[pete b]

I realized we had a lot of chives blossoming. It was the work of a moment to understand I should cut off the blossoms, dip them in tempura batter and fry them. Obviously I made a wasabi mayonnaise to dip them in.

[HoosierBrew]

Pete, that sounds pretty damn delicious. Wasabi mayo making it even better !

[pete b]

Pete, that sounds pretty damn delicious. Wasabi mayo making it even better !

If someone asks you a question, wasabi mayo is rarely a bad answer.

[HoosierBrew]

Pete, that sounds pretty damn delicious. Wasabi mayo making it even better !

If someone asks you a question, wasabi mayo is rarely a bad answer.

^^ No joke.  I actually make my own mayos/aiolis on occasion . Probably not as good as yours, but tasty.

[pete b]

Pete, that sounds pretty damn delicious. Wasabi mayo making it even better !

If someone asks you a question, wasabi mayo is rarely a bad answer.

^^ No joke.  I actually make my own mayos/aiolis on occasion . Probably not as good as yours, but tasty.

I doubt they're not as good as mine. If your into making something you get really good at it. I know lots of less experienced cooks that make quite a  few things better than me. One thing I really enjoy about cooking and homewbrewing is that if your open minded you can learn from everyone.

[HoosierBrew]

One thing I really enjoy about cooking and homewbrewing is that if your open minded you can learn from everyone.

Yep, you summed it up.

[JT]

This sounds great!

[erockrph]

Wow, this sounds great. There's a new variety of chive I've been seeing in some of the gardening catalogs that has "petals" that are actually more like mini chive stems. That would be insane in a dish like this: