#food review

[clazbly]

the dungeon meshi live action show looks really good so far!

#dungeon meshi #delicious in dungeon #reviewbrah #chilchuck #chilchuk dungeon meshi #chilchuk tims #I’m so sorry reviewbrah #anime #food review

[brattylikestoeat]

He could… *call drop*

#fuck me like he did that refrigerator #food review #cinnamon toast crunch dessert tacos shells #Cinnamon toast crunch #Dessert taco #Ice cream #Dessert #Sweet #sweets #TikTok #TikTok food #brattylikestoeat #food #foodlr #food blog #video #foodie #yummy

[iliveforyouilongforyouvesuvia]

So the devs for the Arcana actually posted the recipe for Selasi the Baker's pumpkin bread on their YouTube channel four years ago?!?

@helshollowhalls sent me the link because they know I like to make my own bread on my days off. Read below the cut for pictures of my attempt and my in depth review!

First off, this is an involved recipe. You can expect it to take 4 hours start to finish (for context, my normal weekly baking for 2 loaves of whole wheat bread takes about 2 hours). There's the dough itself, the pumpkin filling, and a glaze to go on top.

Here's what it looked like right out of the oven, before the cinnamon glaze:

Here's what it looked like with the glaze on (please ignore the mess):

And here's the loaf cut open:

The original recipe says that the result should be a mildly sweet, mildly spiced bread. I'm sure that it normally is. However, it seems Asra and I share certain experimental tendencies when it comes to making food, because I ended up more than doubling the spices in the pumpkin filling.

The result I got was honestly one of the best sweet breads I've ever eaten. There's cinnamon in the dough, the glaze, and the filling, so the whole thing tastes really warm and comforting and homey. Don't let it fool you though, because (at least the way I ended up making it) the spices liven it up. It has cloves, all spice, ginger, cinnamon, and nutmeg besides the expected sugar, salt, and vanilla. It didn't call for cardamon but I added a respectable chunk of that anyways because it was sitting in my spice rack with all the others and I didn't want it to feel ignored. (And also because it was referenced as being in the rice pudding in Asra's route.) I also like making pumpkin soup through the winter, so my filling came out a little more watery than it normally would because I like to steam and freeze my own pumpkin puree.

The result I got was rich, sweet, soft, and flavorful enough that I was still tasting it after I brushed my teeth. The smell also lingered in my kitchen for days. The dough is enriched, meaning that it has eggs and milk and butter in it, which makes it somewhat like a cinnamon brioche. It would be like if a cinnamon roll and a pumpkin pie had a kickass loaf baby. The cinnamon glaze on top definitely added sweetness, but what I appreciated about it was how sticky and gooey the texture became because of it. Be prepared for delightfully messy eating.

If you're thinking, brainrot, the only reason you like this so much is because it makes you feel like you're sitting across from your beloved in the marketplace on a sunny Vesuvian afternoon, I'd say you're not wrong. It's a whole experience. However, after I had my first slice, I took it over to my family's place to share and fell asleep right after. By the time I woke up the whole thing was gone. My mom and younger sibling on their own admitted to eating at least two thirds of it before my dad could get to it. The other younger sibling got all of one (1) slice, poor dude.

100000000/10 will absolutely be scheduling four hours into my next day off to make it again.

(Side note - if you're looking for a trans malewife who cooks/bakes for fun and cleans up after himself and will spend four hours making something just because it's referenced in a romance game, I am right here. I desire cuddles.)

#Youtube #the arcana #the arcana headcanons #the arcana hc #the arcana brainrot #the arcana pumpkin bread #the arcana food #food review #asra alnazar #julian devorak #nadia satrinava #portia devorak #lucio morgasson #muriel of the kokhuri #the arcana game #asra the arcana #julian the arcana #nadia the arcana #muriel the arcana #portia the arcana #lucio the arcana

[the-degens-guide-to-desserts]

Today I went to a lovely bakery called ‘get baked’, a nice little shop in Headingly, Leeds.

I Bought a plethora of different things from them, but after being on the brink of an oncoming food coma after trying two pies, safe to say, you’re only getting a two pie a day review as of now!

