You call this a bread? WTF?
>>16651717 lb
Don't know if that's how Koreans cook bacon (but the bacon looks perfect). As far as scissors goes maybe it comes from Kimchi. I took a fresh batch out of the brine early yesterday morning. It's on the kitchen counter at room temp. to start the fermenting process. Took a healthy taste with dinner. First time I made it (6 or so batches ago) I tried to cut it with a sharp knife. After a little while of that I pulled out the scissors from the knife block. Never use anything except scissors to cut my Kimchi. And yes, it will probably get me to use scissors more to cut food.
Missing close to 50% of post numbers. Do we have a competing bread or what?