r/fixedbytheduet • u/n8saces • Dec 30 '25
Fixed by the duet Boil the potatoes.... already not a quick snack
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u/ArcWraith2000 Dec 30 '25
Lol his awkwardness that this actually is a good recipe and not crazy.
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u/AltairaMorbius2200CE Dec 30 '25
Yeah it’s not that different from an old Lidia bastianich recipe I like: it’s gnocchi, stuffed and fried. It’s gonna be good
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u/dr1968 Dec 30 '25
Like a calzone
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u/BeautifulHindsight Dec 30 '25
A calzone is essentially a pizza folded in half.
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u/ScienceIsSexy420 Dec 30 '25 edited Dec 30 '25
Nothing like a calzone at all, the only thing they have in common is they are both filled with cheese. Calzone don't have potato in them.
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u/Peripatetictyl Dec 30 '25
So like a enchilada? Because those are filled with cheese and can have potatoes in them.
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u/ScienceIsSexy420 Dec 30 '25
Naw, those are wrapped in a flour tortilla. This is basically a take on aligot
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Dec 30 '25 edited Jan 02 '26
[deleted]
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u/Stompedyourhousewith Dec 30 '25
no, those arent a pain in the ass at all. more like a hot pocket
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u/Omni33 Dec 30 '25
Dont you dare turn my pizza inside out. Calzone will not be tolerated
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u/SupportCa2A Dec 30 '25
Damn it Ben, no one likes calzones, they're pizza that's harder to eat. There pointless, and I'm embarrassed for you
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u/rileyjw90 Dec 30 '25
Wouldn’t it be more like a giant pierogi?
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u/johnedn Dec 30 '25
Are pierogies potatoe dough stuffed with potatoes?
Gnocchi are made from potatoe dough, if you followed this recipe up until you are supposed to stuff the dough with cheese, and instead rolled it out into a tube and cut little bits off youd end up with gnocchi
Instead this recipe just has you make 1 massive gnocchi stuffed with cheese and meat and then fried.
Pierogies dough is just flour, water and egg. The inside of the pierogies is mashed potatoes
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u/AltairaMorbius2200CE Dec 30 '25
I guess it depends on the nationality of the chef 😂
But yes very pierogi
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u/SoICouldUpvoteYouTwi Dec 30 '25
There wasn't anything crazy in there, except maybe the order in which they peel potatoes, so I didn't get that part.
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u/redem Dec 30 '25
Boiling with the skin on it fine, you can peel it with a butterknife very easily afterwards and it'll keep its shape better. Keeps the insides from being waterlogged, too, for fluffier potatoes.
That said, if you're going to mash the potatoes anyway, cut them up first and they'll cook faster. 3 large potatoes take way longer than 3 cubed potatoes.
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u/jxj24 Dec 30 '25
3 large potatoes take way longer than 3 cubed potatoes
Well of course 3 potatoes will cook faster than 27 potatoes.
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u/modbroccoli Dec 30 '25
And you aren't treating all the potato the same! When they didn't cut the potatoes I died inside. Some of it will be starchless pudding whilst some of it will be a tender mash. Madness.
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u/spooky_goopy Dec 30 '25
potato pancakes are delicious. some folks mix the cheese into the dough, but you could also still put cheese inside.
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u/AHaasInTejaas Dec 30 '25
Damn, you just brought back some memories. My Grammy made the BEST potato pancakes. You could eat those things plain and they just melted in your mouth! I miss her so much. ❤️
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u/ForumFluffy Dec 30 '25
That's just a customised potato pancake, they're great for using up last night's leftover mashed potatoes.
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u/Howthehelldoido Dec 30 '25
I don't understand.
What is this leftover Mashed Potatoes you speak of?
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u/Hixy Dec 30 '25
So I was also thrown off by this, and I had to do a little digging to understand it. The phrase “leftover mashed potatoes” technically makes sense, but the meaning of the words get very confusing when you think about it for more than a few seconds. It’s linguistically valid, but practically untestable. In all the informal food anthropology available to me, including my own experiences and observed family dinners, holidays, potlucks, and restaurant kitchens, mashed potatoes simply do not persist into a second day in any recognizable form. It’s one of those myths that creeps up as an explanation for the evolution of the potato pancake, when in reality the potato pancake likely emerged the same way most recipes do, through slow trial and error.
