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31 July 2012

Egg tart review: Les Châteaux bakery

(I thought I had done this before, but it turns out I'm going senile.)

This will be the first in my series of egg tart reviews. As a self-professed egg-tart-aholic, I attribute some of my girth to my love of egg-tarts, and the rest of it, I blame my mother.

I start off with a review of a Portuguese egg tart (i.e. not a Canto-style plain egg tart, daan-taat 蛋撻). Portuguese egg tarts (called nata or pastel de nata in their native tongue, and bastardized by us Cantos as po-taat 葡挞) are the cream of the crop.

My auntie Kay from Tdot (also my personal Santa Claus*) always brings me egg tarts when she visits. This time, they were from some place called Les Châteaux (oooh c'est du faux français! [translation: the name is French so it must be fancy]).
[Deformed po-tat from Les Châteaux]
I've never been to this bakery, and frankly, I would probably not go out of my way to go there, especially because it's 5.5 hours away from my place. And also because my review leaves more to be desired...

Shell
Texture: Puff-pastry flaky
Flavour: Bland, and crisco-like

Filling
Texture: Good and perfectly eggy
Flavour: Unspectacular but not too sweet. Maybe good for diabetics, but I don't have any to test this theory on.

Temperature
N/A. They arrived in a crushed carton, 6 hours after they were baked. The baker did make an effort to eliminate steam by cutting off two corners of the carton. Yay on him.

Price
No clue. My auntie didn't accept any monetary compensation for them. I will presume she paid upwards of $1 brazillion dollars because she loves me that much.

Final grade
2.75/4. At least they were edible.

Les Chateaux Bakery
3229 Hwy 7
Markham, ON


* Only parents can love these kids singing so off-key. They would all have been fired otherwise.

22 July 2012

When life gives you basil, make lemonade

Lemon and basil are two flavours that, like Oscar and Felix, Balki and Larry, Harold and Kumar, stick to each other's craw, but complement each other despite their differences.

After all, lemon (c. limon) and basil (Ocimum basilicum) sing together on pasta, quinoa, chicken, vinaigrette, AND one can even grow lemon basil  even Mother Nature knew that the felicitous pair of flavours would be awesome.
[Basil lemonade. The floaties are edible: it is just basil and eyeballs. Or ice cubes.]
Gourmet magazine's basil lemonade recipe on Epicurious.com, however, had me wondering whether or not this might be a palatable potable. I was (as I ever am) skeptical.

I had just pruned the unruly basil plants in my yard, and needed to do something with them. or they would be relegated to pesto again.
The result, ladies and gentlegerms, is one of the best lemonades this side of Canada. And it's only "one" of the best because I didn't put any vodka in it.

[Lemon, lemon, lemon, lemon, lime.]
Basil makes the lemonade fragrant and because it's infused rather than cooked, the herb's volatile oils are not destroyed.

(Few things I would edit in the recipe though: use slightly less sugar, and trying Thai basil for more punch in the teeth. Sweet basil still works amazors. Winner!)

[Lemon rind strips and basil, post-flavour seepage.]

22 June 2012

BBQ explorations: Sicilian potato pizza

My friend Benny, il Siciliano tells me of a Sicilian pizza that they call pizza bianca con patate (literally "white pizza with potatoes") and how it's one of the best pizzas ever.

And after much rebuffing and then ACTUALLY eating one, I kind of have to agree.

It is, after all, ludicrous to think that putting more carbohydrates on top of baked dough would be delicious. It is like buttering one's bacon, or wearing socks with sandals. But I was wrong... those Italians know their carbs!

[Mostly sicilian potato pizza. Ignore the sausage-tomato-feta section of the pizza on the left; I didn't cook enough potatoes to top the entire dough... Word of advice: err on the side of extra potatoes. You can always use leftovers for science experiments.]

Cooking the pizza on the barbecue ensure that the dough will be awesome (you can still do it in the oven though). And now, assemble your own... here's how!

