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Most noteworthy is that when the writer asked an expert on Japanese cuisine about this sauces use in Japanese cuisine she responded This sort of mayo-based tomato sauce is not part of any Japanese steakhouse repertoire I know of. Its most certainly an American creation
Work until you have 3 cups julienned broccoli stems, from 1 very large or 2 medium heads of broccoli
If youre in New York or New Jersey contact Patty Miller or Wendy Scott of Boutique Closets and Cabinetry at 908-975-9381
Otherwise try a navy blue or gray bag
Whitfill then sent it to podcast host Matt Bernstein, who posted it to X
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