After wasting years & years of thinking I had to use a more rustic bread for my beloved Bumblebee tuna fish sandwiches, I recently went back to the ol' faithful of white Wonder Bread.
And today we read OH GEE WHAT DO YOU KNOW, all the fancy-pants restaurant geniuses who fight hard every day to try & prove they shouldn't just blindly follow my lead on all things have once again collapsed once again into submission to me & my genius:
I remain, as ever, humbled by my own humble genius. 😔White bread — long synonymous with “bland” and “boring” — is cool again. It can seem it’s all but replaced chewy, slapped-and-folded, tangy sourdough, which for more than a decade was the de facto carbohydrate at stylish American restaurants.
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