I know, I know - doesn't that contradict the previous post on pecan pie? Why yes, yes it does.
1) Bread - Eggless, Butter-less, and Machine-less!
Beyond the fact that I had adhered to one of Bake for Happy Kids' rare vegan recipes, I intrepidly accepted the challenge of hand-kneading. The decision hadn't been intentional, yet stemmed out of sheer consideration for time and butter inventory. (Unfortunately, the bread machine does take longer.)
3) Garlicy Meatballs in Tomato Soup
Cooking hefty parcels of pork can be intimidating, all the while demanding discerning degrees of innovation. Perhaps already obvious by presentation of past creations, the food processor is my kitchen weapon of choice. The tool enables effortless crafting of meatballs, blitzing garlic cloves, onions, and even celery chunks into the mix with ease and swiftness. A swig of rose wine, spoonful of sugar, and dash of dark soy complete the marinade.
Contributing Italian flare is a tomato soup - elevated with white wine, a splash of heavy cream, and fresh, quartered tomatoes.
Furthering the topping selection for the previous dish are cubed chunks of SPAM, pan-fried until perfectly crispy on all sides. Do beware that sodium levels appear more prominent upon the evaporation; it is recommended to consume the pieces with a blander - perhaps one-dimensional - base of carbohydrates (refined or not).
After a largely successful Pecan Pie run, I retained optimism while gearing up for the subsequent Thanksgiving-themed undertaking. I heaved a sigh of relief upon seeing the absence of blind-baking, not knowing that the procedure was, actually, a step of assurance.
So the recommended four-and-a-bit pounds was thus reduced it to 1172 g (or roughly 2.6 lbs). Sugar levels were also reduced at first, then re-incorporated due to the prominent moisture content of my chosen species of apple (whose name was not written on the bag). Tapioca starch was swapped for glutinous rice flour and corn starch, with an extra tablespoon added out of caution.
It was horrific decision, I shall confess. Shortly into its 75-minute stay was the dreadful spouting of apple-y juices. Attempts were made to eradicate a nasty cleanup process, though caramelization of the escaped filling was inevitable.
- Keep apple slices relatively thick: casual munching sizes would have been the superior alternative to my wispy, frail paper thin cuts that merely disintegrated while baking.
- Blind-baking should always be incorporated for structural integrity
- Tray placement underneath is essential for catchment of agitated juices
Issho Bakery is one of many local bakeries emerging from "new normal", distinguishing themselves from the rest by offering unique products and establishing meaningful partnerships with their ingredient sourcers.
Milk Chocolate Matcha possessed a grassiness that was neither explicitly grassy nor particularly floral. Chopped milk chocolate shards offered an asymmetric appeal; that said, milk chocolate is not an item that garners fondness from me due to its one-dimensional flavour.
Kinako Peanut Butter Crinkle ultimately proved the tastiest of the pack. As opposed to the icing sugar-laden variations that many seem to have taken a liking towards, Issho's version is firmer, drier, and nuttier. The inclusion of soybean powder is more prevalent in fragrance than flavour, acting to expand the cookie's zone of influence and elevate the already nutty base notes.
Conveniently situated behind the plaza was Maplewood Park. The Pathway weaved between the backyards of residential addresses, a private school, and nearby church, constituting a perfectly-timed promenade through nature.
With the exception of the slightly odd, yet overall friendly customer service, Lazros managed to satisfy the metrics of economics, quality, speed, and convenience. And with Lake Aquitaine nearby, I might even purposely defer a pick-up in the name of adventuring.