frites & fries
     

Remember how I said I wanted to make Taiwanese Coffin Bread? Well, I did!
I made a little incision on the top corner of a thick 1” toasted slice of milk bread, dug in about 2 centimeters deep, and gently sawed a square around the entire thing before hallowing out the insides. For the filling, I used about a cup of super thick chicken corn chowder. A super thick chowder, or even a curry, works best because it holds better. To make it more Halloween/Spooky-ish — I mean, the dish already has the word coffin in it — you could hallow out coffin shaped bread and make something like this.

Remember how I said I wanted to make Taiwanese Coffin Bread? Well, I did!

I made a little incision on the top corner of a thick 1” toasted slice of milk bread, dug in about 2 centimeters deep, and gently sawed a square around the entire thing before hallowing out the insides. For the filling, I used about a cup of super thick chicken corn chowder. A super thick chowder, or even a curry, works best because it holds better. To make it more Halloween/Spooky-ish — I mean, the dish already has the word coffin in it — you could hallow out coffin shaped bread and make something like this.

Tasteseekers, the work blog, is one of the only places I feel like can exercise my full writing pun-tential. I’ll throw out puns while I’m writing and if I hear audible groans from the team (or whoever happens to be listening), it doesn’t make the final copy. Well, one of my homophonic puns has successfully seeped into my latest recipe post: un-pho-gettable.
*pats self on the back*

Tasteseekers, the work blog, is one of the only places I feel like can exercise my full writing pun-tential. I’ll throw out puns while I’m writing and if I hear audible groans from the team (or whoever happens to be listening), it doesn’t make the final copy. Well, one of my homophonic puns has successfully seeped into my latest recipe post: un-pho-gettable.

*pats self on the back*