I read somewhere that Norway wears the most pizza per Capita in the world. I might be wrong though

Edit: eats the most pizza!

It’s no longer a BLT. Your sandwich is bad and you should feel bad.

More eggs (3-4), replace the water with milk. Don't need the sugar (add some after if people want). Less flour to milk ratio, about 1.5 cups milk to 1 cup should do it.

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Large pan, medium heat with some butter, put in enough to not cover the whole, but swirl it so it will make a thin crepe and nice soft edges. They should be soft enough to be foldable when done.

Ufff qué ganas de comerme una buena concha

What's wrong with this for breakfast?

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I'm in a Vanilla group on Facebook, got this recipe from one of the members. Only thing I changed was that I used vanilla sugar! Was extremely easy and delicious - next time I will do multiple layers of the torched sugar.

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2 cups heavy cream

1/3 cup granulated sugar

Pinch salt

5 egg yolks

1 tsp vanilla paste

Heat cream, sugar and salt together in small sauce pan until boiling. Remove from the heat and very slowly whisk into the egg yolks to temper them. Strain through a fine mesh sieve and stir in the vanilla paste. Pour into ramekins and place into a baking dish. Carefully pour boiling water into the baking dish to come up about ⅔ the way of the ramekins. Bake 300°F/150°C until just set but still jiggly in the middle. Time depends on how large your ramekins are. The short fluted one should take about 20-25 minutes. Larger ramekins or 4oz mason jars will take more like 30-35 minutes. Carefully remove from oven and remove from water. Let cool room temperature before refrigerating for at least 2 hours. Spoon about 1 tbsp of sugar onto the surface and rotate around to fully cover, pouring out excess. Use a blowtorch to caramelize the sugar, let set a few minutes. Use a spoon to very satisfyingly crash through the crust.

Ultimately, you need to eat this by holding it at the back with a napkin because in hindsight I didn't factor that the folded ham would create ham juice tunnels.

As great as it looks for texture, the practicality of this build doesn't work because heating it to melt the cheese makes this kind of messy unless you let it chill for a bit (congeal) before taking a bite and that defeats the point of a hot tasty sandwich.

But, I feel that folding three pieces of ham and layering them is a trick move that is way better than three flat slabs because it creates volume and texture.

edit: oh shit, I didn't think of layering them over each other and I put that third slice on top of the other two. It would have been 33% better if I had tucked them together so each piece of ham was both above and below its neighbours.

Sounds tasty!

This is not grandiosa, post is a lie

Hmm I think it was $4.50

If I’m being honest it is mostly crab meat. I only used a minimal amount of Panko 🍞

What’s the going rate of street pretzels 🥨 in NYC?

super simple. three folds of ham with cheese on top, heated up in a 2-sided griddle so the cheese melts and the top bun is toasted alongside, removed and assembled.

Cook forgot and had to improvise.

Mushy peas for the win

A BALT? I like it.

Pretty sure it is well cooked and hot. I can't see how you'd cook the beef better without just burning it.
The cheese type is different from the US though so that may be why it looks less cooked. Also there is a lot of watery vegetables on it that will be soft when cooked and make it look "less cooked".

LGBT

Last time I ate a burrito like this, my body said “I can’t use any of this” and just sent it straight to my bowels. This was in a matter of minutes. I never ate another burrito since.

This is what as a Norwegian we would just call "American" pizza. For a "traditional Norwegian" pizza it would be a homemade square one cooked in the regular oven with thick bottom, tomato sauce, minced meat, and generous cheese on top. It was intended to feed a family with very simple tastes and to be fairly cheap to make.

While American style pizza is popular, Italian style is also very popular in urban areas.

PS the white sauce is what we call "rømmedressing", which is a sourcream based sauce with garlic and some other spices. It's eaten on both types except not really served at fancier Italian restaurants.

Not many Americans are keen on octopus. I like it but I've also had fugu and uni and eel and a lot of "exotic" cuisine

i love the your composition of the food 🤙

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I agree. I’m sure that meat tastes great but I think I’d push it off the burrito and add it to each bite as I please.