What are you EATING right now?

*Grahame* · September 9, 2019

Decisions, Decisions

Mango Coconut Lassi,

Chocolate Coconut

*Grahame* · September 10, 2019

A Healthy Salad

(That @naamanf may recognize)

And some Chicken And "Waffles"

*Grahame* · September 11, 2019

Joanne is helping me with an ice cream flight

*mikeymad* · September 11, 2019

.

Edited September 11, 2019 by mikeymad

Dusty Chalk · September 12, 2019

Vindaloo and Roti

*Grahame* · September 12, 2019

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, 2019 by Grahame

grawk · September 12, 2019

“Meats and seafood” clay pot

*Grahame* · September 13, 2019

Mediterranean Salad

Lamb shashlik

*Grahame* · September 13, 2019

Someone I know objected to the idea of a gelato flight but would compromise over a pistachio turtle affogato.

*Grahame* · September 14, 2019

Today's Breakfast Bacon

And now ...

Veggie Tacos, Pulled Pork Tacos (with bacon aioli)

Edited September 14, 2019 by Grahame

Dusty Chalk · September 14, 2019

“Bacon aioli“?

Me: goa masala curry chicken takeout

*Torpedo* · September 14, 2019

I guess that should be "bacon garlioil" I don't know how you name alioli (allioli in Catalan, also ajoaceite in Spanish).

Dusty Chalk · September 14, 2019

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.

*Torpedo* · September 14, 2019

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.

*Grahame* · September 14, 2019

Final Denver Brunch

Just the tips, Californian, side of Bacon.

Dusty Chalk · September 14, 2019

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.

*ironbut* · September 14, 2019

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" ?