Going to a 1 star michellen restaurant tmmrw in tokyo. yall get rdy for the food pron drop
wch 1
wtffff
TX Sonora wheat yellow cake blessed with Mexican vanilla, layered with TX grapefruit curd & Mexican vanilla bean buttercream
is this from the concah lady
Yup
She can miss imo which is why what you described makes sense but I love the range and when she hits >>>
Cake was crazy
Yup
She can miss imo which is why what you described makes sense but I love the range and when she hits >>>
Cake was crazy
I like ppl who aim for the fences or whatever that saying is
Even if its a miss its still rly interesting
Much cooler than ppl doing the same thing 5 other ppl r already doing well imo
korean pastries.. apparently this was one of my grandpas fav bakeries

haven’t tried any of the financiers inside the sealed baggies
but the 3 little cakes were all really good
two of them were kinda like something in between a pound cake and a castella cake and the glazed one was just a pound cake
from left to right:
coconut + hazelnut + pound cake w orange glaze
korean pastries.. apparently this was one of my grandpas fav bakeries

haven’t tried any of the financiers inside the sealed baggies
but the 3 little cakes were all really good
two of them were kinda like something in between a pound cake and a castella cake and the glazed one was just a pound cake
from left to right:
coconut + hazelnut + pound cake w orange glaze
https://www.instagram.com/anniv.official
Thought you would just drop a proper pastry post and go under the radar? Triple p proper pastry post to unlock the hidden 4th p which is power
ghibli night (laputa)









stew: 3 carrots, 2 HUGe russets, 2/3 cabbage bc i like cabage, a can of whole peeled tomatoes and a tube of tomato paste, twoooo shots of a spanish red wine blend, homemade beef stock made from the bones of a standing rib roast, 2 onions, half an ancho (all i had), 2.5 pasillas, 2 garlic cloves, an inch and a half of ginger, 4 bay leaves, 2.3 lb oxtail
seared off the oxtails, added wine water n bay leaves, pressure cooked an hour
boiled chiles n garlic in water, blended
then dumped literally everything besides the parm into the pot w the oxtails and pressure cooked around 50 min. the parmesan i grated in at the end like in the movie and then grated into the bowls
shokupan: chefsteps.com/activities/shokupan-japanese-milk-bread
Lightly seared seafood rice bowl in Ikebukuro, tokyo. Restaurant Uobifujina
Carrot cake and cafe latte
korean pastries.. apparently this was one of my grandpas fav bakeries

haven’t tried any of the financiers inside the sealed baggies
but the 3 little cakes were all really good
two of them were kinda like something in between a pound cake and a castella cake and the glazed one was just a pound cake
from left to right:
coconut + hazelnut + pound cake w orange glaze
https://www.instagram.com/anniv.official
the goat is back to pastry posting
According to the owner who was serving us the Sake the entire time some of these dishware are hundreds of years old. They showed us a 1000 year old Sake cup, and a 13000 year old vase.






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posting in life sxn but not pizza sxn.. interesting..
Got my was
crinee