"Ms Leebee" > wrote in
:

> back after some time away, moving house and being lazy ...
>
> Had some commercially made Aioli today ( Neil Perry - don't bother )
> and thought of d.
> I'd also 'not bother' with the chilli&lime mayo. Very disappointing,
> IMO - make your own.
>
> ( http://www.neilperryfresh.com )
>
>
>

Bugger!!

I just bought some Creamy Pesto Dressing yesterday!!

http://www.neilperryfresh.com/npf_product.aspx?id=53


I did see some other commercial Aioli at the same time, but it wasn't
Perry's. There was a Carmalised Roasted garlic, Lime and Pepper, and
something else which I can't remember. Will be going back for a second
look and see what it's like later, when my throat doesn't feel like I've
been swallowing crushed glass, the coughing fits have eased and the tap
gets turned off in my nose!!

Bloody office workers!! One gets sick, they all get sick, then they
bring it home to share :-/

But, on aioli........ I usually make my own. 1/2&1/2 of S&W mayo and
sour cream, then whatever amount of roasted garlic you want, with a
couple of cloves of fresh stuff crushed into it as well.

Will be doing the lime/lemon and pepper/chilli next time.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 20 Jun 2006 23:15:23 GMT, PeterL > wrote:

>But, on aioli........ I usually make my own. 1/2&1/2 of S&W mayo and
>sour cream, then whatever amount of roasted garlic you want, with a
>couple of cloves of fresh stuff crushed into it as well.

That's not aioli, that's garlic mayo (and no, it^s not the same
thing!)

Nathalie in Switzerland

Nathalie Chiva > wrote in
:

> On 20 Jun 2006 23:15:23 GMT, PeterL > wrote:
>
>>But, on aioli........ I usually make my own. 1/2&1/2 of S&W mayo and
>>sour cream, then whatever amount of roasted garlic you want, with a
>>couple of cloves of fresh stuff crushed into it as well.
>
> That's not aioli, that's garlic mayo (and no, it^s not the same
> thing!)
>
> Nathalie in Switzerland
>
>


Don't know what you smoke in Switzerland Nathalie, but aioli *is* garlic
mayo. Granted, the mayo is supposed to be home made, but hey...!!

http://encyclopedia.thefreedictionary.com/aioli

Aioli — aïoli (French spelling) or aiòli (Modern Provençal spelling)
from the Provençal aiet ("garlic") and oli ("oil"), pronounced [aj'oli]
— is a cold sauce made of garlic, egg, acid (lemon juice or vinegar),
and olive oil, basically a garlic-flavoured mayonnaise.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 21 Jun 2006 07:04:21 GMT, PeterL > wrote:

>Nathalie Chiva > wrote in
:
>
>> On 20 Jun 2006 23:15:23 GMT, PeterL > wrote:
>>
>>>But, on aioli........ I usually make my own. 1/2&1/2 of S&W mayo and
>>>sour cream, then whatever amount of roasted garlic you want, with a
>>>couple of cloves of fresh stuff crushed into it as well.
>>
>> That's not aioli, that's garlic mayo (and no, it^s not the same
>> thing!)
>>
>> Nathalie in Switzerland
>>

>Don't know what you smoke in Switzerland Nathalie, but aioli *is* garlic
>mayo. Granted, the mayo is supposed to be home made, but hey...!!
>
>http://encyclopedia.thefreedictionary.com/aioli
>
>Aioli — aïoli (French spelling) or aiòli (Modern Provençal spelling)
>from the Provençal aiet ("garlic") and oli ("oil"), pronounced [aj'oli]
>— is a cold sauce made of garlic, egg, acid (lemon juice or vinegar),
>and olive oil, basically a garlic-flavoured mayonnaise.

Yep, but
- Raw garlic, mashed and used from the very beginning. You can even
skip the yolk and get the aioli to the right consistency starting with
only the garlic. And none of that roasted garlic stuff!
- Sour cream ?!? In aioli ?!? Certainly NOT!

Believe me, I've seen my mother and father making aioli since I was a
child, in France.

