motoeric
Babbling Farker
- Joined
- Aug 7, 2006
- Location
- huntington, ny
I know that this has been discussed before, but it seems that a recurring theme was that the mayo base at a hot competition was a recipe for disaster.
Has anyone thought of doing a smoked chicken salad for events that are held later (or earlier!) in the year when the weather is cooler or downright cold?
Has anyone had success with this? I like the 'thinking outside the box' aspect.
Eric
Has anyone thought of doing a smoked chicken salad for events that are held later (or earlier!) in the year when the weather is cooler or downright cold?
Has anyone had success with this? I like the 'thinking outside the box' aspect.
Eric