Hot liquids and blenders just don’t mix.
This was the important lesson I learned this past Wednesday. At the tail end of my thanksgiving weekend, in an attempt to recover from my turkey-induced zombie-like status, I decided to go apple picking with my friend and her beautiful 4 ½ month old daughter.
The place we went apple picking had your standard fall vegetable fare, including pumpkins and butternut squash (along with the abundance of freshly tree-picked Spy and Courtland apples). So I thought to myself, “mmm, I like squash soup, I should make some myself. How hard can it be?”
Well, let me tell you, it can be hard. At least if you’re me.
The two most important lessons I learned were:
1) You need SHARP knives if you’re expecting to peel and cut a squash without injury or loss of surface skin.
2) When you put hot liquids in a blender and try to hold the lid on, things get particularly difficult. The lid does NOT want to stay on. The hot newly pureed liquid wants to come out and decorate your kitchen a new colour of yellow suitable only for consumption in soup.
The recipe came courtesy of my favourite (and the most comprehensive recipe website I’ve found), www.allrecipes.com. While I do agree that this could very well have been the recipe for the Best Butternut Squash Soup Ever, I do feel it was slightly cruel to not include a disclaimer pertaining to the dangerous combination of hot liquid under pressure in an electrical device! Or maybe that’s just my own cooking naivety. Lesson learned.
I was so proud of my triumph over the blender that I then went on to make individual sized apple crisps and oatmeal apple cinnamon muffins. Yum.
Friday, October 16, 2009
Wednesday, October 7, 2009
tuesday.october6th.
mmmm. sushi.
i love sushi.
anytime. anyday.
thusfar, without exception.
this wasn’t always the case.
Sushi, like wine, is an acquired taste.
You have to start with your gateway sushi – California and Cucumber Rolls.
Then you graduate to the spicy tuna or salmon, dynamite rolls, maybe some bbq eel.
Finally, you get to the straight up raw fish – sometimes on rice, sometimes not depending on how carb-friendly you’re feeling that day.
My biggest accomplishment of my weekday off this week was going with a friend for sushi at lunch.
Having now had many a visit of indulging in the raw fish and alleged miniscule amounts of mercury poisoning, I thought maybe I should read up a bit more about sushi. (Health Note: The mercury poisoning concerns relate primarily to the consumption of tuna (especially bluefin). As it happens, I don’t like tuna. So bring on the sushi!) Without further rambling…
My sushi of choice these days is from Kokoro Sushi on Marlee Avenue at Glencairn.
Inexpensive, yummy, and the friendliest employees you could ask for.
They even ran out the door after me one day when we almost forgot the miso soup that goes with our order. I may also perhaps love it because it’s walking distance from my house, and they give you 10% discount on take out orders that you pay for with cash money.
Technically speaking…
Sushi - vinegar rice, usually topped with other ingredients, such as fish.
Sashimi – sliced raw fish alone.
Nigirizushi – sashimi served with hand-formed clumps of rice
Makizushi – sushi served rolled inside or around nori (dried seaweed)
Futomaki – literally, large or fat rolls made with 2-3 fillings chosen for their complimentary tastes and colours
Hosomaki – smaller rolls containing only one filling.
Kappamaki – a type of Hosomaki filled with cucumber
As I’ve just learned, my favourite rolls are all the “Americanized” ones. What can I say, I’m a sucker for sesame seeds, spicy tuna and tempura bits.
California roll - consists of avocado, kani kama (imitation crab stick), and cucumber.
Caterpillar roll - avocado, unagi, kani kama, and cucumber.
Dynamite roll - yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayonnaise (Dynamite roll and Crunchy roll are essentially reversed in some parts of Canada, especially western Canada.)
Rainbow roll - a California roll topped with several various sashimi.
Philadelphia roll - smoked salmon, cream cheese, cucumber, and/or onion.
Salmon roll - grilled salmon skin with sweet sauce and cucumber.
