Would it be a bad idea to have it with salmon?
Your early opinion is welcomed. Thenkyew.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> wrote:

>Would it be a bad idea to have it with salmon?
>Your early opinion is welcomed. Thenkyew.

Slather the salmon with the aioli and bake. I'll bet it would be
wonderful.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/20

Melba's Jammin' wrote:
> Would it be a bad idea to have it with salmon?
> Your early opinion is welcomed. Thenkyew.

I love salmon and aioli.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Serene Vannoy > wrote:

> Melba's Jammin' wrote:
> > Would it be a bad idea to have it with salmon?
> > Your early opinion is welcomed. Thenkyew.
>
> I love salmon and aioli.
>
> Serene

Okay, y'all made me goodle Aioli.
Serene and Koko, how do you make it please? There seems to be a lot of
variations in the recipes.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Serene Vannoy > wrote:

> Melba's Jammin' wrote:
> > Would it be a bad idea to have it with salmon?
> > Your early opinion is welcomed. Thenkyew.
>
> I love salmon and aioli.
>
> Serene

Sold American!! Thanks, Serene, for the endorsement.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
koko > wrote:

> On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> > wrote:
>
> >Would it be a bad idea to have it with salmon?
> >Your early opinion is welcomed. Thenkyew.
>
> Slather the salmon with the aioli and bake. I'll bet it would be
> wonderful.
>
> koko


I was thinking more along the lines of having it on the side.
Slathering and baking sounds too scary.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' > wrote:

> koko > wrote:

>> On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
>> > wrote:

>> >Would it be a bad idea to have it with salmon?
>> >Your early opinion is welcomed. Thenkyew.

>> Slather the salmon with the aioli and bake. I'll bet it would be
>> wonderful.

>> koko

>I was thinking more along the lines of having it on the side.
>Slathering and baking sounds too scary.

Yeah, I'm not familiar with the idea of baking or otherwise
cooking aioli. I don't normally like heated-up mayonaisse,
and the possibility of toasted garlic flavors might not
work with everything.

That said, someone (other than myself) ought to try it...

S.
>--
>-Barb, Mother Superior, HOSSSPoJ
>http://web.me.com/barbschaller - good news 4-6-2009
>"Be kind, for everyone you meet is fighting a great battle."
>-Philo of Alexandria

On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> wrote:

>Would it be a bad idea to have it with salmon?

Barb...you have been cooking for TOOOOOO many years to ask that
question...you already know the answer.

We always have a dressed up version of Aioli with salmon. It was a
recipe of Sara Moulton's - garlic mayo with some lemon juice, mustard,
and chipotle peppers. It's delish with salmon.

Libby

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> Melba's Jammin' wrote:
>>> Would it be a bad idea to have it with salmon?
>>> Your early opinion is welcomed. Thenkyew.
>> I love salmon and aioli.

> Okay, y'all made me goodle Aioli.
> Serene and Koko, how do you make it please? There seems to be a lot of
> variations in the recipes.

I crush a few cloves of garlic with some salt in a mortar and pestle,
and then I go 21st-century and blend that with an egg yolk, using the
hand blender. Then drizzle in olive oil while blending until you get a
thin mayo, then add some lemon juice and white pepper to taste.

(For a shortcut that I'm sure some folks will laugh at, I sometimes add
mashed roasted garlic to prepared mayo and call it aioli.)

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Mr. Bill > wrote:

> On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> > wrote:
>
> >Would it be a bad idea to have it with salmon?
>
> Barb...you have been cooking for TOOOOOO many years to ask that
> question...you already know the answer.

Bite me.
If I'd known the answer, I wouldn't have asked the question.
I've never made aioli and am not sure I've ever tasted it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Jun 21, 3:46*pm, Serene Vannoy > wrote:

> I crush a few cloves of garlic with some salt in a mortar and pestle,
> and then I go 21st-century and blend that with an egg yolk, using the
> hand blender. *Then drizzle in olive oil while blending until you get a
> thin mayo, then add some lemon juice and white pepper to taste.

Aren't you a little bit afraid of the raw yolk?

In article >,
(Fred/Libby Barclay) wrote:

> We always have a dressed up version of Aioli with salmon. It was a
> recipe of Sara Moulton's - garlic mayo with some lemon juice, mustard,
> and chipotle peppers. It's delish with salmon.
>
> Libby

What I made might be construed as aioli and maybe it wouldn't. I don't
know the rules about what is and is not aioli.

I included 4 cloves of garlic, minced, in Nancree's stick blender mayo
recipe and used half olive oil/half canola and lemon juice instead of
lime juice. Left out the dry mustard, too. And didn't use that much
salt. It's looking like it's Nancree's recipe mostly because of the
stick blender method. :-)

It's tasty <burp>. And garlicky. Uffda.



Stick Blender Mayonnaise

Recipe By: Nancree post to rfc 10-28-2004

Yield: About 1 cup

1 egg, room temperature
1-1/2 teaspoons fresh lime juice
1/2 teaspoon dry mustard
3/4 teaspoon salt
3/4 cup canola oil

*Without* turning it on, put stick blender all the way to the bottom of
the jar. Then turn it on, rock is from side to side as you pull it to
the top. You will have instant, delicious mayonnaise.

