so after days and days of fancy french foods, i decided it was time for some simpler stylings... especially when it takes an average of 2 hours to complete any proper meal.
i had a fucking fantastic hot dog last night. they take a baggette and slice the tip off (making it jewish?) and then hollow out a place down the length for the condiments and the dog! really, why the hell do we cut the bun longwise?
this morning i had the french version of bacon egg and cheese sandwich... loved it, but why does everything need mayo (ok, not your reg bland mayo)?
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1 comment:
In Paris, mayo is "aioli," which makes is super special. Best on a plate of frites.
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