I saved that as well. You should check out redtailfoxshrub's blog.
Skirt steak has been on my list to learn how to make for a while.
I email links like this* to myself, and then save them in a gmail folder. God help me if those links ever go bad. Of course if the links go bad your system wouldn't work any better.
*Links I want to save and find again, not cooking links. Except I think I may actually have one cooking link in there.
My wife always says the way to find the really good stuff in the Times is to look at the "most-emailed" links. This is a good'un.
There was a service that I belonged to that would capture whole articles for you. The problem with that is that start-up companies like that (and I wasn't paying any fee, so I didn't really have much in the way of rights, practically speaking) tend to go under or change their policies. I've also forgotten the name and by information, so I've probably lost all that stuff.
There's this thing called del.icio.us -- some people use it. You might check it out.
The new del.icio.us Firefox extension eliminates any possible hurdle towards using that service, too.
There are other nice services -- Zotero, twitter. The 'share' option on Google's RSS reader is nice for a lot of reasons.
But del.icio.us is semi-uniformly great.
Also, it's a Yahoo service. And those guys are great with private information, so you can sleep well too.
Or, you know, you could just save it as a blog post like you did, LB, and then the rest of us would be able to go, "oh, cool, easy recipes."
Thanks.
Bittman's migas threw me until I found out that there are two different versions. The other one is eggs scrambled with stale corn tortillas torn into strips, sliced jalapenos, onions, and tomatoes. Cover with cheese (and/or scramble some in) and pile on your favorite salsa, the hotter the better.
Magpie,
Mmmmm I might make that tonight. Anything with eggs salsa, cheese, and onions is good by me. Yum.
I wonder what wine I should pair with it.
Jesus?
ditto del.icio.us; the real question is how to find good seafood and fresh veggies without huge outlay of time or money, which is ultimately local.
Immigrant-centered groceries are best, but fruit+veg from those have a shelf life of 2-3 days, which means frequent trips. This place for fish, that place for salami, the other for reasonably priced olive oil; it's enough to make me want to buy bulk frozen everything. But squid, once you learn how to take apart a squid, grilled fresh squid stuffed with tomato and garlic and optionally feta is great. Also, pignoli are apparently popular among Koreans, and cost 1/4 as much packaged for that market.
If you don't have stale tortillas, crisp them a little in a frying pan before tearing them up, then use the same pan for your scrambling. Soggy tortillas == sad migas.
I think the general wisdom on pairings with spicy things is a sweeter white, like a Riesling or Gevurztraminer.
(Pwned on preview by B. Mmm, sangria.)
10: Migas are excellent. One of the definite benefits of living down here was discovering them.
I do love Grenache. But Sangria and Gevurzt might tie for first.
6: I know del.icio.us; I used to read the blog of one of its VC funders. At the time I didn't find it intuitive, but I think that they're working on it. I may have to check it out again.
What you're having for dinner tonight.
Soubz, you in Texas?
21: Migas . I've had mostly the tex-mex version, which can be reall, really good.
15: Ho. Lee. Crap. Must. Order. Several. Cases.
I'm going for the lame takeout option right now. The Vietnamese stand at the foodcourt near me selsl banh mi for $2.75 with tax included. I'm hungry and am off to pick one up.
Absolutely Magpie.
A client dropped off fresh tomatos and peppers today so I am ready.
25: Hot sauce with that? A friend swears by it, not just for the name.
I admit to being more into wine than I am into exxxxtra hot hot sauces. Maybe for the boyfriend, however.....
I have often made something similar: eggs, onion, cheese, pepper, salsa and then put it into a tortilla. But this sounds really good.
Via that wine site, I am wishing I had a reason to send this to apo.
I wonder what wine I should pair with it.
Sangria sounds pretty good, actually. Depends on how spicy you make it -- well chilled aromatic whites (Riesling, Gewürztraminer) tend to go well with spicier food, but one should take advantage of the opportunity to try a good rosé.
30: It has to be corn tortillas. Preferably stale. Cilantro is good here, too. Some people put avacado in. It's great with pico de gallo and black/refried beans or spiced potatoes.
Ooh, I want clients like Will's.
The Bitch wine sounds good, but should a wine that's "smooth" and "easy" really be called Bitch? It just sounds way too.. cuddly over all, what with the berry flavors and warm and dry but not too much of either. I'm thinking that would fit a very young Cab better -- something with assertive flavors and tannins that are just too strong to be socially acceptable.
