Out & About #944 | Apple Crumble Cake Again, Orange Condensed Milk Pound Cake + Halloween at Dollarama

Maximizing the harvest season is admittedly exhausting as someone who endeavours to capture and document each individual experience. Three consecutive weeks of investigating the external environment later, I was overwhelmed with fatigue that, unfortunately, transitioned into my day-to-day routines, limiting my productivity as a consequence.

Yet, over-exerted as I felt, these outcomes did not diminish my spirit for all things autumn.
On a mission to prevent disappointment, a homemade Pumpkin Spice Latte was crafted. While I had originally thought to test a limited-time variation from a nearby café or fast food chain, it dawned upon me that the "pumpkin spice", in reality, contained no pumpkin at all. Furthermore, espresso and milk were readily accessible components in my household. "Why not just make it myself?" so I thought. And I did.

Meals of the week comprised of: leftover Mystic North from Pie Wood, Aloha Pulled Pork over Gai Lan and Steamed Rice, Scrambled Egg w/ Pickled Turnip + Steamed Pork + Choy Sum over Steamed Rice, and Chunky Beef Stew + Shredded Romaine over Rice (to quench desires for a Mexican Steak Bowl).

​Takeout from Trithis would round off the end of the week.

Three months later, I would eventually recall the existence of takeout S'mores packs from Gyu-Kaku. Torching would only succeed in charring the perimeter, while baking rendered the graham crackers sodden; toasting for about four minutes was the best alternative to mimicking grill conditions.

​I also enjoyed a canned Brown Sugar Milk Tea. Proving too sugary on its own, a single stick of G7 Espresso was its ideal partner in achieving harmony.

Creations of the week included:

1) Apple Crumble Cake

My recollection of last year's Apple Mania trials are muddled, simply due to the sheer quantity of experiments. However, I did recall fondness towards an apple-containing variation of Sunday Baking's Blueberry Crumble Cake.

​Having reserved three Golden Delicious for the creation, I was surprised to find just two awaiting me in the fruit basket. Only after slicing and baking was the third located, just two feet from the others. In hindsight, the error was preventable, but overlooked amidst my haste.

​The cake was airy and fluffy, as I remembered, with a beautiful, golden crumb, yet devoid of seasonal spices such as cinnamon or nutmeg. Also apparent was the lack of apples: while the slices managed to cover the surface of the cake adequately, they were barely detectable in the finished product.

Failing to heed my own advice, the crumble topping was prepared without the inclusion of oats, causing it to adopt a softer, more pliable consistency than the desired craggy crunch. 

2) Orange Condensed Milk Pound Cake

Revisiting another of my favourites from Sunday, the Condensed Milk Pound Cake was tweaked with the inclusion of orange zest (in the batter) and orange extract (in the glaze).

​The cake had been assembled while partially listening in on a Council Meeting livestream, leading my mind to trail. Instead of adhering to the flour-batter method I had exercised countless times prior, I absentmindedly proceeded with the incorporation of eggs prior to flour. Anxiety levels soared as the batter began to separate with the addition of each egg, though the completed mixture was decently smooth. Embracing optimism, the loaf pan was slid into the oven for the specified forty-minute duration.

​Analyzing the final cross-section, the erroneous step hadn't appeared to result in any adverse effects. The location of air pockets were similar to the version created using the flour-batter method, which indicated proper folding techniques and hydration of the dry ingredients. For future attempts though, I do declare reversion towards the recommended procedure, for splitting of batter is an intermediate step I'd prefer to avoid at all costs. Pushing the batter's limits may lead to dire consequences, since my eggs are  ̶n̶o̶t̶ ̶a̶l̶w̶a̶y̶s̶  rarely at room temperature.

The glazing process is my least favourite step. Unfortunately, it is also a pivotal one in elevating complexity. On its own, the pound cake is moist and scrumptious, and can be served warm or at room temperature. By being delicately wrapped in a three-ingredient glaze, the slices are bestowed a perpetual crunchiness, then served chilled for maximum texture contrast. Although close to skipping the painstaking cooling, glazing, chilling, and dish-washing process each time, I'm always glad I bear with it.

