We went to Hawaii a couple of weeks ago for a cousin’s wedding. We had absolutely no ulterior motives in going, such as escaping the Canadian not-so-spring and the opportunity to explore the food scene somewhere else. Definitely not.
But we had to eat.
Ratios are a beautiful thing both in the lab and in the kitchen. I’ve talked about ratios on this blog before here and here, but in case you weren’t listening back then, a ratio is just a simple way of representing the proportion of ingredients in a recipe. The ingredient with the smallest quantity is assigned as a 1 and everything else is represented as a multiple of this ingredient. If the word ratio scares you because the last place you heard it was math class a long time ago, I don’t blame you. But your math teacher probably never taught you with drinks.
We had a Game of Thrones Finale party last year where I tried to make snacks that corresponded to the regions of Westeros. (Incidentally, Season 5 premiere on Sunday... excited!!!) I had meat pies for Winterfell, lemon tarts for King’s landing, and baklava for the desert lands of Essos. I didn’t actually make the baklava then. We bought it from Paramount, a Lebanese and middle eastern Arabic restaurant that has the best fresh pita bread and hummus. It was so good, a mouthful of buttery, sweet, melt in your mouth pastry.
