Attempt #2 – Chocolate Macarons with Chocolate Ganache  Piping into circles - batter is smooth and shiny; good size and flat courtesy of B. The key to piping is squeeze from the top with right hand, and point straight down. After piping - shells are flat with feet, but the feet slightly surround the shell instead of being under it. Finished product -...

In search of the perfect macaron recipe... experimenting with different methods and learning from mistakes.First attempt: Green Tea Macarons with Green Tea Buttercream Piping into circles - batter appears thick and grainy, shells look largeThere are feet! but shells are domed and puffy with a tip. Puffy mini burgers.. but the taste is there!Recipe adapted from Orange Bakery: Video Buttercream recipe from Martha Stewart Ingredients80g Confectioner sugar...

392 Queen WestI finally tried Banh Mi Boys last week! I don't even like banh mi, but Banh Mi Boys definitely takes the meaning of the cold Vietnamese sandwich to a whole other level, throwing in other Asian influences as well.By recommendation, we got the Kalbi Banh Mi - the kalbi was so good, I love the flavor, texture and cut of the...

 Revolving sushi is not usually our first choice for sushi, but we were recommended to try Sen-ryo at IFC and it was so delicious!! We sat at a table rather than at the bar but it was right beside me so I could just grab whatever I fancied. At first I didn't even know I had eaten kobe beef; it looked like fatty...

  Belgian truffle prepFinal products - After decorating Belgian & North American truffles - messy but funLast Tuesday, I attended the Truffle Making 101 Workshop courtesy of Chocolate Tales. We made three types of truffles - Belgian, French and North American. It was fun! We started with Belgian truffle - first filled the chocolate molds with white chocolate then put in the fridge for 5-10...