Biscoff Pie;

Cream was a bit too plain, ill give it that, but (and I may be a tad bias cause i love Biscoff as is) the layer of Biscoff spread thickly under the cream, the topping of crumbled biscoff and the smooth buttery biscoff crumble base paired together perfectly for a nice surprise.

Overall I would rate this pie a nice 8/10, dont get me wrong though, Its a delicious pie, but its only knocked down from a hopeful 10/10 spoons due to the plain flavourless cream.

Maybe it it was sweetened cream or had even a hint of a pairing flavour it would’ve been a perfect 10.

Value for money: At £7 a pie id say its pretty decent and filling for its money, maybe even go so far as to say its a good treat for that once a month night with the missus watching lovey-dovey movies again

Rating;

8/10 spoons

🥄🥄🥄🥄🥄🥄🥄🥄

Banoffee pie;

The base itself was a bit dry and buttery for my liking, but that doesnt stop this feat!

(The pictures dont do it justice as this particular pie moved enough during the car ride home)

Unlike most overly sweetened banoffee pies you can find in supermarkets, this one has a feel of home to it, odd to say, but its true.

That being said, the thick Toffee x Banana layer and flavour of the cream in this pie is really coming in clutch for this dessert whereas the crust itself is the real let down. I mean, cmon? Who doesn’t love a good crust sometimes…Not too sweet, not too bland, overall an okay pie to try at-least once in your life.

Value for money:

at £7 a slice, I’d say its okay value for trying it once, but unless you’re stacking cash then I doubt it’s something you’d want to buy daily.

Rating;

7/10 spoons

🥄 🥄🥄🥄🥄🥄🥄

#foodie #food review #dessert #review

[thisisuru]

Journal cafe review with food doodle

#my art #journal #journaling #food review #leuchtturm1917 #watercolour

[depression-napping]

(Sorry this is much later than I expected to post!)

Ok everyone we did it, we went to Artnia and ate the Vincent pasta and it was beautiful

Full review of Artnia below the cut ❤️

For those curious, Artnia is an official Square Enix Cafe in the middle of Shinjuku that looks like an egg. It’s a bit quieter and smaller than the Square Enix Cafe in Akihabara.

Making a Reservation

You can make a reservation if you live in Japan and have a Square Enix account, but if you don’t, there may be a few spots available for walk ins. It’s recommended to go early, when they open at 11am, to make a walk in reservation. Also, try weekdays for better luck (we went on a Monday). We dropped in at around 12pm and there was space available at 5pm, so we took it right away. They also stop serving food after 7pm I believe, but you can still order drinks.

While it is helpful to know enough Japanese to comfortably make an order, the staff is helpful, friendly, and speak sufficient English. Lots of foreigners visit because it’s a Square Enix cafe, so Japanese isn’t necessarily required.

When you walk in, you can go to the register and tell them you do not have a reservation, but want to ask if they have any space available for that day. If they do they will give you a ticket for an available time and you can come back if it’s later in the day. You can reserve for up to 4 people but you may have better luck for 1 or 2 guests only.

Note that their primary clientele is local Japanese residents, so they do not have an English menu. If you need to, you can use Google Translate’s camera function to better understand what you’re ordering. Not all ingredients are listed, so take caution if you have special dietary needs.

The FFVII Rebirth Menu is time limited and split into 2 parts. The menu items with the yellow triangles say “prior period” and ended on 4/4, so you can’t order them anymore. The ones with the green triangles say “later period” and are available from 4/5 thru 5/10. Blue corners are available throughout the duration of the event (they’re notably Cloud/Sephiroth themed of course).

But what about the pasta

Ok so on to the important part! You already know what I ordered.

Here’s the menu item description:

ヴィンセントデュアルパスタ

二色のパスタでヴィンセントの持つ二面性を表現しました。スパイシーなアラビアータと濃厚なイカスミパスタをご堪能ください。

Vincent Dual Pasta

“A two-color pasta represents the dual faceted nature that Vincent has. Please enjoy* this spicy arrabbiata and rich** squid-ink pasta.”

(*ご堪能ください　go-tannou kudasai means “please enjoy” but it also means “please feel free to satisfy yourself/to have your fill of…” I’m just gonna let ya’ll fill in the blanks on that one 😘)

( ** 濃厚 noukou (rich in taste) can also be translated as passionate hahaha)

I need to talk about the Squid-ink pasta first. It can only be described as bougie AF. Squid ink is already kind of extra. But I think it had frickin saffron ??? And edible gold leaf on top???? And I am fairly certain that in addition to like, a tiny sprinkling of Parmesan (this is obligatory for any remotely Italian meal) there was like, tiny black caviar?????

