Mother Nature's indecisive tendencies towards Ontarians should come as no surprise. While one spring day can be glorious and sunny, the next could be met with rain, hail, or worse - snow. Historically, various forms of precipitation aren't uncommon during this time of year. Thus, one ought be strategic in selecting in-office days that permit exploration.
A relatively sunny Monday commenced with a guava juice box from Vita, and the discovery of a despicable paper straw. No longer willing to withstand guava with a side of cardboard, I quickly disposed of the flimsy drinking device for my own Stainless one.
A relatively sunny Monday commenced with a guava juice box from Vita, and the discovery of a despicable paper straw. No longer willing to withstand guava with a side of cardboard, I quickly disposed of the flimsy drinking device for my own Stainless one.
Persistently sunny was the afternoon, which prompted the creation of an Ovaltine Latte, inspired by Good Luck HK Café's off-the-menu offering of Ovaltine Ice Cream with Egg Waffles.
 |  |
Consumed alongside were mini taiyaki bites - this time baked in a toaster oven as opposed to the air fryer. Despite adhering to the package directions, baking at 450 F for 10 minutes had already resulted in burnt edges and a scalding hot interior. I felt betrayed, for the air fryer instructions had yielded perfection. My next package will be baked at a lower temperature (400 - 425 F) for 10-12 minutes instead.
Japanese sweet potato had also been acquired on the latest T&T expedition. Baked at 425 F for 30 minutes, the small rounds emerged tender, sweet, and not the slightest bit starchy. Furthermore, the skin peeled away effortlessly, facilitating consumption.
 |  |
My first office day of the work week was impossibly sunny, causing some grief along the morning commute as I squinted my eyes in a dire attempt to doze for the duration of the GO train ride.
Comprehensive team attendance had prompted my fellow baking enthusiast of a coworker to supply a tray of Carrot Raisin Muffins for general consumption.
 |  |
In addition, a duo of traditional Bengali desserts exclusive to me. The gesture was warming, and sparked both intrigue and anxiety.
The thoroughly greasy containers and mini carrying tote exuding questionable odours were brought home for sampling later that evening. The contents of one container constituted a soft, scoop-able milk-based dessert. Its aftertaste was decidedly creamy, though not exactly smooth and actually somewhat satiating. One could identify evaporated milk in its composition, similar to the "three-milk" dulce de leche cake that had left our office in a food coma. In another container were short crispy noodles that had fried (pan-fried with a generous quantity of oil) and sweetened with dark cane sugar. The Internet informed me of its name, Sewayii, though the creator noted an unconventional take on the dessert using Chinese brown slab sugar cane in place of jaggery. Either way, both were deemed an interest introduction to Bengali confectionery, yet not particularly appealing to our gustatory preferences due its oiliness and lack of structure.
 |  |
Over lunch, my coworker and I continued the search for Cinnamoroll, taking advantage of the concentration of McDonald's locations within the proximity of the office. My Melody and Pochacco were discovered at Queen and Church and procured at $2.25 each after tax.
Given the hurried nature of the trip, I was unable to verify the condition of the boxes before departing and only discovered a damaged box upon returning to the office. Though, the boxes were further subject to strain during the return commute, for rush hour express trains do not permit trips without squishing and pushing.
Two more stops were made during this trip, terminating with the location within the York Concourse food court. (Pompompurin was found at Yonge and Adelaide, while Union Station had sold out entirely.)
The opportunity was used to sample Starbucks' latest spicy-cold creation, a trio of fruit-infused Lemonades with chili powder. Of the Strawberry, Pineapple, and Dragonfruit flavours, I was least averse towards the red berry, for freeze-dried pineapple lumps were revolting and the Dragonfruit pairing was usually a hit or miss.
 |  |
Frankly, the beverage wasn't bad, but merely unnecessary. The franchise had incorporated chili powder into their typical Lemonade formula, resulting in a refreshing summer beverage that was needlessly interrupted with a punch of fieriness. The first sip had me coughing, while subsequent ones teary eyes and a runny nose that persisted until the cup's contents had been depleted. Further coughing continued, with at least two nonstop minutes' worth taking place after returning to the office for a division-wide meeting.