​Orange zest adds a delightful citrus accent to the cake, while the orange extract-laced glaze lightens the white chocolate glaze. I'd advocate for a reduction in the amount of oil, for extracts tend to increase fluidity of the mixture. Lowered viscosity makes for a thinner glaze, which, in turn, means double glazing and inevitable excess that is ultimately (regrettably) discarded. 

I've come to conclude a need for variation in my weekly routine, thus strive to incorporate diversity wherever possible. Attending gym classes with different instructors accounts for one of these elements.

Sampling new beers and sake also brings about suitable joy. Despite not all alcoholic purchases being pleasurable, I'm ecstatic to announce that I've finally found a yuzu sake that did not smell - nor evoke the taste of - Mr. Clean! That being said, it is worth noting the lower ABV of 7.5% and unmistakably sweeter profile.

Recently, Ontario craft has been found to be somewhat "richer" in profile, with even light lagers outdoing their East Asian counterparts - think Singha and Asahi- in terms of substance and post-consumption aftermath.

The realization has propelled me in the direction of wine and sake, the latter when sugar intake is of greater concern due to high intake of homemade baked goods. Masumi Kuro Sake was decidedly delicious, in spite of not embracing the dark hue I had been anticipating. The bottle design was sophisticated, radiating an aura of sleek elegance. That said, the cap was not quite intuitive, although easier on the fingers, being constructed of a smooth, plastic casing.

​Summer events have ceased for the season, prompting the shift in downtrip lunch walk objectives from participation to functionality.

I undertook a swift trek to College Park with the goal of replenishing my glove inventory in advance of the fall-winter transition. Technically, the closest Dollarama could be found at the northeast corner of Yonge and Dundas. As evident on this space, however, I tend to avoid that intersection - as well as the associated subway station - wherever possible.

777 Bay housed a number of office units, as well as a towering totem fixture extending from the concourse level towards the second and third floors. Members of security were spotted on both the concourse and food court levels, likely to combat potential chaos from the neighbouring homeless hotspots.

A number of vendors could be found at the concourse/first level basement. Halloween-themed merchandise merely lined an aisle-and-a-half. Meanwhile, Christmas décor and snowman-bearing containers had already been reinstated in their respective aisle from last year's supply.

​Steps from the storefront of Dollarama was LCBO. Despite its compact size, the assortment was rather expansive, with exclusive brews from Four Fathers (originating from Cambridge), limited edition Pumpkin Ales, and cold weather favourites such as Horchata White Milk Stout.

I resisted indulging in the selection, for lugging the coveted picks back to Union would constitute unnecessary additional baggage.

​Instead, I'd resort to making a trip once equipped with my personal vehicle.

​Alas, my home store not only did not carry the items of desire, they had eliminated 8-pack carriers. I settled for a different collection craft brews, appended with cans boasting unique artwork.

​On the next in-office day, I offered food delivery services for a coworker who had spent two hours on the DVP and had a pending meeting.

Requesting banh mi instead of poke, search results led to Banh Haus in Chinatown. The eatery was located along Huron Street, on the north side of Dundas, supposedly up the street from Chicha San Chen I undertook the mission as both an opportunity for exploration and acquisition of geographic knowledge.

Streetscaping on the north side of Dundas was noticeably more attractive than the south side. Beyond characteristically Chinese red dragon fixtures were patterned interlock walkways and a shockingly well-maintained brick roadway. (Of course, the special materials did not extend into the residential portion of Huron Street.)

Banh Haus was located at basement level, identified with its stool logo and red storefront with white lettering. In the proximity was Lait Night, a café whose name was not unfamiliar to me, in spite of having never stepped foot on the premises.

The eatery was a very small space operated by a grand team of two. Immediately outside the entrance was a grill setup, where a thoroughly tattooed member of staff busily flipped strips of meat. The interior, which was not exempt from these grilling fumes, included an open-concept kitchen area, several freezers, and an espresso machine. Positioned along the ordering counter were laminated menus, while dusty bags of branded coffee beans could be found in the cavity underneath; across from said counter were two drink refrigerators.

