The Glory of Food

Posted: August 22, 2013 in Uncategorized

Inspiration is the begging of art. Whether you are cooking, painting a picture or composing music inspiration is where it all begins. Of course inspiration varies from time to time, and sometimes you may get inspired without even trying and sometimes, no matter how hard you search you can never find it. Now, I’ve been thinking about how random inspiration can be. For example, just the other night I was staying up late watching episodes of tenacious D on youtube and I decide (because I hadn’t eaten dinner) to cook myself something. I ended up eating chicken, carrots eggs and tomatoes with a slice of burnt rye toast. It was the greatest thing I could have eaten at two thirty am, on a Wednesday morning. I was just sitting there wondering what led me to make that? How did I perfectly meet my needs without even trying? It is all in the inspiration.



Posted: April 11, 2013 in Uncategorized

2013-03-30 22.47.05

Just before Easter (literally one night) I decided to make some cupcakes. Now, one thing worth knowing about me is that if I get something interesting to do stuck in my head generally won’t stop until I achieve whatever it is I’m thinking of, that’s just how I am. Just think of my ice cream business or my smoker! Anyway, I started watching videos on cake decorating and that evolved into buttercream techniques which in turn became cupcakes so, thanks to my compulsive personality (we can thank my dad for that one) I naturally had to try my hand at cupcakes. I decided to make a straightforward cupcake: chocolate cake with a vanilla buttercream. I have to say, they were pretty awesome. I mean, when you think about it, there’s no way a cupcake could be bad; they’re just tiny cakes with the icing to cake ratio way off! In favour of the icing of course. Also, they were super fun to make. I won’t give you the recipe for the cake because you could easily find one you enjoy (if you don’t already have one) but the recipe for buttercream I found is pretty good, also, just because it confused me, use: 3 cups butter, 2 cups sugar, and 1 cup egg whites, just so you don’t need to weigh anything, but, here it is: (just be sparing with this frosting because it is very rich)

So, get inspired!



During the months of February and March all of my family had a brush with sickness. Most recently was my mother who was running a fever of 102. During this time I had a craving to break out my ice cream machine, because… I love ice cream. So, I came up with the idea to make a lemon, honey and ginger sorbet. How did I come to this idea? I based it off of a the lemon honey ginger tea that we make when we are sick. So, by cooking a high concentrate tea (boiling water, lemon honey and ginger together and steeping it), chilling it and (once sufficiently chilled) pouring it into my favorite kitchen tool, the ice cream machine. After spending the allotted time in the machine we were ready to eat! And this is what I love about ice cream, you can have an idea come from anywhere and make an ice cream of it, you truly have the power of ultimate creation. So let your creative juices flow free, and make ice cream!

It’s Smokin’ Time

Posted: April 2, 2013 in Uncategorized

I love having things to do, it’s just who I am; in short, I hate  being bored, that’s for sure. My current culinary project involves: a) an oil drum, b) miscellaneous parts from home depot and c) a bunch of meat. What am I  building? A smoker of course! Yes indeed, my plan for the time from now until the begging of summer is to build an ‘ugly drum smoker’ or ‘uds’ for short. I plan on using this handy little machine to cook allot of beef brisket and… allot of pulled pork cuz that’s just how I roll! Seriously though I am thoroughly stocked to have something that I can build with my friends and have a relatively cheep yet awesome tool to cook up some amazing barbeque! And, to top it off I only need a few parts left until I can start building so by the end of school (at most) I will be blazing that baby up every chance I get. I’m using the plans for the smoker I found here: just in case you feel so inclined as to take a look how it’s done. So, I’ll let you guys know once it is up and running. Until next time: Max.

The Cake

Posted: March 13, 2013 in Uncategorized
Tags: , ,

On the second of march I turned 14. Now that I am older and wiser I pretty much know everything about anything to do anything. Ok, not really, to be honest I feel relatively the same, just another notch on my belt. I got to have a totally awesome party in Vancouver with a bunch of my friends so I had an outstandingly awesome time. One of the coolest features of my party, and there were many (such as ice cream floats and a bowl of m and m’s), was my cake, made by Tracy of cake conspiracy. This is a picture of it.


Aside from the fantastical taste of every aspect, this cake had fondant demon ice creams on it. Just look at them, staring deep into your gullet with those angry little teeth, just waiting to take a bite of your unsuspecting uvula. Sounds deadly? Good. Because it reminds us that behind every scoop of ice cream is an untold story and if you don’t treat that ice cream with respect, it might eat you before you eat it! I know your thinking I’m crazy sticking up for the demon ice creams, but without true ice cream advocates like me, protecting the world from inferior brands than who will I ask you? Who will?


This Valentine’s day I spent with my Mom. I personally have a fantastic Mom, she is truly the greatest, always knowing what to do to make one feel better and funny and is just a really good person to hang out with! So, this Valentine’s day I decided to surprise her with a clean kitchen (running the extra mile) and chocolate molten lava cakes. She loved the cakes (and the kitchen, mind you). They were super gooey, chocolate and just an all round great treat making my mother very happy, and she deserves it too for all the work she does! So here’s to all the fantastic mothers out there (I realize that it is not mother’s day but they need our love all year round)!

You’ll get about 8 lava cakes.

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners’ sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners’ sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners’ sugar.


On Saturday, February the ninth, I made the decadent, the… the rapturous olibole. How did I get an authentic recipe for such a thing? It is simple really. One of our friends came over who grew up with this treat since she was a girl. She came over with her: husband, her baby and her mother (the olibole master). Our house was packed! It was then that we learned the secret behind the olibole.

What is an olibole? Good question. The olibole is a spherical Dutch doughnut (it translates literally to oily  riddled with currents that act as delicious flavour bombs. Traditionally this treat is only made the night before new-years. I know what you’re thinking, ‘but Max, why did you make them and February the ninth?’ well I’ll tell you why! If you recall, Chinese new-year was on February the tenth, February the ninth is one day before February the tenth so therefore the day before new-years and since I made the doughnuts the ninth no tradition was broken. And that’s just how we roll round these parts!

I had great fun making these Dutch doughnuts. They truly are a force to be reasoned with. For all of you die-hards out there, in need of something new and exotic the olibole is absolutely perfect! It is for these reasons I have decided to let loose the confidential recipe for the one, the only… olibole! Just don’t tell ANYONE! Because they would have my head if they were to know I let out the recipe, so… shhhhh.



  • 6 cups flour
  • 1/2 pound currents (remember to check for stems)
  • 4 eggs
  • 2 tbls yeast
  • 1 tsp salt
  • 1 1/2 cups milk
  • 1/2 cup warm water
  • 2 tbls sugar
  • confectioners’ sugar (for dusting)

Dissolve sugar in warm water, add yeast and let sit 10 minutes. In a bowl whisk eggs and milk to blend. In a large bowl whisk flour and salt. Add the milk mixture and yeast mixture to the flour and stir until a dough forms. Fully incorporate the currents. Place a damp cloth over top the bowl and let rise in a warm place for 2 hours.


Once  the dough is done rising have your oil ready (between 350 and 400 Fahrenheit and between 3 and 5 inches deep). Dip two table spoons into the oil then use them to scoop shape the dough from the bowl into balls about 2 tablespoons big, transfer the balls to the hot oil (probably no more than six at a time for an average size pot) and cook until the outside is golden brown (1 1/2 – 2 min). transfer to a wire rack over a baking sheet or some paper towels to drain (be sure to test one so you know they’re done, if not adjust cooking time and temperature). Finally, dust you  oily balls with confectioners’ sugar and enjoy!