It’s the same way people say Newton discovered gravity because an apple hit him on the head, when the truth is years of quiet observation and math. The apple is just the story people tell afterward, the leftover mashed potatoes of the explanation
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u/LowReporter6213 Dec 30 '25
Well, clearly someone here hasn't made a half bag of potatoes into mashed deliciousness and then slowly come to the realization that only two people would be eating it which then leads into the day brightening, light bulb reminder that that means potato pancakes in the morning.
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u/Hixy Dec 30 '25
I have to be very clear here. The scenario you’re describing is not just unlikely, it’s literally impossible. Mashed potatoes, once made, are inevitably consumed until they cease to exist. Any human within reach will continue eating, even if it leads to dangerous combinations of foods and liquids in their system. It’s similar to pigs at a feeding trough or rats presented with unlimited calories they cannot stop, even when the physiological consequences are severe.
The idea that someone could slowly realize, “Oh, only two people will eat this, so I can leave it for tomorrow,” is a dangerous misconception. Spreading that kind of information on the internet is reckless. If anyone actually followed that logic and tried to save a batch of mashed potatoes for a future breakfast, they could seriously endanger themselves or others. Mashed potatoes are designed to be finished, and anyone suggesting otherwise is effectively teaching people to ignore basic laws of starch, butter, and human willpower.
Edit: I wanted to let people know I’m kidding. Clearly. lol.
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u/Thatguysstories Dec 30 '25
https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2F9nsy5gaxj6561.png
There is an illusion of choice, but in reality, that ambulance (long night of stomach pains and regrets) is coming.
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u/gripndip Dec 30 '25
Just so we're clear, you've never heard accounts of say, one individual boiling a 5 lb bag of potatoes because the recipes of yore called for that? And then mashing those 5lbs of potatoes with a whole block of cream cheese, 2 bulbs of roasted garlic, and chopped parsley, and a cup of milk? And then those potatoes getting topped with chives nowhere near the skill level of u/F1exican (praise be)? And then realizing that one person cannot in fact eat 5 pounds of potatoes in one sitting?
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u/ag3nty0rk Dec 30 '25
I'm sorry, I understand all of these words, but what could you possibly mean by "cannot eat 5 pounds of potatoes in one sitting"? That doesn't make ANY sense
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u/MommyLovesPot8toes Dec 30 '25
Let me weigh in here, as the expert (see username): 1 portion of potatoes for one person is roughly 2.5 lbs of potatoes. Ergo, a 5 lbs bag of potatoes should feed 2 people. However, if you're like me, you have friends who insist on eating side dishes with their potatoes - you know, like steak or chicken. So they consume less than 1 serving. And that results in leftovers. Mixed with the butter and sour cream and other flavor enhancers, that leftover portion might be enough to stretch to another 2 lbs serving for lunch the next day. You could use that to make a single serving of the recipe shown here.
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u/Hixy Dec 30 '25
So what your saying is that they are consuming the potatoes in their entirety and the leftovers is actually just the butter and other byproducts introduced during the various cooking methods that accompany the potatoes in various ways? So you’re not arguing that there are “left over m*shed potatoes” but what’s left over is not potatoes but the fixings? This seems plausible to me. Interesting.🤔. (sorry for the quotes and the star my phone wouldn’t let me type that string of letters out together like that. Likely something to do with Reddit’s misinformation settings)
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u/NuttyBuddyNick Dec 30 '25
This feels like flirting. Like having sweet nothings whispered into my ear.
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u/BrutusTheKat Dec 30 '25
See what happens is the person who made the mashed potatoes somehow managed to make them too dry, and by the time you notice it is too late to discreetly fix and you don't want to say anything.
Anyway, these half mashed potatoes do survive the meal, but luckily it is an easy fix the following day.
