I just finished an art piece for bewarethecheese.com's fine art gallery "Senses". For this piece I had to photograph, and eventually eat more than 40 different spreads. I've decided to post a little something about each spread that I sampled.
There are two schools of thought on how to make great cinnamon and sugar on bread. Some say you have to use butter as the binding agent, others say a simple splash of water will do. The folks that use butter go for the rich flavour, the folks that use water are purist. So where do you stand?
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With butter, so it gets warm and melty, and then enough cinnamon sugar to turn everything a deep brown.
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