This afternoon, for lunch, my husband meant well, but pulled a culinary no-no. It wouldn’t have been so bad if it wasn’t for the fact that he has a degree in Culinary Arts and he’s worked in 5-star restaurants as a sous chef, but he’s also read and revised a short narrative I wrote, titled “Not So Nestle”, about my mother, and her crucial cookie ingredient mishap because she failed to read the label first. To make a long story short, instead of using vanilla as the recipe called for, she used liquid smoke.
Surprisingly, the cookies turned out, but with a barely tolerable smoky flavor.
Well, in today’s story, my husband was making egg salad.
He said he was going to; not that I didn’t believe him, but he failed to check the label on the seasoning. Instead of using Cajun Seasoning, he used Cinnamon. I was in class with our daughter upstairs. He brought me a spoonful to taste test. I could tell immediately, something was off.
“What’s it missing?!”
“That’s cinnamon.” he said. Then he explained himself.
It is a funny story, but not tasty. Unless you like or prefer a sweeter-tasting egg salad, I would not suggest using Cinnamon to season. Eggs and cinnamon are delicious together, as a french toast batter, in pancakes, or waffles, but not with mustard and mayonnaise. My husband did his best to mask the cinnamon flavor adding more spicy, brown mustard; unfortunately I can still taste it, but barely.
Take my advice, don’t try this at home.
Thanks for reading!