Notes On A Meal: A Toronto Food Blog

Mega Quarry Resources.

posted by admin on 2012.05.07, under Bad Food, lesson learned

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.

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What went down this week.

posted by 1Crudite on 2012.05.06, under food around the web

05.06.12

Oh hey. Trout season opened yesterday. Tomorrow, two days of stalking brown trout on the credit… homemade flies and super light tippet. #

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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.

{ no comment } :| { Tags: Baking, food images, sugar, words of wisdom, worth reading }

Sugar, part 2

posted by Lemon Tart on 2012.05.01, under Baking, food, Good to know, lesson learned, lessons

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:

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Sugar week, Part 1

posted by Lemon Tart on 2012.04.30, under Good to know, lessons, stuff

04.30.12

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.

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What went down this week.

posted by 1Crudite on 2012.04.29, under food around the web

04.29.12

An interesting local food video from Hellmans mayo and the creative folks at Ogilvy. Bit of an eye opener. http://t.co/rxjerHw4 #
Farms Without Soil Take Root In The Middle East http://t.co/6o06t0hU #
Amazing old school butchery video from 1945. Beautiful beef, mad skills and banging soundtrack. http://t.co/T1MB9ORc #
Monsanto, A Potential Contributor To Colony Collapse Disorder, Buys Bee Research Firm http://t.co/3MCgwRmB #
@FannyChadwicks, thanks for a great meal. Great atmosphere. Loved the terrine and fried chicken.. Glad you're in the neighborhood. #
A Silicon Valley-Style Incubator For Local Food http://t.co/AeLXQMj9 #
Media, Consumers Take BSE In Stride http://t.co/r6bEGMPq #
Lose 20 lbs. of Fat in 30 Days http://t.co/NZ538LGN #
Hacked account again. Working on it. Sorry for the garbage posts. What a pain.Thanks a bunch to who ever it is for the fun and aggravation. #