Saffron?? Caviar??? Edible gold leaf????

If you ever wondered whether Vincent would spoil the heck out of you, the answer is yes. Yes, he would. Only the best with our man ❤️

Squid ink aside, the more standard arrabbiata was also nice. As a pescatarian, I was nervous it would have meat in it, as a lot of spaghetti dishes in Japan generally contain meat. Luckily it seemed to be vegetable-based, there was like a single zucchini or eggplant slice in there somewhere 😂 (Personally, I think a meat-free option suits him better. It’s like, slightly more compassionate than straight up bolognese or something).

Arrabbiata is made with tomatoes, garlic, olive oil, and dried chili. (He pretends to be a vampire so he can get free garlic, guys) It also means “angry” in Italian (or spiciness pushed to excess). This is Square Enix basically telling you they know he is the hottest FFVII character. He’s not just hot. He’s spicy.

Ok but. Was it actually spicy? No, thankfully. Except for wasabi, Japanese cooking tends to be on the milder side anyway—but it did come with some chili peppers as a garnish, in case you want the full experience, lol.

Speaking of garnishes, what is that green thing in the middle?

It’s rosemary.

WAIT LET ME GOOGLE SOMETHING REAL QUICK

…

Oh lord did the people coming up with this concept do their research:

“Rosemary is the symbol of remembrance, friendship and love and was thus used in wedding ceremonies.” (It also has historical links to the Virgin Mary.)

That’s not just a random herb. That’s the most important part. Like?????????????? Is anyone else ok????? I’m glad I didn’t look this up in the cafe or I would have started ugly crying.

The Bottom Line

So was it good? Actually, yes! Artnia is a higher-end themed cafe than most (a lot of them get a bad rap for having barely edible food while overly relying on the fan aspects to carry the cafe). As a themed item it was close to perfect. The thought and care that went into this particular menu was apparent. I really appreciated that.

Also, this was super affordable as a meal. The yen is ¥0.66 = $1 right now, so this was under $10 😭 Caviar, saffron, squid ink and gold leaf for under $10? Seriously what the heck.

(Bonus, here is a terrible photo of the only Vincent decoration I could find in the store haha. It was kind of holographic?? And attached to the bar counter so I had to squat down to take a photo with my very old phone camera. Still made my heart go dokidoki)

The other items on the special menu were also really good! Husband ordered the “Cloud Black Omelette Rice” and he said it was some of the best omuraisu he had in Japan so far. Granted we are not the biggest consumers of omuraisu, but that has to count for something. We also tried the Cait Sith Mog Box drink (REALLY good, if you like Black Sesame) and the Gold Saucer Protein Juice (highly doubt it had any protein but it was a refreshing orange juice based drink).

Plus, for every drink you order, you get a random free character coaster. Check my next post to see who I got ❤️

The special menu is ongoing until Friday, May 10! If a trip to Tokyo is in the cards for you, as an FFVII fan, I do recommend making a trip to Artnia ❤️

EDIT: I lied there is *one* Vincent figure on display and like two tiny pieces of merch (which I will post later, tumblr doesn’t like me rn)

#artnia #vincent valentine #artnia square enix #ffvii rebirth #square enix #square enix cafe #food review #idk if Vincent eats but if he did…? lolol #post for another day #ok the rosemary literally took me out when I looked it up

[kcrossvine-art]

Sul-sul! On this lovely rainy summers day, another entry from the Redwall Cookbok enters our lives- Squirrelmum's Blackberry and Apple Cake! 

(If youd like to follow along, the original recipe is at the bottom <3)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Blackberry and Apple Cake?” YOU MIGHT ASK

All-purpose flour

Almond flour (or finely ground almonds)

Baking powder

Unsalted butter

Apple juice

Eggs

Vanilla extract

A cooking apple (like Granny Smith)

Fresh or frozen blackberries

Raw or granulated sugar

Salt

AND, “what does Blackberry and Apple Cake taste like?” YOU MIGHT ASK

Tastes a lil fruity. Like me. You can laugh now.

