• 912 Donair sauce

    From MICHAEL LOO@1:123/140 to JIM WELLER on Sunday, June 24, 2018 15:28:58
    12 ounce can evaporated milk
    1/2 cup white sugar
    1/4 cup white vinegar
    Interesting. I've had sweet salad dressings
    like that. Not really my thing
    This is the proper white sauce to use, but I guess Scottish
    Maritimers are adverse to garlic.

    But apparently not to dental pain.

    Lebanese Garlic Sauce (Toum)
    1 cup garlic cloves peeled
    1 teaspoon salt
    4 cups canola oil
    1/4 cup lemon juice

    An aioliish substance and no doubt very
    good for sandwiches, better, I may suggest,
    than mustard.

    Notes:
    Do not replace canola oil with olive oil, it will ruin the end
    result. You can use vegetable or corn oil.

    Where did the old Lebanese grannies get
    their canolas from?

    If the mixture breaks while processing, stop adding additional oil
    and lemon juice and continue pulsing until it comes together again.

    Problem is that if you add oil too
    enthusiastically, it'll be a while before
    you notice the break, in which case it
    may be irreparable (at least, without
    adding an emulsifier).

    Recipe from Mama's Lebanese Cuisine.

    If it had been Mama's west Mediterranean
    cuisine, olive oil would be fine.

    Don't add capsicum to the following
    recipe, or you will rouille it.

    ---------- Recipe via Meal-Master (tm) v8.00

    Title: Aioli
    Categories: Salads, Dressings, Italian
    Yield: 2 servings

    1 White bread, thin slice Salt
    3 tb Milk Pepper, white
    4 Clove garlic, medium, VARIATION: Rouille
    Minced 1 Red bell pepper
    2 Egg yolk, large VARIATION: Skordalia
    2 tb Lemon juice 1/2 c Almonds, blanched,
    1/2 c Olive oil Finely ground

    Remove crust from bread- preferrably Italian white bread. In a small
    bowl,
    combine bread and milk. Let soak 5 minutes. Squeeze the bread with your
    hands to get rid of any excess liquid. Place bread, garlic, egg yolks,
    and
    lemon juice in blender or food processor fitted with a steel blade.
    Process
    10 seconds, or until completely smooth. With machine running, slowly
    drizzle in oil until thickened. Season with salt and pepper to taste.

    VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli
    recipe. Combine in blender or food processor with bread, garlic, egg
    yolks, and lemon juice. Follow the rest of the Aioli recipe.

    VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2
    tbsp
    chopped parsley to one Aioli recipe.

    At a true Provencal feast, Aioli is served with mounds of boiled
    vegetables
    ~ leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod,
    and crusty French bread. Or the dip may accompany sea snails or bourride
    -
    a Provencal fish stew. Source unknown

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  • From JIM WELLER@1:123/140 to MICHAEL LOO on Tuesday, June 26, 2018 22:09:00

    Quoting Michael Loo to Jim Weller <=-

    Lebanese Garlic Sauce (Toum) [...] Do not replace canola oil
    with olive oil, it will ruin the end result. You can use
    vegetable or corn oil.

    Where did the old Lebanese grannies get their canolas from?

    I believe that in the old days they used olive oil for almost
    everything with a little sheep fat or ghee in a few dishes. But in
    the modern era they use a variety of vegetable oils, mostly
    imported. It makes sense: export some of your fine olive oil and
    earn enough money to import three times as much vegetable oil.

    if you add oil too enthusiastically, it'll be a while before
    you notice the break, in which case it may be irreparable (at
    least, without adding an emulsifier).

    Their traditional fix is to blend the broken sauce into a beaten egg
    white and then carefully add the last of the oil. I like using
    mustard because I enjoy its added flavour.

    Don't add capsicum to the following recipe, or you will rouille
    it. [...] Aioli

    That's sick!

    Speaking of garlic I bought another kilogram bag of it because the
    price was right and I didn't want it to sprout in the pantry so I
    peeled half the bulbs right away and stored the cloves in vinegar in
    a jar in the fridge. They all turned a brilliant shade of green
    rather than either staying white or turning blue. It's harmless of
    course: just some of the sulfurous chemicals reacting to the acid.
    I've just about finished the first half kilo in the pantry so I'm
    ready to use the pickled green stuff now in things that aren't
    harmed by a bit of vinegar whang.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Christopher Ranch Pickled Garlic
    Categories: Garlic, Chilies, Pickles
    Yield: 3 pints

    2 1/2 lb Fresh garlic; cleaned,
    -peeled
    2 c White vinegar
    2 c White wine
    2 Fresh chile peppers;chopped
    1 Sprig thyme; leaves only
    1 Sprig rosemary; leaves only
    2 Bay leaves
    1 ts White pepper
    1/4 c Sugar
    2 ts Salt
    Olive oil

    Combine garlic, vinegar, wine, chile peppers, herbs, white pepper,
    sugar and salt in a large pot. Bring to a boil and boil for 5
    minutes, stirring occasionally. Remove from heat and allow to
    cool, covered, for 24 hours. Reheat to boiling and boil for 5
    minutes again. Remove from heat, cool to room temperature and
    pack in four, clean, 12-ounce jars to about 1 inch from rim. Top
    with olive oil and cap. Refrigerate for up to 6 months.

    Recipe by: Christopher Ranch, Gilroy, CA.
    Source: The Orange County Register 7/22/98
    Formatted by Pam Erickson

    MMMMM


    Cheers

    Jim


    ... Lemons prevent scurvy? Just a rumour spread by greedy lemon merchants!

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