I am unashamedly pro-current rosé trendiness.
should a wine that's "smooth" and "easy" really be called Bitch?
Hells yes.
Pwned by Magpie because it takes me so goddamn long to make those links. Check out rosés, seriously. You'll likely be surprised if you haven't had really good ones before. The two I linked to were just the first two that came to mind; there are many.
Fie on the Times. Like 2/3 of the recipes are for pasta. I can figure out what to do with pasta, thank you. More veggie-based dishes would have been nice.
34 gets it right. The Stone brewery's Arrogant Bastard beer tastes like it sounds like it should. Throw some hops in that bitch.
I second Jesus' Domaine Tempier recommendation. Good stuff. I've also had several really nice Italian rosés made from aglianico grapes this summer.
38: Looking for anything specific?
should a wine that's "smooth" and "easy" really be called Bitch?
Are you saying that B isn't easy?
I like to eat frozen mini-brussels sprouts. I steam them and put sesame oil and paprika and garlic on them.
More veggie-based dishes would have been nice
Roasted turnips!
Definitely seek out Elio Perrone Bigaro. Fizzy, pink, low alcohol, and fucking delicious.
44: roast 'neeps (parsnips) are better! You can roast them with carrot and potato too, if you like.
low alcohol
Oooh, you almost had me.
Does roasting make turnips less gross? I've been getting about a half-dozen turnips a week in my CSA and I have no idea what to do with them.
41 - Hmmm...nothing specific. Just lots of veggies and easy.
Roasting makes turnips EXCELLENT. Cut them into cubes and brush them with olive oil and salt.
2.---My honey is really good at skirt steak. His "met candy" basically involved cutting the meat into inch-wide strips, marinating it in olive oil, salt and pepper, a shitload of minced onions, and a dash of lime juice, and then skewering and grilling them. Mmmmm.
Also, you must try strawberries in balsamic vinegar. It's my favorite food of the summer. Slice up a container of strawberries and marinate them at least a couple of hours (or overnight) in a mixture of one quarter cup balsamic vinegar, one quarter cup brown sugar, and a little salt. Right before serving, grind a little bit of fresh black pepper on the top. (stay with me here.) Eat many ways: on top of ice cream, with sweetened marscapone cheese, with some biscotti, on waffles, or just as a side dish. Seriously good.
51: All right! My next batch of turnips and beets will meet this very fate.
I was thinking of Bitches in general, not just our Bitch.
It's not surprising that the recipes are heavy on pastas and pan-fried meats and light on the veggies, since he has a self-imposed 10 minute limitation and lots of people don't think of vegetable-heavy dishes as "meals" anyway. Roast veggies are awesome but take more than 10 minutes (and also involve heating up the oven, which isn't so appealing in the summer, especially in a tiny apartment). If you go above the 10-minute limit, then that opens up frittatas and risottos, which you can put pretty much any veggie in your fridge into.
I'm a little surprised he didn't have caprese salad in there: slice up tomatoes and fresh mozzarella, sprinkle with fresh sliced basil, drizzle with olive oil, add some whole kalamata olives. Mmm.
Yeah, I don't have a grill and would prefer not to heat up the oven. "Stick X veggies + Y meat into a skillet and cook until done" recipes are my kind of thing.
Recipe 94 sounds really, really foul.
I contend that no recipe in which one of the ingredients is a cup and a half of ketchup is worth making, let alone eating.
48: Yeah, but it's under $20/bottle, so you can drink lots.
I was thinking of Bitches in general, not just our Bitch.
But I'm *the* bitch.
59: Recipe 94 sounds really, really foul.
Indeed.
I prefer, and usually cook, a mix of veggies and greens with bacon. That is, when I want something quick. Brown the bacon, add thinly sliced onion, add firmer veggies after the onion softens, finish with greens (chard, spinach, etc). Pepper & salt to taste. Pair with a nice hoppy beer.
59: Hoooly shit ewww, you're right. 12 is comedy genius. Also: could we reasonably pull off 13?
My sandwich wound up costing $3.00. They maade a new sign and raised the price. I wonder what they're costing in Philadelphia now.
56/57: ditto the no roast in summer thing. Fritattas etc. ar good & quick, or even (perhaps fancy) omlettes with a side of (steamed or grilled) asparagus or something.
