Kind of a big dill.
Back when I used to work at a hotel restaurant, it was part of my job to prepare all of the food for the overnight cooks to serve on the late-night room service menus. This means lots of pre-formed turkey club sandwiches, a big pot of lobster bisque, a few dozen dumplings, and lots and lots of potato salad. The bad news? I spent a good year and a half of my life making potato salad nearly every single day.
Most nights, it was good stuff—in fact, it was during this time that I experimented and perfected most of the techniques I employ in. But I also had my share of failures. The time I decided to blend cilantro into the mayonnaise as I emulsified it in the Robot Coupe and the salad ended up a delicate shade of pastel green.
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