With time, the adamancy evolves into appreciation for milestone achievements, but the passion lives on. Tidbits of everyday life then constitute the basis of happiness. We'll thrill to thrive, and thrive to thrill.
- Steamed Egg w/ Scallions and Cha Siu
- Nabe w/ Pork, Carrot, and Napa Cabbage
- Fruit gummies
- Houjicha Latte
- Egg salad, braised garlic cabbage, and pork floss
It breaks my heart to declare that the restaurant is no longer the same.
Two styles of fried chicken were requested, sans bones for a change of pace. The Boneless Pa Dak and Boneless Sikgaek Supreme Boneless Chicken appeared in two plastic containers, rather than the paper boxes seen in previous orders. Three containers of very rigid and very sweet pickled radish (무 / mu) were provided as accompaniment to the scrawny little shrimp-like fragments. Visually speaking, the chicken appeared a cross between shrimp tempura and battered chicken tenders that had been thawed, quartered, then fried with appear longer. The centremost region was flesh, though the ends were primarily fried batter. Albeit crunchy, the peculiar shape led me to think they were repurposed leftover pieces from the bone-in orders.
Seasonings weren't all that impressive either, as the advertised "creamy white sauce" was merely Kraft mayo from a single serve packet. The sight was disappointing, to say in the least.
With consideration to the given price points and travel distance, the overall quality was decidedly mediocre. There was, furthermore, a slight discrepancy from the values shown on Ritual, which ought not be the case with the app's commitment to accuracy.
1) Caramelized Onions - wonderfully simple yet atrociously time-consuming.
Although nothing more than an impromptu decision, this Chocolate Tart was fairly forgiving. It involved few ingredients and a fuss-free assembly. The crust was sourced and adapted from the great SK. My rendition saw the inclusion of a whole egg; I had hoped that inclusion of the egg white (protein) would compensate for moisture loss due to the black cocoa. Equal quantities of alkalized and non-alkalized cocoa powder were incorporated into the dough for flavour and colour.
- Heat the cream (low heat, long increments), not the chocolate
- Mix gently to uniformly distribute heat and avoid air bubbles
- Adhere to couverture packaging directions, or to Sunday Baking's golden rule of 40 degrees Celsius
Because entire loaves lose love after a few days and an entire package of panko is usually forgotten and left to go stale, breadcrumbs prevailed as the suitable solution. The process involved removal of any moldy parts (yes, there was a corner), then baking at 325 F for 5 minutes. Next, the slices are shredded and blitzed till fine in food processor, then returned to baking for 300 F at 5 minutes, and finally 325 F at another 5 minutes.
Usage for these homemade breadcrumbs shall be revealed at a later point in time.