posted by
Lemon Tart on 2012.02.02, under
$20 Challenge,
Baking,
food,
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Good Food,
Made in Toronto,
Mouthy Bits,
Photos,
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recipes02.02.12
Simple and very very healthy, possibly also somewhat tasty, these muffins are a great way to start the day. Should mention that they are egg free and can very easily become dairy free or gluten free. I made mine with wheat germ, blueberries, dried currants and coconut but the possibilities are endless as long as you remember to balance out flavors. Another good combination would be carrot, orange and ginger.
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01.25.12
Behold The Gutmaster 8000! This a machine designed to eviscerate, decapitate and clean salmon. So, just how effective is this slice and dice contraption? It can fully process a salmon in less then two seconds, averaging out at about 30 salmon a min.
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12.26.11
Food Pairing
This is a site for pairing foods and drinks – great for chefs and bartenders. Foodpairing shows tasty food pairings based on scientific data – it’s amazing because it takes the worry if “this tastes good with that”. They hold food pairing workshops and also match ingredients to brands.
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posted by
Lemon Tart on 2011.12.15, under
food,
Food pic,
food pics,
Good Food,
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lessons,
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seasonal food,
stuff,
Torontos Finest12.15.11
I must say that, in my opinion, Loblaws really tops all the other grocery stores in Toronto for the quality of products offered and their variety. Although it may be pricier than others, freshness is always guatanteed and the customer service is definitely admirable.
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12.09.11
“Quick lad, pipe me a log thing!” I have never seen such wanton, gratuitous use of a pipping bag in my life.
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12.01.11
Some neat-o pics from our time at chefs school.
wanna see the inner workings of chefs school? this isn’t it, but the pics are cool.
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11.29.11
Well it was’nt much, but it got us off the ground. Here it is, our very first post.
More photographs taken in and around chefs school.
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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
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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).
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posted by
Lemon Tart on 2011.10.13, under
Baking,
food,
Food pic,
food pics,
Great Food,
Made in Toronto,
Photos,
pics,
Restaurants,
Toronto restaurant,
Torontos Finest10.13.11
If you’re not familiar with French Macarons, well, you should head out there and definitely try them. Two crispy yet chewy almond cookies sandwiched together with a velvety ganache, or a delightful jam or even better a smooth and subtle buttercream…. what’s not to love?!!? There’s plenty of places around Toronto doing them well but here’s my favourite (I may be a little biased)
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