Slowly improving my Italian beefby whalesalad 4 Comments whalesalad 1 year ago Still trying to find the perfect roll. This one is a lil light on the beef next time I’ll use 2x. Also, much to my surprise I needed a lot more salt.I left the carrots and onions in the gravy… hence why you see a lot of carrots in this cross section. itdbenicetosee 1 year ago Looks solid but needs more jus cky311 1 year ago YES CHEF! HeySlimIJustDrankA5 1 year ago Protip – Lose the paper and get aluminum foil; it doesn’t get soggy and congeal to the bread. Speaking of congealing, you gotta baptize that.An A-1 upgrade is using garlic bread and mozzarella on it.Write A CommentYou must be logged in to post a comment.
whalesalad 1 year ago Still trying to find the perfect roll. This one is a lil light on the beef next time I’ll use 2x. Also, much to my surprise I needed a lot more salt.I left the carrots and onions in the gravy… hence why you see a lot of carrots in this cross section.
HeySlimIJustDrankA5 1 year ago Protip – Lose the paper and get aluminum foil; it doesn’t get soggy and congeal to the bread. Speaking of congealing, you gotta baptize that.An A-1 upgrade is using garlic bread and mozzarella on it.
4 Comments
Still trying to find the perfect roll. This one is a lil light on the beef next time I’ll use 2x. Also, much to my surprise I needed a lot more salt.
I left the carrots and onions in the gravy… hence why you see a lot of carrots in this cross section.
Looks solid but needs more jus
YES CHEF!
Protip – Lose the paper and get aluminum foil; it doesn’t get soggy and congeal to the bread. Speaking of congealing, you gotta baptize that.
An A-1 upgrade is using garlic bread and mozzarella on it.