That's why your recipe make a certain kind of garlic mayo, but not
aioli.

Nathalie in Switzerland

Nathalie Chiva > wrote in
:

> On 21 Jun 2006 07:04:21 GMT, PeterL > wrote:
>
>>Nathalie Chiva > wrote in
m:
>>
>>> On 20 Jun 2006 23:15:23 GMT, PeterL > wrote:
>>>
>>>>But, on aioli........ I usually make my own. 1/2&1/2 of S&W mayo and
>>>>sour cream, then whatever amount of roasted garlic you want, with a
>>>>couple of cloves of fresh stuff crushed into it as well.
>>>
>>> That's not aioli, that's garlic mayo (and no, it^s not the same
>>> thing!)
>>>
>>> Nathalie in Switzerland
>>>
>
>>Don't know what you smoke in Switzerland Nathalie, but aioli *is*
garlic
>>mayo. Granted, the mayo is supposed to be home made, but hey...!!
>>
>>http://encyclopedia.thefreedictionary.com/aioli
>>
>>Aioli — aïoli (French spelling) or aiòli (Modern Provençal spelling)
>>from the Provençal aiet ("garlic") and oli ("oil"), pronounced
[aj'oli]
>>— is a cold sauce made of garlic, egg, acid (lemon juice or vinegar),
>>and olive oil, basically a garlic-flavoured mayonnaise.
>
> Yep, but
> - Raw garlic, mashed and used from the very beginning. You can even
> skip the yolk and get the aioli to the right consistency starting with
> only the garlic. And none of that roasted garlic stuff!
> - Sour cream ?!? In aioli ?!? Certainly NOT!
>
> Believe me, I've seen my mother and father making aioli since I was a
> child, in France.
>
> That's why your recipe make a certain kind of garlic mayo, but not
> aioli.
>


Nathalie..... that is the joy of cooking. You can take something and
turn it around and do your own thing..... and it *still* tastes frikken
great!!

So lets call my stuff Lioli, just for you purists.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 21 Jun 2006 12:57:00 GMT, PeterL > wrote:


>Nathalie..... that is the joy of cooking. You can take something and
>turn it around and do your own thing..... and it *still* tastes frikken
>great!!
>
>So lets call my stuff Lioli, just for you purists

Hey, I didn't say your recipe was bad, it's just not aioli, yes I'm a
purist :-)

Nathalie in Switzerland

Nathalie Chiva > wrote in
:

> On 21 Jun 2006 12:57:00 GMT, PeterL > wrote:
>
>
>>Nathalie..... that is the joy of cooking. You can take something and
>>turn it around and do your own thing..... and it *still* tastes
frikken
>>great!!
>>
>>So lets call my stuff Lioli, just for you purists
>
> Hey, I didn't say your recipe was bad, it's just not aioli, yes I'm a
> purist :-)
>


So..... spill your guts!! How do *you* make aioli??



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 21 Jun 2006 12:57:00 GMT, PeterL wrote:

> Nathalie..... that is the joy of cooking. You can take something and
> turn it around and do your own thing..... and it *still* tastes frikken
> great!!
>
> So lets call my stuff Lioli, just for you purists.


Peter, I mix lemon juice with prepared mayo and call it lemon
mayonaise, not hollandaise. What's wrong with calling yours garlic
mayonaise? It works for me.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote in
:

> On 21 Jun 2006 12:57:00 GMT, PeterL wrote:
>
>> Nathalie..... that is the joy of cooking. You can take something and
>> turn it around and do your own thing..... and it *still* tastes
>> frikken great!!
>>
>> So lets call my stuff Lioli, just for you purists.
>
>
> Peter, I mix lemon juice with prepared mayo and call it lemon
> mayonaise, not hollandaise. What's wrong with calling yours garlic
> mayonaise? It works for me.



Aioli works for me too, I just didn't want to upset the neutrel country
;-)


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 21 Jun 2006 23:10:16 GMT, PeterL > wrote:

>So..... spill your guts!! How do *you* make aioli??

