Upon entering a New Year, we are often graced with words of advice, usually centred around the common themes of being humble, selfless, and considerate. Yet, too soon are these concepts forgotten by majority of the population.
To merely be alive, healthy and breathing, is a blessing in itself, yet time and time again am I reminded of innate human greed. For what reason(s) does a hollow longing draw benefit? Why is reality so clear, and so obscure at the same time?
To merely be alive, healthy and breathing, is a blessing in itself, yet time and time again am I reminded of innate human greed. For what reason(s) does a hollow longing draw benefit? Why is reality so clear, and so obscure at the same time?
The GTA has received two heavy rounds of snowfall this past week, accounting for a grand total of 50 cm (and more in the norther regions); more is anticipated, unsurprisingly.
My body regrets engaging in the arduous manual labour, with sprained wrists and and aching muscles reminding me of my physical limitations. However, avoidance is not an option, especially not when access to food is on the line. It is with gratefulness that I regard the climate thus far, for any conditions above -30 degrees is a delight to my cracking fingers.
My body regrets engaging in the arduous manual labour, with sprained wrists and and aching muscles reminding me of my physical limitations. However, avoidance is not an option, especially not when access to food is on the line. It is with gratefulness that I regard the climate thus far, for any conditions above -30 degrees is a delight to my cracking fingers.
Creations of the week included:
1) Steamed Taro and Black Sesame Buns
1) Steamed Taro and Black Sesame Buns
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Using previously made taro-coconut milk paste and plain ground toasted black sesame seeds, two variations of steamed baos were born. The dough was sought from Bake for Happy Kids, naturally, and emerged perfectly plush: they were absolutely fluffy, even with my unscripted addition of coconut milk.
To replicate the material properties of a bamboo steamer, a tea towel was secured about the lid to maintain smooth, plump surfaces free from condensation. This additional step also assisted in keeping wrinkly, greyish surface tints at bay.
Due to inept wrapping skills - tangyuan déjà vu - the fillings were enclosed in the upper third of the bun, causing crack propagation during the steaming process. In hindsight, considering the path of heat permeation, I should have opted to situate the filling within the lower third instead. The sesame filling, unaltered with the exception of softened butter, was far too crumbly and bland, though the taro paste - too sweet on its own - served nicely in this composition.
2) Taco-Style Pork w/ California blend mixed veggies served over Chorizos La Abuela tortilla
Omitting chili powder and red pepper flakes for a milder mix of garlic powder, ginger powder, and paprika ensured a consumption process free of runny noses.
Omitting chili powder and red pepper flakes for a milder mix of garlic powder, ginger powder, and paprika ensured a consumption process free of runny noses.
3) One-Pan Frittata w/ Bacon, Onion, and Preserved Chinese Radish (菜脯)
Crafted from the three quarters of the remaining dozen of eggs was an easy frittata, wherein my signature scramble-steam method ensured doneness while granting time for dish-doing. Those less keen on a brown bottom have the option of baking the assemblage, which offers a silkier consistency, albeit lengthier overall cooking time
Crafted from the three quarters of the remaining dozen of eggs was an easy frittata, wherein my signature scramble-steam method ensured doneness while granting time for dish-doing. Those less keen on a brown bottom have the option of baking the assemblage, which offers a silkier consistency, albeit lengthier overall cooking time
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4) Ssamjang-Honey Dumsticks
A while back, I learned that, despite being branded as the "mild" edition, ssamjang (쌈장) wasn't actually all that mild. Furthermore, it disproved potential as a doenjang substitute. With that said, a generous handful of sugar usually lessens the heat, allowing the aromatic properties of gochujang to shine.
Dry brined to facilitate thawing process, the drumsticks were then patted thoroughly to remove excess moisture and rubbed in mixture of ssamjang and Knotty Coppertop honey. The result was a harmonious composite of savoury beaniness and floral sweetness.
Twenty-one palm-sized pieces were baked at 425 F for 45 minutes with cover of aluminum foil, then brushed with a ssamjang-honey-sesame oil mixture and sprinkled with sesame seeds and broiled until crispy. Ideally, ensure that all pieces maintain equal distance from the coils. Should one use a sloped pan like myself, shield those at lesser greater distance from the grill with strips of aluminum foil and continue broiling until content with charring.
