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Post by oh oooh on Dec 22, 2020 20:19:16 GMT
If you're careful it emulsifies. you end up with a garlicky mayonnaise.
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Post by Deleted on Dec 22, 2020 20:20:39 GMT
If you're careful it emulsifies. you end up with a garlicky mayonnaise. What about adding an egg?
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Post by Deleted on Dec 22, 2020 20:25:13 GMT
Anyway what about taramasalata? Food of the Gods!
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Post by bungo the mungo on Dec 22, 2020 20:28:19 GMT
That just sounds like garlic mixed with olive oil.
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Post by oh oooh on Dec 22, 2020 20:45:50 GMT
If you're careful it emulsifies. you end up with a garlicky mayonnaise. What about adding an egg? You could!
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Post by bungo the mungo on Dec 22, 2020 20:55:05 GMT
What about adding an egg? You could! if you wanted to make garlic mayo!
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Post by Deleted on Dec 22, 2020 21:07:42 GMT
if you wanted to make garlic mayo! I'm giving you the Portugese version. It's an old family recipe. Not my family you understand.
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Post by cousinlou on Dec 22, 2020 22:49:56 GMT
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Post by oh oooh on Dec 22, 2020 22:56:13 GMT
No, no.
There's no point posting that recipe again.
Adam is making the point that aioli and garlic mayonnaise aren't the same thing. I'd agree. But they ARE similar.
And G - you don't need an egg yolk in aioli (although some recipes have it - but please ignore ANYTHING the Americans say on this particular culinary area).
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Post by oh oooh on Dec 22, 2020 22:57:16 GMT
Fucking hell fire it's like kiddie cookery class here. 'oh is gravy a sauce ooh?'
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Post by Deleted on Dec 22, 2020 22:58:06 GMT
They use eggs! I knew it! Take that Skope!
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Post by cousinlou on Dec 22, 2020 23:17:16 GMT
They use eggs! I knew it! Take that Skope!
Of course, Skope and Coan have no idea what they are talking about.
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Post by Deleted on Dec 23, 2020 6:56:00 GMT
Fucking hell fire it's like kiddie cookery class here. 'oh is gravy a sauce ooh?' Is it ?
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Post by bungo the mungo on Dec 23, 2020 7:28:15 GMT
No, no. There's no point posting that recipe again. Adam is making the point that aioli and garlic mayonnaise aren't the same thing. I'd agree. But they ARE similar. they really aren't similar in taste. apparently, the french have their version (with egg, which makes it a mayo in my book) and the spanish (without egg). the spanish (valencian) recipe packs much more flavour, IMO. patatas bravas is my favourite spanish tapas, but it's becoming impossible to find an authentic version. most bars just use a spicy ketchup and garlic mayo to dress the potatoes. probably the sort of thing jimmyjazz would approve of. instead of ketchup, the potatoes need to be drizzled in a chilli oil and the aioli must be the spanish recipe. this guy has nailed it. it's time consuming to make but the result is worth the effort. it would certainly improve the dutch national dish of french fries and mayo! i urge preludin foodies to try it!
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Post by cousinlou on Dec 23, 2020 8:17:06 GMT
No, no. There's no point posting that recipe again. Adam is making the point that aioli and garlic mayonnaise aren't the same thing. I'd agree. But they ARE similar. apparently, the french have their version (with egg, which makes it a mayo in my book) In my book, and the rest of the world's, to make it Mayonaisse ( btw origin of which is Spanish ' from Mahon') you would need the key ingredient Mustard.
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