One of my favourite quick ones with lots of veggies and not too much heat for summer would be a stir fry (proper, in a wok) with rice or even (cold) rice noodles, but with a strong sauce. Takes
BG, you know banh mi are pretty easily home-replicable? We had them last night, as a matter of fact. Not quite as good as the real thing, but adequate. And they keep pretty well.
67: you know banh mi are pretty easily home-replicable?... And they keep pretty well. I haven't tried to make them, no. The pork one I had today could probably be made at home. The grilled pork or beef ones I often get would be harder to replicate.
I am awful about cooking. Too much of the stuff in my refrigerator goes bad. I'm often tired, and I try to avoid my nutty roommate Paulette, and it's harder to do that in the kitchen.
Onions+garlic, diced zucchini, cinnamon, pine nuts, and currants with couscous = my most recent three times a week meal.
I don't know what happened to 66. Should have said, takes less that 10 min (hmmm, I bet it was the less than that killed it) if you have a sauce handy. I like a dark spicy peanut sauce for this. Easy to add protein in the form of cubed chicken/tofu/whatever for a couple minutes befor throwing veggies in.
I brought home several bottles of various pink fizzy stuff from France last week. My favourite drink at the moment is pomegranate Sabai.
Vinho Verde, from Portugal, very slightly fizzy when first opened. The distributer here peddles Gatao, don't remember the importer.
73: Alianca is reliably an easy drink, and quite cheap.
69: The ones we had were grilled pork, actually. They're really easy if you have an oven with a rack, but slightly involved to clean up after, and it helps to have a kitchen that's actually ventilated for shit. And yeah, if you need to avoid people, probably a non-starter.
Bostoniangirl, soubzriquet: I had never heard of banh mi before and just looked them up on Wikipedia. Strange, but I've never seen anything like them in Vietnam during my times there. The plentiful baguettes really only seemed to be eaten during breakfast (not surprising when you consider how long fresh semi-crusty bread lasts in tropical heat and humidity). Do either of you know if banh mi are mostly an American-Vietnamese invention, or are they supposedly traced back to somewhere in the homeland?
They look tasty, either way.
76: I wasn't involved in the earlier discussion of banh mi. For what it's worth. though, they're great. I can get really good ones a few blocks from here for $2.99 (large size), but I have no idea if the provenance is American-Vietnamese or actually Vietnamese. In my experience they are vastly better on really good bread, so availability of such will affect things at home as well (and is by no means guaranteed in most of the US, from what I've seen)
76: I honestly don't know whether they're Vietnamese-American or indigenously Vietnamese, but I think I remember Anthony Bourdain rhapsodizing about them, specifically in the one book of his that's basically just "HEY GUYS, VIETNAM IS AWESOME!!!!!!!!!!!!!!!!! ♥♥♥" for 200 pages.
But yes, they are absolutely awesome, although every place I've tried in the Bay Area that has them has so far completely sucked.
78: Where have you tried them? I can personally vouch for Cam Huong in Oakland's Chinatown.
They're Vietnamese from French Indochina days: baguette meets Vietnamese grilled food for filling.
78: All over the map, really, since it was a "find x cuisine" operation rather than a "get food nearby". But yay, thanks for the reccomendation, I will definitely check it out! Are they specifically a sandwich-type shop, or is the range broader?
76: Lots of Vietnamese food stalls in Phnom Penh serve banh mi (although I don't remember it being called that).
75: The ones we had were grilled pork, actually. They're really easy if you have an oven with a rack, but slightly involved to clean up after, and it helps to have a kitchen that's actually ventilated for shit.
That sounds kind of complicated, Lunar, and for one person it might be more expensive than just buying the sandwich.
French Vietnamese food is wonderful. Damn, now I'm remembering the little place in the Marais where my ex and I used to eat all the time.
Sounds more complicated than it is, I swear! Basically, cut into strips, marinade and stick in the fridge overnight, then line a cookie sheet with tinfoil, then stick in the oven and roast. The main problem comes from the drippings from the meat occasionally overrunning the tinfoil so they get on the cookie sheet, and you have to scrub it off, instead of just rinsing and tossing in the dishwasher.
