September 9, 20196 yr comment_810506 Decisions, Decisions Mango Coconut Lassi, Chocolate Coconut Report
September 10, 20196 yr comment_810577 A Healthy Salad (That @naamanf may recognize) And some Chicken And "Waffles" Report
September 12, 20196 yr comment_810676 A tasty Steak 'N Egg, Lox & Latke Benedict Duo, at Snoooze A.M. in Fort Collins Interesting payment system https://www.tablesafe.com/the-rail Edited September 12, 20196 yr by Grahame Report
September 13, 20196 yr comment_810706 Someone I know objected to the idea of a gelato flight but would compromise over a pistachio turtle affogato. Report
September 14, 20196 yr comment_810754 Today's Breakfast Bacon And now ... Veggie Tacos, Pulled Pork Tacos (with bacon aioli) Edited September 14, 20196 yr by Grahame Report
September 14, 20196 yr comment_810769 I guess that should be "bacon garlioil" I don't know how you name alioli (allioli in Catalan, also ajoaceite in Spanish). Report
September 14, 20196 yr comment_810780 7 hours ago, Torpedo said: I guess that should be "bacon garlioil" I don't know how you name alioli (allioli in Catalan, also ajoaceite in Spanish). Well, I know what garlic aioli is, as I’ve grown quite fond of it lately. I buy those rotisserie chickens from Wegmans and used to eat from them with hot sauce, but recently have been craving something with more garlic, so I tried that. Quite good, but wanted even more garlic, so I mixed it with garlic paste. I also looked up what an aioli was, and the question is, is the bacon actually part of the suspension? How does that work? Also, I’m going to start calling it garlioili from now on. Report
September 14, 20196 yr comment_810803 So you call it aioli instead of alioli? Funny I thought it was a typo. The word comes from all (ajo, garlic) and oli (aceite, oil) in the Catalan speaking side of Spain. The authentic is made of garlic, virgin olive oil and a tiny bit of salt. No eggs required, but you may use one if the result using just oil and garlic is too strong, so it comes out as a heavy garlic scented mayonnaise. It has to be hand made in a mortar, with a lot of patience and adding the oil very slowly, a couple of drops at a time. You first smash 3 or 4 fresh garlic cloves until they become a paste that could be spread on a toast, then you go adding the oil very slowly. If you try to speed it up it will "cut" (I don't know and can't find the word in English) and the sauce will be spoilt forming unmixable bubbles. There are ways to recover it, but it's not easy. That's the way I used to make it, not anymore for it's too strong for our aging stomachs. Once it's "locked" you may add a few drops of Tabasco or any other spicy sauce you wish. We don't do that, some people add just a few drops of lemon juice. I guess you can add bacon grease or trying to make the whole thing with liquid bacon grease, although probably it will become solid like butter once done. Report
September 14, 20196 yr comment_810809 Final Denver Brunch Just the tips, Californian, side of Bacon. Report
September 14, 20196 yr comment_810810 Everything I know about aioli, I learned from this page. So I apologize for any inaccuracies and welcome corrections. The page corroborates what you said, but that has not been my experience with store bought aioli. Just garlic, oil, and a tiny bit of salt is exactly what I was looking for. Report
September 14, 20196 yr comment_810813 2 hours ago, Torpedo said: So you call it aioli instead of alioli? Funny I thought it was a typo. The word comes from all (ajo, garlic) and oli (aceite, oil) in the Catalan speaking side of Spain. The authentic is made of garlic, virgin olive oil and a tiny bit of salt. No eggs required, but you may use one if the result using just oil and garlic is too strong, so it comes out as a heavy garlic scented mayonnaise. It has to be hand made in a mortar, with a lot of patience and adding the oil very slowly, a couple of drops at a time. You first smash 3 or 4 fresh garlic cloves until they become a paste that could be spread on a toast, then you go adding the oil very slowly. If you try to speed it up it will "cut" (I don't know and can't find the word in English) and the sauce will be spoilt forming unmixable bubbles. There are ways to recover it, but it's not easy. That's the way I used to make it, not anymore for it's too strong for our aging stomachs. Once it's "locked" you may add a few drops of Tabasco or any other spicy sauce you wish. We don't do that, some people add just a few drops of lemon juice. I guess you can add bacon grease or trying to make the whole thing with liquid bacon grease, although probably it will become solid like butter once done. Thanks for the tutorial Antonio. I'll give it a try. What I've heard to describe a sauce that has separated is "broken" as in " the sauce has broken" ? Report
September 19, 20196 yr comment_811011 Book Club Chicken Tikka Masala Book Club desserts Cherry Pie, Chocolate cake, Scoop VHL. I don't mind it when Joanne hosts book club. And not being a member, I don't even have to read the book! Report
September 21, 20196 yr comment_811084 Truffle and Bacon potato salad. Why isn’t all potato salad made this way? Report
September 21, 20196 yr comment_811113 My rare post to this thread..... Bean-less Chilli, made with "alterna-meat" of Ground Camel. Really quite yummy, even as leftovers.... Report
September 21, 20196 yr comment_811117 ...as opposed to water camel, air camel, or the mythical fire camel? Report
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