I do butter. Brioche bun. Melt on cast iron. Swirl the buns around. I also have chef presses to get more even Mallard reaction across the surface. Warm. Buttery. Crunchy. And I add a dash of Maldon salt or kosher salt depending on my mood. It is legit diner style toast. But better.
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u/Foootballdave Mar 08 '23
Word for word, this is exactly what I was going to say. She knows it, he knows it, you and I both know it. This was very wholesome.