Friday, July 18, 2008

Bioplastic: Enviormentally unfriendly??!

I've been trying to bring my own shopping bag when I do grocery and shopping. I think it's the best way to save some plastic bags. And I've read an article about food crisis... and it's related to the Bioplastic bag.

"About those bioplastic bags - you know, the ones you've been using to assuage your eco-conscious guilt - turns out not only are they not as green as you think, they could also be partially responsible for the global food crisis. A worldwide effort by bag-heavy industries to replace petroleum-based plastics with plant-based plastics could actually lead to more environmental problems, according to a study by the Guardian UK.
The bags, made from sugarcane, corn or wheat, can increase greenhouse gas emissions because they require higher temperatures to decompose. Even the
biodegradable versions don't disintegrate as planned when thrown into the anaerobic environment of a landfill. The lack of oxygen causes the bags to release methane, which is 23 times more powerful than carbon dioxide.
They also tend to screw up recycling operations by contaminating the waste stream and making regular recycled plastics unsaleable. Recycling companies would need to invest in extremely expensive equipment to extract bioplastic packaging from regular waste.
Not to mention, bioplastics also compete for land with food and biofuel. The industry, which is growing by 20 to 30% a year, may take over several million more acres of farmland within the next half decade. With rising food prices set to push another 100 million people into poverty, maybe it's time everyone just ditched plastics all together."
http://gizmodo.com/384417/bioplastics-environmentally-unfriendly-contributing-to-the-food-crisis

Thursday, July 17, 2008

Food crisis solution: Go vegan


As we all worried about the oil crisis, I think food crisis is a bigger problem.

I've read an article about eating less meat and dairy products can help on food crisis, I want to share with you because I truly think it's workable and good for us: http://marketplace.publicradio.org/display/web/2008/06/17/future_of_food/
It's time for us to stop, think and ACTION.

If you want to know more about food crisis, you can check out from these links:
Financial Post: http://www.financialpost.com/analysis/story.html?id=75d38e8e-7d7e-440e-a318-9b60687e11a1&k=55279
Time: http://www.time.com/time/business/article/0,8599,1684910,00.html

Irresistible Tiramisu

I've been working in a new department for 5 months already, and I'm very happy that I've made many new friends (co-workers). As all of us are in similar age, so we get along very well that we like to do lots of activities outside of work hours... like golfing, tennis, dinner, shopping etc..

Moreover, I can practice my baking skills by making birthday cake for my co-workers, and I really treasure this opportunity which it'll help to improve my skills! Last month, I've made a Banana Oreo Cheesecake for the birthday guy, and this month, I've made a Tiramisu for my trainer! I'm very happy that they enjoyed it alot! and I've promised my co-worker to post the recipe here, hope you'll enjoy making it and your friends will like it!

Ingredients:
3 egg yolks, 1/2 cup sugar, 1 cup (250ml) mascarpone cheese, 1 cup whipping cream, 1 cup of expresso or strong coffee mix with 1/4 cup of kahlua or coffee liquor, 36-40 lady fingers (approx. 3 pkg), good quality cocoa powder.

Tool: Big bowl, Whisk or electronic hand/stand mixer, Measuring cup, Deep dish or cake ring.


Steps:

1- In a big bowl, beat egg yolks with sugar until sugar has dissolved. Then add the mascarpone cheese and mix well. Set aside.
2 - Use another bowl, beat the whipping cream into stiff peaks. When done, gently fold into the cheese mixture from step 1.
3- Spread the layer of cheese mixtrue over the bottom of the dish.
4- Dip the ladyfingers into the coffee and coffee liquor (Don't over dip it, you only need to coat both side, don't oversoak it)
5- Arrange a layer of dipped ladyfingers close together in the dish (You may need to break them to fit the shape of your dish)
6- Cover with another layer of cheese mixture, then another layer of ladyfingers. Repeat the layers, finishingwith cheese mixture on top, smooth the top and chilled for at least 4 hours.
7 - Before serving, dust with cocoa powder generously.

Sunday, June 08, 2008

Fun Baking with cousin


Today my lovely cousin had came over to our place to do some baking with me. As she doesn't have much baking tools, therefore we chose the very simple recipe to work on. We've made a Iced Cappuccino Cheesecake in a cup/ramekin, and Macaroons in 3 different flavours: Coconut, Chocolate and Lemon. We'll bake something BIG next time for sure... haha... can't wait!

Macaroon was invented in an Italian, it is a common treat during the Jewish holiday of Passover, because they are unleavened and can be made freshly without leavened flour. It often use egg white, sugar, chocolate and nut, and it is a close relative of the meringue.

