Today I'm gonna show you how I took my toaster
oven to a whole new level. Not only making incredible looking dishes,
but most importantly absolutely delicious. I'm gonna show you how easy it is to make
five star food restaurant only using your toaster oven and then nothing else. And when I say I'm talking about delicious
I mean it. This is cooking every meat only using my toaster
oven. So let's do it! And the first one we are going to start it
off is the filet mignon. This is one of the most popular steaks in
the world. A lot of people claim there is not a lot of
flavor and they are actually right. But even though it lacks some flavor it makes
it up with tenderness. This is the most tender part of the cow. And by far one of the most popular steak in
every steakhouse there is. The first thing I like to do is to coat it
with a nice high heat oil. This will ensure that my seasoning will stick. I am using grape seed oil and I definitely
recommend it. Talking about seasoning I started with a good
amount of salt, freshly ground black pepper and ofcourse garlic powder. At least to me that is the best way to season
a steak, especially when you are using a delicious tender cut of meat like this you don't want
to go crazy. Now here's the thing with a toaster oven what
I'm gonna do is challenge myself not to use any but the toaster oven through this entire
video. Now I do want to get some searing on this
beautiful steak and I know if I put my steak there in the toaster oven at high temperature
to sear it it will also start cooking it. I could use a torch and I definitely recommend
you getting one if you don't have one. But hey that would just be not fair because
we all know that already works and that's not gonna be a challenge. So I went to my next best thing which is the
cast iron pan. And I put it in my oven at 500 degrees farenheit
to heat that up. My thought behind it s that the cast iron
will keep its heat so hopefully that will be enough to sear the steak. So after about ten minutes in the oven I took
it out, and I immediately put in my steak. You gotta hold it there for at least a minute
and a half if not is not gonna do anything. And after the time was up this is what I got. As you can see it kind of worked but not perfectly. so I quickly heat up the pan once again and
I tried it one more time. And after the time was up this is what I got. I am a huge fan of a crust but hey that's
not bad. I like that. So once I knew it actually worked I did the
same thing on the other side. And as you can see I got a nice beautiful
sear. The next thing to do is to put it in the oven
at 250 degrees fahrenheit until it reaches an internal temperature of 135 which will
give me a medium rare. Since now I have 30 minutes I decided to come
up with a simple sauce that anyone can use for that filet mignon at home. And the first thing I did was to melt some
butter inside of the oven then I added a little bit of garlic paste followed by a pinch of
dijon mustard and ofcourse heavy cream. Using the residual heat of the actual melted
butter I was able to mix all the ingredients together. As you can see after steering it for quite
a bit it became a nice sauce, and I was super pumped for that. To finish off the sauce I threw in a little
bit of black pepper mixed it well and there we have it; a sauce without actually any pan. That is amazing and if you live somewhere
that you don't have access to a stove, there you go. The next thing to do is to put it in the oven
and let it heat up with my steak. Even though I thought it was gonna take only
30 minutes for my steak I was totally wrong. At the end it was 46 minutes and it was cooked
to a perfectly medium rare to 135 degrees fahrenheit. Then I went ahead and I threw in my sauce. Oh yes my friend! That is just mouth watering already. To finish it off I threw in a little bit of
chives and it's time to slice it open. It's perfectly medium rare and exactly what
I was looking for. Let me remind you this was done in a toaster
oven. And when I took my first bite. Oh! It's so juicy, buttery. The combination of the juices from the actual
steak and the sauce is incredible and just in case you are wondering, I finished all
of it! The next one is gonna be a beautiful Florida
lobster. And this one folks is as easy as it gets. And if you are ever intimidated how to cook
lobster you shouldn't. This is how to do it. I am using Florida lobster tail, however if
you have Maine available it should work just as good. To make a nice beautiful presentation the
first thing I like to do is to remove all the flappers. This is definitely not necessary but it makes
a beautiful presentation at the end and I recommend it if you have the time. The next thing you wanna do is to cut it open
right in the middle. Using the scissors makes the job really easy. Just cut the shell until you get almost towards
the end. Now using your hands carefully open it up. As you can see my lobster is still kind of
frozen and that's exactly what you want to do with seafood, keep it as cold as possible
especially if they are not fresh. By the time I was done, this is what it looks
like. We just gotta lay the meat right on top of
the sell. That will give you a beautiful presentation
at the end just like they do in the restaurants. Then I jumped right into the seasoning and
