Archived posting to the Leica Users Group, 2006/12/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Try lighting a match: or: http://tinyurl.com/ybe4m4 or: http://tinyurl.com/y74sxg Peter Klein wrote: > Larry's garlic/mayo recipe brings up a question. The LUG is a font of > all sorts of information, perhaps somebody here has "been there, done > that," and has a solution. > > I love garlic. But it no longer loves me. In recent years, I have > found that I have middle-aged out of the ability to eat raw garlic or > onions without, shall we say, some uncomfortable gastric backlash a > couple of hours afterward. I'm now finding that about half the time, > cooked garlic has the same effect--be it roasted cloves of garlic > brushed with olive oil (yum!), or even dishes with lots of minced garlic > in them. > > Is there something I can eat--with, before or after the garlic--that > will mitigate the nasty side effect? There are some health benefits to > "the stinking rose." Besides, I like the stuff, I'm married to a lady > from the Former Soviet Union, and count several Russians among my friends. > > --Peter > > At 02:05 PM 12/9/2006 -0800, Lawrence Zeitlin <lrzeitlin@optonline.net> > >> 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. > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >