Hybrid east-west scrambled eggs with chives from mom's garden. Chives are like the trailer for fresh garden vegetables, ugh how many more weeks till I get my tomatoes?
First shot at soba, quite mediocre in execution.
29 May 2017
curls
Some recent cookings:
Hybrid east-west scrambled eggs with chives from mom's garden. Chives are like the trailer for fresh garden vegetables, ugh how many more weeks till I get my tomatoes?
First shot at soba, quite mediocre in execution.
Hybrid east-west scrambled eggs with chives from mom's garden. Chives are like the trailer for fresh garden vegetables, ugh how many more weeks till I get my tomatoes?
First shot at soba, quite mediocre in execution.
27 May 2017
white sandwich loaf v2
version 1
Strangely, or perhaps because the yeast is getting old, this batch took much less time to rise. Thankfully I had to courage to stop the final rise early. The crumb is also more airy, but that could be because I didn't do a good job deflating the dough. The final bread is quite soft because that, which makes it difficult to slice. You can see the indent from me holding the bread:
Strangely, or perhaps because the yeast is getting old, this batch took much less time to rise. Thankfully I had to courage to stop the final rise early. The crumb is also more airy, but that could be because I didn't do a good job deflating the dough. The final bread is quite soft because that, which makes it difficult to slice. You can see the indent from me holding the bread:
| Step | Time | Temp |
| End of mix | 1:40 PM | 80 |
| Fold 1 | 1:46 PM | 76 |
| Fold 2 | 13:53 | 77 |
| Fold 3 | 2:02 PM | 77 |
| End of bulk | 3:06 PM | 77 |
| End of pre-shape | 3:40 PM | 75 |
| Start of baking | 4:57 PM | - |
| End of baking | 6:00 PM | 210 |
26 May 2017
25 May 2017
hills
Opening my last pack of sencha, picked up on a whim at a teashop we found above Okonomi.
Perhaps I overleafed a bit, but the tea taste very umami in the initial steep and fades into a pleasant bitterness in the subsequent steeps. The liquor is most cloudy that the ippodo senchas that I've had, I think its because this tea is steamed for a longer time.
Overall I think I'm not a huge sencha fan, probably because I'm just not that into green tea. One pack per year is about all I can stomach.
Perhaps I overleafed a bit, but the tea taste very umami in the initial steep and fades into a pleasant bitterness in the subsequent steeps. The liquor is most cloudy that the ippodo senchas that I've had, I think its because this tea is steamed for a longer time.
Overall I think I'm not a huge sencha fan, probably because I'm just not that into green tea. One pack per year is about all I can stomach.
24 May 2017
23 May 2017
butter
some of the long weekend eats:
Where I learned that making caramel isn't scary at all, thanks to Stella's advice of using a giant pot. This recipe is moreso tricky trying to fold in stiffly whipped egg whites. I also ate it after chilling it for only ~2 hours, which made the texture not quite mousse like. It was like a sticky pudding instead, which almost match the caramel taste more. Would def make again.
Somehow Jeff and I spent 2+ hours making these two cookie doughs, but at least we now have cookies on demand. The UFO profile cookie (thin, crisp edges with a thick chewy centre) still eludes us, so we're still bickering over cookie texture for the near future. I also believe that the cookie dough is a mere vehicle for containing oozing chunks of chocolate.
There's some moose track ice cream sitting in the freezer and I'm dreaming of it being sandwiched between these chocolate chip cookies.
aka I ate too much and still feel crappy. Let's just appreciate a rather photogenic spread.
We also made steak, which ended up being a tad overcooked (medium to medium well). I blame a very slow reading thermometer, but it's a poor excuse since I later found out that the thermometer is oven proof and could've just been left in the meat. At the very least I appreciate my thermopop and cast iron pan more.
...
Cheese is so much cheaper at costco. $9 for a huge chunk of smoked cheddar hurr.
I lament about how much more expensive grocery is downtown in general, but at least there's farmer's markets and my own gardens to look forward to. Going to gorge on all the fresh tomato I can.
salted caramel chocolate mousse from David Leibovitz
Where I learned that making caramel isn't scary at all, thanks to Stella's advice of using a giant pot. This recipe is moreso tricky trying to fold in stiffly whipped egg whites. I also ate it after chilling it for only ~2 hours, which made the texture not quite mousse like. It was like a sticky pudding instead, which almost match the caramel taste more. Would def make again.
red velvet cookies via Sally's Baking Addiction / chocolate chip cookies via Kenji
Somehow Jeff and I spent 2+ hours making these two cookie doughs, but at least we now have cookies on demand. The UFO profile cookie (thin, crisp edges with a thick chewy centre) still eludes us, so we're still bickering over cookie texture for the near future. I also believe that the cookie dough is a mere vehicle for containing oozing chunks of chocolate.
There's some moose track ice cream sitting in the freezer and I'm dreaming of it being sandwiched between these chocolate chip cookies.
brunch: leftover lasagna with an egg and garlic bread
aka I ate too much and still feel crappy. Let's just appreciate a rather photogenic spread.
We also made steak, which ended up being a tad overcooked (medium to medium well). I blame a very slow reading thermometer, but it's a poor excuse since I later found out that the thermometer is oven proof and could've just been left in the meat. At the very least I appreciate my thermopop and cast iron pan more.
...
Cheese is so much cheaper at costco. $9 for a huge chunk of smoked cheddar hurr.
I lament about how much more expensive grocery is downtown in general, but at least there's farmer's markets and my own gardens to look forward to. Going to gorge on all the fresh tomato I can.
22 May 2017
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