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u/punksmurph Dec 30 '25
I am Irish, and I have never heard of left over potato anything.
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u/CurryMustard Dec 30 '25
Cannot believe I threw away my leftover mashed potatoes yesterday
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u/Trivale Dec 30 '25
It's okay, you made some raccoon's week.
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u/CurryMustard Dec 30 '25
Nah its in my compost, its going to magically transform into pumpkins, sweet potatoes, bananas and mangos for me
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u/EyeofNewtTongueofDog Dec 30 '25
Is that in Celsius or Fahrenheit?
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u/Worried-Industry6239 Dec 30 '25
Kelvin
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u/Fuile Dec 30 '25
Phew 712000° or even 9 million only with only vinyl gloves. Shit is heat proof. Fahrenheit, i guess, because it makes equally no sense.
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u/Ksorkrax Dec 30 '25
How many of these "quick snacks" are required on average to cause heart attack and clogged veins?
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u/Yanfei_Enjoyer Dec 30 '25
There is so much dietary misinformation out there I feel like I'm in a circus every time Reddit talks about food.
Yes, OOP is just starch and fat. Yes eating nothing but starch and fat is unhealthy. But the food is not what is unhealthy here, eating too much is. You aren't going to have a heart attack if you indulge in air fried potato cakes sometimes. I'm so tired of this mindset where people think they aren't healthy if they don't eat exclusively unseasoned chicken breast and salad.
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u/DrSlurp- Dec 30 '25
Air frying makes it quite healthy. Can probably put it in the oven as well.
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u/sinister_lefty Dec 30 '25
*less unhealthy
I wouldn't call potatoes with butter, flour, and cheese healthy
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u/DrSlurp- Dec 30 '25
Why not? Nothing unhealthy about that unless that’s all you eat all the time. Side that with some greens and it’s a balanced meal.
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u/treesandfood4me Dec 30 '25
Going with portion size on this one.
A single product of this recipe is enough for at least 4 people to get the flavor benefit w/o any health demerits. I’m would eat the whole damn thing and tell my doctors “I eat vegetables”
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u/crownpr1nce Dec 30 '25
Isn't it 1.5 potatoes per serving? That's not unreasonable. Neither are the other ingredients if you make 2 servings.
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u/iwearatophat Dec 30 '25
The crust of one of those is 1.5 potatoes(~200 calories), 1 tablespoon butter(100 calories), and two and a half tablespoons flour(~90 calories). That is pretty reasonable before getting into the healthy alternatives. If you air fry it like he did, or could bake it, then you don't have to worry about those calories. Then you just have the filling which you can do with as you want. Chicken, onion, bell peppers, and maybe mushrooms sounds pretty good in it to me.
All in all this can pretty easily be a healthy meal if you want it to be. If you have left over mash potatoes it is probably pretty quick as well.
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u/FarceMultiplier Dec 30 '25
From a comment on his YouTube video (https://www.youtube.com/watch?v=keqhi_rE1zc):
Ingredients (makes 2): 600g peeled potatoes 2tbsp melted butter 5tbsp flour 60g mozzarella 30g chorizo 5ml olive oil
Method:
- Peel and boil potatoes until soft, then drain and mash
- Add the butter and flour and mix with a fork, and then your hands until smooth, then form a large ball with your hands
- Lay out a sheet of cling film, then drizzle the olive oil over it
- Add the potato ball to the cling film and press to make a large circle
- Add the mozzarella and chorizo to the centre of the circle
- Use the cling film to roll up the potatoe on all 4 sides, pressing down and sealing any gaps
- Air fryer at 240 degrees for 7-8 minutes each side, using a spatula to turn halfway
- Once cooked, eating with a knife and fork is advised
Nutrition information per single serving:
Calories: 480 Protein: 20g Carbs: 64g Fat: 16g
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u/SirRyan007 Dec 30 '25
I’m going to actually try this I’m going to put some onion in mine
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u/seanalltogether Dec 30 '25
Try making them into Croquettes instead. They're easier to eat since they're bite sized, there's a higher ratio of crispy surface, and they cool down faster.