Tart

A little smokey but only because I dont have a closer word to describe

Spongey-buttery consistency, muffin-like

Very rich (maybe due to almond powder?)

The crust tastes almost like apple pancakes

Makes your kitchen smell like jam

I could see this being a good choice for a birthday cake

Would probably pair well with powdered sugar on top

. Used ground almonds

. Used salted butter and pinch of salt instead of teaspoon

-----------------------------------------------------------------------------------------------------------

This cake is delicious and entirely unassuming in appearance.

This is the part where I'd give my in-depth thoughts n such, but honestly? Yeah not much to say here. Its like the pillsbury doughwhore croissants. They're good and does it really have to be anything else? This cake is entirely satisfied with who it is. This cake knows that a life well-lived is whatever life it lives. A hard boiled egg. A corkboard. A little black dress. And Squirrelum's Apple and Blackberry Cake. I do recommend you make this one if only because I'm sure, barring any lethal fruit allergies, it could never offend you.

A solid 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 cup all-purpose flour

1/2 cup almond flour (or 1/2 cup sliced almonds, finely ground with a mortar and pestle)

6 tablespoons unsalted butter or margarine, softened, plus additional for the cake pan

6 tablespoons sugar

6 tablespoons apple juice

2 eggs

1 tablespoon baking powder

1/2 teaspoon salt

A few drops vanilla extract

1 cooking apple (such as Granny Smith), peeled, cored and chopped

1 cup fresh or frozen blackberries

1 tablespoon Demerara (raw) or granulated sugar, for sprinkling

Method:

Preheat the oven to 400° F. Lightly grease an 8-inch cake pan (preferably springform) and line the bottom with parchment or waxed paper.

In a large bowl, beat together the flour, almond flour, butter, sugar, apple juice, eggs, baking powder, salt and vanilla extract.

Fold in the apple and blackberries and spoon the mixture into the cake pan. Sprinkle the Demerara sugar over the top and bake until golden and firm to the touch, 45 to 55 minutes.

Leave to cool on a wire rack (remove the sides of the pan if using a springform pan).

#cross cooks redwall #digital art #cooking recipes #food review

[letoena]

The genuine joy and sincerely in this Cheeto recipe review video is 👌

#cheetos #flaming hot cheetos #recipes #food review #food blog #funny #funny videos #funny viral #lgbtqia #lgbtq community #queer artist #queer content #wholesome #tumblr fyp #just shower thoughts #dune part 2 #Youtube

[i-cannot-stomach-it]

Hi, I'm Mason. I'm a 21 year old chef living in south-western Ontario.

I have a passion for food.

I have chronic pain, migraines and unspecified joint pain. I have a learning disability, ADHD and autism. I am also in the process of getting a gastroparesis diagnosis.

When I was in culinary school I learned truly how inaccessible the world of food is and I strive to change that as much as I can.

Come along on this journey with me.

I will be posting accessible recipes and cooking tips and restaurant reviews with a focus on their accessible on multiple fronts.

#disability #disabled #chronic pain #chronic illness #chronically ill #culinary #cooking #foodie #food review #chef

[wastehound-voof]

Liquid Death Rest in Peach tastes like shampoo and you know what? Thank you. Finally after all these years we have a socially acceptable shampoo flavored drink.

C+

#food review #liquid death #pour it in a glass because i can't stand by this try hard marketing #rest in peach #food and drink #review #tea

[aprilmalig]

New issue of Eating Zine up on the shop!

#risograph zine #risograph #april malig #zine #food review #queens nyc

[theonelcl]

A Review of Suspicious Stew Pringles

Alright check this out, Pringles made this limited edition flavour of Pringles as a Minecraft tie-in. I picked it up at the store and now I'm gonna tell you folks what I think of this stuff.

The basic flavouring tastes pretty similar to sour cream and onion pringles, but like... a bit more bitter. Less sweet than the other ones. They give what I can only describe as a spicy tinge to them as well.

But the spicyness is weird, it's like whatever spices they added stay on your tongue for a while. And I don't just mean the spicyness, there's like this lingering aftertaste that has a strange flavour.

Everytime I pick them up and have some it feels like I just had some sort of potato-bound pop rocks mutant hybrid. And it puts me off from eating more, but then I just can't help myself and I have more. Do I like these? Do I dislike them? I really don't know, but I can't stop eating them, they're pretty good. Reccomended... I guess?

