Chicken, bacon, lettuce, tomato, drizzled with maple sauce, mayo nixed due to my general dislike of all things mayo.Idle but inquiring minds was to know: What else was in that chicken sandwich? Mayo? Stuffing? Mustard? Cranberry sauce?
Maple syrup?Chicken, bacon, lettuce, tomato, drizzled with maple sauce, mayo nixed due to my general dislike of all things mayo.
It was decent enough. A little overcooked, but overall, it ate.
No, but that does sound interesting. I might need to give that a go next time I make a homemade chicken sandwich.Maple syrup?
Ever try blending that with mustard?
There are only a handful of things containing mayo that I can endure. I did once make a cayenne pepper sauce that used mayo as a base, and the pepper disguised the flavor enough that I was able to eat it.If you dislike mayo, have you ever attempted to make a classic homemade aioli - i.e. - garlic mayonnaise - as I did this evening? (Garlic (lots; I do not understand the concept of moderation when cooking with garlic), egg yolk (organic, free range, tastes better, and is a lot better for the quality of life for the hens), salt, and olive oil).
I adore (adore, well, maybe, in this context, "love" will do just fine) aubergine (eggplant to Our Transatlantic Cousins) and always read recipes that feature them with greta interest and greedy enthusiasm.Supper tonight is spicy stir fried chopped eggplant. First coat the chopped eggplant (about three or four cups) with a little cornstarch after having sweated it with a bit of vinegar and salt, rinsed and patted dry, then fry until golden brown in some grapeseed oil and set aside. Then put into the fry pan a little more oil, couple tablespoons each of minced garlic and ginger, the chopped white parts and some of the green parts of four or five scallions (reserving a bit of the green parts for garnish) plus five or six little finely chopped green chiles... fry that a little, add dash of red pepper flake, couple tablespoons of soy sauce, a tad of rice vinegar, a little sugar and some water to make the sauce, thicken with a slurry made of a little more cold water and a tablespoon or so of cornstarch. Then add back the fried eggplant pieces and mix well over medium heat to coat with the sauce. Kill the heat, plate up the dish and garnish w/ some of the green parts of scallions and a teaspoon or so of sesame seeds. Yeah no leftovers, so no clue if it's twice as hot the next day behind the pepper flake and chiles.