Just want to give all our readers a little heads up that our site will be undergoing some annual maintenance and a slight make-over. If things are a little strange for a little bit please bear with us and we promise to try to make this process as painless as possible. Keep reading and remember … Continue Reading →
Category Archives: Good To Know
Soupstock Toronto
In an effort to protest the limestone Mega-Quarry proposed for the agricultural land of Melancthon Township (100km northwest of Toronto), the Canadian Chef’s congress and the David Suzuki Foundation are organising Soupstock. This major effort will go down on October 21st, 2012 in Woodbine Park (Coxwell and Lakeshore) from 11am until 4pm. If this is … Continue Reading →
Up close with your coffee.
Ever wondered what your coffee looks like under a scanning electron micrograph?
A journey around Toronto’s pastry world (2)
So here we go again, more pastry talk from our epic journey around Toronto. Last post I talked about Frangipane Patisserie, Nadege, Patachou and La Bamboche. This post will bring us to the east side of Yonge and all the delicious treats that can be found around that side of town. Rahier Patisserie (Bayview and … Continue Reading →
A journey around Toronto’s pastry world (1)
So it’s Saturday afternoon, the sky is grey and depressing, our stomachs are growling so what are we to do?!?! Well, most people would make lunch, but here at Notes On a Meal, we don’t find that to be enough so we embark on a French pastry shop journey. Equipped with a sneaky camera (well, … Continue Reading →
Sugar, part 3
From a culinary perspective, sugar is a very important ingredient so understanding how it reacts while being heated, melted, dissolved, etc is very crucial. One of the most integral parts of this is an understanding of what happens in a simple sugar and water solution. In this case, the sugar molecules have a tendency to … Continue Reading →
Sugar, part 2
There are several different types of sugars, all with various qualities and sweetness levels. Different sugars give different impressions of sweetness with sucrose being the longest to be detected on the tongue and the most lingering of the bunch. By comparison, fructose registers quickly and strongly but it also fades very quickly. But before we … Continue Reading →
Sugar week, Part 1
I thought it would be neat to explore a new topic every week and learn something new, so this week we’re going to talk about sugar. We’ll get into history, uses, the nature of sugars and its varieties. Sugar is the generalised term used for a class of sweet flavoured substances composed of carbon, hydrogen … Continue Reading →