CockMonsieur?


#41

1st slip for him.


#42

Mouthwatering and inspirational - Lopwell prepare:

(Burns unit also be on standby thank you please.)


#43

Real men Madame


#44

That looks marvelous


#45

Tru dat.

I always thought it was just an excuse to re-brand Breville with a higher price tag - needless to say it was a SWMBO-selected device, but tbh it’s very versatile, has done everything we’ve asked of it well and is easy to clean and use. It gets a strong recommend for all this despite the price.


#46

For the authentic Elvis experience use bacon dripping instead of butter.


#47

Cubano sandwich; roast pork, ham, gruyere, sliced dill pickle, and mustard on a crusty roll or baguette. This is a Cuban-American sandwich so the “authentic” mustard to use is the bright yellow 'mercan stuff, your taste may vary. Salami can also be included. Really does require either a press or some sort of weight on top if using a pan, you want everything smooshed together.


#48

HOLY FUCK!

excited-baby


#49

#50

This.

I buy the cheap £15 ones from Currys sit it on some kitchen paper and once it has become completely overloaded with burnt cheese and oil I throw it away it and buy another.

Much easier than cleaning the fucking things.

Best recipe is white bread, cheddar, ham and red onion.


#51

Has anyone actually ever made one with a French style bechamel sauce? I can never be arsed.


#52

nah…once tried a proper welsh rarebit tasty but a right old faff


#53

I went to Tesco last night for cheese, bread and ham. They didn’t have any of what I wanted, the cunts. Anyway, I subbed sourdough for some sort of malted seedy thing, gruyere for jarlsburg and I got some proxy looking sliced ham that was a bit too uniform for comfort.

I just made toasties with the lot including some bog standard cheddar and a drizzle of Sriracha and bloody hell they were awesome! Some sort of magic happens when you toast bread and melt cheese, even with shit ingredients. :+1:


#54

ain’t you got a feckin camera then squire? :smirk:


#55

Haha, they didnt last that long! :joy:


#56

#57

Mustard powder, smoked paprika, black pepper. :+1: :bulb:


#58

How many processes to get from milk to toasted cheese? Pasteurisation, acidification, coagulation, separation, pressing, bacterial decay, ageing, melting, some denaturing or something as it browns. Amazing really.


#59

May need to try that at Powdermills!


#60

Buttering both sides of the bread, Mozzarella and aged strong Cheddar, Breaded ham, light mustard some kind of spiced chutney