Yep tried it but I'm not a fan of the gooey texture. It's actually a variation of the canto dim sum lava custard bun which I prefer the bun texture and the sweet (often hot, beware!) lava custard:
It's getting hot in the kitchen (food appreciation thread)
- Thread starter ChloeCoeur
- Start date
Went again to have their grand opening special offer lolI just tried the Meet Fresh who just opened at T&T near Ville Saint Laurent. Today was their first day of soft opening. And I sacrificed myself to try that one for you
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Their grand opening is the 26 with a special offer
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Ordered their dessert with a flan and avocado cream.
Sorry for the not appetizing photograph lol
Today was my last day in Puerto Rico. I didn't take enough food pictures but this is of an absolutely bomb quesito (sort of like a danish), sweet cream cheese pastry.
Also did you have any mofongo? There is a Puerto Rican restaurant near me that makes it but never tried:
My first time making Beef Wellington. It was more medium than intended, but still quite good.
It looks good!! Congratulations!
By it's color it's fine. Maybe to Gordon Ramsay's standard it's burnt lol
I make Dairy-free coquito around Christmas time. It's not 100% the same obviously but if you want some let me know
I tried their strawberry sago! Unfortunately no picture to share, it came in a standard paper cup to drink ...I just tried the Meet Fresh who just opened at T&T near Ville Saint Laurent. Today was their first day of soft opening. And I sacrificed myself to try that one for you
View attachment 113737View attachment 113738
Their grand opening is the 26 with a special offer
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I tried the Katsuya Montréal which specializes in the katsu rice (fried protein like pork, chicken, fish, etc.)
I had to try their signature brick cheese katsu!
This one is the gold and silver (gold is cheddar cheese and silver is mozzarella) katsu! Alternatively you can also order either gold or silver. I have a preference for silver though ...
Somehow it has a mortar and pestle to ground sesame seed ...
They also have a carbonara toppoki
And a more standard Supreme katsu:
I had to try their signature brick cheese katsu!
This one is the gold and silver (gold is cheddar cheese and silver is mozzarella) katsu! Alternatively you can also order either gold or silver. I have a preference for silver though ...
Somehow it has a mortar and pestle to ground sesame seed ...
They also have a carbonara toppoki
And a more standard Supreme katsu:
A woman with good eating habitsView attachment 101952
Brown lentil salad (chopped carrots, parsley, cilantro) with simple dijon dressing, side of roast beets, topped with feta cheese
That's a pretty good salad, but lately I have been using lentils to make soup. I made a Sausage and Lentil Soup which was my own "interpretation" of a recipe which I read online. You need:
1 cup split red lentils
2 TBSP Olive Oil
1 medium onion, chopped
½ cup celery chopped
½ cup carrots chopped
2 cloves garlic chopped
¾ pound spicy Italian sausage or Chorizo sausage- both are good.
48-54 ounces of chicken broth ( I used College Inn)
½ tsp salt
1 tbsp smoked paprika
Soak and thoroughly rinse red lentils using a large strainer and then set aside.
Add olive oil, onion, celery, carrots, garlic, and raw and skinned, chopped sausage to a large pot and sautee them until onions are translucent and sausage is browned/cooked.
Add chicken broth, salt, smoked paprika, and then finally the rinsed lentils.
Bring to a boil, and then cook at medium to medium low heat for 30 minutes, at least. Lentils should fall apart and be soft. The soup should have a thick, stew-like consistency.
Use more or less veggies and sausage as per your taste and whether you want it more stew like or soup like.
Enjoy! (Pics below are vegetarian version of this soup with no sausage)
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Chorizo and Serrano jamon, thats pretty much my partner’s recipe, she’s spanish.