Menu
Home
Forum Rules
Store
Donate
Meltdown Mayhem Hacks ⚔︎
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
Log in
Register
What's new
Menu
Log in
Register
Home
Sweatshop - Pure Drama
Meltdown
Shoutbox Wth
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Frood" data-source="post: 1377786" data-attributes="member: 37"><p>There are hundred-dozens of different sandwiches and dozens of different hot dog configs and completos are an even different avenue.. I play around with the variations. </p><p></p><p>I like replicating but tweaking stuff occasionally. For instance, putting freshly baked beetroot on a sandwich with lemon and salt. Or using diced cabbage with apple cider vinegar and salt as a completo topping replacement. </p><p></p><p>What's the real difference between a burrito, a wrap, a falafel, a souvlaki, and a whatever roll? Heaps, yet very little. Meat, starch, bread overwrap... </p><p></p><p>Fun fact... South American styled mayonessa is most closely aligned with Japanese Kewpie style mayo, without the additives or food colourings. I recommend it for all dishes or condiments over cheap weak consistency homemade mayos and even high end shelf stable stuff like Thomy.</p></blockquote><p></p>
[QUOTE="Frood, post: 1377786, member: 37"] There are hundred-dozens of different sandwiches and dozens of different hot dog configs and completos are an even different avenue.. I play around with the variations. I like replicating but tweaking stuff occasionally. For instance, putting freshly baked beetroot on a sandwich with lemon and salt. Or using diced cabbage with apple cider vinegar and salt as a completo topping replacement. What's the real difference between a burrito, a wrap, a falafel, a souvlaki, and a whatever roll? Heaps, yet very little. Meat, starch, bread overwrap... Fun fact... South American styled mayonessa is most closely aligned with Japanese Kewpie style mayo, without the additives or food colourings. I recommend it for all dishes or condiments over cheap weak consistency homemade mayos and even high end shelf stable stuff like Thomy. [/QUOTE]
Name
Verification
Post reply
Home
Sweatshop - Pure Drama
Meltdown
Shoutbox Wth