Start with one egg yolk, lots of crushed raw garlic (one clove per
person), salt. At the beginning, I use mortar and pestle, in order to
get the garlic well pureed. I pestle the garlic with the salt and egg
yolk, and start adding olive oil *very* slowly, in a trickle. When I
see that it's "taking" and the garlic is smooth, I switch to a hand
whip, and start adding the oil faster. When I have the quantity I
want, I add the juice of one lemon and mix it well. That's it.

Nathalie in Switzerland

On 22 Jun 2006 02:02:49 GMT, PeterL > wrote:

>sf > wrote in
:
>
>> On 21 Jun 2006 12:57:00 GMT, PeterL wrote:
>>
>>> Nathalie..... that is the joy of cooking. You can take something and
>>> turn it around and do your own thing..... and it *still* tastes
>>> frikken great!!
>>>
>>> So lets call my stuff Lioli, just for you purists.
>>
>>
>> Peter, I mix lemon juice with prepared mayo and call it lemon
>> mayonaise, not hollandaise. What's wrong with calling yours garlic
>> mayonaise? It works for me.
>
>
>
>Aioli works for me too, I just didn't want to upset the neutrel country
>;-)

Oh, you would upset the French too... ;-)

Nathalie in Switzerland (I'm also French, incidentally)

On Thu, 22 Jun 2006 09:01:06 +0200, Nathalie Chiva
> wrote:

>On 21 Jun 2006 23:10:16 GMT, PeterL > wrote:
>
>>So..... spill your guts!! How do *you* make aioli??
>
>Start with one egg yolk, lots of crushed raw garlic (one clove per
>person),

Do you mean one clove per egg yolk?

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

On Thu, 22 Jun 2006 00:03:22 -0700, Serene >
wrote:

>On Thu, 22 Jun 2006 09:01:06 +0200, Nathalie Chiva
> wrote:
>
>>On 21 Jun 2006 23:10:16 GMT, PeterL > wrote:
>>
>>>So..... spill your guts!! How do *you* make aioli??
>>
>>Start with one egg yolk, lots of crushed raw garlic (one clove per
>>person),
>
>Do you mean one clove per egg yolk?

No. One egg yolk, regardless of how many people you are preparing the
aioli for, and one clove per *person*.

Nathalie in Switzerland

On Thu, 22 Jun 2006 10:22:22 +0200, Nathalie Chiva
> wrote:

>On Thu, 22 Jun 2006 00:03:22 -0700, Serene >
>wrote:
>
>>On Thu, 22 Jun 2006 09:01:06 +0200, Nathalie Chiva
> wrote:
>>
>>>On 21 Jun 2006 23:10:16 GMT, PeterL > wrote:
>>>
>>>>So..... spill your guts!! How do *you* make aioli??
>>>
>>>Start with one egg yolk, lots of crushed raw garlic (one clove per
>>>person),
>>
>>Do you mean one clove per egg yolk?
>
>No. One egg yolk, regardless of how many people you are preparing the
>aioli for, and one clove per *person*.

But why would you make it stronger just because there are more people
eating? I don't understand.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

On Thu, 22 Jun 2006 01:27:42 -0700, Serene >
wrote:

>On Thu, 22 Jun 2006 10:22:22 +0200, Nathalie Chiva
> wrote:

>>No. One egg yolk, regardless of how many people you are preparing the
>>aioli for, and one clove per *person*.
>
>But why would you make it stronger just because there are more people
>eating? I don't understand.

