakame, submerged in a cloudy broth that would be otherwise passable had I not prepared a potent homemade edition for comparison.

The Chef's Choice set enabled the Beef Sukiyaki Bibimbap to be obtained without an upgrade fee. That said, I only realized later that Pork Belly was added to the bill, instead of swapping out Umakara Beef for Toro Beef free of charge on the basis of peanut allergies.

Meat quality and service were upheld to the location's consistently high standards, though it was undeniable that overall portion sizes seemed to have shrunk. The Gyu Salad, in particular, was only half full and disappeared quite quickly. The Gyu Sushi featured lengthier slices of beef, albeit cuts that were less yielding (read: somewhat rigid). The Fillet Mignon was undoubtedly the tastiest of them all, being both tender and well seasoned.

Our 8 PM arrival and leisurely dining period would eventually lead us to 9:15 PM, where last call was announced by our server. I took the opportunity to request an order of S'Mores, which was merely $2.50 during Happy Hour periods. Unfortunately, the item did not arrive and the restaurant was already amidst closing preparations. Besides us, every single table already had their chairs inverted and ready for mopping.

​I'd come to terms that S'Mores was not in the cards, and merely depart with leftovers and a 15% off card in hand.
Since the introduction of a web-based parking fee system, validation tickets were no longer provided by the host. Instead, tracking and validation of license plates would take place using a browser for form field entry.

​Naturally take matters into my own hands, crafting a Biscoff rendition the following evening.

 When my new butane canisters were discovered incompatible with my mini blowtorch though, I turned to the Broil function on our toaster oven. Three to four minutes at 475 F would render marshmallows perfectly puffy, but liquefy the chocolate entirely. On the other hand, the biscuits residing underneath would retain their shape without altering temperature.

Broiling the marshmallows and inserting the chocolate afterwards was revealed the superior approach. The DIY S'Mores was a success, though likely tastier with graham crackers as the aromatic, spiced profile of Biscoff lent extra sweetness to the creation while concurrently compromising complexity.

​An Iced Biscoff Latte inspired by Le Gourmand would also see materialization.

The Crunchy version of the cookie spread preserved the gritty texture of the biscuits, making for a thick, caffeinated solution that bridged North American lattes with drinking/chewing tendencies of bubble tea. Take note: extra sweetener is not needed here.

Other meals of the week included Rice, Choy Sum and Lapcheong with Miso Soup and Braised Daikon over rice with Orange Chicken from BTrust.

Truthfully, "Orange Chicken" merely simplifies the name, for the profile leans sweet & sour (咕嚕) instead of citrusy and Westernized. Either way, the prepared dish was tastier than anticipated, being perfectly fleshy and flavourful.