The first time I had chicken hearts was at a Brazilian churrascaria. Was just getting accustomed to the “…every couple of minutes, a new skewer of animal bits comes by…” process, when a server came by with, what looked like at my first glance, a skewer covered in tiny roasted frogs (they leave a bit of the arteries,… Read more
So, I completely get that the yolk is where the flavor really is in an egg, so a more homogenous scrambled egg creates a tastier overall egg. But when I was growing up my mom would never completely beat the eggs when making them, so I grew up so accustomed to seeing little nuggets of egg white in the dish. So I’ll… Read more
Executive Chef here...Once you make your own homemade mayo, you’ll never go back to store bought and it takes less than 5 minutes once the ingredients are assembled. And you can use an immersion blender if you have one. But my line cooks whip this up on the line a couple times a night just with a whisk and a metal… Read more
My mom always made a cucumber salad similar to this. She used mayo and a little sugar instead of garlic salt. She would also use salt and pepper. Very good and simple.
Nice work, Claire. Crushed Cukes is a great idea.