Saturday, June 07, 2008

Happy Birthday JOY!

Tonight I have invited my close friends to our house, I've cooked dinner for them to celebrate their birthdays! We had a great time eating, chatting and watching movie together. Wish you two a happy birthday and all the best in this year!

Shrimp Ring; Chilled Cucumber Soup; Arugula salad with pear, avocado and cherry tomato; Sirloin Steak with Mushroom Risotto and Asparagus; Roasted Peach with ice-cream.

Monday, June 02, 2008

Lemon Almond Cake

This is the type of cake which everyone loves, because the aroma of the fresh lemon and egg with light and soft texture.... I can't resist it and I've already made it twice this month!
All my co-workers, friends and family loves it, and why not give it a try!??


Ingredients:

250g Butter, 2 Cups Sugar, 6 Eggs, 2 1/4 cups Flour, 1/4 tsp Baking Soda, 200 g Sour Cream, 2 Lemon zest, 1 Lemon juice, 1/2 cup Almond flakes, optional Icing sugar.

Steps:

1- In a mixing bowl, use mixer to cream butter and sugar until light yellow cream

2- Add eggs one at a time

3- Add stifted flour, baking soda and sour cream

4- Add lemon zest, juice and almond flakes

5- Butter and flour the loaves or cup cakes mode

6- Pour batter and top with almond flakes to decorate

6- Preheat 325 F, Bake 50 to 60 mins for loaf pan size, or 30 to 40 mins for cup cake size.

7- Remove cake from pan when cooled, dust icing sugar lightly.

Tuesday, May 20, 2008

Wine & Herb Tour

I just realized that I haven't update my food blog for a month already! Oops...

In the past Victoria Long weekend, we went to a Wine and Herb tour in Niagara-on-the-Lake. It's the annual celebration event of the 18 wineries, the participant can visit all 18 wineries where each stop will feature a different herb-themed food pariring matched to premium VQA wine selected to highlight the flavour and aroma of the herb.

We have visited 7 wineries in the Saturday afternoon as following:
Jackson Triggs Niagara Estate, 2005 Proprietors' Reserve Meritage (Red), Sage.
Peller Estates, Ice Cuvee (Red), Chervil.
Reif Estate Winery, 2006 Gamay Rosé Lavender.
Inniskillin, 2004 Inniskillin Reserve Pinot Noir, Dill.
Hillebrand, 2007 Riesling (White), Tarrogon.
Pillitteri Estates Winery, 2006 Pinot Grigio (White), Fennel.
Joseph's Estate Wines, 2005 Riesling (White), Lemon Grass.

Link to more pictures: http://www.facebook.com/album.php?aid=20982&l=168d9&id=549037776

As an occasional wine drinker, there're so much for me to learn about the wine. I'd like to share some of the knowledge that I found on internet with you. Hope you'll find it's beneficial too!

VQA (Vintners Quality Alliance) is your assurance that the wine you choose is made from 100% grapes grown in Ontario and its unique viticultural areas. Also VQA wines follow standards throughout the winemaking process that govern content, processes and additives and are independently audited on a regular basis.

Estate Bottled is a wine label term indicating a wine is made from 100% from grapes grown in one particular winery or in vineyards one particular winery leases long term.

Decanting / “breathing” refers to opening the wine some time prior to serving it and allowing it to come into contact with air. Any wine that has been opened begins to react immediately with oxygen. Some red wines that are young and very tannic do benefit from “breathing,”. Tannin is a bitter substance found in the skins and seeds of the grapes, and the time spent “breathing” will help to soften the tannins so you won’t get a bitter wine face.

Dry or Sweet? The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling. For example, a sweet wine can actually taste dry due to the high level of acidity, or a dry wine can taste sweet if the alcohol level is elevated.

Vintage Wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year.

Riesling is a white grape variety which originates in the Rhine region of Germany. It is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines.

Ice Wine is a type of dessert wine. A true Icewine can only be made from grapes that have naturally frozen on the vine and picked when the thermometer dips to -8° C.) The sugars and other dissolved solids do not freeze, but the water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a small amount of concentrated, often very sweet wine.

Rosé is a red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making).

Pinot noir ('pi no nwar) is a red wine grape variety of the species Vitis vinifera
It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.

Cabernet Sauvignon is a complex, full-bodied red muscled with tannins that will raise red meats and hard cheeses to new heights. This varietal is at its best after a few years in the bottle so look to older vintages for immediate consumption or cellar one.

Cabernet Franc takes a softer approach but still has the weight to marry with grilled steak, game and lamb.

