sweetportfolio

#ad Turning my favorite @Starbucks into silky gourmet foam!! ☕️☁️ #Ad I love experimenting in the kitchen, and this might be one of my favorite hacks yet. Turning my Starbucks Cinnamon Dolce Latte Inspired Flavor Creamer into a fluffy foam takes my daily #StarbucksAtHome iced coffee to the next level 🤎

The BIGGEST egg & steak sandos in all of Japan 🍳🥩🥪 Can be found at @dekasan_osaka in Osaka. They serve these fluffy egg sandos with whipped egg whites, egg salad, and an egg yolk drizzle for which people will line up. They’re basically an egg soufflé. In my opinion, the real star of the show is the Harami steak sando, made with 400gr of perfectly cooked tender skirt steak garnished with pink peppercorns. It’s the most expensive item on the menu at 2400¥ ~ $17 USD, but it’s so worth it! It’s a massive portion. I recommend going on a weekday to avoid crowds and getting there early around 11am :) it’s a very small shop. . . . . . — #osaka #sando #japanfood #japantravel

Everything I ate at Tsukiji Fish Market in Tokyo!!🇯🇵🗼🐟 Visiting food markets is one of the best ways of getting to know a city’s food scene, and Tsukiji did not disappoint! We got there around 8 a.m., so there were no crowds or lines — it felt like we could actually have an authentic experience. Here’s everything I tried: 1. Tuna Nigiri (akami, chutoro, otoro) 2. Matcha Latte at Matcha Stand 3. Mitarashi Dango 4. Daifuku (try the original red bean + another fun flavor!) 5. Giant Shrimp Cracker 6. Grapefruit soda at Iroha 7. A5 Wagyu Skewers (get the thicker square cut ones, not the skinny ones) 8. Strawberry Smoothie 🍳Missing on this list: tamagoyaki on a stick (egg omelette) from Tsukiji Yamacho — I don’t eat eggs, but if you do, you should try it! It’s one of the most iconic eats in the whole market. . . . . — #tsukiji #tokyo #tokyofoodie #tokyofood #japantravel #japanfood #streetfood #foodmarket

HOW TO MAKE MOZZARELLA AT HOME <3 I think this is absolutely life-changing!!! I made like 5 of these mozzarella balls and they were so soft and creamy. You can eat them on their own or use them for any dishes — I made chicken parm and the melty cheese was AMAZING. Instructions: Pour 1 gallon of whole milk (not ultra-pasteurized) into a pot and heat gently to 120°F. Turn off the heat and stir in 1/4 cup white vinegar. Curds will begin to form right away. Let it sit for 5–10 minutes to fully separate. Scoop the curds into a bowl and gently press out excess whey. To stretch the cheese, either pour hot whey (about 160°F) over the curds and stretch with a spoon or your hands, or microwave for 1 minute, then stretch. Repeat heating and stretching until smooth and elastic. Finish with a pinch of salt, form into a ball, and chill in ice water to set for at least 20 minutes. Enjoy! . . . . — #mozzarella #cheese #EasyRecipe #homecooking #homemade #cheesy

It’s soft serve + fries weather 🥵🍦🍟 📍 Dudley’s #nycfood