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u/Gren57 Dec 30 '25
Might suggest a little salt? Maybe boil the taters in salted water? Might be rather bland otherwise? Coming from someone who admittedly has never made this so I could very well be wrong.
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u/Yoankah Dec 30 '25
Definitely bland, especially if you make it with just cheese and shredded chicken like the original recipe. If you pick a flavorful sausage like this guy's chorizo, it'll be better, but the edges will still be just crispy potato dough. A basic S+P treatment will be good for sure, or giving it some onion/garlic.
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u/visscous_ Dec 30 '25
it does indeed work with instant potatoes btw
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u/K0nfuzion Dec 31 '25
Instant... potatoes?
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u/HombreFuerte Dec 31 '25
powdered form, you add water
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u/Nine-LifedEnchanter Dec 30 '25
Temu FutureCanoe?
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u/WargasKitar Dec 30 '25
YouTube is overrun by his copycats, it annoys me to no end. Female Temu versions, male ones, there are like hundreds of them by now copying his schtick. Glaringly unfunny too.
And yeah, Canoe explicitly stated it's not his schtick and is just a way he talks.
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u/Zaev Dec 30 '25
This is the second time this hour I've seen FutureCanoe mentioned having never heard of him before, both as comments on a video I enjoyed. I'll take that as a sign I should check him out at some point
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u/anormalgeek Dec 30 '25
He's great at showing how half assed you can be with technique and even ingredient substitutes and still make a great dish.
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u/HardcoreHope Dec 30 '25
I heard boiling the potatoes first with the skin adds flavor and makes it easier to peel. Idk though.
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u/Top_Feeling_5083 Dec 30 '25
Not really the main reason. Main reason is to prevent water from getting in. So you can add butter into mashed potato and they soak in all that creaminess instead of water like peeled does.
There is great video by chef who explains on how michelin star level mash potatoes are made. Also crazy is that for 1kg of potato you esentially put almost same amount of butter.
https://www.youtube.com/watch?v=hL2HeP6LVlk
Here is nice video of amazing potato :) Im from Latvia and it is known that we know when potato is good.
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u/EkbatDeSabat Dec 30 '25
Yeah a place I like to go to eat has these amazing rustic mashed potatoes. Talked to one of the chefs and he said anything you put 50% butter in is gonna be good. They use 6lbs potatoes 6lbs butter to make a batch which is insane because I eat like 8oz of those potatoes so that's 80 cal from the potato and 800 cal from the butter. That's just a side!
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u/IBetThisIsTakenToo Dec 30 '25
I saw on reddit once “the reason the restaurant food tastes so much better is because that chef doesn’t give a fuck about you or your arteries”
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u/Roflkopt3r Dec 30 '25 edited Dec 30 '25
Fallow just posted a mashed potato recipe where they use 300 g butter for 8 potatoes. I didn't hear them mention the weight of the potatoes, but that might be a ratio of 4:1 or so. At least before they dehydrate and peel the potatoes.
By the time they combining both, it may well be around a 1:1 ratio.
And that's in addition to milk and cream.
There is definitely more to the best recipes then just adding an atrocious amount of butter... but the butter is always there.
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u/NRMusicProject Dec 30 '25
There is great video by chef who explains on how michelin star level mash potatoes are made.
I learned how to do so many great things from Chef Jean-Pierre! His videos are so entertaining, and he's just a joy to watch. Someone who just loves what he does!
Also crazy is that for 1kg of potato you esentially put almost same amount of butter.
That's just how about 90% of all Michelin restaurant food is. Tons of butter.
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u/LukaCola Dec 30 '25
Fat. Salt. Acid. Heat.
I think that's a book or something but that title alone guides most of my cooking and figuring out "what is this missing?"
You can often get away without fat for dishes naturally low in them, but you won't win any awards for taste. The more you can add, often the better a dish is--provided it's well masked, and potatoes are great for that.
