I sautéed onions, then added cut-up chunks of leftover gyro meat and cut-up French fry chunks, and served over an egg white omelet.
Small touches count (understatement of the century):
- I did not salt the onions because the gyro is salty. And I under-salted the egg.
- Those tomatoes were small, so I could have served them whole. But when I envisioned myself eating them, I realized I'd be happier if they were quartered. Cooks can go very far by pampering their predilections.
- I had a vision in my head of really crunchy/chewy gyro meat, almost like Issan jerky. I also wanted to fully crisp up those fat steak fries, which were mushy from overnighting in the fridge. So I timed it appropriately (the more I make everything like toast - i.e. subjected to micro-concern via vast attentive patience - the more delicious my food turns out).
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