The trappings are dead easy and done seperately, but both they and the meat keep for a looong time, and you get a suprising amount of both out of a fairly inexpensive quantity of raw ingredients. And then you just assemble a sandwich whenever you have fresh bread.
http://www.travelerslunchbox.com/journal/2006/9/25/banh-mi-for-beginners.html
80, 82: Ok, thanks. I haven't been to Phnom Penh, but I went to Vietnam over a dozen times between 1994 and 2004, eating and spending all day with locals. That's why I was surprised that these things looked completely unfamiliar, though they may be from a region I never visited (Hue, perhaps?).
I know that baguettes were available on most street corners in Saigon and Hanoi's older districts, but as I said, they disappeared fast after 10 am. Everything after that was rice or noodles based, with occasional rice paper usage.
81: They have other stuff, but the only thing I've ever had there is the banh mi.
After buying an insane amount of basil for $1 at the farmer's market on Saturday I'm thinking I'll just make a shit-ton of pesto, freeze it, and forget about it. Oh well.
Pistou isn't exactly pesto, though. (Nevertheless that's a great idea.)
In other food-related news, I just got a still-warm loaf of bread from Tartine. Fuckin' delicious.
Not only are many of these recipes for pasta, more than one is a pretty simple variant on your basic aglio e olio.
I now think I was confusing pistou with something else.
Basil aïoli.
Pizza Margherita.
Khai pad gaprao.
Basil ice cream.
rfts makes fantastic sweet and sour Brussels sprouts. I made a pretty good fried tofu in peanut sauce last night, but tonight am feeling lazy and reheating the last of a batch of black bean chili.
baguettes were available on most street corners in Saigon and Hanoi's older districts, but as I said, they disappeared fast after 10 am.
It's not as popular in Cambodia, although I did always had to buy it early in the morning. The Vietnamese immigrants made sandwiches with it, but the Khmers mostly ate it only with soup.
Cambodian food is nothing special, in case anyone's wondering.
93: I would especially like the Basil ice cream. Good use for my garden's output.
In other news, I'm really enjoying this year's version of this
Oh, and ratatouille. Throw basil in by the heaping handful.
96: Ah! How did I forget Vino Pinko? One of my favorite rosés, and one of the greatest labels in winedom -- will, apo, B, take note.
Listen poepoe. Aïoli is a thing. It's a kind of mayonnaise. Right? Ok. It's a mayonnaise with garlic in. This is reflected in the recipe in Joy of Cooking: its title is "Garlic Mayonnaise (Aïoli)". The first link in 93, which refers to a "garlic aïoli", should be shot (I'd also like to know why this person decided to use the whole egg instead of just the yolk). Why should you call your lemon-garlic-basil mayonnaise "basil aïoli"? Maybe because you think that avoiding mentioning one of the ingredients in that fashion is choiceworthy. Maybe because you're a fool. Maybe because you're pretentious. Maybe because you think the people reading about your food are fools, or pretentious. I don't know. I don't care. All I know is: it has to stop.
99: Assuming you're still more or less in the area, the natural foods store next to the bbq shack has it in stock (and cold).
There was a food poisoning outbreak in Melbourne a few years ago due to bánh mì. At least one person died, many were ill.
I reasoned that if people would risk death to eat them they must be mighty tasty, so rushed out to try them. Yummy!
99: Good point. Maybe they like their mayo extra stiff, or something. Me, the albumen goes right out.
Vino pinko?
I love Vino Verde. Is it basically a vino verde, bt rose?
Someone mentioned French Vietnamese food. The best place in Richmond was such a place until it mysteriously closed. The owners/family went back home for a visit and never came back.
99: If you must know, dear little bitch, my original link was for a proper basil aïoli, but it called for store-bought mayo as a concession to raw-phobes. So I hastily substituted the link you so disdain. The idea of basil aïoli, and not the specific recipe, is the point, to assist peopoe burdened by basil surplus. If you know aïoli, you know what to do.
I attempted to make migas tonight. My gf and daughter wolfed them down, but I wasnt happy with the result. It seemed too soggy.
Of course, I prefer to just get a general sense of the recipe and then just improvise. So maybe I need to retreat back to the recipe.
104: Vino Pinko is likely Pinot Noir grapes. Vinho Verde is typically Loureiro, Trajadura, or Pedernã grapes (and lower alcohol than the Pinko).
i use 'scrapbook' which is a firefox plug in to capture pages.
