I eat bread every morning. Bread with peanut spread, bread with peanut spread, and bread with peanut spread. 
If you ask me whether I am getting bored eating bread every day? Of course I do! But what to do, that’s the fastest, easiest and cheapest breakfast one can have these days!
I know, plain white bread with peanut spread every day doesn’t sound healthy, but it can be a nutrition-rich breakfast if you add some greens and protein source to it. And the bread can be tasty if it is toasted.
Problem is - I don’t have a bread toaster!
And I don’t want any conventional pop-up toaster. I want a sandwich toaster or sandwich maker, that can also make waffles and panini-style grilled sandwiches. Just like this electric sandwich griller and toaster from Cuisinart.
Although I don’t have a sandwich maker or toaster currently, I have already read up tips on how to use and clean one, hehe. For example:
If you are using the sandwich maker for the first time, you need to season it first. What do you mean by ’seasoning’ the toaster? Well, it simply means that wiping the plate first, followed by brushing some oil onto the plate. Then, heat the sandwich toaster with the lid open for about 5 minutes. After the toaster has cooled down, use paper towels to wipe off the excess oil. One thing to remember: Do Not use low-fat spreads because they may burn and damage the non-stick surface of the toasting plates.
As for cleaning the sandwich toaster, the most important tip is to clean it after every use in order to maintain it in good working condition. After the sandwich toaster is removed from the power supply, allow it to cool. Then wipe the toasting plates with a damp cloth (you can use soapy water if necessary) and dry thoroughly. However, do not use abrasive cleaners, which can damage the non-stick coating. You may want to clean the toaster while it is still hot (but not burning hot!), it just makes the cleaning easier.
Looks like I’m all ready to use a sandwich toaster, but for now this item can only be part of my wish list…
Usually we ordinary housewives only know about peeling and chopping. Stringing is actually common, too, which is removing the fibrous, indigestible strings on the surface of a vegetable, such as celery. Perhaps you have also heard of ‘julienne’ if you watch cooking shows regularly.
medium sized cube, of 4-5 mm thickness.
3-4mm sticks, or known as batons.