Crunchy roll - a California roll deep fried tempura-style, topped with sweet eel sauce or chili sauce.
File Under Sushi History
Sushi has been around since circa 3rd century B.C. when it was first described as smashed/pulped fish. The original type of sushi was called nare-sushi. Fish was salted and wrapped in fermented rice. Nare-sushi was made of this gutted fish stored in fermented rice for preservation. Nare-sushi was stored for fermentation for a few months then removed. The fermented rice was discarded and fish was the only part consumed. This early sushi was a great source of protein.
The Japanese preferred to eat the fish with the rice, called seisei-sushi. During the Muromachi period seisei-sushi was the most popular type of sushi. Seisei-sushi was partly raw fish wrapped in rice, consumed fresh, before it lost its flavor. This new way of consuming fish became a new dish in Japanese cuisine, escalating from just a form of preservation.
During the Edo era (the early modern period, 1603 to 1868 in Japan), haya-sushi was introduced. Haya-sushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to the Japanese culture. It was the first time that rice was not used for fermentation. Rice was now mixed with vinegar. Fish, vegetables and dried preserved foods were added. Haya-sushi is thus the closest to the sushi we eat today, with each region localizing flavours (including Canada!)
Sushi Is Japanese Fast Food?
Today what we know internationally as "sushi", is a fast food invented by Hanaya Yohei at the end of Edo period in Tokyo. People in Tokyo were living in haste even a hundred years ago. The nigirizushi invented by Hanaya was not fermented and could be eaten using the fingers or chopsticks. It was an early form of fast food that could be eaten at a road side or in the theatre.
More Sushi…
Sushi Star at Spadina & College – I haven’t been here myself but have a friend who swears by their lunch combos
Sushi Island at College & Clinton – an All-You-Can-Eat Sushi Haven in an old Mexican Restaurant in Little Italy. Is that Toronto enough for you?
Rainbow Sushi on Bathurst at Lawrence – also close to home, but mainly because they’ve got a nicer dine-in experience. Best when you go with a few friends and share things around.
i love sushi.
anytime. anyday.
thusfar, without exception.
this wasn’t always the case.
Sushi, like wine, is an acquired taste.
You have to start with your gateway sushi – California and Cucumber Rolls.
Then you graduate to the spicy tuna or salmon, dynamite rolls, maybe some bbq eel.
Finally, you get to the straight up raw fish – sometimes on rice, sometimes not depending on how carb-friendly you’re feeling that day.
My biggest accomplishment of my weekday off this week was going with a friend for sushi at lunch.
Having now had many a visit of indulging in the raw fish and alleged miniscule amounts of mercury poisoning, I thought maybe I should read up a bit more about sushi. (Health Note: The mercury poisoning concerns relate primarily to the consumption of tuna (especially bluefin). As it happens, I don’t like tuna. So bring on the sushi!) Without further rambling…
My sushi of choice these days is from Kokoro Sushi on Marlee Avenue at Glencairn.
Inexpensive, yummy, and the friendliest employees you could ask for.
They even ran out the door after me one day when we almost forgot the miso soup that goes with our order. I may also perhaps love it because it’s walking distance from my house, and they give you 10% discount on take out orders that you pay for with cash money.
Technically speaking…
Sushi - vinegar rice, usually topped with other ingredients, such as fish.
Sashimi – sliced raw fish alone.
Nigirizushi – sashimi served with hand-formed clumps of rice
Makizushi – sushi served rolled inside or around nori (dried seaweed)
Futomaki – literally, large or fat rolls made with 2-3 fillings chosen for their complimentary tastes and colours
Hosomaki – smaller rolls containing only one filling.
Kappamaki – a type of Hosomaki filled with cucumber
As I’ve just learned, my favourite rolls are all the “Americanized” ones. What can I say, I’m a sucker for sesame seeds, spicy tuna and tempura bits.
California roll - consists of avocado, kani kama (imitation crab stick), and cucumber.
