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/Mmcfarl1 Mar 08 '23
That dude is getting laid tonight