#food review #pringles #minecraft

[adamsandlermealplan]

Every Meal is Shared With You Now and Forever

Bún Bò Huế at Tương Lai (Cabramatta) | 1 August

It's nothing new under the sun to write about how love and food are entwined. How preparing a meal, the deliberate act of taking someone to a restaurant that you enjoy, the times when the scent of a familiar flavour sends you into a wave of emotions... A humanity that has been forever. It's what really made me want to start writing more, although I fear reproducing half-baked diaspora musings. But maybe that's why I do want to record it, precisely because of its eternal and intrinsic nature that transcends time and fuses communities together.

My grandma passed away on Sunday, and food has not tasted the same since. She was my third parent, and my constant. Until the last day that she could stand she would cook lunch and dinner for everyone. After school and work, the first thing that she would ask is whether I was having dinner. Almost without missing a day, she would cook for us. My gut wrenches from remembering the times when I declined and said I would eat later. The times that I've told her I was going out for dinner and her subsequent dejected mood. More than anything, I had declined her act of love. I deserve to feel this terrible, brokenhearted remorse.

She grew up learning to cook with her eyes and her nose. Being the fourth daughter of a Chinese immigrant in British occupied Malaysia, she was prohibited from getting an education by her father. She was basically illiterate, bar the few Chinese characters and basic English words she had to teach herself. I had always considered myself fortunate to be able to indulge in a cuisine many had only later been introduced to. A cuisine that was an almagation of Indian immigrants, Malay locals, many generations of Chinese-Malays and even the influence of British and Portuguese colonisers. She would pound her own spices for curries, cook herbal soups when we came into flu season. So much knowledge through simply absorbing the world around her. Learning the only way she really knew how. I loved her sambal which she would use on a variety of dishes. Nasi lemak. Fried okra. Fried fish. She really loved golden, deep fried delicacies. She introduced me to what Westerners would consider more "challenging" foods. Liver, blood jelly, tripe. I feel so lucky to be able to appreciate these foods. When I had a 2 year vegetarian stint, she would take the effort to cook me a separate dish with no meat. I'm honestly glad I started to eat meat again so I could taste her original cooking before it was too late. I should have known that through her cooking and her hours of preparation, her commitment to make sure we were fed were all intrinsic acts of love. I will never be able to taste it again. I will never be able to repay it.

I ate this bún bò huế after visiting the temple where my family and I have now decided to place her ashes. I had been crying until my eyes had become swollen, and looked bee-stung. I was weepy, still, when they brought this soup noodle out. While it was delicious with its spicy tang and careful notes of fermented seafood, like most of the meals I've had since, it was dampened by the flavour of grief. The thought of being unable to share this with her dulled the usual melody of aromas I would get from that first taste of the soup. If she were with me, I would have asked for a separate little bowl for her to try the silky noodles and bits of Vietnamese ham. Now and until forever, I thought, I could not ever return those acts of care to her. So from that day I promised that every meal is shared with her. I will think of her in every bowl of noodle soup, every bite of curry, even whatever bland work lunch I may have. Tonight is the 7th day since her death, so I poured us a glass of her favourite beer (Guiness) and we served her a little plate of our dinner on the makeshift altar in her room and I feel a little better about it all.

#food #food diary #writing #diary #food review #personal #tw food #grief #loss

[capricorn-0mnikorn]

I do not like (translation: hate) that produce/plants are being copyrighted

so you have to have a license to grow them. That said, the logo for the new variety of SnapDragon apples, just out this year (from Cornell University in New York State), is A-Tier graphic design:

Link to the apple's official webpage: https://snapdragonapple.com

As for the apple itself: very sweet and juicy. Definitely a dessert/snack apple. I would not recommend for pies, or for pairing with a strong cheese, like blue or brie, nor with a semi-bitter nut like walnuts. Might actually stand up to a caramel coating. A good size for a game of bobbing for apples.

#apples #food review #graphic design #dragon logo #image description in alt

[kcrossvine-art]

HOOT! Hoo-boy with a name like Mole's Favorite Deeper 'n Ever Turnip 'n Tater 'n Beetroot Pie, you already know my fingers were drumming to try this one from the Redwall Cookbook. I daresay our first adventure into the fall section of the book went fantastic!