Caterpillar roll - avocado, unagi, kani kama, and cucumber.
Dynamite roll - yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayonnaise (Dynamite roll and Crunchy roll are essentially reversed in some parts of Canada, especially western Canada.)
Rainbow roll - a California roll topped with several various sashimi.
Philadelphia roll - smoked salmon, cream cheese, cucumber, and/or onion.
Salmon roll - grilled salmon skin with sweet sauce and cucumber.
Crunchy roll - a California roll deep fried tempura-style, topped with sweet eel sauce or chili sauce.
File Under Sushi History
Sushi has been around since circa 3rd century B.C. when it was first described as smashed/pulped fish. The original type of sushi was called nare-sushi. Fish was salted and wrapped in fermented rice. Nare-sushi was made of this gutted fish stored in fermented rice for preservation. Nare-sushi was stored for fermentation for a few months then removed. The fermented rice was discarded and fish was the only part consumed. This early sushi was a great source of protein.
The Japanese preferred to eat the fish with the rice, called seisei-sushi. During the Muromachi period seisei-sushi was the most popular type of sushi. Seisei-sushi was partly raw fish wrapped in rice, consumed fresh, before it lost its flavor. This new way of consuming fish became a new dish in Japanese cuisine, escalating from just a form of preservation.
During the Edo era (the early modern period, 1603 to 1868 in Japan), haya-sushi was introduced. Haya-sushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to the Japanese culture. It was the first time that rice was not used for fermentation. Rice was now mixed with vinegar. Fish, vegetables and dried preserved foods were added. Haya-sushi is thus the closest to the sushi we eat today, with each region localizing flavours (including Canada!)
Sushi Is Japanese Fast Food?
Today what we know internationally as "sushi", is a fast food invented by Hanaya Yohei at the end of Edo period in Tokyo. People in Tokyo were living in haste even a hundred years ago. The nigirizushi invented by Hanaya was not fermented and could be eaten using the fingers or chopsticks. It was an early form of fast food that could be eaten at a road side or in the theatre.
More Sushi…
Sushi Star at Spadina & College – I haven’t been here myself but have a friend who swears by their lunch combos
Sushi Island at College & Clinton – an All-You-Can-Eat Sushi Haven in an old Mexican Restaurant in Little Italy. Is that Toronto enough for you?
Rainbow Sushi on Bathurst at Lawrence – also close to home, but mainly because they’ve got a nicer dine-in experience. Best when you go with a few friends and share things around.
wednesday.september30th.
An Afternoon on Queen Street West
While sitting in the Gladstone Café looking out the window, the weird weather phenomenon of rain while the sun is still shining, adds a surreal quality to my first weekday off in who knows how long.
First up for the afternoon was Index G on Gladstone Avenue to check out the still-running TIFF-curated Christopher Doyle exhibit ‘Picture Start’.
Index G itself is full of great stuff, a great mix of artistic styles and mixed medias. I plan to go back for some mini-prints the next time I’m doing some decorating or looking for something unique. The ceramic rocks and seashells were wicked. And the owner was nice, even though he probably thought I was insane after I came rushing in from the street, expecting that my friends were already waiting for me in a clearly empty space. Apparently I had it in my head that they were hiding in some mysterious invisible nook.
All in all, ‘Picture Start’ was a bit disappointing. The projector that was there for the exhibit during TIFF was gone, so we couldn’t watch the looped video that went with the images on display. The images, while aesthetically pleasing (I loved the technique - layered images and extreme colour saturation) were on the border between abstract and representational – however, I feel it would have been more effective if all were pushed to abstraction because those that were held the most visual interest.
Next stop was the Gladstone Café for some tea in the café…Bless their hearts, because they carry loose leaf tea from my favourite tea store in all the land – Tealish. Flavours sampled included Blueberry Lagoon, Chamomile Flowers, and Rooibos Provence Organic blend.