for that I used a little bit of salt and freshly ground black pepper nothing else. Then I transferred it into a cooling rack
to make sure the heat goes all the way around. If you put it directly on the tray it will
prevent the shell from becoming red and if you are looking for presentation that's definitely
something you gotta watch out for. Now one of the great things that goes together
with lobster is lemon. So I add them to the tray and put them in
the oven at my highest setting on my broiler which actually was at 500 degrees fahrenheit
for 10 minutes. You are looking for an internal temperature
of 140 degrees Farenheit that will give you a perfect doneness for your lobster. And ofcourse we all know that butter and
lobster is the perfect marriage. So after melting a little bit of butter I
threw in some garlic paste and smoked paprika. Mixed everything well and my butter sauce
was ready for my lobster. After 10 minutes you can clearly see the shell
changing color and also the lobster becoming from translucent to a solid white. Once that's done you know your lobster is
fully cooked. The next thing to do is to first baste it
with that lemon and don't be shy my friends. Because the lemon was cooking is now sweeter
and I recommend throwing the whole thing at it. Once that was done of course we gotta go in
with our butter. Oh! C'mon! That is what I'm talking about! Like everybody says butter makes everything
better and that is absolutely true. To give some color and smokey flavor I threw
in a little bit of smoked paprika and of course always add more butter. There's no way you would ever guess that it
was done completely in a toaster oven. I would take that any day. But now for my favorite part which is the
tasting and if you cooked everything correctly, check it out! You don't even need a knife. That is what we are looking for my friends. Is so soft and tender and very far away from
being rubbery. And after I took my first bite, oh c'mon! That is amazing, it is incredible. I couldn't wait to go for the second one. it's just so tender and juicy and sweet. Adding the lemon and smothering it on butter
oh man it just takes it to a whole new level. It is very difficult to make any lobster better
than this. I am telling you my friends this is amazing
and I definitely recommend you giving it a try. Now let's move in to bork belly. And can you hear that crunch? Yes! That's exactly what we are always looking
for when we are making pork belly. And once you know the secret how to do it
it's easy. And I'm gonna share with you how I get perfect
results every time. And here is how to make it. And ofcourse we start off with the pork belly. Always look for ones that have the most amount
of meat, because by default it already has plenty of fat and one of the things that is
always lacking is meat. In this case and this case only less fat is
actually better. Also it is a requirement to have the skin
on. Without the skin is just a no go. The first thing to do is to scrape the skin
as much as possible with a paring knife this will help take out any moisture there is on
the surface. And check it out this is exactly what you
are looking for. Make sure you scrape that off as much as possible
then you want to use a meat tenderizer or if you don't have one you can also use a fork. What you are really trying to do is to poke
some holes to allow the moisture to escape. And as you can see after I did that check
out all that moisture. That is exactly what you are looking for the
less moisture the more crispy the pork belly will be. After wiping it off with a paper towel the
next thing to do is to make the boat. Let me explain a little better. Using an aluminum foil place your pork belly
right on top. Fold the edges until you have at least half
an inch of clearance. At the same time make sure everything is tight. Then you want to cover the whole thing with
kosher salt. It is important that you do not use table
salt because is too fine and instead of pulling the moisture out, which is what we want, you
are actually gonna make it salty. You can either use kosher salt or rock salt. By the time you are done this is what you
are looking for. Now place it in your refrigerator for a total
of 12 hours, or better yet, overnight. Once the time is up pull it out of the refrigerator
and remove all of the salt. As you can see a lot of the moisture was extracted
by the salt and that is exactly what we are looking for. Check it out you can automatically tell that
it's a different color, that is a sign that the salt did its job. Now I know it seems redundant but once again
you gotta make a new boat. No you can not use the same one you just did
because the structure will be compromised. So you have to make a new boat. And when we are done we are going to repeat
the process one more time and that's to fill it up everything with salt. Make sure you have the whole thing covered,
including the edges. Set your toaster oven to 350 degrees farenheit
for one hour. Put it on the lowest rack and let it cook. We want to render that fat as much as we can. Once the one hour was up this is what I got. As you can see the salt once again did it's
job. It almost pulled out all of the moisture from
