By default, the standard work week can feel rather mundane. Office duties and commuting consume majority of my waking hours, while late afternoon periods are often allotted towards exercise.
My work-from-home days are spent in a typically, enjoyable manner. Why wouldn't they be? There is a tremendous amount of pleasure that arises from having handcrafted beverages and a slew of QC-ed baked goods readily available when the craving arises.
My work-from-home days are spent in a typically, enjoyable manner. Why wouldn't they be? There is a tremendous amount of pleasure that arises from having handcrafted beverages and a slew of QC-ed baked goods readily available when the craving arises.
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The remaining portion of my Ube Yema Jam was utilized in a Matcha-Ube Latte, in which Momo Tea's Matsu exuded an impeccably luscious, grassy hue. It was consumed alongside one of many Mugwort Injeolmi Crumble Cookies.
Cooler climate conditions is a welcome change I've come to experience over the past week. External conditions are breezier than within the gym.
While routing back home, I encountered a terrifying case of stunt driving along a major corridor through a residential area. A report was filed upon returning home that evening without delay.
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Seeing as I still hadn't sampled Gong Cha's QQ Grape Passionfruit Iced Tea, I took matters into my own hands and constructed a blend presumably similar to the chain's recipe. Brewed genmaicha, Ribena, lemon juice, yuzu passionfruit jam, sliced green grapes, and plenty of ice landed a refreshing, tangy concoction in my hands.
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Meals of the week comprised of: Steamed Pork and Pickled Radish, Baked Garlic Cabbage, Steamed Pork and Tofu, and Choy Sum over rice. Also undertaken for the first time in countless years was tamagoyaki. Its execution wasn't flawless, for it contained too heavy a sprinkling of salt; Kewpie mayo and HP sauce would assist in restoring delectability, however.
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Creations of the week included:
1) Oat Fudge Bar (Ver. 5)
The number of iterations of this Starbucks copycat/upgrade has escaped me. Beyond the tattered slip of paper persistently residing on my kitchen table, I have little recollection of the exact procedures past trials had entailed. The bottom line was that none of my previous attempts had left me perfectly satisfied.
1) Oat Fudge Bar (Ver. 5)
The number of iterations of this Starbucks copycat/upgrade has escaped me. Beyond the tattered slip of paper persistently residing on my kitchen table, I have little recollection of the exact procedures past trials had entailed. The bottom line was that none of my previous attempts had left me perfectly satisfied.
To improve structural integrity of the bar, the brownie recipe was altered to include all-purpose flour and double the original quantity of cocoa powder. (Egg whites, being the hassle they were, were removed from this trial.) It also contained 50 grams more of melted chocolate - an error undeniably caused by rushing - which made for little intensification of flavour.
For the first time since simplifying the recipe, I realized "oats" were omitted entirely from the ingredient list. A rough 75 grams were dumped into the bowl as I hoped for the best.
For the first time since simplifying the recipe, I realized "oats" were omitted entirely from the ingredient list. A rough 75 grams were dumped into the bowl as I hoped for the best.
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The resulting slab was interesting in that it bore a greater resemblance to SK's date breakfast bar than any other earlier rendition had. That said, the modified recipe did not offer the coveted depth experienced with Sunday Baking's softer brownie recipe. The oat layer was also more crumbly than desired, causing grease to leak through to the bottom. Yet, in spite of this, it was adequately crunchy.
SK's guideline included cinnamon, nutmeg, and cloves - reasonable, for these spices would pair exceptionally with dates. In the application of an Oat Fudge Bar, these spices can be eliminated in their entirety, for they neither contribute depth nor enhance enjoyment. Rather, even the mere dash of cinnamon introduces an unnerving, old-fashioned rift.
SK's guideline included cinnamon, nutmeg, and cloves - reasonable, for these spices would pair exceptionally with dates. In the application of an Oat Fudge Bar, these spices can be eliminated in their entirety, for they neither contribute depth nor enhance enjoyment. Rather, even the mere dash of cinnamon introduces an unnerving, old-fashioned rift.
For the time being, I'll continue pondering variations to the brownie recipe. Oil is difficult to eliminate, as it coats oats splendidly for uniform crunchiness, though I'd, ideally, love to munch on an Oat Fudge Bar without fear of greasy fingertips.
