Chile Forum

You will thus be worthy of becoming one of Chile's true saints

That's the idea. If I suck up to this country any more, I will disappear in a vortex of mayonnaise and avocado.

Tombi wrote:

You will thus be worthy of becoming one of Chile's true saints

That's the idea. If I suck up to this country any more, I will disappear in a vortex of mayonnaise and avocado.

Seriously need a "LIKE' button.

patagoniax wrote:.
Once you have tried home-made allioli, you will never be able to look at mayonesa again.

What is more, you will never, ever be bothered by those troublesome vampires, either.

Well, don't just talk about it, give us the recipe....what good does it do if you don't share!

Gloria wrote:
Well, don't just talk about it, give us the recipe....what good does it do if you don't share!

I can tell you how I make it but that will be very rudimentary. There are several variations. I learned this when I was a starving student in Catalunya, and of course allioli is a catalan word.

allioli = all i oli = ajo y aceite = garlic and oil

Use a mortar and pestle. A few drops of extra-virgin olive oil in the mortar. A pinch of salt. A cucharada de ajo, very finely chopped. Mash it with the oil in the mortar until it starts looking vaguely like mayonnaise. Adjust oil and garlic to get the right consistency and grind away. Other recipes use a bit of lemon juice, some use egg whites, but I don't. That would not be real allioli.

salut i pesettes i lo demes son punyetas !!

A youtube version http://www.youtube.com/watch?v=YmzizJoD ... re=related

nyam nyam

.

patagoniax wrote:

Gloria wrote:
Well, don't just talk about it, give us the recipe....what good does it do if you don't share!

I can tell you how I make it but that will be very rudimentary. There are several variations. I learned this when I was a starving student in Catalunya, and of course allioli is a catalan word.

allioli = all i oli = ajo y aceite = garlic and oil

Use a mortar and pestle. A few drops of extra-virgin olive oil in the mortar. A pinch of salt. A cucharada de ajo, very finely chopped. Mash it with the oil in the mortar until it starts looking vaguely like mayonnaise. Adjust oil and garlic to get the right consistency and grind away. Other recipes use a bit of lemon juice, some use egg whites, but I don't. That would not be real allioli.

salut i pesettes i lo demes son punyetas !!

A youtube version http://www.youtube.com/watch?v=YmzizJoD ... re=related

nyam nyam

.

Very nicely emulsified. By looking at pic I would have sworn it was aioli.... Given the choice, I will always opt for garlic bread made with olive oil as opposed to butter. Looks great!

PenquistaDeCorazon wrote:Very nicely emulsified. By looking at pic I would have sworn it was aioli.... Given the choice, I will always opt for garlic bread made with olive oil as opposed to butter. Looks great!

Aioli is a Provençal variation, in both the spelling and the composition. Both variants ultimately mean "garlic and oil." Aioli typically uses egg, and traditional or "pure" Catalonian allioli doesn't.

patagoniax wrote:

PenquistaDeCorazon wrote:Very nicely emulsified. By looking at pic I would have sworn it was aioli.... Given the choice, I will always opt for garlic bread made with olive oil as opposed to butter. Looks great!

Aioli is a Provençal variation, in both the spelling and the composition. Both variants ultimately mean "garlic and oil." Aioli typically uses egg, and traditional or "pure" Catalonian allioli doesn't.

Yes, exactly. That is why by looking at your pic I could have sworn you had egg yolk in there......

PenquistaDeCorazon wrote:
looking at your pic I could have sworn you had egg yolk in there......

It's that "warm" fluorescent lighting.

patagoniax wrote:

PenquistaDeCorazon wrote:
looking at your pic I could have sworn you had egg yolk in there......

It's that "warm" fluorescent lighting.

Naaaa....don't think so. I agree with PC. To reach the volume shown in the pic, you would've to have loads of garlic and oil in it, plus it would look sort of thin or runny. You either got the wrong pic or you are trying to BS us....which one is it?

Oh no it looks legit to me. I just had never seen it made before so it looked creamy to me like normal garlic mayonnaise but if you use enough garlic and mash it enough I can see how it would fool the eye. If you look at Px's video the garlic to oil ratio is indeed high......

Px what do you use this on or do you eat it by the spoonful to keep the vampires away?

PenquistaDeCorazon wrote:Px what do you use this on or do you eat it by the spoonful to keep the vampires away?

And the neighbors....with a garlicky dragon breath, not many would come close geeesh!!

Chileans are "COMPLETO"mente locos about hot dogs.

http://www.youtube.com/watch?v=HV1SrPze ... re=related

At some point near the end she says each one has 600 calories.... Maybe in mayo alone.

I must confess that I love completos. Italiano but in moderation where the mayo is concerned. However, there is nothing like a wiener cooked on a stick over a bonfire with just a squirt of mustard.

Oscar Meyer be damned. I prefer a good European style wiener. As a guy, do not expect me to repeat thsi outside of this thread.