Out & About #718 | Week #64 Quarantine Update Feat. Chocolate Tart

Oftentimes, the ones that chase after goals with fervour are the first to feel disappointment. They are optimistic, noting countless future opportunities for improvement, yet demanding of themselves with no viable end. It's unlikely to identify this trait in yourself until you witness it in someone else.

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.

Loblaws errands may sound mundane, for the act of grocery shopping is a common duty, routine to all with a food bill budget. But blue skies over one's head are a blessing, as are t-shirt weather and Green Tea Frappuccinos (though the choice of added whipped cream was not mine).

Consumed over the course of the week were:

• 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

Should a "blue sky" playlist were to ever exist, You Are would top mine, without a doubt.

Eyes buzzing from spreadsheet scrutinization, I took to clearing my head in the early evening hours with a walk about the neighbourhood. The discovery of a new trail had led me through one of the city's busiest intersections, towards a relatively peaceful park. Discovered there was a gorgeous waterway, tucked neatly within a nearby residential area. The glimmering currents were even more majestic during golden hour, with a glimpse of the waters peeking through looming shrubbery. It was incredible to explore an area that I was sure to have known the ins and outs of.

Maneuvering back to the arterials, construction zones were inevitable. Closed sidewalks and TC-54s indicated alternate routes of travel, and a reminder for avoidance during the work period.

​During recurring work series, changes in scenery are always well-received. Whether it be a post-rainfall stork sighting (!), dabbling into a not-so-tart Tart Cherry Radler, or enduring a lengthy queue for portable lawn chairs, I appreciated each and every moment, greeting each with a warm welcome.

We looked towards Sikgaek during a Friday venture to the east end.
It breaks my heart to declare that the restaurant is no longer the same.

A rubbery egg topped out Kimchi Fried Rice, which was still mild, but retained minimal umami. The dish was less orange in appearance this time, with moisture-logged grains, remarkable blandness, and a microscopic portion of kimchi. Suffice to say that the restaurant's star selection had perished.
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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.

Mul Naengmyeon, a strictly seasonal offering at all traditional Korean eateries, was served with a tangy cold slush, hard-boiled egg halve, and pickled daikon strips. Undoubtedly the highlight of the meal, the thin, chewy noodles were delicious, successfully relieving us of the humid conditions without feelings of satiation.

​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.

​Redeeming the late lunch was my go-to Gong Cha order and snack picks of PRETZ and Pocky.

Creations of the week included:
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1) Caramelized Onions - wonderfully simple yet atrociously time-consuming.

​2) Candied Walnuts, an attempt at reviving 1 kg of expired, rancid nuts with washing, dry roasting, and caramel-coating.

3) Wintermelon Soup w/ Pork Loin and Egg

The classic Chinese dinner starter was surprisingly easy to recreate at home; this is, of course, said while setting all wintermelon carving undertakings aside. Pork shoulder is recommended in place of the pork loin that I had  ̶o̶b̶t̶a̶i̶n̶e̶d̶ ̶o̶n̶ ̶s̶a̶l̶e̶ taken to, for fattier cuts are needed to prevent sinewy bites.

4) Chocolate Tart

My tart pan from Amazon arrived a day early, which allowed for the realization of this dessert. That said, please note that I am, by no means whatsoever, recommending the pan in light of its oddly larger gap between the loose bottom and inner diameter.

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.

​SK's recipe instructed immediate placement into the pan, eliminating the typically required chill-and-roll process altogether. Fresh dough is a travesty to roll, thus I opted to press with fingertips - an act I would direly advise against. While the final product didn't reveal any signs of amateurness, intimate inspection would disclose rough edges and a dense cross-section. I also found the base to be a tad damp even after baking, and will likely incorporate more (alkalized) cocoa powder to compensate for freezer condensation in the next trial. I shall also be re-instating the fridge time and rolling out the dough as per tradition.

The filling comprised of a silky ganache made with equal parts heavy cream and Surfin; 200 g was used for a 10-inch tart. Findings from previous creations have identified the need for proper tempering, from which I can conclude three pivotal steps:

1. Heat the cream (low heat, long increments), not the chocolate
2. Mix gently to uniformly distribute heat and avoid air bubbles
3. Adhere to couverture packaging directions, or to Sunday Baking's golden rule of 40 degrees Celsius

​5) Breadcrumbs

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.

I allowed the crumbs to cool completely, for sealing while warm introduces moisture. They were then tossed with two teaspoons of cornstarch and stored away (with a silica gel packet for good measure).

Usage for these homemade breadcrumbs shall be revealed at a later point in time.