Refrigerate, of course, and it keeps for several days. Enjoy!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Kalmia wrote:
> On Jun 21, 3:46 pm, Serene Vannoy > wrote:
>
>> I crush a few cloves of garlic with some salt in a mortar and pestle,
>> and then I go 21st-century and blend that with an egg yolk, using the
>> hand blender. Then drizzle in olive oil while blending until you get a
>> thin mayo, then add some lemon juice and white pepper to taste.
>
> Aren't you a little bit afraid of the raw yolk?

Not really. Everyone in my house is relatively young (but no babies),
and there's no one with a compromised immune system. Every now and
then, we have some raw egg. We also eat our eggs (when we eat them)
over easy. There's some risk involved, but we've done a reasonable risk
assessment, I think, and once in a while, we go for it.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
"Michael \"Dog3\"" > wrote:

> Melba's Jammin' > news:barbschaller-
> : in rec.food.cooking
>
> > Would it be a bad idea to have it with salmon?
> > Your early opinion is welcomed. Thenkyew.
>
> Absolutely delicious together. Try it, you will love it.
>
> Michael
It's in process. The salmon is in the oven; the aioli is in the fridge
(made an hour or so ago); the new potatoes are sizzling in the skillet.
My spinach is done and awaits.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' > wrote:

> Would it be a bad idea to have it with salmon?

Depends on the preparation. Fresh, simply prepared fish, salmon
included - where it is the main (or even the only) ingredient in a dish
- does not really go very well with garlic, strangely enough - they
clash (and fish also can get overwhelmed) - but can go well with simple
mayonnaise. More elaborate preparations, especially Provençal fish
soups, do go very well indeed with aïoli, rouille, or both, as does such
fish as salt cod.

If you are planning to use aïoli as a condiment, you do not really need
any advice - just try a bit and see if you like it well enough. If you
are going to use it as an ingredient in actual cooking, you need
counselling of some kind.

Bubba

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Michael \"Dog3\"" > wrote:
>
> > Melba's Jammin' > news:barbschaller-
> > : in rec.food.cooking
> >
> > > Would it be a bad idea to have it with salmon?
> > > Your early opinion is welcomed. Thenkyew.
> >
> > Absolutely delicious together. Try it, you will love it.
> >
> > Michael
> It's in process. The salmon is in the oven; the aioli is in the fridge
> (made an hour or so ago); the new potatoes are sizzling in the skillet.
> My spinach is done and awaits.

I look forward to the pics. <g> I need to pick up some fresh spinach
this week.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jun 21, 4:20*pm, Melba's Jammin' >
wrote:

> It's in process. *The salmon is in the oven; the aioli is in the fridge
> (made an hour or so ago); the new potatoes are sizzling in the skillet. *
> My spinach is done and awaits.
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria
===============================

That sounds fantastic and I don't usually like salmon. I'm just
imagining how pretty that would be: round little red and white
potatoes, brilliant forest green spinach, palest yellow sauce and
blush pink fish. Gorgeous! 100 bonus points for styling if you plate
it on black stoneware.
Lynn in Fargo

Christine Dabney wrote:
> On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> > wrote:
>
>> Would it be a bad idea to have it with salmon?
>> Your early opinion is welcomed. Thenkyew.
>
> I would think it would be very, very good. But then again, I am an
> aioli slut.
>
> Christine, the aioli queen.

Ooh, then I have to see your aioli recipe, please. Pretty please, even.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
(Victor Sack) wrote:
>
> If you are planning to use aïoli as a condiment, you do not really need
> any advice - just try a bit and see if you like it well enough. If you
> are going to use it as an ingredient in actual cooking, you need
> counselling of some kind.
>
> Bubba

Thanks, Bubba Wic. 'twas as a condiment. Does this mean I don't need
counseling? Whew!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Christine Dabney wrote:
> On Sun, 21 Jun 2009 15:54:24 -0700, Serene Vannoy
> > wrote:
>
>> Christine Dabney wrote:
>
>>> Christine, the aioli queen.
>> Ooh, then I have to see your aioli recipe, please. Pretty please, even.
>>
>> Serene
>
> I use the recipe from The Savory Way, by Deborah Madison.

<snip>

Thank you! Sounds a lot like how I do it.

> Someday I want to make aioli in the mortar ....supposedly has a
> totally different texture...more voluptuous I hear.

And now you've got me wanting it, so maybe I'll try it, depending on hwo
my wrists feel. :-)

>
> Maybe that would be a good project for when I get back into CA? Then
> we could have our own garlic festival....

Ooh, garlic cook-in! We could have garlic appetizers, garlic entrees,
garlic soup, garlic ice cream! Yes, let's!

>
> I am writing this out from memory, as I am too lazy to get up and
> get the book. I have made it so often that I can do it by rote
> now.... I hope I haven't forgotten anything....

Thank you!

So when are you coming back, then?