Sicilian potato pizza
  1. Heat the BBQ grill to about 450° F (230° C) or hotter. If you have a pizza stone (rectangular or round), use it, but don't touch it when it's hot.  
  2. Assemble the pizza. I made mine rectangular because that's the way Benny said it was done; if you don't listen to il Siciliano, you might get hurt. Finish it with a drizzle of olive oil, salt and pepper.
  3. Improvise how to get your pizza onto the [expletively] hot pizza stone. Or use a wooden pizza paddle, if available. 
  4. Cook for about 10 min, or until the dough looks cooked. I can't be held responsible if you burn your pizza because if your barbecue grill hates you like mine does, it might just do it to spite you.
(On that note, my barbecue grill is on its last legs from excessive use. If anyone would like to kindly donate a nice one to me, I wouldn't say no!)

31 May 2012

Try this: Chocolate from Newfoundland & Labrador (also called Chocolateland, Canada's 10th province)

Some of you might know me as being curmudgeonly, sourfaced, and the resident naysayer (I love these terms of endearment).

However, when you get chocolate gifts like these, directly from St. John's, Newfoundland and Labrador by the Newfoundland Chocolate Company, one can't help but melt over the adorable hand-drawn depictions of Canadian maritime streetscapes.

I mean, just look at them... wouldn't you want to live in a cute little house like this filled with chocolate? I don't even like chocolate and I would, just so I could pull a Homer.
Newfoundland Chocolate Company chocolate bars
[Newfoundland Chocolate Company chocolate bars: Extra Smooth, Island Almond and Wildberry. I would eat those houses. Oh yeah, I already did.]

And the chocolate was good too. 

(Thanks, Tara!)

08 May 2012

Garlic ginger onion sauce for Chow's (lame-looking) Hainan-style chicken and rice

The best thing in the world is Hainan chicken rice (海南雞飯, sometimes called Hainan oily chicken rice by ignorant translators).

It's not the best thing in the world because of the poached fresh and flavourful chicken with an inverted mound of steamed chicken-infused rice... It is the best thing in the world because of the accompanying dipping sauces.
[Ugly platter of Hainan chicken rice and some overcooked gai-lan (Chinese broccoli); I stepped out to watch Jeopardy! for 2 minutes and that's how they got overcooked. Alex Trebek is a riveting host.]
Hainan chicken rice is often served with just two sauces -- three, if you're lucky! Usually, it's some variant of a chili sauce, some watered down version of nam pla, straight-up pounded ginger, oyster sauce mixed with soy sauce, and/or (my fave) minced garlic with ginger and onion and chilis (if I had children, this one would be the one getting all the Ghostbusters toys it wanted).

Cooking the chicken is a slightly arduous a process; most of the time is spent waiting, but this chicken dish is well-worth the wait.

I won't get into details about cooking the chicken and rice, but if your Canto is good, you can probably figure it out with the help of Hong Kong celebrity master chef, Master Chef Ko (sometimes he's called High Master but it has nothing to do with drugs).

Here's my take on my favourite one...

Garlic, ginger and green onions dipping sauce
2 Tbsp (30 ml) fresh ginger, finely chopped (~1 inch piece) (NOT processed)*
2 Tbsp (30 ml) fresh garlic, finely chopped (NOT minced or pressed)
2 Tbsp (30 ml) green onions (spring onions), finely chopped
1 tsp (5ml) chopped, fresh red chilis (or more if you're a masochist)
1 Tbsp (15 ml) fish sauce (nam pla) or soy sauce if you are a fish-hater
1/2 tsp (2 ml) to 1 tsp (5ml) salt
1/4 cup (75 ml) vegetable oil 

* You don't want to process the ginger or garlic because the juices will dissipate. Best to hand chop them. Or if you have no hands, ask someone who has hands, or a slapchop doodad.
  1. In a medium heat-proof bowl or mason jar, mix the ginger, garlic, onions, fresh chilis together with the salt. 
  2. In a small frying pan or saucepan, heat the vegetable oil until hot but not smoking. When ready, pour the hot oil over the mince mix. It will be hot, so don't get any oil spattered on you. 
  3. Serve with your chicken or eat straight out of the bowl.
I realise that I need Chinese chicken carving lessons from Fat Auntie, so spare me the criticisms. I get hassled enough at home.

24 April 2012

Witch's brew: blue tea that might cause hallucinations

Now, I'm no stranger to tea, but this one called Palo Azul (literally "blue stick") that my friends in the Neths found in Guatemala piqued my interest, mainly because it makes you poop money was obtained through a mysterious tea witch and also turned blue when prepared.


[Palo azul prepared for consumption. No fancy filters used! Photo by François M.]