2) Black Sesame Butter Mochi
After learning that butter mochi was as effortless to compile as it was satisfying to devour, the sensible progression was to experiment with flavour variations. (Chocolate Butter Mochi is on the list, of course, but perhaps only once the Two-Bite Brownie is mastered.)
Matcha, Oolong, Earl Grey, and Houjicha were all viable options, and could be incorporated easily given their powdered nature. My heart yearned for black sesame instead, which would inform the addition of unsweetened paste into the batter. Nut butters/pastes tend to separate into distinct layers of oil and solids, therefore they are taken directly out of the jar for use. Swirling a spoon around the lip helped to ease out a few chunks, they were then mixed with the oil until relatively homogenous and added directly into the melted butter. As I had hoped, residual warmth from the butter helped to break up lumps.
After learning that butter mochi was as effortless to compile as it was satisfying to devour, the sensible progression was to experiment with flavour variations. (Chocolate Butter Mochi is on the list, of course, but perhaps only once the Two-Bite Brownie is mastered.)
Matcha, Oolong, Earl Grey, and Houjicha were all viable options, and could be incorporated easily given their powdered nature. My heart yearned for black sesame instead, which would inform the addition of unsweetened paste into the batter. Nut butters/pastes tend to separate into distinct layers of oil and solids, therefore they are taken directly out of the jar for use. Swirling a spoon around the lip helped to ease out a few chunks, they were then mixed with the oil until relatively homogenous and added directly into the melted butter. As I had hoped, residual warmth from the butter helped to break up lumps.
This modification ought to have been compensated with either a greater amount of flour or reduction in liquid ingredients. I hadn't adjusted the proportions at all after converting from US measurements to metric, and the results were telltale of my amateur blunder.
The batter was of a loose consistency to start and, even after the surface had revealed a nice crackliness, the centre of the square slab remained damp.
While recapping my recipe swaps, it dawned upon me that 1/4 tsp of baking powder had been added instead of the specified one teaspoon - another error that originated from misreading the quantities. But the reduction in baking powder wasn't obvious unless stated: the mochi was arguably flatter, though just as decadent and elastic as I recalled. On the other hand, the dampness was undeniable.
While recapping my recipe swaps, it dawned upon me that 1/4 tsp of baking powder had been added instead of the specified one teaspoon - another error that originated from misreading the quantities. But the reduction in baking powder wasn't obvious unless stated: the mochi was arguably flatter, though just as decadent and elastic as I recalled. On the other hand, the dampness was undeniable.
Fragrant and smooth like 芝麻糊, one would expect a scoop-able, structure-less specimen to saturate the mouth capacity. In contrast to its appearance, the Black Sesame Butter Mochi retained its shape decently and was delightfully chewy.
Although the crackly surface was thinner than possible of deeming gratifying, it was nonetheless a signature feature of butter mochi, attained strictly through comprehensive aeration of eggs.
For future versions of black sesame, I'd likely reduce the amount of milk instead of adding more glutinous rice flour, as to preserve texture. The current batch is tasty, albeit difficult to portion and a tad tacky.
Although the crackly surface was thinner than possible of deeming gratifying, it was nonetheless a signature feature of butter mochi, attained strictly through comprehensive aeration of eggs.
For future versions of black sesame, I'd likely reduce the amount of milk instead of adding more glutinous rice flour, as to preserve texture. The current batch is tasty, albeit difficult to portion and a tad tacky.
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For a period that was predicted to have temperatures in the high teens, my in-office days surely induced a sweaty presence. The skies were overcast, but the air was humid. The middle of the week was acceptable, but not even the slightest breeze graced the subsequent day.
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Iwami had opened at Chefs Hall, making use of Shari's vacant space. The process was shockingly speedy, given that countless boxes had been spotted lining the counter just last Thursday.
Coworkers had repeatedly referred to the communal dining space as "Chefs Hall", omitting the "Assembly" portion of the name. Frankly, I had assumed laziness to play a factor in this utterance, until I realized that property acquisitions had led to revision of the name, as well as removal of the signature red "A" at its Richmond Street entrance.
Still in its soft opening phase, Iwami had begun offering samples of their Spicy Salmon Roll to intrigued visitors. Their menu comprised of Aburi, yakisoba, and even umeboshi rice. A defining element from their predecessors was the Sapporo on tap (and sake/soju picks in the fridge).
