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@achewood Jumping jacks, flinging myself off of low decks, yelling into an empty bottle of carrot juice. Trying to get in writing mode.

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Author Topic: March 2007 - in like a blog, out like a lamb  (Read 6770 times)

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linnea

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Re: March 2007 - in like a blog, out like a lamb
« Reply #45 on: April 02, 2007, 05:06:58 am »
On the Food Network recipe, there is a little star by the Egg ingredient. However, there is no accompanying footnote. Does this mean that you have to separate the egg? Or does egg white sometimes go into aioli? I'm confused, Emeril. WTF.
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AugustWest

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Re: March 2007 - in like a blog, out like a lamb
« Reply #46 on: April 02, 2007, 05:16:41 am »
Quote from: Nabubrush drinks (a lot) on April 02, 2007, 01:35:29 am
One day, I will make my own mayo.

Oh, who am I kidding?

It's worth it. 
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pmcd9

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Re: March 2007 - in like a blog, out like a lamb
« Reply #47 on: April 02, 2007, 05:23:59 am »
Quote from: AugustWest on April 02, 2007, 05:16:41 am
It's worth it. 

You could fill a niche.  TOUAMB brand mayo.  I'd buy it.
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Ruta Bagas

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Re: March 2007 - in like a blog, out like a lamb
« Reply #48 on: April 02, 2007, 11:54:39 am »
I always find aioli doesn't seem worth it when you can make alioli.

I made mayonnaise with added chive goodness from my garden once. It was unfairly wonderful.
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