Blending reds is a long-standing tradition that allows the winemaker’s art to shine through. Yes, great varietals are made in the vineyard but a great blended wine depends on the finesse of an inspired winemaker. Examples of red wines used to blend: Cabernet Sauvignon, Merlot, Cabernet Franc, Gamay and Baco Noir.

Monday, April 14, 2008

A sudden craving...

Today we took a day off to do some works for our house and ourselves. And after the busy afternoon, I felt like to have a big slice of juicy steak, some creamy cheese bites, and a glass of good table red wine... so we headed to Loblaws and buy all the ingredients we need.

At the end, we've enjoyed the Mixed green salad with tomato and avocado, the canned Italian soup, Niagara Gold Cheese & White Stilton Cheese with mango & ginger, two super 12 ounce Prime Rib steaks with sauteed mushroom in red wine sauce and a bottle of 2005 South Australia Melot from Wolf Blass Yellow lable!!
So Satisfied... and YUMMY ~~~

Thursday, April 10, 2008

Latte ART!



Sunday, April 06, 2008

Baking class week #12

Today is my last 'Baking Basic' class, I'm so proud of myself that I have completed my first formal cooking course! The 48 hours of happiness flies away so fast! I'm so happy that I've took this course as it brings me lots of things. It helps me to learn lots of baking techniques from a professional chef, it gives me lots of enjoyment and satisfaction, it allows me to experience the beauty of cooking in a professional kitchen with all students who share the same interest, it leads me to understand more about myself and much more... I'm so glad that I've made this move to take this course, honestly I wasn't really sure if I could handle it and if it's worth to drive all the way to downtown every Sunday, but now I'm 200% sure that I'll continue to take another course about Cake! Since the Chef's school is going to renovate until end of summer, I'll continue in fall term! Yeah! See you later chefs!

Today we've made 2 cakes: Strawberries Shortcake and Fruit Flan. Of course, I was enjoying the whole 4 hours today because I love to make cake! They taste as great as they look!!! Hehe...




Friday, April 04, 2008

What chefs do when they're bored??






Sunday, March 30, 2008

Baking Course week #11

Swiss Roll ~~

Today I've learned how to make a swiss roll, and I've decided to make a lemon flavoured one. First of all, I need to make the 'sponge sheet'. The ingredients are simply eggs, bread flour and sugar, but the magic of baking is when you're using the same ingredients but with different measure and process of making, the outcome will be totally different! Like this sponge sheet, it's sooooo flexible that I can roll the sheet back and forth without making cracks or lines!!!

Swiss Roll is pretty simple dessert, it's tasty and quick and I'm sure I'll do it again at home. =)

Friday, March 28, 2008

梁朝偉/張曼玉--新天紅酒廣告 (2000年)

I LOVE THIS COMMERCIAL!!!! So romantic... ~_~
They're always my favourites stars!!

Toilet or Restaurant??!

Wierd...

Thursday, March 27, 2008

Questions about drinking...?!

Whenever I'm drinking wines with friends and family, we all have different opinions about: whether 'red face' is a good or bad signal of the drinker? Should people drink tea after they drank wine? etc... Although there're many different sayings, I found the answers from the medical point of view, and I hope this information below can benefit you next time when you're enjoying your drink!

酒後面紅
面部皮膚潮紅是因為皮下暫時性血管擴張所致,飲酒後血液中乙醇濃度迅速升高,可以引起面部皮膚血管擴張,出現面紅,甚至全身皮膚潮紅,學者認為是面部血管的過敏反應。少數飲酒性面紅的患者在乙醇吸收5~10分鐘內,面部感到灼熱醫學上叫作“乙醛綜合症”, 而泛紅現象就稱為“飲酒性面紅”。這是乙醇氧化代謝引起顯著的血乙醛水準升高之故。

我們身體中的酒體,九成由肝臟分解。飲酒之後會否面紅,亦會取決於肝臟中的一種酵素的含量,這種酵素用於分解解酒過程中產生的一種副產品”乙醛”。如果身體具有足夠的酵素分解乙醛,飲酒之後就不會出現面紅,表示身體較健康。但如果身體內這種酵素不足,乙醛就會積聚在體內,繼而出現面紅、發熱以及頭暈等現象。 總括而言,如果酒精(乙醇)吸收過多,血液內乙醇氧化代謝所形成的乙醛> 肝酵素分解血乙醛的速度,或本身肝酵素不足,就很容易面紅.面色越紅代表越不健康!!