Listed on the three-page menu were drink options, breakfast specials, and, naturally, a variety of banh mi. My coworker's pick had resided with a duo of the Haus OG Banh Mi and Thai Iced Tea.
Upon relaying the order, I was informed of the various customization options available:

• Size: $6 for a half-size, and $9 for a full-size
• Bread: White, Whole Wheat, Sesame, Everything, and Snack Size (two individual buns, rather than one baguette sliced in half)
• Spread: Chicken Pate or Avocado
• Sauce: Lemongrass or Five Spice
• Spice: No spice, Sriracha, Mild (Jalapeno), Chin-Su (Vietnamese Hot Sauce), and Extra Hot (Bird's Eye Chili)

Add-ons ingredients and sides were also available, but at extra charges ranging from fifty cents (onions, corn, spinach) to two dollars (bacon, fried egg).

Banh Haus' updated menu had not been posted online, thus these customization inquiries were strictly answered to the best of my abilities.

​Ten to fifteen minutes would pass before the sandwich would be presented to me. During this time, I observed as the Thai Iced Tea was concocted by mixing a flavour powder, then adding milk to fill the volume of the cup. My delayed request of a Vietnamese Iced Coffee would entail small square cubes of ice, a shot (or two) of house blend espresso, and thorough agitation in a cocktail shaker for uniform temperature. The girl behind the cashier was extremely pleasant, answering to each and every one of my inquiries without judgement or annoyance. Gesturing to the menu with a pointy, polished nail, she informed that all drinks would include complimentary tapioca pearls. She also cautioned that Vietnamese Coffee was generally made sweeter, though she could reduce the amount of sugar in the case where I preferred less.

After being presented with both drinks, I inquired whether drink trays and stickers could be obtained for transport. Overwhelming relief came upon me at the sight of a proper - sturdy! - drink carrier instead of the flimsy biodegradable rubbish often sent my way. Logo-bearing stickers would sufficiently cover the straw opening of the plastic cup until reaching the office. Straws were also worth commending, for they were individually packaged in clear plastic casing.

Generally speaking, both service and packaging were positive and memorable. The presence of a loyalty program, like Yum's Kitchen, and acceptance of payment by credit were also factors amounting to satisfaction.

Unfortunately, neither drink succeeded in delivering the anticipated profile. The Thai Tea tasted like milk - dairy, to be specific, like the cartons in my own fridge - and retained little to no discernible Thai tea base notes. Similarly, the Vietnamese Coffee was bland and disappointing. Though the establishment had prided themselves in using their own beans, the resulting composition wasn't aromatic at all. Dak Lak persists as the best (and most potent).

The banh mi had been wrapped in a manner inciting utmost security and portability. After being sliced in half Subway-style, the sandwich was wrapped in logo-bearing parchment paper, fastened with a rubber band, inserted into an enclosed red paper bag, and placed into a clear plastic bag. Accompanying it was an outdated print of Banh Haus' menu in a pristine paper bag. Eco-friendly/minimalist crowds may deem this style of packaging to be "excessive" or "inconsiderate towards the environment", however it is exactly this form of presentation sings to my heart. The materials are durable, while the additional layers ensure that spills and accidents are kept at bay during transport, no matter the transport conditions!

My coworker commented on the generous portion size for $9, but found the overall product to be too saucy: "It seemed like they tried too hard" by being excessive without complimentary flavours.

The reviews were unfortunate, for I was in awe of the gracious packaging bestowed upon me in this cut-throat biodegradable world.

First navigating through the laneways of Chinatown, I continued westward to find myself routing through Grange Park. Until catching sight of a mother-daughter duo capturing images, I wasn't even aware of the lovely unofficial CN Tower lookout point. The spectrum of foliage contributed to visual interest as well.

​In the afternoon peak period, booths for JETRO were spotted in the Bay Concourse. The two-day promotional event would grant commuters a taste of tuna maki, scallops, and green tea.

​Unfortunately, my GO train schedule did not permit for my queuing of free food.

​The week concluded with a wind-down pilates session at LA Fitness.

Having pulled into a relatively empty asphalt lot, I had expected the trip to be fuss-free - with the exception of ongoing construction in my neighbourhood. Another horrific parking situation would descend, causing me to rack my brain in outrage: it was beyond me how idiocy would unfold at both Hurontario and Vega locations.​