It saves a copy of the webpage or the selction of a webpage to your harddrive. i use it for stuff like recipes, reciepts for online purchases, interesting quotes, and other random shit i browse across
Oh, and paired with a Shotfire Ridge Shiraz. Not because it complimented it, but because it was gooooood.
also have to admit a lot of these 'meals' aren't really full meals, at least by my measure.
meals have a protein, vegetables or fruit, and starch, at minimum.
100: New Seasons? That's our store -- w00t!
104: Roamsedge is right -- it's an Italian-style rosé of Pinot Noir from Cameron, which I believe I recommended earlier.
All the way back at 1:
You should check out redtailfoxshrub's blog.
I'm embarrassed to say that I've still failed to bookmark that.
If someone provides rfts's URL, I will do so this time.
meals have a protein, vegetables or fruit, and starch, at minimum.
Whatever. A meal can be tuna and a cup of coffee.
Portland meet-up here I come.
Unfogged should have a Portland wine tour by Jesus.
113: I should add, that was on Tuesday when I was last there. You know it moves fast.
Vinho Verde is typically Loureiro, Trajadura, or Pedernã grapes
I believe it's typically Alvarinho--at least in most of the versions available here, and from what I've been able to observe. Not that those others can't be included, to the best of my knowledge--I know Trajadura can be--but Alvarinho has always seemed to me the most common.
Foxytail's food blog.
I would advise against clicking the link. Red is an evil temptress. Snarkout is a lucky eater.
JL
Your blog looks very interesting. I plan on going back to read it more. Thanks for the link.
Anyone who wants to come late September-early October is welcome. Our little wine cabal -- Les Garagistes (the blog is mostly an in-house thing for the time being) -- may press you into service, but the food and drink will be well worth it.
i'm not against snacks
Now I remember, you're one of those freaks who eats several thousand calories a day and doesn't gain weight.
120: I don't see that grape in the wines I have immediately available, but (looking up) I see it is indeed a variety used in Vinho Verde.
As always, learn something new every day.
proper basil aïoli
One of my objections, Jesus, was to the term "basil aïoli" itself. I don't see why, aside from snob appeal, one would call it that.
I concede that 'proper basil aïoli' was infelicitous. The 'proper' was meant to qualify only 'aïoli.' But I don't see the snob appeal -- one would call it 'basil aïoli' because it's aïoli with basil in it, just as, say, 'mustard vinaigrette' would signify vinaigrette with mustard in it.
I guess I just think that aïoli is so simple, and so simply just a garlicky mayo, that to treat it as a type in itself is kind of strange (while a vinaigrette is a type of dressing, aïoli isn't a selfstanding type of condiment/sauce; it's particular instance of a type that has a name of its own). Maybe that's a little precious, but something like that is my opinion. And if you called something "basil (or basil-garlic) mayonnaise", doesn't that seem less ooh la la than "basil aïoli"? Leave aside its descriptive adequacy.
Point taken. But for crying out loud, just put the fucking basil in the fucking aïoli and see if you like it.
I don't doubt I will.
Put, see, or like? Try to be more precise, w-lfs-n.
Like. I like basil. I wasn't complaining about foreseeing vistas of pesto spread out before me. Had I an ice cream thing, I'd make the basil ice cream in a heartbeat. (Not now, of course; now, the basil's kind of old. But more is to be had.)
I think some people around here are overstating their experience with certain condiments. So, Mr. w-lfs-n, how much do you, or anyone else for that matter, actually know of la mayonnaise?
overstating their experience with certain condiments
When times were good, we'd make love all night long, my sheets a sodden mess of eggs and sperm.
I won't even mention what we got up to with our whisks…
136: Takes a lot of wrist strength to whisk aïoli smoothly. Hmm....
Or maybe, properly described as endurance.
I made up a "recipe" a couple of hours ago which consisted of:
place 2 boneless skinless chicken breasts in a frying pan with some olive oil and lemon juice
pick a heat setting without much basis, lowering when liquids start to bubble too much and raising when you get impatient that the chicken isn't done yet
add random amounts of both liquids while cooking
sprinkle dill and mixed salt over chicken
slice thinly and serve over leftover rotini in a (store bought) marinara (plus some extra seasoning) that you made two nights ago and just reheated
This came out fine, but I'm interested in suggestions for what I should have done that wouldn't haven't been particularly more difficult in terms of time of prep., ingredients required, and general skill of cooking.
139: I like sausage, in that situation. I pick up, a couple times a week, 4-6 fresh sausages and fry them up to add to similar left-overs.
