Archived posting to the Leica Users Group, 2006/12/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Ok, Ok, I cry uncle! Slobodan Dimitrov http://www.sdimitrovphoto.com/ On Dec 9, 2006, at 1:01 PM, Philippe Orlent wrote: > 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