the skin. Now you gotta make sure you remove all of
the salt. You don't want any of that in your actual
pork belly if not it's gonna be way too salty. And check out that rendered pork fat. Now here is where that salt comes in. Mix that together with your pork fat and it
will make an amazing seasoning salt for you to season anything you want. I just love it with beans it is incredible. Don't throw your salt away my friends it will
bring incredible flavors to many different dishes. The next step is to to put it on a cooling
rack to let it cook. Once again make sure take off all of that
salt. As you can see the skin already started to
bubble up a little bit that is a good sign. Set your oven to broil at its highest setting
throw it in the oven so it can do its job. It usually takes about 10 minutes so keep
an eye on it. Because we have a little bit of time I decided
to make a dipping sauce and here's how. I started with 5 tablespoons of soy sauce,
followed by 2 tablespoons of ponzu sauce, one tablespoon of red wine vinegar, one teaspoon
of sesame oil and half a tablespoon of chilli oil. To finish it off I throw in green onions and
to dilute the flavor a little bit about 2 tablespoons of water. Mix everything well and your dipping sauce
is done. I'm telling you friends this is incredible
and to pair it up with our pork belly is just perfect. Talking about pork belly it is time to check
it and as you can see the toaster oven is doing its job. Amd at the very last moment you are going
to see a mountain coming up. That is a sign that everything is working
exactly as it should. The skin is separating from the meat and the
fat and is actually frying the inside out. That is how you get that incredible crackling
that we all love. And after exactly 10 minutes check it out. This friends must be one of the easiest thing
that you can make on your toaster oven, it is all about technique. If you do everything the same exactly I did
you will have the same results. And I'll tell you one thing all of your family
will thank you later. Now the only thing left to do is to cut it
open. But first I'm gonna let you hear this once
again. I don't' have to tell you it's crunchy, do
I? Check out my bite. That is absolutely phenomenal it is not too
salty if you are thinking that the salt penetrated too much, absolutely not. It is crunchy, delicious, fatty at the same
time, juicy, but hey that's just the beginning we still have the actual meat. And check that out my friends you tell me. That is phenomenal. Now to make it even better is to dip it in
the dipping sauce and whoa. C'mon, that should be illegal! It's too good! Crunchy, fatty, salty, just basically melts
in your mouth and then the crunch hits you. My friends please try this one at home. It is not hard to make and it's also extremely
affordable. Get yourself some belly and enjoy. Now the next thing we are going to cook is
a rack of lamb. And it's gonna be juicy, tender and absolutely
delicious. And here is how to make it. I started by preheating my oven to 500 degrees
fahrenheit, threw in my cast iron in there because you know exactly the reason why. It will help me put a beautiful sear. And this is a rack of lamb. This one is domestic lamb and it already comes
frenched. Frenched basically means that the bones are
all cleaned as you can see right here. The wonderful thing about getting them frenched
and butchered is that you don't have to do all the work. But now the first thing I like to do is to
score the fat and what this does is to help it render. Trust me rendered fat tastes amazing. And hopefully the toaster oven is gonna do
an amazing job. But once I was done with the scoring check
it out. This is exactly what you are looking for. Now as I mentioned before if you only have
a toaster oven you should definitely try to get a torch. This would be an awesome tool for you to use
for charring. It's also very affordable and cheap that you
can use for many different things. But hey today we are gonna go with our cast
iron. Now since you know my cast iron is quite small
is not gonna fit on this one. I mean it fits on this big one here but hey
that's not gonna fit in my toaster oven. So I took my rack of lamb and decided to cut
it in half. And here's a tip whenever you are cutting
it make sure to put it fat side down. That way you can see the bone and it will
be easy to cut. Now just like the steak I am coating it with
grape seed oil. This is a high temperature oil because I want
to make sure my cast iron is hot and gives it a nice sear. Make sure to coat it all the way around so
that the seasoning will stick. Talking about that I first started with salt,
black pepper, garlic powder and smoked paprika. Remember to season all sides including the
edges. Even though it's not a very large piece of
meat the seasoning is always important. After 10 minutes I quickly removed the cast
iron out and started to sear the lamb. And as you can see the fat just starts rendering
right away. I was just not quite sure that this was gonna
work but once I turned it around, check it out. Yes! It works like a charm everybody. You can make incredible food with only our
toaster oven nothing else. Now since we know it works great the next
thing I did is to sear everything. And by the time I was done check that out!
is not charcoal but hey it's still good for a toaster oven come on. You gotta give me some credit. Even though it looks ready trust me it's still
raw in the middle. So the next thing is to transfer it to a cooling
rack so that the air can circulate all the way around my oven. I set it to bake at 250 degrees fahrenheit
for 30 minutes. I was shooting for an internal temperature
of 135 degrees fahrenheit and since it was cooking it gave me time to make an amazing
crust. So I started off by chopping up some parmesan
cheese. If you can use the real deal. And I am talking about parmigiano-reggiano
from Italy. It's just better. The next ingredient for our crust is fried
onions. I've already shown how to make them and it's
super easy to do. If you have not seen that video I'll make
sure to link it on the description down below. The next thing is to add everything to your
food processor starting by the cheese, followed by a little bit of parsley, the fried onions,
and blend everything on high. Make sure you pulverize everything. Once that's done I seasoned it with smoked
paprika, black pepper and finish it off with a good olive oil. Blend everything once again on high and your
crust is done. This friends taste absolutely incredible. I mean you already know the ingredients so
you can imagine what it tastes like. By the time I was done with my crust my rack
of lamb reached an internal temperature of 135 degrees farenheit. Pulled it out of the oven and this is what
they look like. As you can see the fat caramelized a little
bit more and that was perfect. As it still hot I added dijon mustard, it
not only adds additional flavor but it's also a great binder for my crust. Now the only thing left to do is to add the
crust and add as much as you like. Some people like it with more and some people
like it with less. Now you have two options with your lamb. If you like it rare, this it what it looks
like as I mentioned, this doneness is at 135 degrees farenheit. As you can see it is extremely juicy. After doing a poll on my instagram many people
said that it way too raw. Yes it's kind of rare but at the same time
by no means is it raw. But hey the important thing is the taste and
when I took my first bite. Whoa! That is amazing. Yes it's rare but c'mon, that is amazing. I had to really restrain myself not to eating
the whole thing. I totally understand why a lot of people like
it this way. Remember it's cooked at 135 degrees farenheit. And as you can see I couldn't stop eating
it. It was so good. But after putting it in the oven and taking
to a 150 degrees farenheit this is what I got. As you can see even the crust got a little
caramelization. That cheese completely melted so I am pretty
sure a lot of you will like this one. And this is what your lamb would look like
at 150 degrees farenheit. Check that out friends. That is juicy. Ha, ha that is killing me because I am not
quite sure which one is better. Even though it was cooked to 150 degrees farenheit
the juiciness is absolutely insane. I would say now that it's kind of like medium
rare to medium. And when I took my first bite, whoa it is
incredible. I don't know if it's just me that I'm a lamb
lover or whatever it is it tastes absolutely phenomenal. Check out the juiciness, oh c'mon. I'll tell you one thing, it was difficult
for me to stop eating it. So now that you know both temperatures 135
and 150 pick whichever one you like. They are both phenomenal and I loved them
both. And one last thing you should know, about
the lamb is that I ate all of it. Because it was just way too good. The next thing we are going to do a lot of
people call it meatballs but me and my family we call it meat cake. And we call it that because they are not round. But even though they don't look like a sphere
I tell you one thing. They are the best I've ever had. And here is how to make them. The first thing to do is to soak some bread. I like to use brioche buns. Why? Because it has a good amount of fat. You can use regular white bread but brioche
buns will be better. You want to soak them in whole milk. And when I say soak, I mean it. For my ground beef I am using 80/20. As you know 80% lean and 20% fat. Then I throw in one whole egg, followed by
some parsley, pecorino cheese, ricotta, garlic paste, the soaked bread, black pepper and
salt. Now remember exact amount and ingredients
always on the description down below for you. Mix it well and combine all those ingredients
together. And when I say mix it well I mean it, you
want to treat it almost like a dough. Mix that thing as much as you can. And if you are wondering if you can make everything
in your food processor, yes you can. I just didn't want to make mine dirty. But after you mix everything and you mix it
once again, this is what I got. This meat dough has a tremendous amount of
moisture and that's what's gonna make your meat cake extremely juicy. Check out the consistency. It's almost impossible to hold it together. That's why we don't call them meatballs. Because by the end they won't have a sphere
shape. To mold them in your hand you gotta use both
hands. Do not try to squish them. Just mold them slightly little by little. You are actually looking for crevasses in
between the meat. It allows the fat to render and just basically
baste itself. And forget about having a perfect sphere shape
there's no need. By the time I was done, this is what I got. As you can see, none of them look like a ball
and that's why we call them meat cake. Trust me friends, they are way better than
meatballs. The next thing to do is to stick them in the
oven at 425 degrees fahrenheit for 25 minutes. And that gives us time to make a little sauce. My tomato sauce is pretty simple, combination
of tomatoes, garlic, shallots, and a little bit of basil. I have done several videos about this before
and if you have not seen it I'll make sure to put it on the description down below for
you. But going back to our meat cakes check it
out. Look how juicy that is. And once the 25 minutes were up, I took them
out of the oven and this is what they look like. Yeap, I know exactly what you are thinking;
that doesn't look that appetizing. But wait until you take a bite. I can guarantee you, you will fall in love. The next thing to do is to plate them. Throw in a little bit of that sauce, followed
by parsley, and finish it off with grated pecorino cheese. That my friends is Guga's meat cake. Forget about meat loaf, make this! Yes it is not meatballs but it is better. It is so good. Juicy to the max, flavorful. There's so many flavors that its difficult
to tell. And the best part is that it is extremely
affordable and you might already have every single ingredient at home. The only thing you gotta remember about these
meat cakes is that they are extremely addicting. And I can guarantee you every plate will be
cleaned, in my household it certainly was. Now I'm gonna show you my take on toaster
oven short rib. And it is so easy to make but at the same
time is something that you are gonna crave after you make it once. The first thing we gotta do is to cut up some
vegetables. And we're gonna do something that is called
mirepoix. It's a combination of carrots onions and celery. The only important thing to keep in mind is
to try to keep them all at the same size. And this is the star of the show. It is a two bone short rib. As you can see there is still a little bit
of silver skin on the top. To remove it is pretty straight forward just
get a fillet knife and go right underneath it. Try not to remove any of the meat. We are only looking to take out the silver
skin and nothing else. But once I was done it was ready for the seasoning. Talking about that, I have a special ingredient. This is umami powder and if you are unfamiliar
with umami it is basically your fifth taste. We all taste bitter, sour, sweet, salty and
the very last one is umami. And if you never had this I definitely recommend
it. Here is what it looks like. It's like little pellets, I know it looks
funny because it's made out of mushrooms and all that but it tastes incredible in meat. And it is one of my secrets for the short
rib. So I started by seasoning with salt, freshly
ground black pepper and garlic powder. Rub it against your board and make sure you
season all sides including the edges. Now the only thing left to do is to add the
umami powder so that the osmosis process can begin. And basically what that means is that the
salt will extract moisture from the meat and that moisture will combine with the umami
powder and then it will go right back into the meat. And I will show you that very shortly. To braise the short rib I'm gonna be using
this little mini cast iron. It's perfect for this application. So I started by throwing in all my vegetables
inside. Mix them well and throw in tomato paste. By adding the tomato paste it will help you
make an incredible sauce and for this braised short rib it is the key. Once everything has been mixed together, throw
in red wine, a good amount. Now this friends is called demi glaze, you
can make it a home or you can buy a little package like this. And since we are doing easy toaster oven recipes
I think this one is perfect for this application. Demi glaze will take you two to three days
to make. It is better to make it at home, but this
is the second best thing. Now mix everything well and combine all of
those ingredients together. Throw it into your oven at 250 degrees Fahrenheit
for 10 minutes. And the reason you want to throw it into the
oven for 10 minutes is so that you can burn off a little bit that alcohol. If you don't do it you sauce will not taste
that good. After 10 minutes in the oven I took it off
and it was ready. If there is any caramelization in the edges
just make sure you take it off with the vegetables. But after about 15 minutes check out the meat. And look what happened with our umami powder. That is osmosis. The salt is almost gone and the umami powder
is starting to penetrate deeply into the meat. But now all there's left to do is to put the
meat back in my dutch oven and cover it up. I'm gonna be cooking it a 250 degrees Fahrenheit
for a total of 2 hours. That will make a nice tender short rib. After 2 hours this is what I got. It is now nice and tender but at the same
time we don't have any caramelization. But we can fix that real quick. So I took it off, put it on my tray, and set
my oven at 500 degrees Fahrenheit for 5 minutes. That will definitely get the job done. It also gave me time to go back to my sauce
