How'd I do fellas? First homemade aioli. Chive & thyme flavored. (Olive oil, lemon, garlic, salt, egg yolk, thyme, chive). The herbs were grown by me outside. Aioli has nice taste but not quite restaurant quality. What should I try next time? What homemade shit have you made?
your mayo looks fine but your workspace is pig disgusting.
try adding more salt and pepper
You should probably shorten your name to, "McNugget" and just drop the whole "chef" thing.
i mean idk how to judge it it's a container of yellow liquid. not sure what restaurant quality means in this context, it's either emulsified or it's not. seasoning i guess
>>7413860
>>7413867
It is emulsified but it's not quite up to par. The Olive oil I used was standard generic quality. My arm hurts from the 20 minutes of stiring & slowly adding the oil.
>>7413858
Bitch, you think I don't know that?
>>7413842
Try rosemary OP
>>7413937
>he calls the filename "the title"
>>7413842
>aioli with any seasoning other than garlic
i fucking hate you fags so much
>>7414687
>things are only allowed to be made in the very specific ways which only I am allowed choose
Get the fuck outta here.
>>7414687
made me kek
diverging from naming conventions in a context like this doesn't really bother me because I'm not autistic, though
>>7414687
Have you tried my vegetarian chili con carne?
>>7414706
just call it fucking mayonnaise you god damn retards jfc
How the fuck do you pronounce aioli? I can't seem to find any decent pronunciation help unless it's in those weird international pronunciation characters which I cannot into learning.
>>7414724
I will murder you
>>7414753
eye-oh-lee
>>7414753
http://www.merriam-webster.com/dictionary/aioli
>>7414777
>ai·o·li
If you can't figure this out, you're hopeless.
>>7414777
eye OH lee is the sound that IPA is describing
>>7414801
ai o li
ay oh lee
eye oh lye
ay ooh lee
ay ooh lye
ah e oh lee
ah e oh lye
I could go on...
>>7414894
Please do
>>7415186
ah oh lih (like lizard)
ay e (we) ooh lih
ah e (we) oh lih
and now i'm bored and it's hard to think of new ones, but it could probably be done.
>didn't say how long I could go on...
>>7413842
I made butter the other day, which was fun.
You could make your own stock.
Make your own vinaigrette
Make your own pasta
Can't think of many others that I do, but there's something very satisfying about making things like this, and people are always weirdly impressed, despite them being easy to make.
>>7416229
I wanna try making broth or stock. What's the difference?
>>7416641
Stock is made with primarily bones, broth is made with primarily meat.
Tartar sauce. It smelled weird at first because of the kapers, but after a night in the fridge it was better then any I've ever had.
>>7416735
How'd you do it anon?
>>7416742
That's true if you're ordering broth as a menu item but when you're talking about it as a base for making other sauces, stock is made with mainly bones and broth is made with mostly meat.
They are both made in the same way, simmering the bones and/or meat with aromatics for several hours. Broth tends to have a meatier flavor and not as much collagen when compared to stock.
>>7418194
Which is healthier?
>>7418109
Just a regular mayo recipe, mixed it with a stick blender, and added some chopped up onion, shallot, pickles, kapers and a bit of lemon juice, then covered it and let it rest overnight in the fridge.
