Baon food: chicken sandwich

Tuesday, July 26, 2011

All of my life, I had had nothing but tuna sandwich spread. My older brother used to make it--mayonnaise mixed with tuna in oil (sans the oil), with sliced onions. Then I learned it and tweaked it to my taste--with pickles to make it a bit sweeter (or I used sandwich spread). Further along, I modified it again--added carrots cut in tiny cubes.


Then maybe I got fed up with tuna. I don't know. I replaced it with cooked chicken.


Entering a time space warp from an eternity of tuna:
chicken sandwich spread (shigi-shigi-makashigi-uma...)


One time I was doing groceries, I grabbed a bottle of capers more on impulse and curiosity more than anything else. If eaten on its own, it's weird--sour, salty, blech (the one I got is in vinegar). But I mashed a few pieces (again out of impulse and curiosity) and tossed it into my chicken spread.


Food for the aliens: capers


I was certainly surprised how the capers behaved with the rest of the ingredients of the spread. It made the flavor more full. I even popped a few more pieces into the container.


The lovely Japanese mayo, made lovelier by thestar-shaped hole on the bottle.


Another recent discovery for me was Japanese mayonnaise. It's rather expensive, so I use it sparingly. But even if I skimp on it, it adds just enough of its presence to make a lovely sandwich. I also add chopped parsley now, making the spread taste "fresh".


Chicken Sandwich Spread (the way I do it)
Cooked chicken (in a bit of salt), shredded
Mayonnaise (can be Japanese mayo) or sandwich spread (or both proportioned to your taste)
Carrots, chopped
Capers, mashed
Parsley, chopped (optional)


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