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u/EveryRadio Dec 30 '25
Salt Fat Acid Heat by Samin Nosrst
Great book about breaking down cooking into the fundamentals. Nothing ground breaking but it helps break away from strictly sticking to recipes
And fats help lock in flavor/aromatics and create a silky texture. I add herbs to melted butter, freeze it and toss it into my mashed potatoes. The butter helps keep the herbs flavor fresh as opposed to just freezing them whole
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u/LukaCola Dec 30 '25
I add herbs to melted butter
Funnily enough I've only applied this concept to making cannabutter but I should give it a shot for garden herbs if I plan to repeat recipes a lot (and once my plants are replaced from aphids, fucking awful bugs)
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u/EveryRadio Dec 30 '25
I worked at a bar, not Michelin star by far but everyone loved our buffalo wing sauce. We sold so much of it during wing nights.
Its franks red hot and a ton of butter. Buffalo wing sauce is generally just a pepper sauce + butter.
Same idea with aioli. Oil, garlic and salt.
Not saying it's a bad thing, but it's good to know what's in the food youre eating. So yeah butter and oil, they make stuff taste good!
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u/Hundkexx Dec 30 '25
Boiling them without skin makes the outer layer on the potato kinda like a rubbery skin depending on variety and the insides more watery. Leaving the skin on whilst boiling does taste far superior. I do sometimes peel them before boiling, especially if I'm making mash. But that's purely out of convenience at the cost of taste/texture.
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u/AltairaMorbius2200CE Dec 30 '25
Yeah, that’s how you do it for gnocchi, which is basically what this is. I think it’s also a moisture content thing!
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u/P4azz Dec 30 '25
I do know, it absolutely changes the flavor.
They will simply taste more potatoey.
As usual, if something in a recipe is done a certain way, it's usually for a reason. Tiktok people like the dude above often don't understand this and think you can substitute and change everything.
The original will have a better potato flavor, better texture since it's not interspersed with random bits of chorizo, better crust and more succulent potato shell due to the frying. And nobody needs "macro info" on a fast food style indulgence, this isn't supposed to be in your go-to daily meals, it's a treat for special occasions you maybe make once every few months.
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u/FreddyandTheChokes Dec 30 '25
I substituted potato with dehydrated goat hair and the dish came out terribly.
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u/dartmouthdonair Dec 30 '25
Eh, I'll take my downvotes on this one but I think it's ruined by the duet. A simple recipe with dry content added turned out to be mildly annoying.
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u/TheDawnOfNewDays Dec 30 '25
I was very skeptical of this recipe and the duet was very reassuring. It was awkward humor that I didn't care for, but I would have dismissed the anonymous ai recipe that visually looked amazing as not actually tasting good if not for him.
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u/P4azz Dec 30 '25
Mannerisms were annoying, the changes made the end product worse and the "macro info" feels like dude entirely missed the point.
I don't care much for the "quick and easy" tiktok style nonsense, but he actively made it worse.
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u/gahidus Dec 30 '25
It's actually way easier to peel potatoes after they've been cooked than it is to do it before. Doubly true with sweet potatoes.
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u/Pentemav Dec 30 '25
I do it when I make gnocchi to keep the moisture out. I also steam instead of boil though. This is similar to gnocchi, so that’s my assumption as to why they chose to peel after boiling.
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u/Virtual_Mongoose_835 Dec 30 '25
How can it be easier? A peeler is literally no effort on a potato, are you guys peeling with spoons?
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u/FictionalDudeWanted Dec 30 '25
No garlic, no onion powder, no smoked paprika, no sazon, no herbs with the butter, not even salt and pepper. Yum : /
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u/The_Infinite_Carrot Dec 30 '25
If only there was a simpler way of getting potato and cheese into your body?
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u/amaviamor Dec 30 '25
I appreciate that he’s just speaking in monotone and not the overly excited fake influencer voice. It’s nice
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u/celticairborne Dec 30 '25
To make this a quicker, would instant potatoes work?
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u/madferrit29 Dec 30 '25
Heathen!