and strain it. And once I did friends I was left with liquid
gold. By roasting the vegetables, mixing it with
the demi glace and wine, it tastes incredible. I almost said forget about the short rib I
just want to drink this. I think this is the whole key of this entire
dish. But hey after the 5 minutes my meat was ready. I quickly took it out of the oven and placed
it on a bed of sweet corn and parsley. And of course, we added that sauce. I am telling you right now the whole key of
this entire thing is the sauce. The short rib is really good but the sauce
is everything. This is something I can eat every day. And when I tell you to smother the whole thing
in the sauce I mean it. It is so flavorful! The vegetables roasting give it incredible
taste. This is probably one of my top picks today. And even though it does take a little bit
of time it's so rewarding. It is something that you should definitely
give it a try. Of course, try to make more than just one. Even if it's not on your toaster oven. It's something that all your entire family
will love. Mine certainly did. And ofcourse we can not forget about chicken
wings. I think for a toaster oven it's perfect. And who doesn't like some amazing chicken
wings. And I'm gonna show you a trick how to get
them real crispy. And we started out with 8 chicken wings. Now there's a huge debate if you like the
drums or you like the other ones better, whichever one you like it does not matter. Chicken wings are amazing and they are always
good. And this is my secret to making crispy chicken
wings. It's baking powder. It will give you more surface area and if
you do it right it will be as crispy as fried. So I threw in my chicken wings on the bowl
and coated them with the baking powder. You want to make sure that every single one
of them get coated nicely. So by the time you are done cooking them they'll
be nice and crispy. Next thing to do is to lay them on a cooling
rack so that they can dry overnight on your refrigerator. That will pull moisture out and we already
know the enemy of crispy skin is moisture. And by removing that moisture it will be as
crispy as fried. So into the refrigerator they go for 24 hours. The very next day this is what they look like. Check that out. It is as dry as it gets, so you already know
this thing is gonna be crispy. I set my oven to bake at 450 degrees Fahrenheit
for 30 minutes. That is enough time to cook them and get them
crispy. Now you can just use regular store hot sauce
and it will work just great, but I like to make my own sauce, and let me show you how. I started by melting some butter then I threw
in a good amount of Louisiana Hot Sauce. You can use Sriracha or any other type of
hot sauce that you like. To have this Asian twist I threw in some ponzu
sauce followed by kecap manis, which is basically a sweet soy sauce. Now all there's left to do is to mix everything
well and combine all the ingredients. Now once that's done your sauce is ready. Check it out everybody. It's sweet, it's spicy and the taste is phenomenal. But now going back to our chicken wings. At half point it is important to flip them,
that way you will ensure that all the skin gets nice and crispy. Now just in case you are wondering you are
shooting for an internal temperature of 165 degrees Fahrenheit. And just like the pork belly, check that out. The skin is separating from the meat and you
already know the results of that when that happens. But once the time was up this is what I got. These are chicken wings made in the toaster
oven. They are just as crispy as deep fried. Now all there's left to do is to sauce them. And make sure you put plenty of it because
that sauce is incredible. Don't believe me after saucing them I even
threw them back into the pan to make sure they got plenty of sauce. That sauce is just phenomenal. To finish them off I threw in a little bit
of chives, followed by sesame seeds and my chicken wings were done. Now all there's left to do is to give them
a try. And check that out! When I took my first bite, oh. Yes! Super tender pull of the bone, as crispy as
it gets, that sauce is just phenomenal. I'm telling you friends these are amazing
chicken wings. I just wish I could have some more, right
now. That is all the meat I currently have in my
house, I cooked everything everybody. All in the toaster oven. And every single one of them turned out fantastic. We are in self quarantine which because we
are listening to the government officials. I hope you guys are doing the same as well
staying safe at home. I need to place a new order with my meat supplier
because I have no more meat left in my freezer. Emilio shout out to you. Anyway guys I hope you enjoyed this video. If you do enjoy it make sure to give it a
thumbs up. If you are not a subscriber, be sure to subscribe
for future videos. Remember if you are interested in anything
I use everything is always on the description down below. Thank you so much for watching and will see
you guys on the next one. Let me know on the comments below, what you
would like me to cook next on my toaster oven everybody. Sometimes those little things does amazing
dishes. Stay safe, stay home, keep cooking. If you keep cooking, I will. See you guys on the next one, take care everybody. Bye bye.
