<p>H and I had a nice dinner at our favorite Japanese restaurant , and I ate his wasabi. Just picked it up and ate it neat. Yummm…</p>
<p>TJ’s garlic aioli mustard sauce… I can eat that stuff straight from the jar without any additives!</p>
<p>how much - a pinch to make your eyes burn or enough to blow fire out of your ears ? :)</p>
<p>I’ve always put mustard in tuna salad. Perhaps a teaspoon per can? I figure it’s lower calorie than mayo. I also squeeze a bit of lemon juice in. My son likes to add about a tablespoon of ketchup - I thought he was crazy until I tasted it and he’s right - that little bit of sweetness is quite good. I like celery for the crunch.</p>
<p>Trader Joe’s makes a wasabi mayonnaise - it’s good on lots of things. I especially like it with roast beef.</p>
<p>Maybe I should make a " things to eat in Seattle" thread.
Along with copper river salmon- try ( but not with) [wasabi cocktail sauce](<a href=“http://www.pikeplacefish.com/Wasabi-Cocktail-Sauce.html-”>http://www.pikeplacefish.com/Wasabi-Cocktail-Sauce.html-</a>)</p>
<p>It would be really good with pan fried oysters though
( and an arugula salad- to bring it back to the OP)
:)</p>
<p>I haven’t found much that doesn’t go with wilted spinach. I don’t like cooked spinach, but I love tender baby spinach with a little “wilt” added. I use it as a bed for fish, chicken, pork, quiche and pasta. The flavor of whatever is on it is enough to flavor the spinach.</p>
<p>I like to “smash” my salad greens (I think it’s originally an Italian thing). I prefer arugula or watercress, lots of parmesan cheese or similar, and oil/vinegar/garlic/salt/pepper dressing. You can either put the greens in a plastic bag and hit it on the counter a few times or dress the salad and let it wilt that way. Oh, and I like lemon juice instead of vinegar sometimes. It’s really good.</p>
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<p>Emeraldkity,</p>
<p>I just keep reading this one and shaking my head. You are an culinary outlier!</p>
<p>For me peanut butter with jam is too sweet ( we use peanut butter you have to stir).Lots of cuisines have a mix of flavors: mole is chili & cacao, pad Thai has chilis and peanuts, other Thai food has coconut and chilis- lemon chicken is sweet & sour…</p>
<p>My H thinks it is weird too, but I have seen his dad put mayo on cottage cheese- which I think is carrying the Scandinavian love of white food too far.
:p</p>