It’s all so simple! And who doesn’t happen to have emulsifying salts, carrageenan, and a silicon mold lying around their kitchen.
Update:
And THE RIGHT (or at least, non-douchey) way to do it:
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Comments
9 Comments so far. Leave a comment below.What the hell kind of crap is this?
Here, this is how we do grilled cheese, young man.
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What? You don’t have 6 months to perfect your douchey artisan bread?
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I can’t even make unassuming, boring bread. I always end up with a dense brick of hard dough. I can’t imagine taking six months to do it will make it any better.
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Everything about this guy is douchy, but I’d love to be able to bake a loaf like that at home.
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That second one looks ace! I’m trying to figure out how to legitimately incorporate it into dinner tomorrow night. How about with a hearty soup?
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If you’re going with a white bread grilled cheese you need Campbell’s Tomato soup.
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Yes, yes, yes to Campbells tomato soup!
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I have to say they both look good.
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well, now I know what I’m having for lunch today
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