Often are spicy dishes accompanied by creamy, sweet counterparts for balance - think rich, flavourful Thai curries and sweet, milky Thai Milk Tea. But nothing could be consumed alongside the Spicy Lemonade in the same manner. It was disappointing in itself, despite passable from a general gustatory perspective.
Often are spicy dishes accompanied by creamy, sweet counterparts for balance - think rich, flavourful Thai curries and sweet, milky Thai Milk Tea. But nothing could be consumed alongside the Spicy Lemonade in the same manner. It was disappointing in itself, despite passable from a general gustatory perspective.
En route home, I detoured for an Apple Pie McFlurry from McDonald's Remix menu. The trip served as a nod towards the distinctly summery temperatures, an opportunity to appease my curiosity towards the typically autumnal pairing, and one more chance at gathering data on the GTA's availability of Happy Meal toys.
Stuffed to the brim with chunks of delectable apple pie, the treat was an innovative take on the Canadian fall favourite. Instead of 80% warm apple pie and 20% cold vanilla ice cream, the McFlurry modified the proportions to: 25% room temperature apple pie and 75% vanilla soft serve for a spring-appropriate snack. Mind you - the treat is exceptionally cloying and sticky, but delicious nevertheless.
 |  |
The subsequent office day was also not exempt from toy hunting. The morning would commence with a mandated Happy Meal for Kuromi in the York Concourse Food Court.
 |  |
A fellow collector neared me to discuss his journey, noting that he, too, was also on the prowl for "the white one". In truth, I wasn't keen on carrying the tray of Hot Cakes and unsealed cup of Orange Juice for my fifteen-minute walk to the office, however I was admittedly excited to indulge in the rare storebought breakfast, complimented by a Hash Brown.
At lunch, my coworker expressed her dwindling enthusiasm. Where the collective aspirations of others on the lookout had spurred curiosity and incited my own mission, the challenge had deterred instead. Perhaps it is an innately rebellious nature that fuels my determination: The harder the task, the more willpower I manage to summon.
 |  |
Exploring the west side this time, we confirmed an utter lack of Happy Meals at the Village By The Grange and strictly Pochacco sightings at Queen and Spadina. Rounding back to the Eaton Centre via Queen Street, we opted for one last check in the food court.
 |  |
Lo and behold, Cinnamoroll was found! That said, the seemingly downtown-wide prerequisite of a Happy Meal purchase could not be avoided. I would invest in my second Happy Meal of the day, a venture that would cause me to gag and shudder at the sight of the yellow M-shaped logo for the remainder of the afternoon.
My browsing partner, having been informed of my real-time Happy Meal toy findings, was strangely receptive to both a last-minute proposal for Costco and further investigation at the fast food franchise.
 |  |
We made it to the grocery warehouse with less than one hour till closing. The necessities were purchased with ease, though items of inquiry such as a Kenwood stand mixer and unroasted macadamia nuts were not to be seen.
 |  |
The trip allowed for realization of Costco's extremely economic assortment of spices and seasonings, market price of single-use plates, and availability of articles for snacking.
 |  |
Considerable patience had been embodied by my helper of the evening, for sustenance was not obtained until long after I completed my McDonald's runs about the neighbourhood (as the passenger).
 |  |
The Surf 'N Turf Burger rang in at $5.79 before tax, a reasonable price for its impressive cross-section of two beef patties and one Filet-O-Fish square.
Final tasks of the day involved verification of adequate tire and bike pressure. It was with immense appreciation that I saw these items undertaken with swiftness - and, more importantly, willingness.
My enrollment in a complimentary bike tour taking place in the upcoming week had prompted the impromptu assignment. I figured that I ought practice cycling about the neighbourhood, given my extended absence from the recreational activity.
My enrollment in a complimentary bike tour taking place in the upcoming week had prompted the impromptu assignment. I figured that I ought practice cycling about the neighbourhood, given my extended absence from the recreational activity.
Access closures due to persistent construction happenings would steer me towards MUPs instead of trails surrounding the Credit River. The decision to adhere to paved asphalt pathways with minimal elevation differences had been intended to re-introduce my body to cycling. Unfortunately, riding at-grade meant increased exposure to the elements (due to lack of shrubbery) as well as fumes from vehicular traffic.
