vickichowder

CAKE

Cupcakes were all the rage at one point, and at that point I didn't like them very much. I liked (and still like) a good layered cake - to - cream ratio that is not very well represented in a cupcake.

They say the real way to eat a cupcake by cutting the lower layer off and sandwiching the cream with the upper half . But in realistic situations, you eat a cupcake not sitting down, with a plate, a knife (serrated one too), and a fork (optional of course), but standing up, trying to speak to the few people gathered around you, who are also fidgeting with unwrapping the wrapper and not make a mess of cream on their face.

But these cupcakes are slightly different: no, they don't have cream on top, and no, they are not baked in the paper pleated cupcake cups, but the sturdy cups coated with a wax lining on the inside.

What does this mean?

It means you can scoop it out with a spoon. Like eating from JELL-O pudding cups, but cake on the inside.

With wild blueberry sauce

In this cake, cheesecake, the Japanese one, which is not rich and dense, but light and fluffy.
(from Christine's Recipes, who provides no-fail recipes)

***

Ingredients

A.
250 g cream cheese
250 ml milk
60 g butter

B.
6 yolks

C.
60 g flour
20 g corn starch

D.
6 whites

E.
130 g sugar

***

Method

I.
Melt A over low heat, mix

II.
Add B, mix

III.
Add C, mix

IV.
Beat D until soft peaks, medium speed

V.
Add E gradually, beating high speed
Until soft glossy peaks

VI.
Fold V into III in three additions

VII.
Bake 150C
Small cupcakes: 30 minutes
2 Rectangle: 50-60 minutes
2 Round: 50-60 minutes

IIX.
Let cool with over door open 10 minutes
Remove from pan
Cool completely
Chill in fridge 3 hours

***

You want to bake this on a low heat so the cake does not rise rapidly (causing cracks when it cools). Lower your temperature if you see this happening.

If the top gets too brown put a sheet of aluminum foil on top so it doesn't brown anymore.

Instead of placing in a waterbath (and having to wrap the pan in aluminum foil), put several ramekins of hot water in the oven right when you turn the oven on so its nice and humid in the oven before the cake goes in.

Chilled and not chilled makes a difference here - just like any other cheesecake.

Sweet cake

On a side note, Happy Belated Chinese New Years!

Radish cake

P/S

I'll be doing my co-op term in California this summer, in the Bay Area.

Where there will be lots of seafood (right?)

And lots of fruits (right?)

Or that just might be one of my many assumptions of California.

Oh yes, this weekend I finally tried Chatime (milk tea) and Baileys. apparently this has been a common practice for a long time because it is really delicious, and it is.

Green tea mousse, vanilla mousse, Baileys. Baileys is also good on any other sweet dessert or drink.

The Kalbi ribs from Spring Rolls in Toronto

Dear readers, have you started planning for your summer yet?

, by vickichowder

AMERICAN

HAN BA TANG, NORTH YORK

When I go out with the guys there are three things that always happen.

I. They will come exactly 1 hour or 1.5 hours after the time they said they initially were

II. I never know where we are going until halfway into the car ride

III. Music is loud in the car and we sing along to it

Back to point I: even though I know they'll be arriving later than they said they would, I always have this lingering hope that one ~~day~~ night they will come on time, so I get ready at 9 when they say, "Coming at 9".

But as always, they come 1-1.5 hours later.

So how was this night any different?

Basing on the first three points, it wasn't any different, it was the restaurant that made it different (not one of usuals). Which is also the reason why I came unprepared and took pictures with my phone and not camera. This place is famous for their infused soju and modern Korean dishes.

Very rustic, quirky, bare architecture

And I don't even like tacos (it's true, my friends will tell the same), but this spicy pork taco was so delicious I had two.

Kimchi bulgogi poutine is just like what it sounds like. The acidity of kimchi help cut through the grease, and the meat provides some substance. They serve it in a shallow pan so that every fry gets an adequate dose of topping (because no one likes eating the plain and not soggy fries at the bottom).

"Because girls like white sauce" was what I said when they asked why girls like this dish so much. Things always sound better in my mind and sometimes I wish I talked less out loud. It came with a small side of pickled cabbage, which helps you eat more of the rice cakes drenched in cream sauce.

Chicken wings! Wow this was impressive. Because, they removed one of the two bones in the middle wing (my favorite part of the wing, because middle > tip > drum), and deep fried it to a glorious crispy crunch.

Notice that curved edge of the cup rim! That curved edge hugs your lips - yes it did elevate my beer drinking enjoyment.

Beer? Yes, they have that here too. We got three pitchers: Hoegaarden (a light beer), Rickards (a dark one), and Sapporo (because we're at an Asian food place and need some Asian beer). Because the food was so tasty I nursed a pint of each with no problem!

Strawberry, then peach

I don't like fruit flavoured liquid drinks (that means smoothies excluded) very much. The only ones I don't mind that much are lemon juice (ratio of 1:1 with water, no sugar) and orange (with lots of pulp). So I don't like cocktails because the taste is very artificial fruity sweetness.

They are known for their infused soju, which you can try all at once for a $15 soju flight. But we got 2 flavours instead. The peach, and the strawberry. I didn't like the peach soju cocktail. But the strawberry one was basically soju + strawberry YOP, and it was delicious. Would get that one next time (or just make it at home).

Oh yes, and the environment in this place? Very nice - there is a wide mix of types of people here (different ethnicities), and the servers (including an ajumma) and waiters/waitresses are fun and friendly.

The guys especially like the waitresses. And I especially like the waiters.

P/S

It's already more than a month into 2015, but last week I still wrote the year to be 2014 in my some of my lecture notes.
Sometimes I just don't think much.