We don't fight about much in the Thompson household...except scrambled eggs. I know, right!?! A scrambled egg is a scrambled egg is a scrambled egg. How could there be room for disagreement?
Oh, but there is, Dear Friend. There is!
Michael loves biscuits.
I suck at making biscuits.
You see the problem.
Actually, biscuits and Michael go way back. He first learned to love them in the military where the best breakfast at Fort Benning was what Charles Emerson Winchester III so delicately called "Chateaubriand on a Shingle."
What is life without sauces? It would be a very sad, bland thing indeed to go through life without the rich, savory goodnesses we pour over our food or dip our food into.
I'd like to say this article is about the French Mother Sauces but it isn't. Not yet. That article is still en route.
No, this is about two dipping sauces that go spectacularly with the eggrolls we learned how to make in my article Eggrolls for Alysse.
In the Thompson household, an eggroll feed requires the making of no less than two sauces. I love Vietnamese fish while Michael is partial to homemade hot sweet-and-sour sauce.
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I dislike cooking but since I'm obliged do it, the result must be spectacular or it's a waste of time and effort. That's why I seek out the best dishes and culinary techniques to test and perfect before sharing them with you!