不過,一般來說,過了1~2個小時后,紅色就會漸漸退去,這是因為,肝臟中的細胞色素P450會慢慢將乙醛轉化成乙酸,乙酸進入循環系統后會被代謝掉。“喝酒‘上臉’的人,應盡量少喝酒。

飲茶是否可以解酒??
酒精對心血管有強烈的刺激性,而濃茶也同樣具有興奮心髒的作用。若將茶和酒加在一起去刺激心髒,對心髒的損害是很大的。茶中的茶鹼會刺激腎髒加速利尿作用,由於排水過速,會把來不及完全氧化分解的乙醛提早引入腎髒,刺激腎髒,腎髒受到茶和乙醛的雙重刺激,造成排尿過多,使腎髒負荷過重,有害物質沈積在腎髒產生結石。

酒后及時喝果汁或糖水,可對肝臟起到保護作用; 蜂蜜中含有一種特殊的果糖,可以促進酒精的分解、吸收,減輕頭痛症狀; 飲用牛奶也可延緩酒精在胃內的吸收,並保護胃黏膜不被酒精損傷。

飲烈酒後忌飲汽水或啤酒
胃部通往腸處有一胃瓣,可控制烈酒入腸速度,作用是減慢吸收令人不會立即醉倒,有氣飲品會打開胃瓣 ~ 烈酒大量湧入腸!世界組織新評估報告指出,乳腺癌和大腸癌與酒精之間也存在密切的關係。

Monday, March 24, 2008

Pairing Wine and Cheese

Very useful tips for how to pair wine and cheese! Check it out!

Sunday, March 23, 2008

Easter

I found some information on the web about Easter that I want to share with you...

Easter Bunny-It is believed that Easter Bunny or hare symbolizes moon. It is because of the fact that hare never closes its eyes for a single moment—hare never blinks its eyes, it is said. Moreover, Easter Bunny has its roots in the Anglo-Saxon Goddess called Eostre—who always carried her bunny along with her. In fact, this Easter Bunny was said to be first to lay colored eggs.

Easter Eggs became the symbol of resurrection of Jesus Christ—rebirth of mankind. Christians embraced the Easter Egg and compared it to the tomb from which Christ resurrected.

Easter Lamb symbolized Christ with a flag of victory. This symbol is seen in every Central and Eastern European family. Lamb also forms the center of attraction of easter table. .

Trumpet-shaped flower, Easter Lily is a fragrant flower, all in pure white. This flower is significant because it is said to have sprung from the place where the sweat of Jesus Christ fell. This flower is said to usher in the greater significance of new life—new blooms and new meaning for Easter.

Easter Hot Cross Buns are typical Easter Specials/Symbols. The pastry on the top of the bun reminds us of the cross on which Lord Christ was crucified.

Reference: http://www.dgreetings.com/easter/easter-symbols.html

Saturday, March 22, 2008

How cranberries grow?

Today I've watched a show on Food channel about berries, like strawberries, blueberries and cranberries. I love eating all kinds of berries, so I use lots of both fresh and dried berries in my snack, cereal, salads and desserts. However, I never really know how cranberries grow until I watched the show and did some research from the internet.


The cranberry is a bog plant. Apparently, this leads some people to think cranberries grow in water. Once the bog is flooded, the harvesters will go around in their vehicles knocking those berries off the vines. This allows the cranberries to float in the bog.

Cranberries contain bacteria-blocking compounds that are believed to be helpful in preventing urinary tract infections. Current research indicates that approximately 10 ounces of cranberry juice cocktail is needed daily to achieve the bacteria-blocking benefits that ward off UTIs, ulcers and gum disease.

I strongly encourage people to try to eat more berries, they're pretty, delicious and healthy! Why not?! ~_~

Monday, March 17, 2008

Baking class week #10


Last week, I was not able to attend the class because there was a snow storm and I was kind of get stucked in the Blue Mountain resort. Luckily, the class was cancelled!! So today, I've learned to make a Black Forest Cake. Although I don't like the cherry fillings, I think it's still a good practice for me to make and decorate a layer cake!

Saturday, March 15, 2008

Happy Birthday to my friend!

I've made my first Napoleon cake today! It's a special request from my birthday friend! I hope I didn't disappoint him too much! haha...
I made a mini one for myself, here's the picture of the mini version of my Strawberries Napoleon. Does it look cute?

Zen Japanese Restaurant

Tonight we went to celebrate our friend's birthday at an authentic Japanese Restaurant - ZEN in Brimley and Eglinton area. I have to say this is the 2nd best sushi place that I've ever had in Toronto so far (The best one is Kaji), the reason I said 'so far' is because I have a few other famous places for Jap. food on my to-go list. (Thanks to my sushi-lover friends!! ~_~)
And for sure, I'll go back to this place again... in the near future. Yum....

