Archived posting to the Leica Users Group, 2006/12/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]And another thing you could do to create yum ailoi is: Crush fresh garlic (a lot) and cover completely with olive oil. It should be a delicate and velvety olive oil. Put away for a week or so at a cool place. Then just keep the oil. Make the aioli with it as described by you. (so no more chopped garlic). Try to replace the cayenne with madagascar pepper. When ready: add zests of fresh truffle. Put it on the bread. If possible combine with real bruschettas. A Rioja like Unnum could also go well with that. ;-) Philippe Op 10-dec-06, om 02:21 heeft Philippe Orlent het volgende geschreven: > Luckily my significant other loves garlic as much as I do :-) > Philippe > > > > Op 10-dec-06, om 02:09 heeft Lawrence Zeitlin het volgende geschreven: > >> >> On Dec 9, 2006, at 5:03 PM, lug-request@leica-users.org wrote: >> >> Phillipe, >> >> The blender is necessary to chop up the garlic cloves and turn >> them into a paste. Otherwise you get little lumps in the aioli. >> Once you do that, though, you can whisk by hand as you add the add >> the oil and lemon juice. I've tried it both ways. Both are good >> but the blender is so convenient - - >> But the though of eating the aioli on a baguette with a glass of >> Barolo makes my mouth water. >> >> Just one caution. Your significant other has to like the taste and >> smell or garlic otherwise you will sleep alone for several days. >> >> Larry Z >> >>> Hi Larry, >>> I will certainly prepare this aioli: looks like a great recipe. The >>> cayenne is a good idea. >>> A few things I would change: I would blend manually, thus at lower >>> speeds to keep the aioli slightly running and give it a creamy >>> structure. >>> And I would taste it on slices of baguette parisienne. >>> And add a glass of Barolo to that :-) >>> Philippe >>> >>> >>> >>> Op 9-dec-06, om 21:39 heeft Lawrence Zeitlin het volgende >>> geschreven: >>> >>>> >>>> On Dec 9, 2006, at 11:58 AM, Didier wrote: >>>> >>>>> If there's something that Belgians can do really well, then it's >>>>> fries and mayo. What turns into junk food in the most other >>>>> countries (especially England and Germany), is a delicacy there. >>>>> Add a belgian beer and you have all you need to feel damn good... >>>>> Didier >>>>> >>>>> >>>>>> Now just wait a minute, Slobodan. The thing that's called mayo in >>>>>> the >>>>>> US cannot be compared in any way with the mayonaise we make here >>>>>> with >>>>>> our bare hands (and olive oil, fresh eggs, fresh lemon juice, >>>>>> a bit >>>>>> of grainy mustard and some freshly grinded pepper and a pincch of >>>>>> salt). Fries exactly the same thing: about 1 cm thick, dry and >>>>>> crunchy at the outer side, and creamily smooth inside. >>>>>> Few can resist this combination once they tasted the real thing. >>>>>> ;-) >>>>>> Philippe >>>> >>>> >>>> At last a subject almost as dear to my heart as Leicas. Five years >>>> ago I occupied the Unilever Chair of Cross Cultural Research at the >>>> University of Wales. In addition to selling soap, Unilever is one >>>> of the biggest marketers of packaged food in the world. They own >>>> the Hellman brand of mayonnaise. One of our tasks was to determine >>>> world wide preferences in mayonnaise flavor. It soon became >>>> apparent the few people had ever tasted real mayo and preferred the >>>> packaged brands that they were familiar with. The main use of >>>> mayonnaise was as a binder to hold egg and tuna salad ingredients >>>> together. We experimented with testing real mayo against the >>>> bottled stuff but to no avail. The Hellmans brand won almost every >>>> contest. Was it better? Hell(man) no! >>>> >>>> The sole silver lining of this experiment was that the Unilever >>>> cooks came up with an excellent formula for aioli mayonnaise that >>>> will blow away the taste buds of garlic lovers. It can be made in a >>>> blender too. Here it is: >>>> >>>> 6 large peeled cloves of garlic. If you really love garlic you can >>>> use more. >>>> 1 large egg >>>> 1 tsp. powdered mustard. I use Colemans but any good brand will do. >>>> 1 tsp. salt. >>>> 1 dash cayenne pepper. >>>> 3 tbs. fresh lemon juice. >>>> 1 cup virgin olive oil. The best brand you can afford. >>>> >>>> Mix the garlic, egg, mustard, salt, pepper and 1/4 cup olive oil in >>>> a blender. >>>> Blend until smooth. Usually a couple of minutes. >>>> Drizzle in 1/2 cup olive oil and the lemon juice while blending at >>>> low speed. >>>> As the mayonnaise thickens, drizzle in the remaining 1/4 cup olive >>>> oil. >>>> By this time the mayonnaise is so thick that you have to use a >>>> rubber scraper to get it down to the blender blades. >>>> >>>> Spoon into small jars to keep. For the best flavor, let it sit in >>>> the refrigerator for 24 hours before serving. >>>> In covered jars (I use very small Mason jars or jelly jars) it will >>>> keep for two weeks when refrigerated. >>>> >>>> Phillipe, try that on your fries for a real treat. >>>> >>>> Larry Z >> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >