rss feedMega Quarry Resources.
05.07.12
Here are some resources to learn about the mega quarry and its impact on farming, the environment and the landscape . Get informed. Get involved.
Sugar, part 3
posted by Lemon Tart on 2012.05.02, under Baking, food, Food pic, Good to know, lesson learned, lessons, Mouthy Bits, stuff
05.02.12
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 bond to each other in orderly arrays and form dense solid masses (crystals). When sugar crystals are dissolved in water, H2O molecules have a tendency to overcome this bond between sugar molecules and form their own bonds. If the sugar molecules become too crowded with the water molecules, they begin pairing off with each other and form crystals once again.
Sugar, part 2
05.01.12
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 talk more about the complexities of sugars, lets define all of of them:
Yours Truly, Ossington & Dundas, Toronto
posted by Lemon Tart on 2012.01.23, under Bad Food, food, Good Food, lesson learned, lessons, Made in Toronto, Restaurants, reviews, Toronto restaurant, Uncategorized
01.23.12
Having just opened its doors late last year, Yours Truly Restaurant at Dundas and Ossington has caused quite the stir in the foodie world. The chef, Jeff Claudio is a veteran of fine dining cuisine with an impressive resume that includes Noma in Coppenhagen, Alinea in Chicago and Per Se in New York. Needless to say, this experience really sets the bar high for the dining experience. It’s really too bad that the reality of it all was very far from that.
Lucky Charms Sifter.
12.08.11
Tired of eating the garbage cereal shapes in a box of Lucky Charms? Tired of picking out the little bits of marshmallow goodness from each bowl by hand? Are you ready to change your life?
Birthday Round Up: The End Of 2009
12.06.11
I set out to make a dinner for my friends as a way to close out 2009. It had been a year of many changes and I wanted a fitting meal to say farewell with.
continue reading…
The Fat Map.
12.03.11
Reuters new service has put out a pretty nifty interactive map of the world showing the planets fattest countries. The added bonus is the FDA research which indicates the projected trillion dollar+ sales of obesity related drugs. Drugs used to make people thiner. I guess popping a pill is much easier then making healthy lifestyle choices about exercise and diet. Another boom market for big pharma.
Ma Maison enters a gingerbread competition
posted by Lemon Tart on 2011.11.28, under Baking, experiment, lesson learned, lessons, Made in Toronto, Photos, pics, seasonal food, Skills
11.28.11
Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with the idea of a bakery and although our results didn’t win the prize, a few great lessons were learned in the process. Here is what was created and some of the competitiors
Sugar flowers
posted by Lemon Tart on 2011.10.16, under Baking, food, Food pic, food pics, lesson learned, lessons, Photos, pics, stuff
10.16.11
Since baking in general is not dangerous enough, I’ve taken on a new challenge…. sugar pulling. For those not familiar with this concept, well, it’s pretty much what it sounds like, hot sugar being shaped and pulled into diverse “artistic” shapes. The sugar is warmed, dyed (any colour of the rainbow) and once it’s the right temperature, it is pulled to aerate the surface and add a phenomenal sheen. Afterwards, under a heat lamp in order to keep it hot, the sugar is formed into whatever shape you want and allowed to cool (to set).
Geek Grill Gambit
10.07.11
I know there are more inexpensive and functional ways to keep tabs on temperature in your grill, but there are none cooler. Enter the iGrill bluetooth thermometer.