The decision to undertake the 22 kilometre venture in overcast conditions averaging 7 degrees had not been one made in good faith. Within ten minutes, I found myself shivering and my head pounding. But, powering against the wind, I succeeded in arriving at my browsing partner's abode unscathed. There, I sought temporary shelter and warmth via a knitted toque and additional fleecy layer. Once my fingers and face had thawed, it was time to continue the journey to Heartland.
 |  |
Obelisk Tuxedosam sightings had been reported at the McDonald's within Walmart, prompting a shortlived stopver. The standalone outpost directly across had stocked Cinnamoroll in staggering quantities, and was further willing to retail the toy individually. As such, it could be confirmed that searching in the suburbs was not only more financially forgiving, but also more enjoyable.
With about one hour left to sundown, I hurried back along the south side of Britannia. Intending to connect to Erin Mills Parkway's west side MUP, I was surprised to find that the Britannia MUP would terminate at Queen Street in Streetsville. The discontinuous uphill stretch puzzled me, for there were plenty of residences that would benefit from the addition.
The trek was completed on foot, as to reserve energy for the southbound blitz home. Surprisingly, I learned that I neither lost my sense of balance, nor the ability to decelerate and check for turning vehicles without coming to a complete halt.
The trek was completed on foot, as to reserve energy for the southbound blitz home. Surprisingly, I learned that I neither lost my sense of balance, nor the ability to decelerate and check for turning vehicles without coming to a complete halt.
 |  |
Creations of the week included:
1) Salted Bread Rolls (Trial #2)
1) Salted Bread Rolls (Trial #2)
There was no way I was giving up so quickly. Within five days of constructing the first batch, I was eager to rectify the issues that hindered my all-around success. These two pivotal steps involved:
- Rolling the dough into conical logs before shaping; and
- Misting before baking
 |  |
Ciao Kitchen's recipe would be sourced once more. Her Poolish starter was still effortless to compile, and the dough immaculate and smooth after kneading. The first proof had initially intended to be consistent with her recommended proofing time of 40-50 minutes, however other occupants in the kitchen delayed my schedule until about the 90-minute mark instead. Nevertheless, the dough remained smooth and not tacky whatsoever.
 |  |
One should allow no less than sixty minutes for portioning (weighing) of the dough, measuring butter filling blocks (which, really, appear more like cheese curds), and shaping. Each roll required about 3-5 minutes of undivided attention to achieve the coveted croissant shape. In my case, I had managed to form 12 rolls measuring exactly 70 g in weight, followed by one leftover 44 g portion. Instead of risking a high proportion of butter filling to dough, I settled for reducing some of the rolls to 64-68 g, ultimately obtaining 13 rolls.
A fluctuating oven temperature made it difficult to estimate the baking time for these rolls, however the safest method was to:
- Start the oven at 450 F, and bake for 5 mins
- Lower the temperature to 425 F and continue baking for about 7-10 minutes, checking that the oven temperature does not drop below 400 F
- Remove from the oven once the surface is slightly darker than golden - one ought be aiming for an auburn shade
Given their stunning appearance right out of the oven, I opted not to brush the tops with melted, unsalted butter. Frankly, I had forgotten to prepare the finishing component while hastily swapping the trays and shovelling lunch into my mouth. Either way, the outcome was not impacted greatly. We thoroughly enjoyed the crisp surface of the rolls, their wonderfully wispy layers, and plush, buttery interior.
Results were far better than before with exceptionally promising visuals. Himalayan Pink Sea Salt were grinded over one batch of rolls, while a sprinkle of Smoked Maldon on the second batch. The Maldon-topped version wasn't as salty as feared and was, in fact, quite delicious. I would advise against sprinkling on any more than a pinch, however, and also note that the salt flakes gradually disintegrate into the roll within two days, causing a dampened patch to emerge on the surface.
In summary:
- Be mindful of greasing the proofing bowl with too much oil, for it can cause the dough to grow sticky.
- Rolling into conical logs significantly facilitates shaping of the rolls, for the gluten has relaxed and will not oppose being stretched into a thing strip.
- Misting should be done in moderation during the shaping phase, for excess water can cause the dough to become tacky, consequently tearing or shredding while being rolled out
- Ample mist should be used prior to baking at a high temperature to create the crisp surface; the baking temperature should also be monitored to prevent falling below 400 F.
