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What do I do with a VAT of garlic aioli?

Veteran Member
6288 posts
Joined: Dec 9, 2005


Posted to Thread #29080 at 4:09 am on Oct 4, 2016

I made a small batch from a recipe online (1 egg/4 raw cloves of garlic) and it was so garlic-y a tiny taste burned my mouth. I had to add an entire container of mayo and then almost as much borrowed from a neighbor, resulting in a medium mixing bowl of the stuff that due to the wood oven artichoke fail was unused.

Now what?

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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