(The original recipe is at the bottom if you’d like to follow along <3)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Mole's Favorite Deeper 'n Ever Turnip 'n Tater 'n Beetroot Pie?” YOU MIGHT ASK

Potatos

Carrots

Turnips OR rutabagas

Cheese

Butter

And extras if youd like the sides suggested by the book;

'Crisp greens' 

Pickled beets

Pickled beets are like little tasty discuses! I like to drink the pickle pee water.

AND, “what does Mole's Favorite Deeper 'n Ever Turnip 'n Tater 'n Beetroot Pie taste like?” YOU MIGHT ASK

Like cheesy mashed potatoes!!!!! But better

With that ideal creamy but thick texture balance (with way less work)

Mouthwatering served warm, still delicious on further re-heats

Almost the taste of those pepper olive crackers?

For once, the salt and pepper might be the only seasoning you need

My forbidden study-mush for late night reading

This would pair very well with a fresh loaf of bread or pretzels

God i love root vegetables

. used turnips

. where favorite hard cheese is called, used "peppercorn harvest cheddar"

. used 2 cups of hard cheese instead of 1

. where crisp green salad is called, used arugula

-----------------------------------------------------------------------------------------------------------

Your potato, my temple

this is a jar of pickles on the brink of water intoxication, this is your first solid meal off the IV drip, this is the good ache in your bones when the cast is removed. greater than the sum of its parts it genuinely took me by surprise on that first spoonful. the flavors are so much more interesting than the seasonings of 'butter, salt and pepper' might make ya think. but then we cant deny the credit owed to the absolute basics, theyre the foundation for a fuckin reason, no frills necessary to satisfy and inspire.

id bet my tastebuds that this would make a good choice for you meal-prepping folks out there- the dish is relatively shelf stable, would be easy to pack, can be eaten cold or warmed without loss of joie de vivre, and is versatile enough to add in alternative ingredients to the cooking process or simply be served alongside a large variety. (as long as you let it cool at room temperature before covering it/putting it in the fridge (condensation), the texture will also stay fresh, unlike assembled sandwiches or salads.)

This recipe has more than earned a 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) i will be making this in the future, god willing.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 pound (3 medium) potatoes, peeled and chopped

Salt, to taste

1/2 pound (4 medium) carrots, peeled and chopped

1/2 pound turnips or rutabaga, peeled and chopped

6 tablespoons unsalted butter

Pepper, to taste

1 cup (2 ounces) grated Cheddar cheese (or any favourite hard cheese)

Crisp green salad, for serving (optional)

Pickled beets, for serving (optional)

Method:

Preheat the oven to 350° F. Place the potatoes in a saucepan, cover with water and add a pinch ofsalt. Place the carrots and turnips or rutabaga in another saucepan, cover with water and add a pinch ofsalt. Boil all the vegetables until soft, 10 to 15 minutes.

Drain the vegetables separately, then return them to their pans and add halfthe butter to each pan. Mash the vegetables until they are smooth and season them with salt and pepper.

In a deep casserole dish, spread alternating layers ofthe mashed vegetables, starting with the carrot mixture and finishing with a layer of potato. Roughen the top with a fork.

Sprinkle the cheese on top and bake on the top shelf until the cheese is bubbling, about 15 minutes.

Serve with a crisp green salad and pickled beets if desired.

#cross cooks redwall #recipes #food review #digital art

[shellody]

Ok so. I'm a PNW mountain dweller and I've been plopped down in the middle of the Florida keys.

I'm here for 5 days, and I'm going to be ranking the key lime pie everywhere I go that serves it

SUPER unprofessional, I just like desserts and yapping on Tumblr

Starting with my first day: Italian food company, Key Largo! I forgot to take a photo, but the key lime pie here is super good! It's got a really nice silky texture and it's very flavor. Only thing is that the crust is super good and I wish there was more of it so it was more balanced.

All in all (as in, ranked by myself and my sister and meeting in the middle): 8/10! Would come back.

Bonus: the tiramisu here is SO SO GOOD LITERALLY EVERYTHING HIGHLY RECOMMEND!!!!!!

#key lime pie posting #florida #off topic #desserts #food review