5) Granola (Rev. 4)
Since having gushed over the simplicity and non-scale-demanding qualities of granola, I took to revisiting my "recipe" in hopes of providing guidance to the comparatively less kitchen-intuitive. But of course, I'd prefer to get away with approximations if at all possible, judging quantities relative to the size of the mixing apparatus; it reduces preparation time significantly, enabling greater production rates.
Since having gushed over the simplicity and non-scale-demanding qualities of granola, I took to revisiting my "recipe" in hopes of providing guidance to the comparatively less kitchen-intuitive. But of course, I'd prefer to get away with approximations if at all possible, judging quantities relative to the size of the mixing apparatus; it reduces preparation time significantly, enabling greater production rates.
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Conclusive findings indicated the pivotal properties of egg white:
- None for a crumbly, greasy mess
- One for crunchy bits intended for yogurt topping
- Two for satisfying snacking shards also great for yogurt topping
- Three for portable pieces akin to granola bars; softer due to protein increase and moisture content, hence less ideal for topping and more susceptible to burning. (Bake at 325 F for 35-40 minutes, or 350 F for 25-30 minutes.)
6) Nutty Almond Cookies
Since prior to Chinese New Year, I've been meaning to take a stab at traditional almond cookies. However, since our home celebrations saw more sustenance than anticipated, it was in the best interests of all that this venture be postponed.
Since prior to Chinese New Year, I've been meaning to take a stab at traditional almond cookies. However, since our home celebrations saw more sustenance than anticipated, it was in the best interests of all that this venture be postponed.
Adapted from Sunday Baking's hazelnut-containing rendition, I made the substitution of ground almonds, included several drops of imitation almond extract, and promptly forgot my slivered almonds to top. In consideration of other projects in parallel, the dough was allowed to rest for some twenty minutes chilled prior to shape-cutting. While soft, moderate cracks were witnessed at its edges once rolled; such cracks are often an indication of dryness, but the dough remained pliable and even tender enough to tear if not sufficiently meticulous.
The result was a sandy almond biscuit: buttery to taste with a distinct crunch and minimal fallout. The surface cracks were a tad discouraging, but ought be easily avoided with a uniform brushing of egg yolk and less aggressive heat.
7) Lavender Brown Butter Cookies
Lavender buds secured from the summer past were utilized at long last! I scaled up the formula for June's aromatic fennel seed butter cookies, attempted then surrendered the dreaded piping bag undertaking, and finished the morning's baking schedule with 1.5 trays of asymmetrical nuggets of snappiness. No amount of cookie stamping could salvage the appearance, yet flavours were astounding as always.
Chilling the dough is essentially non-negotiable for this formula; as with brown butter, it pays to wait.
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Following the first round of grueling snow removal, I set out to (The Famous) Owl of Minerva to fulfill unsatisfied kimchi fried rice cravings from the previous day.
Obtained from the once 24-hour eatery were: Kalbi, Bulgogi, Kimchi BokeumBap, and complimentary kimchi.
Both the Kimchi BokeumBap and Bulgogi were neatly secured with a spill-proof seal, similar to Go Topoki once upon a time. Upon unveiling the item that spurred the excursion, I was welcomed by the sight of a perfectly runny sunny-side-up. There was no laver, but nonetheless succeeded in curbing my innermost carby desires. Tender was the bulgogi, with an adequate portion of flat rice cakes and glass noodles to balance.
Both the Kimchi BokeumBap and Bulgogi were neatly secured with a spill-proof seal, similar to Go Topoki once upon a time. Upon unveiling the item that spurred the excursion, I was welcomed by the sight of a perfectly runny sunny-side-up. There was no laver, but nonetheless succeeded in curbing my innermost carby desires. Tender was the bulgogi, with an adequate portion of flat rice cakes and glass noodles to balance.
The Kalbi had been wrapped in foil and placed within a Styrofoam box, likely to prevent the charred bits from collecting condensation. A Small order offered three strips of succulent, marinated goodness. Underneath were raw bean sprouts instead of sautéed onions.
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The Owl's kimchi was a tad spicy, though less so than Sikgaek and Onnuri. Two containers of short grain rice accompanied the set, likely one per meat dish.
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This week's snack recap included Li'L Donuts from McDonald's, wherein the Apple Fritter Donut was noted to be inferior to the national coffee-and-donut giant and the Strawberry Jelly Powdered Donut was messy and tacky.
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My childhood favourite of Pringles was spotted on an early afternoon grocery run, so it seemed only reasonable to pick up two cylinders while on the hunt for gummies (also purchased, of course).
More snow is on the way, or so they say.
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