- Maldon Flaky Salt can be used in place of fleur de sel, though should be approached with modesty,
- Brushing of melted unsalted butter is optional, but could enhance the overall profile if butter escaped during the baking process,
- The rolls taste best fresh, as sizable specks of salt on its surface gradually disintegrate into the roll in the subsequent days.
Rolling and shaping operations can take place on a spacious countertop if available. Alternatively, one can invest in a Silpat that easily transfers from countertop to oven.
2) White Chocolate Macadamia Nut Cookies
With macadamia nuts sourced from Tavazo, I took to Sunday Baking's Levain Cookie Recipe with the objectives of constructing White Chocolate Macadamia Nut Cookies and testing the paddle attachment of the Cuisinart Stand Mixer. Unfortunately, I would quickly learn that small, single batches would fail miserably using the 5.5-quart bowl. It also hadn't helped that my butter hadn't reached a soft, whippable consistency. Rarely is uniformity attained in butter chunks intended for creaming, however the stand mixer had demanded such ideal conditions for even basic performance.
The process of separately softening the butter, toasting and chopping the nuts, and roughly chopping the white chocolate had already led to three bowls being used. Contributing to this mess was an additional stand mixer bowl, paddle attachment, and spatula for scraping down the sides - all of which felt incredibly unnecessary for my standard cookie projects do not require any more than one whisk, one spatula, and one Pyrex bowl. At most, a cookie scoop may be used for portioning.
It was a grueling process to continue mixing by hand, given my faltering wrist mobility and the stand mixer bowl being both deep and narrow. Thirteen fluffy-edged mounds were allowed to reside in the fridge overnight, for they wouldn't be baked until the next day.
The servings were divided between two cookie sheets and baked at 365 F for 11 minutes. Within the first five minutes, however, I had concluded failure of the batch. They neither spread like cookies nor looked like them. At the end of their bake time, each piece emerged as a greasy puddle with burnt edges and a mass of white chocolate and nuts at its centre. The underside was slick, coated with butter that seeped out when subject to high heat. The edges were wispy, surface unstructured, white chocolate melted, and centre mushy. As a consequence of insufficient creaming, the butter had failed to bind with the sugars for airiness, then resisted being folded with egg and flour.
Never had any of my hand-whisked doughs ever adopted such a tragic appearance. The sight drew despair to my soul - even more when recalling the steep price of macadamia nuts and their irresistible fragrance upon being toasted. Taking to the stand mixer had proved a waste of ingredients, a waste of extra bowls, and, in conclusion, a waste of time.
Never had any of my hand-whisked doughs ever adopted such a tragic appearance. The sight drew despair to my soul - even more when recalling the steep price of macadamia nuts and their irresistible fragrance upon being toasted. Taking to the stand mixer had proved a waste of ingredients, a waste of extra bowls, and, in conclusion, a waste of time.
 |  |
Other meals of the week included a BOGO Lemongrass Chicken Box and Thai Tea from Basil Box via UberEats. The contents of the box were average at best : plain white rice, no more than a handful of lemongrass chicken, pickled carrot and radish threads, shrivelled green peas and corn kernels, a few slices of water chestnut (either to supply crunch or use up leftover ingredients), and a hefty amount of black pepper and chia seeds. While tasting more of cane sugar than fragrant Thai tea, the bottled beverage was still acceptable on the first day. The second bottle, which resided in the fridge until consumption, had evolved in a repulsive slime the following evening. The depths of the bottle revealed brown speckles, while the topmost layer separated into a clear, viscous - for lack of better description - goop. Suffice to say, the fluid was quickly discarded, having exhibited the same qualities that a simple syrup would after four days of sitting chilled. The drink had evidently been prepared a few days in advance.
 |  |
Instant Pot Top Sirloin Pot Roast was another creation that emerged from the kitchen. Prepared not by yours truly, my first reaction was surprise: Its composition was not so different from Campbell's Chunky Beef Stew! From the rounded corners of the potato to the peppery broth base, the only indicators of being homemade were the simmered whole baby carrots (instead of chunks) and abundance of tender beef.
RSS Feed