Dill, I still like on certain kinds of fish, but not on anything else.
If I had left 4-6 as the original "handful", even more accurate, teo.
Aoili is very good. What's better is chimichurri. The Argentines put it on everything: it's a condiment, it's a marinade, it's a baste when they want it to be. It's basically a garlic/cilantro/chili vinaigrette but I've been unable to reproduce it. But my approximations have still tasted good:
maybe half a cup olive oil, maybe half that vinegar, to taste
A shitload of garlic, minced
3-5 sprigs cilantro, chopped fine
1-2 tbsp pepper flakes, cayenne or otherwise
some salt
There may be some citrus involved, IIRC, so see what works, lemon works better than lime IMO, and just a bit.
And maybe something like oregano? I don;t know, my tastebuds don't sense that fine. Do they have oregano down there? In any case, oregano works and makes it taste good.
So, you take all that crap, refrigerate for 24h or so, then use to marinate baste or garnish. This = teh tasty, I promise. Oh, also, add extra cilantro to taste 15 min before use.
Nothing with a shitload of garlic, minced, could be very bad.
I did think of a bad experience with garlic soup, w-lfs-n, but I lay the blame for it at the feet of the chef.
You people should see how ben celebrates cinco de mayo. Fucking disgusting.
Nothing with a shitload of garlic, minced, could be very bad.
Egg nog.
Oh.
Stanley, Ben told you needed to do that because it was Cinco de Mayo? It's an everyday occurrence at the w-lfs-n household.
I'm sorry, I should have warned you.
148: Ah, crap. Well, at least I didn't follow his instructions for cinco de miracle whip.
Your blog looks very interesting.
Looks can be deceiving. But thanks, anyway.
JL, always with the undeserved modesty. Modern Kicks also has a great blogroll for random clicking.
The blogroll is probably the best thing about the place nowadays, though the whole sidebar needs cleaning up. I'm just rather depressed about it all; the site was already in decline last year, but ever since we moved, I haven't been able to write properly. I used to have a solid routine, getting up at about 5 and writing before breakfast, doing it in the early evening before dinner, or putting things together on a Monday when I wasn't working. I thought getting through with the house search, move and all would get me back to that, especially now that I have my own office, but if anything the opposite has been the case. No particular reason--I'm not doing anything else with the time--just can't do it. If I ever could come up with a post title of sheer genius like "Me 'n Otto gotta get blotto in the grotto, pronto," though, I'd consider it all worthwhile.
ever since we moved, I haven't been able to write properly
I hear ya. I've been having trouble getting much written since the baby arrived.
I've been having trouble getting much written since the baby arrived.
I can imagine. Puts my situation in perspective, really. Anyway, I just tell myself that I've given up blogging for the more rewarding pastime of posting comments at Unfogged.
Has anyone ever confected a peanut-butter aioli? I think it would be a very tasty thing. Interestingly, people only began agreeing with me when I stopped calling it "peanut butter mayonnaise".
I'd think it would be really hard to get emulsified properly. You'd have to thin out the peanut butter (maybe with peanut oil?) in order to introduce it gradually enough, even in a blender.
Aioli was the one thing that completely pwned me in the cooking classes I took a couple of months ago, though, so YMMV. (I have a carton of eggs in the fridge that I won't be able to finish before they expire, so maybe it's time for a rematch.)
I've always wanted to make aïoli, but what am I supposed to do with all that mayo? I eat maybe a couple of tablespoons worth of the stuff a month. I'm sure I'd find a couple of creative uses for it, make a tiny dent, and then wash the smelly remainder of it down the drain in a few weeks.
Just use a really flavorful peanut oil and leave out the actual peanuts.
Mmm. I've never had mayonnaise work well, or possibly my tastes are debased enough that I don't like homemade mayonnaise. I follow a recipe, but come up with something that while emulsified, or at least smooth, is unpleasantly runny and odd tasting.
It's a shame, because I love jar mayonnaise, and the thought of something like that but better is inspiring, but it doesn't seem to work.
If it's runny, you're adding the oil too quickly. Especially at the beginning, you can never add it too slowly. I've tried three times by hand recently and it broke every time, and the guy who kicked ass at it couldn't tell me his secrets.
As for what to do with it if you never eat mayo -- bring it to a potluck or barbecue and inflict your cooking experiments on your friends.