I asked them about this intriguing demon concoction -- which turns out to be a diuretic, and also used a cheap way of duping dope testing (especially useful for those avoiding military service conscription).

Here's an excerpt of my interrogation session with Lin and François.
----
Chow: Tell me more about where and how you got a hold of this tea...
Lin: When I went to visit Guatemala with my friend Nerea last October on holiday, we were relegated to indoor sight-seeing as the weather was horrible and somewhat dangerous, and we were apparently sitting ducks between two hurricanes in adjacent countries. We went to visit an indoor market in Antigua to find some Pericón tea, which I had had everywhere in Guatemala but couldn't find in the supermarkets.

At the market, we were directed to the farthest end where a woman (whom I would describe as a "herb witch") was peddling all sorts of branches, leaves, resins, barks and some unidentifiable, organic looking objects. To my disappointment, she had no Péricon tea, however she offered me another kind of infusion: branches with small leaves and an indistinguishable but rich and fragrant aroma. I bought some of the branches, and while she was packing the "tea", my eyes caught sight of wooden cubes and asked her what they were for (assuming she would come up with a story on a Mayan ritual). Instead, she nonchalantly mentioned the cubes were used for infusing, so I decided to try them as well. While packing the cubes, she told me that the cubes had to be boiled until the water would turn light blue. Light blue?! But I already told her I would buy them...
François: What she said.


[The wooden cubes and the infusion. They look like Duraflame firestarter and probably smell like them.]

CDid the tea witch have large fang-like teeth, googly eyes and smell like a retirement home? 
L: The smell of the tea witch was camouflaged by the smells of the rotten fruits and veggies of the stalls around her, not to mention the Mayan incense lit in her own stall.
CWhat convinced you that this was a good idea? Did the witch put a spell on you?
L:  It was probably the intrigue of the cubes and the way to prepare them. I did, however wait about five months before I felt it safe enough to try to try the tea. On that particular evening, we were at home with five people, including one physician. We applied a first-in-human procedure, in which one person drank the tea in sitting position, and maybe 15 minutes later, a second person drank the tea. The other three persons present were observers with a phone within reach.

CHow did you prepare this tea? What did it tea taste like?
L: We put about 500 mL of cold water in a pot, added a cube, and started to boil the water on a gas flame. As the water heated, the cubes started to imbue the water with a yellow colour. In phase II, the water became brown. Then, after approximately 10 minutes, the surface of the water started to get a mystical shine, which became more and more blue. This is the point where we poured the water in our cups, and went to the laboratory setting. The taste of the tea is not tea-like. It tastes mild, not very characteristic and not bitter. [Chow note: Lin is a scientist.]
F:  Rather bland, considering how it looks. Think something between a neutral watery taste and some vague forest-floor flavour.  It leaves a bit of film in your mouth. It's ever so slightly, subtly oily... And you know that blue stuff has to coat all your organs on the inside, right?

C: Uh, okay... Did you have the urge to urinate frequently afterwards? 
L: In the adverse events, no diuretic effects were reported. [Chow note: Again, Lin is a scientist.]
F: It didn't make me rush to the pissoir... probably similar to regular tea in this regard (i.e. modest urge-inspiring effects).

C: Did you pee blue?
F: Nope. The blue found another way of escaping. Or it is still in me...
CWhat did you start hallucinating after drinking the tea? 
L: We actually believed the infusion looked blue!
F: (Chuckle).

C I read that people drink this tea to help them pass drug tests... Was there any plans to join the army or navy or some other organization requiring clean urine samples?
L: No comment.
F: Hell, don't all boys?

CWhat did you do with the tea you didn't drink? You can be honest and say that you watered your plants with it...
L: We still have some cubes left, and after having started doing clinical experiments, plant experiments would indeed be a very interesting next step to take.
F: I just had another cup of this blue devil-witch drink a while ago, after letting it breathe (in a pot on the table top) for 2 days. I'm still breathing.
-----
Special awesome thanks to François for his mad photography skills and for loaning the photos for this post. (P.S. He is for hire if you live near the Netherlands.)

24 March 2012

Fun with bacon crafts

Ideal for a casserole/savoury pie topper or camping blanket, try weaving bacon.

[A bacon weave, soon to be the next girl scout achievement badge.]

(Inspired by craftster.)