Yeah, there's this French bistro I go to sometimes, and they make their own mayonnaise, and it's really thick and delicious, especially on their fries
Enjoy the benefits of a premium membership!
Upgrade Account
-
TalkBass has been independent since 1998. Add your voice.
Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
Join free Log in
Want zero display ads or expanded classifieds tools? Compare plans.
Strange tastes in food?
- Thread starter SolarMan
- Start date
Yeah, there's this French bistro I go to sometimes, and they make their own mayonnaise, and it's really thick and delicious, especially on their fries
peanut butter and jelly pork chops with roasted fennel, leeks and ponzu vinaigrette. outstanding.
That doesn't sound half bad either. Sounds like something I might have come up with back in the day when I used to get "the munchies", but still sounds good nonetheless.
Sausage and mustard always rules. Pickles and mustard ain't bad either.
I dip my fried chicken strips in ketchup, then in country gravy. I have no idea why I started doing this 20 years ago - probably a dare.
I dip my fried chicken strips in ketchup, then in country gravy. I have no idea why I started doing this 20 years ago - probably a dare.
Sausage and mustard is always good. But I have never tried sausage with guacamole, or mustard with guacamole, until today.
Unrepresented
Something Borderline Offensive
As a kid, the burger place my folks took us to had fries that were just slightly larger than the diameter of the straws for the milkshakes. Many a french fry was cored, and consumed via the straw mixed with shake.
As a college student, I was the lone Saxon in an apartment with pan-Asian-American roommates. I was outnumbered in terms of cuisine, and quickly integrated some of their culinary highlight reel into my own concoctions. The most memorable (based on complaints) was what I dubbed "White trash fried rice":
steamed rice fried with maple syrup breakfast sausage, sriracha, kim chi, as many eggs as would fit, soy and/or worstershire sauce, and a little whiskey/soju to deglaze.
Great tip.
I marinated a pork tenderloin in strawberry/rhubarb/Dijon/salt/sugar/cinnamon/pineapple juice/cream of mushroom, and goat cheese.
Marinate for 24 hours.
Pull it out of the marinade and coat it with a peanut butter/minced anchovies paste.
Use Skippy peanut butter, and use ONLY "Hojiblanca" EVOO. I use the Cento with capers.
Make a bechmel flavored with cloves and nutmeg, and drizzle that on while roasting over indirect heat (with a drip pan right under filled with water)
Grate some reggiano over the entire thing 8 minutes before pulling
Cover with Al foil for 5 minutes...then slice it up...
...and now you can die happy...