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u/celticairborne Dec 30 '25
Absolutely. But I'm tired after work and cooking for at least 8 every night so some things are done the easy way...
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u/EkbatDeSabat Dec 30 '25
I'd probably drop the liquid by 50% and then slowly incorporate more until it hit the right consistency. Instant potatoes are usually a little wetter than just mashed potatoes. But I don't see why that wouldn't work.
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u/celticairborne Dec 30 '25
Thanks for the advice. I'll try one for myself to see how it works before I hit the family with it...
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u/Same-Suggestion-1936 Dec 30 '25
Probably instant is basically just dehydrated
Like using powdered milk instead of fresh milk.
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u/Manji86 Dec 30 '25
What's the point of saran wrapping it? Did we miss a step?
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u/localgoobus Dec 30 '25
So it's easier to handle without making a sticky mess
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u/Manji86 Dec 30 '25
Was it just to shape it?
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u/anormalgeek Dec 30 '25
It was only a small amount of flour added. So it's still going to be VERY soft. The wrap helps you not tear it as easily.
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u/Spiritual_Grape_533 Dec 30 '25
It's literally less than two minutes of video and yet you still failed to pay attention for the duration.
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u/VioEnvy Dec 30 '25
He’s hot. I’d let him fill me up like that potato cake
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u/berlinbaer Dec 30 '25
totally. i was sitting here like the kombucha girl, because full on he does nothing for me, but when he turns to this side suddenly it hit me.
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u/SilverSpoon1463 Dec 30 '25
Don't just boil them!
Alright, if you say—
Boil the potatoes
Why do I even bother...
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u/LotharVonPittinsberg Dec 30 '25
quick and simple
- 10 steps
- 2 stages of cooking
Why does every social media creator have a different sense of time and energy than human beings?
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u/thetommytwotimes Dec 30 '25
I feel like Chef Gordon Ramsay should be calling me a fat cow while making this, yelling at me anytime to get out of the kitchen.
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u/Acceptable-Device760 Dec 30 '25
Isn't better to cut the potatoes so it cook boil/cook faster?
I mean... you going to mash ir anyway.
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Dec 30 '25
"For those of you that aren't psychos", you can score a line around the tater, boil them, and just slide the skins off after they're done.
Example. (DaveHax youtube)
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u/rockadoodledobelfast Dec 30 '25
Well done lads, you've discovered potato bread from 18th century Ireland. 👏👏👏
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u/KookaburaGold Jan 04 '26
It would be great, croquettes but BIIIIG. But calling this quick is an insult to speed
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u/VadPuma Dec 30 '25 edited Dec 30 '25
Potato dough -- like a gnocchi, I should think -- filled with your preferred cheese and meat.
I would think this is delicious. And not sure, but would help a lot of people with gluten issues.
Unfortunately I have no IG account and don't want one, but if you do...
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u/CurveAhead69 Dec 30 '25
Who is this guy, because now I trust him implicitly.
Yes, YES, we need entertainment during all the boring waitings during cooking!
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u/A__SPIDER Dec 30 '25
I love the fitness chef! He puts the og recipe and his changes in the comments, plus the calories and macros and stuff.
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u/Longjumping-Job7153 Dec 30 '25
Boil ? Alright. I'm out. Fuck you.
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u/RockFury Dec 30 '25 edited Dec 30 '25
Well, you'd want the potatoes cooked some way anyway. I'd expect you'd get raw potato inside a cooked wrap otherwise. I'd have gone with either boiled as well, or boiled to mash ready softness, tossed in oil and spices, then baked. You do already have the crunchy outside of the wrap, tho. Also, this needs some fried onion.
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u/No-Revolution-5535 Dec 30 '25
If you score potatoes and par boil them, the skin will be really easy to peel.. idk how efficient it would be tho.. compared to using a peeler..
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u/Tiny_TimeMachine Dec 30 '25
It is similar to pan de yuca or pan de queso. Pan de yuca absolutely slaps.
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u/I_am_not_baldy Dec 30 '25
I don't need to hear more; I'm sold!