We've ordered Omakase Sushi and Omakase Sashimi, SUPER GOOD!



Zen Japanese Restaurant: 2803 Eglinton Ave E, Toronto.
Tel no.: (416) 265-7111

Friday, March 14, 2008

My new fav salad

On our Europe cruise trip, one night I had a very yummy Arugula salad which I really like!! I love the 'special' bittery taste and the combination with other ingredients. Tonight, I've tried to make it at home and it was sooooooo good! If you're tired of having spinach salad, caser salad, garden salad etc., I highly recommend you to try this!

Ingredients of 4 servings:
1 Pkg - Baby Arugula
2 Avocado
1 Pkg - Mushroom (sauteed on the pan with oil and salt for 10 mins)
1 Tablespoon - Any kind of nuts (preferred pine nuts or walnuts).

Dressing:
1 Tablespoon - Basalmic vinegar
3 Tablespoon - Extra virgin Olive oil
1 Teaspoon - Honey
Salt and pepper.

Wednesday, March 05, 2008

奧運宣傳片 劉偉強<<品味北京>>

">

Monday, March 03, 2008

Dinner in the sky

I got an email today from my friend about this special dinner place, do you dare to book your seat there?? haha...
You can check this website for more information: http://www.dinnerinthesky.com/





Sunday, March 02, 2008

Baking class week #8

Cookies!!! One of my favourites... =)
Today's lesson is making Scandinavian spritz cookies, which is the type that most people called it 'butter' cookies. Usually I make my spritz cookies at home by using the special cookies press, so it's my first time to 'pipe' the dough by using the bag, and it's very tiring... my hands were sored for an hour... ! However, I do enjoy in making the cookies by using the bag because I can practice my piping technique and it gives me more varieties in cookies shape! Do they look great?!?

From left to right: 'SHELL' shaped with strawberry jam filling, 'S' shaped with chocolate coated, 'ROSETTE' shaped with dried cherries and 'HEART' shaped with chocolate drizzled.

Saturday, March 01, 2008

Banana Oreo Cheesecake


As some of you may know, I didn't continue my food cell group this year. So, we joined another functional cell group - 'Travel' cell this year. Tonight we went to our cell leader's home for our first gathering, he and his wife are very nice that they had prepared a dinner for us. Therefore, I've made a Banana Oreo Cheesecake for our dessert.

Originally I have baked the Cream Caramel that I've learned from the baking course a night before, however I've over baked them as the temperature of my home oven is different from the school one, so they turned out pretty dry... I'll lower the temperature for my next try for sure.

Happily, all my 'white mouses' enjoyed the Banana Oreo Cheesecake a lot! I got the recipe from one of my dessert book from HK, so the desserts are pretty light, tasty, pretty and easy to make in general. I highly recommend this book to you, it's named 「日嘗甜品」

Wednesday, February 27, 2008

How to eat sushi

This video is pretty useful, but some information are just too funny that I really have doubt that it's true or not...!?! Haha...

Tuesday, February 26, 2008

How to Make the Perfect Shopping List

Useful tips from http://www.health.com/
Without one, your budget will fatten—and so could your waistline.

Shop unscripted, and not only will you buy the same tired ingredients every week but your money will fly away—and your impulse control will, too. Try our pointers for making a convenient, life-lengthening list.
Make a meal plan. Pick out a few recipes, and you have an instant ingredient list that will rein in impulse buys.
Draw up a master list. Compiling your grocery receipts for four weeks will give you a master list that helps you avoid buying stuff you already have. Keep it on the fridge and mark down what you bought when.
Don’t shop hungry. You’ll eat your way through the store!
Organize aisle by aisle. This timesaver will keep you from zigzagging back and forth in the store.
Write down a rainbow. Choose different colors of fruits and vegetables to guarantee variety.
Stick to the list. Without a list, you’ll fork over 30 percent more on impulse items.

Sunday, February 24, 2008

Baking Class #7

Today I've learned 2 traditional french pastry: Cream puffs and Éclair" (It means 'flash' in English). Choux paste is different from other types of pastry because when cooked, it rises and the finished product has a hollow center, so it can be filled with sweet or savory fillings. The choux paste is pretty easy and fast to make, it only needs 4 ingredients: water, fat, flour and egg. However, just like other desserts, the technique and steps are the key to success, therefore I think that's why many people still need to go to baking class to learn from the chef.



Thursday, February 21, 2008

Beer for kids

Another interesting product from Japan.