Coworkers had repeatedly referred to the communal dining space as "Chefs Hall", omitting the "Assembly" portion of the name. Frankly, I had assumed laziness to play a factor in this utterance, until I realized that property acquisitions had led to revision of the name, as well as removal of the signature red "A" at its Richmond Street entrance.
Still in its soft opening phase, Iwami had begun offering samples of their Spicy Salmon Roll to intrigued visitors. Their menu comprised of Aburi, yakisoba, and even umeboshi rice. A defining element from their predecessors was the Sapporo on tap (and sake/soju picks in the fridge).
Having tagged along for the procurement of Palgong's 20% off daily deals, my coworkers proceeded to join me on my lunch trek towards Chinatown. That said, their lack of preparedness meant having taken to a bag-less bubble tea purchase before consumption of a proper meal.
Thus, instead of routing directly to my POIs, the duo was guided to Juicy Dumpling and Dragon City Centre.
Thus, instead of routing directly to my POIs, the duo was guided to Juicy Dumpling and Dragon City Centre.
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One expressed contentment towards two orders of Steamed Mini Soup Dumplings with Pork (S1), while the other was decently satisfied with one large Vegetable Bun with Chinese Spinach (S8). The Pan Fried Green Onion Pancake (P5) had been reserved for later consumption. While it smelled as it should, with prominent notes of oil, the slices appeared rather lacking in terms of scallion content. Furthermore, the threads seemed thin, pale, and withered.
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We browsed Dragon City Centre briefly before departing, noting that the upper level housed a new claw machine establishment and that Echo Karaoke persisted in the space still.
The ever aromatic egg waffle cart had disappeared from the north entrance, though a retailer of traditional snacks was spotted. Beyond budget finds of Grass Jelly, Herbal Jelly, and Tea Eggs, the Coconut Layered Cake caught my attention. Unfortunately, the dessert would not be available until the arrival of the weekend.
Although the items were listed in traditional Chinese, the lady operating the cashier exhibited an inexplicable hesitancy to speaking in Cantonese, despite audible fluency.
The ever aromatic egg waffle cart had disappeared from the north entrance, though a retailer of traditional snacks was spotted. Beyond budget finds of Grass Jelly, Herbal Jelly, and Tea Eggs, the Coconut Layered Cake caught my attention. Unfortunately, the dessert would not be available until the arrival of the weekend.
Although the items were listed in traditional Chinese, the lady operating the cashier exhibited an inexplicable hesitancy to speaking in Cantonese, despite audible fluency.
Continuing northbound along Spadina, the sidewalk was deemed too narrow yet again with the influx of tourists during the summer season. I passed by the Thai ahgase's recommendation of Yeah Yeah Thai and a souvenir shop featuring the same black bear as Wonderland had.
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Finally, I pulled open the door towards Dak Lak's College location. Despite trying their original Pacific Mall location countless occasions, the visit would mark my first experience at their downtown outpost.
Whilst equipped with ample seating, complimentary Wi-Fi, and even a shelf of board games, the overall atmosphere was dim and far less welcoming than the uptown location. The cashier wasn't particularly pleasant, seeming to impose that interactions should be minimal as possible. My order of a regular-sized ("Medium") Iced Vietnamese Condensed Milk Coffee rang in at $5.50 before tax. A cash/debit discount of 5% was posted on the Plexiglas barrier surrounding the counter; the promotion was taken advantage of with the assistance of a coworker, allowing my total to emerge as $5.90.
Whilst equipped with ample seating, complimentary Wi-Fi, and even a shelf of board games, the overall atmosphere was dim and far less welcoming than the uptown location. The cashier wasn't particularly pleasant, seeming to impose that interactions should be minimal as possible. My order of a regular-sized ("Medium") Iced Vietnamese Condensed Milk Coffee rang in at $5.50 before tax. A cash/debit discount of 5% was posted on the Plexiglas barrier surrounding the counter; the promotion was taken advantage of with the assistance of a coworker, allowing my total to emerge as $5.90.
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I took to the single bathroom stall at the back of the eatery while in wait of my drink. There, I discovered a distinct neglect of hygiene protocols. Moreover, the stall was devoid of toilet paper; users would need to resort to a stack of napkins on a nearby Stainless steel cart instead.
My order emerged in a plain plastic takeout cup: it featured a narrower base than the display cup and had been stripped of the shop's signature owl logo. At first sip, the fluid was observed to be noticeably less potent than Pacific Mall. The inclusion of condensed milk was not obvious. It also did not contain as much ice.