Well, you will also adjust the quantity of oil to the number of people
- some more oil, more garlic. Non need for more egg yolk, you can make
a 36 liter mayo from only one :-)

Nathalie in Switzerland

On Thu, 22 Jun 2006 13:59:56 +0200, Nathalie Chiva
> wrote:

>On Thu, 22 Jun 2006 01:27:42 -0700, Serene >
>wrote:
>
>>On Thu, 22 Jun 2006 10:22:22 +0200, Nathalie Chiva
> wrote:
>
>>>No. One egg yolk, regardless of how many people you are preparing the
>>>aioli for, and one clove per *person*.
>>
>>But why would you make it stronger just because there are more people
>>eating? I don't understand.
>
>Well, you will also adjust the quantity of oil to the number of people
>- some more oil, more garlic. Non need for more egg yolk, you can make
>a 36 liter mayo from only one :-)

Weird. I use more egg yolk when I'm making a bigger batch.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

On Thu, 22 Jun 2006 06:31:14 -0700, Serene >
wrote:

>On Thu, 22 Jun 2006 13:59:56 +0200, Nathalie Chiva
> wrote:
>>Well, you will also adjust the quantity of oil to the number of people
>>- some more oil, more garlic. Non need for more egg yolk, you can make
>>a 36 liter mayo from only one :-)
>
>Weird. I use more egg yolk when I'm making a bigger batch.

There's really no need. Try it! If you read French, I can give you a
couple of cites, there's a French chemist who's also a food lover
named Hervé This, he's proved it.
BTW, as I said before, the really gifted cooks can make an aioli
*without* the egg yolk, using only the garlic as a start. I never
dared try it - I really should.

Nathalie in Switzerland

Nathalie Chiva wrote on 22 Jun 2006 in rec.food.cooking

> BTW, as I said before, the really gifted cooks can make an aioli
> *without* the egg yolk, using only the garlic as a start. I never
> dared try it - I really should.
>

There are Aioli recipes that use potatoes intead of eggs as well.

--
-Alan

Nathalie Chiva > wrote in
:

> On 22 Jun 2006 02:02:49 GMT, PeterL > wrote:
>
>>sf > wrote in
m:
>>
>>> On 21 Jun 2006 12:57:00 GMT, PeterL wrote:
>>>
>>>> Nathalie..... that is the joy of cooking. You can take something
and
>>>> turn it around and do your own thing..... and it *still* tastes
>>>> frikken great!!
>>>>
>>>> So lets call my stuff Lioli, just for you purists.
>>>
>>>
>>> Peter, I mix lemon juice with prepared mayo and call it lemon
>>> mayonaise, not hollandaise. What's wrong with calling yours garlic
>>> mayonaise? It works for me.
>>
>>
>>
>>Aioli works for me too, I just didn't want to upset the neutrel
country
>>;-)
>
> Oh, you would upset the French too... ;-)
>
> Nathalie in Switzerland (I'm also French, incidentally)
>
>


Ohhhh *great*!!

A MissSwissFrog!! :-)

(Try saying *that* with a mouthful of M&M's..... not that I have any
M&M's on hand!!)


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

"Ms Leebee" > wrote in
:

> PeterL wrote:
>>
>> Bugger!!
>>
>> I just bought some Creamy Pesto Dressing yesterday!!
>>
>> http://www.neilperryfresh.com/npf_product.aspx?id=53
>
>
> Some of his stuff is ok - I think it was the Thai Marinade I used to
> love ... but then I moved away from Safeway, where he is predominantly
> stocked ...


That's Victorian for Woolworths, isn't it?


>
> $1.98 - plus 500g chicken, and a few other things, and it was a meal
> of restaurant quality - awesome !
>

Might do some sort of pasta dish over the weekend and use the Pesto
dressing. Will let you know what it's like.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Nathalie Chiva wrote:
> On Thu, 22 Jun 2006 06:31:14 -0700, Serene >
> wrote:
> >Weird. I use more egg yolk when I'm making a bigger batch.
>
> There's really no need. Try it! If you read French, I can give you a
> couple of cites, there's a French chemist who's also a food lover
> named Hervé This, he's proved it.

In English, Harold McGee covers this well, too. (I forget in which
book.) -aem

Nathalie Chiva > wrote:
>There's really no need. Try it! If you read French, I can give you a
>couple of cites, there's a French chemist who's also a food lover
>named Hervé This, he's proved it.
>BTW, as I said before, the really gifted cooks can make an aioli
>*without* the egg yolk, using only the garlic as a start. I never
>dared try it - I really should.

