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  1. Not a recipe, but thought I might share anyways.

    Super simple sandwich bread prep technique I developed (stole kinda):

    During the toasting process, rotate & flip your bread to ensure even browning then spread SLIGHTLY (not completely) melted butter halfway through toasting and continue to rotate & flip every so often till finished. Avoid oversaturation, very easy with melted butter. Butter will have a chance to basically bake into the bread. Bread won't be soggy & the butter won't stop you from adding other condiments (and won't have them slipping out lmfao).

    YW

  2. Upon your suggestion of what kitchen tools i should have in my kitchen video, I got myself a micro plane as I make a load of lemon drizzle a lot … I’ve just always used the ole cheese grater with those different sides till now! Omg the vast difference wow the lemon was sooo smooth afterwards and just overall was just so much easier on my hands. Thanks much appreciated 😊

  3. Too much going on…Why go the trouble of making a sauce only to add fucking ketchup?
    And everybody uses that hard bread for sandwiches…A steak sandwich shouldn’t be crunchy…
    This guy can cook, no doubt, and his advice, simple things, are really helpful to save time and money. But he is too nice.

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