After our tea break we explored the exhibits on all three floors of the hotel, which were from a variety of artists in mixed media.
Finally we walked (and tried not to freeze) our way east on Queen to the holy tea grail itself (Tealish), where we stuffed our noses into some super-smelling loose leaf tea blends. New favourite flavour: Creamy Cranberry Honeybush. If every there could be a tea that could turn me into some semblance of a morning person, this is it.
After a nap and a break from the fun of Queen West, the evening was a compilation of homemade pad thai and 5-pin bowling with the boyfriend. I recently learned that if I bowl too much I get horizontal vertigo – weirdest feeling ever! The best part of 5-pin is always the ‘opposite handsies’ round where I pathetically tried to throw the ball straight down the lane with my right hand. This world doesn’t have enough lefties if you ask me! Hooray for Bowlerama on Bathurst and their $2 game Wednesday nights.
If every weekday off I have is as fun as this one was, it’s going to be a fantastic year.
While sitting in the Gladstone Café looking out the window, the weird weather phenomenon of rain while the sun is still shining, adds a surreal quality to my first weekday off in who knows how long.
First up for the afternoon was Index G on Gladstone Avenue to check out the still-running TIFF-curated Christopher Doyle exhibit ‘Picture Start’.
Index G itself is full of great stuff, a great mix of artistic styles and mixed medias. I plan to go back for some mini-prints the next time I’m doing some decorating or looking for something unique. The ceramic rocks and seashells were wicked. And the owner was nice, even though he probably thought I was insane after I came rushing in from the street, expecting that my friends were already waiting for me in a clearly empty space. Apparently I had it in my head that they were hiding in some mysterious invisible nook.
All in all, ‘Picture Start’ was a bit disappointing. The projector that was there for the exhibit during TIFF was gone, so we couldn’t watch the looped video that went with the images on display. The images, while aesthetically pleasing (I loved the technique - layered images and extreme colour saturation) were on the border between abstract and representational – however, I feel it would have been more effective if all were pushed to abstraction because those that were held the most visual interest.
Next stop was the Gladstone Café for some tea in the café…Bless their hearts, because they carry loose leaf tea from my favourite tea store in all the land – Tealish. Flavours sampled included Blueberry Lagoon, Chamomile Flowers, and Rooibos Provence Organic blend.
After our tea break we explored the exhibits on all three floors of the hotel, which were from a variety of artists in mixed media.
Finally we walked (and tried not to freeze) our way east on Queen to the holy tea grail itself (Tealish), where we stuffed our noses into some super-smelling loose leaf tea blends. New favourite flavour: Creamy Cranberry Honeybush. If every there could be a tea that could turn me into some semblance of a morning person, this is it.
After a nap and a break from the fun of Queen West, the evening was a compilation of homemade pad thai and 5-pin bowling with the boyfriend. I recently learned that if I bowl too much I get horizontal vertigo – weirdest feeling ever! The best part of 5-pin is always the ‘opposite handsies’ round where I pathetically tried to throw the ball straight down the lane with my right hand. This world doesn’t have enough lefties if you ask me! Hooray for Bowlerama on Bathurst and their $2 game Wednesday nights.
If every weekday off I have is as fun as this one was, it’s going to be a fantastic year.
wednesdayblog - an introduction
One year. 52 Wednesdays. So much to do (when there’s no work to be done!)
I’ve been blessed with the situation of only having to work four days a week for the next year. And I’m determined to enjoy it! Each week I’ll report back on something different I’ve done with my time, even if that happens to be practicing my hermit skills while knitting and watching movies.
Enjoy. Comment. Write about what you do when there's no work to be done!
I’ve been blessed with the situation of only having to work four days a week for the next year. And I’m determined to enjoy it! Each week I’ll report back on something different I’ve done with my time, even if that happens to be practicing my hermit skills while knitting and watching movies.
Enjoy. Comment. Write about what you do when there's no work to be done!
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