Notes On A Meal » lesson learned

Mega Quarry Resources.

admin — Mon, 07 May 2012 15:44:54 +0000

Here are some resources to learn about the mega quarry and its impact on farming, the environment and the landscape . Get informed. Get involved.

NDACT – North Dufferin Agricultural and Community Taskforce http://www.ndact.com/

Sugar, part 3

Lemon Tart — Thu, 03 May 2012 03:30:26 +0000

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

Lemon Tart — Tue, 01 May 2012 18:57:02 +0000

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

Lemon Tart — Mon, 23 Jan 2012 23:08:01 +0000

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.

Final meal at Marben, Toronto

Final meal at Marben, Toronto

Lucky Charms Sifter.

admin — Thu, 08 Dec 2011 15:08:09 +0000

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

admin — Tue, 06 Dec 2011 15:56:43 +0000

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.

The Fat Map.

admin — Sat, 03 Dec 2011 15:33:47 +0000

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

Lemon Tart — Tue, 29 Nov 2011 00:38:58 +0000

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

Lemon Tart — Sun, 16 Oct 2011 15:21:23 +0000

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

admin — Fri, 07 Oct 2011 17:48:09 +0000

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.

It is a stand alone meat probe style thermometer that also comes with an app to link directly to your iphone or ipad via bluetooth. Features include safe cooking temps, color temps, timers and recipies. At $100+ its not cheap, but it is super geeky and cool. iGrill