27 April 2017

horse chestnut

The walk continues into Queen's park:




It's definitely more interesting looking at trees now that I've taken FOR421.

26 April 2017

sakura

A walk I've been meaning to take for years coincides with the chase for sakura on campus:







Roberts was quite disappointing, perhaps I've already missed the peak since half the branches were bare. Luckily, while walking down the Philosopher's Walk (was also kinda disappointing, this is what happens when you wait years to do something, bring me back to Kyoto please) I spotted a lone tree in front of the law building. It has more blossoms, is situated next to a nicer looking building, and no one else was around to admire it.

Part 2 of the walk tomorrow.

24 April 2017

press

Some time ago, I was chatting with someone who expressed surprise that I never made grilled cheese before. While that's all I remember of the conversation, today's the day that is no longer true!

white bread / cheddar / pecorino romano / kimchi

Motivation:
  1. I'd be really sad if my bread went bad so I'm trying to eat it for all 3 meals
  2. I was trying to use my 126g knob of butter down to 115g so I can make some scones. This might take a couple more days.

SaveSave

23 April 2017

white sandwich loaf

Today was a perfect day to try my hands at baking bread. Perfect in the sense that my room temperature was exactly the recommended temperature for the dough, which eliminated a big variable and made my life so much easier. I followed abreaducation, one of the resources recommended over at /r/Breadit (I chuckled at the name). Very unfortunate that abreaducation doesn't seem to have any more lessons beyond the whole wheat sandwich loaf, the lessons are very detailed and easy to follow. Also sad that Canada has no easy access to King Author flour, which is go-to brand I see everywhere.

For my first loaf, I followed the lesson pretty much word for word. My time / temperature log in case anyone wants to compare:

Step
Temp (F)
Time
Fold 1 81 1:15 PM
Fold 2 80 1:20 PM
Fold 3 79 1:25 PM
End of bulk 80 2:17 PM
End of pre-shape 76 2:57 PM
Start of baking 79 4:21 PM
End of baking 205 5:01 PM

My folds in general were fairly ugly, as in quite squarish and not very round. I guess this will only get better with more practice. Pre-shaping was alright, slightly difficult to do on a bamboo chopping board (ahem this is definitely not an excuse to buy a marble slab, oh wait my parents already did! I'd also very much appreciate having a plastic and metal bench scrapper).

Before and after baking:



I was overly scared of over proofing my bread, but I think the final density implies that I should've let it proof for maybe 5 to 10 minutes more? I'll have a better idea tomorrow once I'm slicing a completely cooled loaf, got my jagged edges since I was impatient :(



Butter'd up and spread with some cardamon raspberry (chia) jam:


Next steps are to practice this some more and find a longer fermented bread so I don't use an obscene amount of yeast. My jar says to use within 6 month, and I finally see how that's achievable by baking like this.

22 April 2017

jinggu



Two days earlier, I had no motivation to study for my last final. Instead I caught up on Magician (didn't expect that ending to the ancient creature arc), took more photos of tea utensils, and listened to this song nonstop.


21 April 2017

ponzu


Hambagu steak to celebrate end of exams, recipe via JOC. The hambagu itself is really simple to make, but it took basically all morning to grocery shop and assemble the other components. The cast iron was put to good use searing. The carrot flowers didn't work out so well, next time I'll be super keen and make clovers from green peppers.

20 April 2017

w

The best way I can explain this photo is how I feel looking at it is how I imagine Takemodo feels when he was staring at his empty fridge. But it's been a long time since I've watched that episode so I could be completely wrong.


Undergrad is done huh.