Archive for the ‘Skilz’ Category

One of my friends has a birthday on Halloween. His party was a few days later, on the third. My gift to him was to make him his birthday cake. I chose to make him a six layer chocolate cake with a pecan praline buttercream; each layer spread with a thin layer of chocolate frosting (for moistness and flavour) and every other layer spread with the buttercream then the outside spread with the praline goodness.

Ahhh, 3:30 A.M

It ended up being one of the most aesthetically beautiful things to leave my kitchen. I could not be more proud of my cake; the edges were beautifully smooth, the top was flat and the buttercream had the most perfect speaking of praline. The irony is that I stayed up until three thirty, making a cake that I couldn’t even try (gluten and sugar free, yall’) so I had no idea what it tasted like! -Luckily though I had my parental units so I trusted them with the judging of the flavour.- Everyone at the party loved the cake and it continued to get rave reviews when I made it to school after the weekend.

Along with the main cake I made a separate mini cake (the recipe I used makes four cakes, I only needed three so I had one to play around with), unfortunately no pictures were obtained because I left it to go get my camera and when I got back all that remained of the cake were a few lone crumbs. There is no evidence so far but I have a feeling I know who it was.

Anyway, this cake is obviously perfect and should be made for anyone who likes chocolate, caramel and pecans. So yeah, pretty much and body on this planet!


The Art of the Crêpe

Posted: July 14, 2012 in cooking, Skilz, treat
Tags: ,

I realize I haven’t posted in a while, and by a while I mean virtually the whole summer. In no way does this mean I was not cooking, because I have and one thing in particular… crêpes. My buddies and I  have been eating huge mounds of them, and there is a total art to crêpes. Now I realize that, crêpes are friggin outstanding! Well I always knew they were good but they never hit me as one of the greatest foods ever. So during one of my personal feasts I created an amazing type of crepe using ground cherry coulis, fresh ground-cherries and a touch of dark chocolate, they were super awesome.

Anyway, back to the main subject of Crêpes. Like I said, making a Crêpe is an art; they must be paper-thin, evenly colored and filled appropriately… but I guarantee, with some patience and a little time, perfection is possible!



Ground-cherries <—

Ground-cherrie husks —>








To start put 1 cup of flour, 1 cup of milk (or other substances such as rice dream or almond milk), 1/4 cup of lukewarm water, 1/4 cup of melted butter, 4 eggs, a pinch of salt and if you desire sweet  Crêpes, 3 tbls of sugar into a blender. Now this next part is tricky but I think you can handle it: blend the mixture until it is smooth and thin. – Using a blender is superior to doing it by hand because it takes less time and it makes the batter as thin as possible so therefore the Crêpe itself will be thin -. Now let the batter sit for at least 1/2 an hour or longer in the fridge.

Once the batter has rested you can heat up the pan (I use a nonstick one with a 6-8 inch diameter across the top) once it’s hot add a touch of butter and let it melt. Now, pour in about 1/4 cup of batter, quickly swirl it to completely cover the bottom of the pan and pour out any excess, cook for 1 1/2 – 2 minutes, then flip (just loosen it with a rubber spatula) it should be an even colour of brown, cook it on the other side for the same amount of time, although it will just get random patches of colouring. The first one won’t be perfect! It just won’t, it will look very mangled. Don’t feel discouraged, it’s not your fault it’s the butters, just repeat the steps without adding the butter and I guarantee they will be awesome! Now just slide onto a plate and keep covered until you also have a large stack! Then fill as you please, my personal favorite is the elegant lemon and sugar crepe.



Posted: June 18, 2012 in Skilz

This post is a warning. Not about bears, flesh-eating tadpoles or aliens. No… this is a warning about papers. Our story begins last weekend, in Vancouver, at a wedding . You could say it had a divers and ‘spicy’ theme. And as decorations there were hot peppers; sprinkled around the table. I was with a friend.

“I’ll eat one if you do…” he said.

“Fine,” I foolishly replied.

The peppers looked like your average chilli, the kind used in chinese ‘sweet chilli sauce’, I knew I could take it. I was wrong, I discovered that almost immediately after biting it down to the stem. It was hot, way beyond my heat threshold, and it burnt my mouth for a very, very long time. After seeing my reaction, my buddy chickened out and didn’t eat one after me. Darn.

When I got back to Lasqueti my friend told me that what I ate was much much hotter than a chilli, and that’s why you never assume – cuz it makes and ass out of you and me(or in my case… just me).

There’s one more thing you need to know… he video the whole thing via his cell phone and put it on facebook and you tube. So here’s the link so you too can watch my pain and suffering. Enjoy! And consider yourself warned!


P.S. I don’t use my real name nor did I name the video.

Sugar Pulling

Posted: April 7, 2012 in cooking, Skilz, treat

A few days ago (while in Vancouver) I purchased a silicon mat. “Why did you get a silicon mat Max?” The answer is simple, pulling sugar. Pulling sugar is when you add a stabilizer such as corn syrup to a sugar-water mixture. It makes the sugar molecules take longer to line up and crystallize, thus giving you a product that can be manipulated to your will. After a little while it will become solid. I will not yet tell you how to do it because, well… I’m not too sure myself, yet… So anyway, here are some pictures from my first couple of tries!