SC - Thank you for the recipe- Non-member submission
Michael F. Gunter
michael.gunter at fnc.fujitsu.com
Tue Jul 11 13:17:10 PDT 2000
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To: sca-cooks-approval at ansteorra.org
Subject: BOUNCE sca-cooks at Ansteorra.ORG: Non-member submission from [ChefJeff1 at aol.com]
>From sca-cooks-owner at ansteorra.org Tue Jul 11 15:06:52 2000
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Date: Tue, 11 Jul 2000 16:06:17 EDT
Subject: Thank you for the recipe
To: sca-cooks at ansteorra.org
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Well if that wasn't the nicest thing to send on a recipe to a total stranger!
Your rendition sounds wonderful, however it is different that ALLIOLI.
Aoli, such as you sent is an emulsion which forms from oil, egg yolk, and
garlic. Allioli is the Spanish cousin to Aoli, and the interesting thing is
that it is basically made with just garlic and olive oil. Somehow it
thickens to a mayonaise like consistency, and I am super anxious to learn how
it is done. There may be a tad of salt and vinegar too.
Again, thank you for the courtesy of that wonderful sounding Aoli recipe.
Best wishes and happy cooking.
Jeff
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