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
"Michael \"Dog3\"" > wrote:


> Apparently I missed out on a wonderful meal ;-)

My leftover salmon was made into salad last night for today's lunch.

> What was dessert?

Fresh, sliced strawberries over Haagen Dazs vanilla ice cream. Could've
been worse. "-) I'll pick up about 10 more pounds of strawberries
late this afternoon. Bad timing. Hotter'n hell here today and I'll
have to "do something" with those suckers before I go to bed. Might
freeze them for jam next time it cools down a bit. Will bring
strawberry shortcake to my book group tomorrow night. We're going to
have a plethora of desserts, I think ‹ a REAL potluck. Hostess has a
good sense of humor, though.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:

>
> Fresh, sliced strawberries over Haagen Dazs vanilla ice cream. Could've
> been worse. "-) I'll pick up about 10 more pounds of strawberries
> late this afternoon. Bad timing. Hotter'n hell here today and I'll
> have to "do something" with those suckers before I go to bed. Might
> freeze them for jam next time it cools down a bit. Will bring
> strawberry shortcake to my book group tomorrow night. We're going to
> have a plethora of desserts, I think ‹ a REAL potluck. Hostess has a
> good sense of humor, though.


I was gonna suggest waiting for cooler temps to buy jammin' berries.
Dessert is important, but what book are y'all reading?

gloria p

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> Melba's Jammin' wrote:
> >>> Would it be a bad idea to have it with salmon?
> >>> Your early opinion is welcomed. Thenkyew.
> >> I love salmon and aioli.
>
> > Okay, y'all made me goodle Aioli.
> > Serene and Koko, how do you make it please? There seems to be a lot of
> > variations in the recipes.
>
> I crush a few cloves of garlic with some salt in a mortar and pestle,
> and then I go 21st-century and blend that with an egg yolk, using the
> hand blender. Then drizzle in olive oil while blending until you get a
> thin mayo, then add some lemon juice and white pepper to taste.
>
> (For a shortcut that I'm sure some folks will laugh at, I sometimes add
> mashed roasted garlic to prepared mayo and call it aioli.)
>
> Serene

I like the "cheat" idea. ;-) Roasted garlic takes on it's own dimension.

I'm truly going to have to try this. I've made home made mayo in the
past so am comfortable with the concept.

Thank you!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article
>,
Kalmia > wrote:

> On Jun 21, 3:46*pm, Serene Vannoy > wrote:
>
> > I crush a few cloves of garlic with some salt in a mortar and pestle,
> > and then I go 21st-century and blend that with an egg yolk, using the
> > hand blender. *Then drizzle in olive oil while blending until you get a
> > thin mayo, then add some lemon juice and white pepper to taste.
>
> Aren't you a little bit afraid of the raw yolk?

Why?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"gloria.p" > wrote:
>
> I was gonna suggest waiting for cooler temps to buy jammin' berries.

Mom always said, "You can when the fruit is ready, Barbara, not when
*you're* ready.

> Dessert is important, but what book are y'all reading?

Emailed info to you.
>
> gloria p



--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> wrote:

>Would it be a bad idea to have it with salmon?
>Your early opinion is welcomed. Thenkyew.

Perfectly fine IMO. Also good with salt cod (well, it's the original
way of serving it) or with a roast leg of lamb. Oh, and with
hardboiled eggs, or any white fish (cod and the sort, not sole of
course), or cold pork roast.

Nathalie in Switzerland

On Mon, 22 Jun 2009 11:55:06 -0500, Melba's Jammin' wrote:

> In article >,
> "gloria.p" > wrote:
>>
>> I was gonna suggest waiting for cooler temps to buy jammin' berries.
>
> Mom always said, "You can when the fruit is ready, Barbara, not when
> *you're* ready.
>
>> Dessert is important, but what book are y'all reading?
>
> Emailed info to you.

must be smut, huh?

your pal,
blake

On Tue, 23 Jun 2009 18:00:54 +0200, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> wrote:
>
>>Would it be a bad idea to have it with salmon?
>>Your early opinion is welcomed. Thenkyew.
>
>Perfectly fine IMO. Also good with salt cod (well, it's the original
>way of serving it) or with a roast leg of lamb. Oh, and with
>hardboiled eggs, or any white fish (cod and the sort, not sole of
>course), or cold pork roast.

I've used it on apple-smoked roast pork slices in cold sandwiches,
with good results. When I make aioli, about half the time I zing it
up with a little horseradish or wasabi paste, at which time you
find yourself wondering how if would go with cold roast beef.

It works.

Alex, who thinks aioli does *not* go with pickles.

On Tue, 23 Jun 2009 18:00:54 +0200, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>On Sun, 21 Jun 2009 12:43:14 -0500, Melba's Jammin'
> wrote:
>
>>Would it be a bad idea to have it with salmon?
>>Your early opinion is welcomed. Thenkyew.
>
>Perfectly fine IMO.

Not only are they terrific together, leftover aioli and leftover
salmon make a great pasta salad the following day.

--
I love cooking with wine.
Sometimes I even put it in the food.