It's been three days since making this dish, so here are a few updates.
As predicted, this is lasting us pretty well. I've been able to eat a couple BBQ sandwiches for lunch and dinner every day since making this, and there's still a decent amount left. We'll probably have to chuck the rest after today.
Those little slider buns we used do not work for this, unless you want soggy-ass sandwiches and fall apart in your hands before you can take a bite. The following day we picked up some bolillo rolls from a local bakery and those have worked beautifully. In fact, I would recommend using these rolls instead, since they remain hard enough on the outside to handle, yet the inside soaks up a good amount of the juice.
Finally, one unfortunate reaction that I've had with this recipe is that it not only leaves a strong aftertaste in your mouth hours after eating them (and even after brushing your teeth), but it also gives you relationship-ruining gas. Seriously, I have no had gas this bad for about a year, and I suspect it may have to do with the combination of mustard and onions. Great for flavor, not so great for those around you.
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