I continued to deplete the cup's contents as we strolled westbound along College, then south along University. By the point of our 2:30 PM return, the cup was ready for disposal.
I continued to deplete the cup's contents as we strolled westbound along College, then south along University. By the point of our 2:30 PM return, the cup was ready for disposal.
It wasn't until later that evening that I experienced the coffee's rousing effects. Undertaking a total step count of 18000 ought to have rendered me exhausted, yet I lay in bed with an unsettled mind and eyes wide open.
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The next day was entered into with obvious fatigue.
Roaming the PATH had been a well-informed choice against a speedy outdoor walk, for I would not only remain cool, but sane as well.
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In review of the underground connections, I learned that:
During my stroll, a worker of the Italian bakery was witnessed standing on top of paper towel-covered counter in filthy white Converses to arrange stock. The scene had me shaken, firstly for concerns over food safety and counter cleanliness and secondly over the absence of a spotter/fall protection. It was also shocking to have the arranging procedure take place during business hours, as opposed to pre-opening hours to prevent chaos. Needless to say, the sight eliminated any desire to support the spread whatsoever.
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When my curiosity towards the EPIC Cookie was unacknowledged by Longos staff, I spun on my heel in the direction of Hazukido instead. The First Canadian Place outpost was my third visit to the franchise over a three-week period. Alas, not a single location resulted in disappointment.
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Service levels had been consistently positive across all stores, with a notable willingness to respond to inquiries and embrace dynamic requests. My second scratch card had bestowed a 20% off discount for use on any beverage. Consequently, I took the ordeal a step further: customizing my own milk tea. Personalization beyond ice and sugar levels is unheard of in the bubble tea scene, but the Hazukido staff were exceptionally accommodating, listening to my potential combination then aligning administrative matters to realize the idea.
The concoction in mind was an Assam Black Tea with Tea Jelly with a base of Strawberry Jam, the latter ingredient shown in the milk-based Strawberry Swirl.
"I could do it for you, but I'm not sure how to add it into the system." the bespectacled cashier expressed.
"Could you charge it as an espresso shot or topping?" I pointed towards the add-ons, which were all priced at seventy-five cents with the exception of milk substitutes.
"I could." responded the cashier. "Though I'm not sure how it would taste. Did you want to make the milk tea no sugar as the jam is sweet?"
Nodding, I silently applauded her insight and recommendation. Generally speaking, her aversion towards vouching for the off-the-menu compilation was reasonable. However, I assured her that all liability for gustatory integrity would fall upon me.
"I could do it for you, but I'm not sure how to add it into the system." the bespectacled cashier expressed.
"Could you charge it as an espresso shot or topping?" I pointed towards the add-ons, which were all priced at seventy-five cents with the exception of milk substitutes.
"I could." responded the cashier. "Though I'm not sure how it would taste. Did you want to make the milk tea no sugar as the jam is sweet?"
Nodding, I silently applauded her insight and recommendation. Generally speaking, her aversion towards vouching for the off-the-menu compilation was reasonable. However, I assured her that all liability for gustatory integrity would fall upon me.
My pairing was tasty, but milkier than I would have liked. Distinctive chunkiness in the strawberry jam contributed complexity via textural diversity, especially when consumed in conjunction with a smooth, slippery tea jelly. That said, a concentrated tea shot would have fared better than brewed Assam tea, for the innately roasted flavours were subdued amidst the mix.
These comments were relayed to the cashier, just as she had requested. "I wasn't sure what you were going with this." she admitted. At hearing my breakdown - and comparison to using matcha/espresso shots to compensating for the relatively high proportion of milk - she expressed comprehension and intrigue.
The exchange made for a particularly memorable customer service experience, and livened my afternoon mood significantly. Unintentionally shoved out of the spotlight was the Chocolate Croffle, a delectable, buttery snack with a crisp, aptly-tempered chocolate coating.
These comments were relayed to the cashier, just as she had requested. "I wasn't sure what you were going with this." she admitted. At hearing my breakdown - and comparison to using matcha/espresso shots to compensating for the relatively high proportion of milk - she expressed comprehension and intrigue.
The exchange made for a particularly memorable customer service experience, and livened my afternoon mood significantly. Unintentionally shoved out of the spotlight was the Chocolate Croffle, a delectable, buttery snack with a crisp, aptly-tempered chocolate coating.
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