I did it by accident once. I minced a clove of garlic
and added a tablespoon of oil, in a tiny condiment dish.
Normally I would have just dipped bread in that, but
instead I mixed it a little with the tip of a knife,
then went a little crazy and started whipping it, and
it turned into a mayonnaise-type emulsion. Might have
been even easier with a whisk. But starting out small
was almost certainly a key, and having a lot of garlic
probably helped.

You should give it a shot. It'll only cost a little oil,
a clove of garlic, and lots of elbow grease. And then
some bread, and a couple of miles of road-work...

--Blair

On Thu, 22 Jun 2006 22:00:24 GMT, Mr Libido Incognito >
wrote:

>Nathalie Chiva wrote on 22 Jun 2006 in rec.food.cooking
>
>> BTW, as I said before, the really gifted cooks can make an aioli
>> *without* the egg yolk, using only the garlic as a start. I never
>> dared try it - I really should.
>>
>
>There are Aioli recipes that use potatoes intead of eggs as well.

Ah, that's Skordalia!

Nathalie in Switzerland

On 22 Jun 2006 22:39:28 GMT, PeterL > wrote:

>Nathalie Chiva > wrote in
>> Oh, you would upset the French too... ;-)
>>
>> Nathalie in Switzerland (I'm also French, incidentally)
>>
>>
>
>
>Ohhhh *great*!!
>
>A MissSwissFrog!! :-)
>
>(Try saying *that* with a mouthful of M&M's..... not that I have any
>M&M's on hand!!)

He he.... If you want the whole truth, I'm also part Romanian...

Nathalie in Switzerland

Nathalie Chiva wrote on 23 Jun 2006 in rec.food.cooking

> He he.... If you want the whole truth, I'm also part Romanian...
>
> Nathalie in Switzerland
>

The gypsy in you made you say that...

--
-Alan

Nathalie Chiva > wrote in
:

> On 22 Jun 2006 22:39:28 GMT, PeterL > wrote:
>
>>Nathalie Chiva > wrote in
>>> Oh, you would upset the French too... ;-)
>>>
>>> Nathalie in Switzerland (I'm also French, incidentally)
>>>
>>>
>>
>>
>>Ohhhh *great*!!
>>
>>A MissSwissFrog!! :-)
>>
>>(Try saying *that* with a mouthful of M&M's..... not that I have any
>>M&M's on hand!!)
>
> He he.... If you want the whole truth, I'm also part Romanian...
>


Which part? ;-)


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 24 Jun 2006 06:50:38 GMT, PeterL > wrote:

>Nathalie Chiva > wrote in
>> He he.... If you want the whole truth, I'm also part Romanian...
>>
>
>
>Which part? ;-)

Lemme look ;-)

My father's (he came from Romania in the late fourties). As he taught
me to cook, I have a few Romanian recipes that I've been making
forever.

Nathalie in Switzerland

On Sat, 24 Jun 2006 11:43:15 +0200, Nathalie Chiva wrote:

> On 24 Jun 2006 06:50:38 GMT, PeterL > wrote:
>
> >Nathalie Chiva > wrote in
> >> He he.... If you want the whole truth, I'm also part Romanian...
> >>
> >
> >
> >Which part? ;-)
>
> Lemme look ;-)
>
> My father's (he came from Romania in the late fourties). As he taught
> me to cook, I have a few Romanian recipes that I've been making
> forever.
>
You should post some of them, Natalie!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sat, 24 Jun 2006 19:16:04 -0700, sf >
wrote:

>On Sat, 24 Jun 2006 11:43:15 +0200, Nathalie Chiva wrote:
>> My father's (he came from Romania in the late fourties). As he taught
>> me to cook, I have a few Romanian recipes that I've been making
>> forever.
>>
>You should post some of them, Natalie!

IIRC, I did, but they are very few and very simple - for me, comfort
food: Hummus (without tahini), eggplant caviar, tarama, polenta with
cottage cheese.

Nathalie in Switzerland