Frozen pizza, instant noodles, and freezer dinners are three items that were once forbidden in my household. A rule imposed by none other than yours truly, the coronavirus pandemic has since led to the loosening of said reins.
Alas, a whopping twenty-two weeks into the work-from-home situation, I have succeeded in devising a food storage freezer plan. In addition to a sustainable system of sustenance supply, I have scavenged the World Wide Web for reliable dinner concepts, including a reputable recipe for pizza.
Alas, a whopping twenty-two weeks into the work-from-home situation, I have succeeded in devising a food storage freezer plan. In addition to a sustainable system of sustenance supply, I have scavenged the World Wide Web for reliable dinner concepts, including a reputable recipe for pizza.
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By this point, I have several editions of SK's Lazy Pizza Dough, from the ultra-thick 6-hour dough to thin crust, 24-hour slabs of user-induced dampness to the most recent 22-hour optimal Hawaiian. Familiarity has been achieved with sticky doughs and the imminent need to bake off pizzas as they are assembled.
Best enjoyed alongside crispy, cheesy 'zzas are solid red ales such as the highly patriotic Laker Red or invigorating Kirin First Press.
Best enjoyed alongside crispy, cheesy 'zzas are solid red ales such as the highly patriotic Laker Red or invigorating Kirin First Press.
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On the day where mall errands coincided with a Stuffies' promotional period at Square One, we swung by our complimentary mini Vanilla Bears and Blueberry Fish pastries. The shop had replaced Eva's Original Chimneys in the shared Concept space. Love Me Sweet's stall had also been vacated to make way for Yang Tea Shop.
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Adorning their menu were also sundaes (think SomiSomi's ahboong) and sweet and savoury croissant taiyaki (bookmarked for a later visit to contrast against Snowy Village)
Neither of the two freebie varieties proved memorable. The blueberry jam encased within the fish was runny, but passable; not a far cry from that of my own, the sauce could easily be replicated with frozen blueberries and my trusty ol' jam - er, bread-maker. The Vanilla teddies were soggy shells housing a watery filling that was seemingly custard in hue. Exuding a barbaric profile of granulated sugar and false vanilla essence, the goopy, yellow solution only furthered its already meek structural integrity.
Uncle Tetsu had also opted to make its entry into the west GTA market by securing a spot in The Food District. On offer were the Original Japanese Cheesecake, Rusk, Honey Madeleines, and Cheese Tarts. There were no available cheesecakes at our time of visit, thus patrons were asked to wait for the emergence of the next batch. We took to two cheese tarts; I was informed later onwards that their shells were rock solid and highly unpleasant.
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Nitro Cold Brew with Vanilla Sweet Cream was a glorious afternoon pick-me-up.
Errands terminated at LCBO, where my detoured resolve for Choya's Umeshu led us to return home amidst a steady downpour.
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As the Bran Muffins from the previous week were being depleted, more creations materialized in the kitchen.
Creations of the week include:
1) Lemon Shortbread Cookies
1) Lemon Shortbread Cookies
Adapted from NEOB's very vague Lavender Shortbread recipe card, a batch of crumbly lemon shortbread were devised (with the help of a few external sources).
They were, admittedly, quite tasty, albeit the absence of crunch customarily associated with similar-looking sugar cookies.
They were, admittedly, quite tasty, albeit the absence of crunch customarily associated with similar-looking sugar cookies.
2) Honey and Fermented Bean Curd Roasted Chicken Thighs / 蜜汁南乳燒雞腿
Although the name can sound off-putting to those unacquainted with the ingredient, fermented bean curd works in a near identical fashion to Japanese miso or Korean doenjang. It is, simply put, a Chinese take on soy beans and umami.
Although the name can sound off-putting to those unacquainted with the ingredient, fermented bean curd works in a near identical fashion to Japanese miso or Korean doenjang. It is, simply put, a Chinese take on soy beans and umami.
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3) Soy Braised Beef/Pork with a side of potatoes and caramelized onions
Serve the tender, fleshy chunks with sticky, short-grain rice, your preferred choice of leafy greens, and an optional tablespoon of pickled pink ginger.
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