Ricotta Toast Notes
Added 2019-11-12 13:14:12 +0000 UTCMaking your own ricotta is easy and it does taste better, but the shelf life is about a tenth of what you get in the stores. Sometimes the cheese is meant to be overpowered by strong flavors like green onion and cherries, so in those cases, stick to the easy route.
It's too cold for my herbs to be flowering, so in this video I actually use flowers from my cucumber plant. They look pretty, but don't have any flavor at all. Herb flowers are far better.
Abbio wants to do a full sponsored video review now, but to be honest I don't think I could ever advise a close friend to spend big money on new pans when so many used options are always floating around. Then again, I have been known to be an annoying cheapskate
Bree was out of town this weekend so I tried shooting it all on a tripod without her. It tok twice as long and I had to re-shoot a bunch.
If I'm making toast off-camera, it's gonna be twice as browned as what I showed here. I have to exercise restraint in anticipation of "YoU BuRnT ThAt" comments
If anyone is reading this in the future by scrolling down what is hopefully a long post history, know that I wrote this for my sole patron named Mark Malloy, who signed up at the $3 tier when I thought this page was still private. I will probably start promoting the page in 2020, but for now, it's just me and you, baby!
