LIKE EVERY POST IN THIS THREAD • Page 274

haha. yeah, it's based on a cuban recipe i got from my childhood's best friend's grandfather via my mom. get some cuban bread (very similar to a french baguette, but a little puffier and wider) or walmart makes this stuff called an italian loaf that's super delicious and then bake the butter and garlic into the bread. even better if you can panini press it over bake it so that it's super thin and buttery, but we dont have a panini press anymore.

 

I need this

 

need to try this holy shit

 

A1luminati

 

Sounds awesome. Cuban bread is wonderful. I'd like to make it at home, but cuban bread and pan de agua seem so involved.

How do you slice it? Incorporate the garlic butter? I feel like that's my biggest dilemma most of the time.

 

You win today

 

Thankfully Publix has it so we never have to make the bread first.

Kinda do large swatches of bread a la cuban toast more than the traditional "Texas toast" cut. We don't typically add any additional butter or garlic after the baking since we use so much in the pre-baking prep.

 

Guess I'm gonna have to make some now, but as we only have two slices of bread in the whole house, garlic toast it is!

 

It's really fun figuring out words that contain A1.

A1abama
A1cohol
Muhammad A1i

 

Thrice's The A1chemy Index is @Dirty Sanchez's favorite album.

 

A1 Roker

 

Nice. I wish my local grocery stores carried Cuban bread. It would make my Cuban sandwiches so much better.

I'm torn between slicing a loaf of italian texas toast style and smearing garlic butter on both sides and then baking... or my own spin is to take a french baguette, cut it horizontally or hot-dog style (all the way through), then smear the garlic butter down the insides, then layer super thinly sliced tomatoes on top (so when I cut it, there's a thin slice of tomato on each piece), I like to top it all off with a little pecorino romano or parmigiano reggiano. Then I bake it until the tomatoes dry out slightly and the cheese is golden and the bread is crusty.

I really like to fuck around with crostini... different toppings, etc. Goat cheese and olive tapenade is a good one. My biggest hit that I make is a french onion soup inspired crostini.

 

You get way fancier than I do and I'm totally here for it. When I lived in Italy (I say this too much), I loved all the different ways they approached it. I should try to get fancier. The tomato is a nice touch. We grow a lot of basil in our garden, so this auto came to mind, but you should consider doing some basil under the tomatoes, too.

Still waiting to find focacia done right in the US.

 

one of my favorite things in italy is prosciutto e melone. basically just cantaloupe wrapped in prosciutto. when done right it's like the best appetizer in the world.

 

I'm insanely jealous of you having lived in Italy. I want to go back so badly.

That basil under the tomato is a great idea. Normally, I make my garlic butter by mixing olive oil, butter, a fuck ton of chopped garlic, crushed red pepper, and whatever herbs I have on hand... oregano, basil, thyme, sometimes rosemary. It's summer so I have a small amount of herbs that I grow and use when I cook. I like the idea of the whole leaf though. Visually, it would be outstanding.

 

A1 Pacino
Fat A1bert
A1an Tudyk
A1l the sma1l things

 

Yes, yes it is.

 

The idea was definitely half-inspired by this:

 

Indifferent. I do love garlic bread though.

 

The next time I make that garlic bread, I will report back to you.

 

New Vince Staples EP is really fucking good.

 

i can't stop listening to it.

 

I want to listen to Jeffrey but I can't pull myself away from this

 

jeffery is also fucking great

 

I could definitely smoke a Jeffery right now.