Crush garlic cloves, ground them into a paste with salt, a little water and vegetable oil, and a drop of vinegar. This time, I used a teaspoon of spicy, hot mayonnaise, instead of water, then added oil and vinegar. The best way to taste it is tossing it on hot meat or fries. My oven is a mini rotisserie, so this is a home made rotisserie chicken, a suggestion for a next Sunday meal.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!