I have a carton of eggs in the fridge that I won't be able to finish before they expire
I can't remember the last time milk, cream, or eggs went bad in our house. We go through that stuff like shit through a goose.
Homemade french fries dipped in homemade mayonnaise are yummy.
I have a carton of eggs in the fridge that I won't be able to finish before they expire, so maybe it's time for a rematch.
Or you could get a Scharffen Berger bar and make a mousse or soufflé.
Huh. I've thought that making mayonnaise (well, usually aioli, since we love garlic) was one of the easiest things I ever learned to to in the kitchen - at least with a food processor around. Perfect with any kind of fish, sandwiches, and so on. I find that if I use peanut oil for some of the oil it's a little bit firmer and I like the flavor - too much canola and it's pretty bland.
I've never seen eggs expire. What happens when they do?
Bear in mind that mostly what I do with eggs is hard boil them, which may be possible if the eggs have expired for other purposes, for all I know.
161: That's because you've got a family of five, whereas at my household we're two decadent yuppies who work dot-com hours and end up having takeout more than we actually cook.
I've tried three times by hand recently and it broke every time, and the guy who kicked ass at it couldn't tell me his secrets.
I'm told that if you add some acid, you can correct for brokenness (or that you can add the acid at the beginning).
Really flavorful peanut oil. Seriously, all of the oils I've bought from these people are amazing. The lime oil is not to be believed, so excellent for cooking up veggies for crazy, vaguely Mexican-y stuff. Whole Foods carries some of their stuff, but the website has more (or at least more than I've seen at our WF.) Kick ass.
bring it to a potluck or barbecue and inflict your cooking experiments on your friends.
What are these "friends" of which you speak?
Do geese shit especially quickly?
A dollop of yummy mayo is pretty good in chicken soup.
Tell you what. Buy some eggs, take a couple and leave them in the back of the fridge for a few months. Or if you're impatient, leave them on the countertop for a few weeks.
Then crack 'em open and see.
The Boyajian lemon or lime oils make a good addition to cream that's about to be whipped, for some applications.
My mother can't smell, and throws out date-stamped egg cartons immediately on buying (why I do not know), so I was served many rotten eggs as a child. Very unpleasant things, those.
171: Oh, that sounds good. I'll have to give that a try--we love almost anything lemon in our house.
Or you could get a Scharffen Berger bar and make a mousse or soufflé.
Actually, some of them are going to be used tonight for a turkish coffee mud pie, now that I've got a handle on how to make custard ice cream. The rest will go into aioli (and I'll try the acid trick -- thanks, Ben!), which I've been trying to make by hand. It's a grudge match, see.
I've never seen eggs expire. What happens when they do?
I've heard tell that for the first couple of weeks after the expiration date, they just dry out a bit. After that, they get nasty. So don't listen to B, because she's just seeking to have you piss off whoever you live with.
The Boyajian lemon or lime oils make a good addition to cream that's about to be whipped, for some applications.
Know what tastes completely awesome in whipped cream? Rosewater.
169: I've wondered before if that saying has anything to do with the force feeding process for foie gras
Actually, now that I think to check that, it seems like most sources recommend putting another egg yolk in a different bowl, then slowly adding the broken mayo-in-progress to that yolk. I'm sure I saw something about fixing it up with some lemon juice, though. Who knows.
If you're trying to make mayo and it's breaking, just use a food processor. Guaranteed success. I've made mayo by hand once, and it was exhausting.
Not everyone owns a food processor.
Blender works just fine, though, ime.
MY grandad claimed that kids who grew up in the Yukon disdained fresh eggs. No flavor, see.
Blender, food processor, same diff. Just don't do it by hand.
179: flavourless eggs (i.e. most of what you can get in any supermarket) are mostly due to feed, not any lack of `aging'
180: They're incredibly useful though (processors) and make some tedious tasks worthwhile. I gave up on making things like hummous until I got one. Most kitchen gadgets are a waste of money, but not a processor.
Yukon kids liked their eggs old, though; hens don't lay much when it's -70, and no supplies came in during the winter. Anyway, this is just what my grandad said, and he sometimes liked to improve his stories a bit. Like the time he wrassled that bear.
But making it by hand is the POINT. Part of it's about wanting to really understand how emulsions come together, but ultimately it comes down to not wanting to let a stupid little prefertilized chicken pwn me.
You all are welcome to use a machine to make your aioli, but this one's between me and the eggs.
