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.

That's different from ruining the end result
except at the bank!

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.

Other people's fix is to use an egg yolk (for
the extra lecithin) to the same end. Of course,
then it wouldn't be a white sauce. Fine-ground
mustard is a good emulsifier, too. My objection
to mustard is mostly the marriage from hell
between it and vinegar; powder, salt, and water
is more my style, but I prefer paprika (or even
cayenne) in that role and others.

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

Lilli does that from Costco. There is much
encouragement for me to make garlicked and
sometimes overgarlicked things.

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 didn't always know that - just figured
that I'd eat the stuff anyway.

I've just about finished the first half kilo in the pantry so I'm

No vampires in Yellowknife.

ready to use the pickled green stuff now in things that aren't
harmed by a bit of vinegar whang.

As in almost nothing.

Title: Christopher Ranch Pickled Garlic

I was shocked to overhear a Netflix expose
show Lilli was watching that said that the
wonderful organic Christopher Ranch was
outsourcing from China, where its suppliers
supposedly used convict slave labor and
fertilizer that was decidedly not organic in
the sense we like to define the term.

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Title: Pickled Eggs
Categories: Eggs, Pickles
Servings: 12

12 Eggs
3 Parts Vinegar To
1 Part Water
1/4 c Salt
1/4 c Cayenne Pepper for Hot
1 Head Garlic
1 Bottle Texas Pete Peppers
- Makes Eggs Yellow
1/4 c Worcestershire Sauce
- Make Eggs Brown
Dillweed to Taste

Hard boil eggs and peel. Mix all desired ingredients in one gallon
container. Let eggs set for at least 2 days, the longer they set the
stronger the flavor. When the eggs get to the desired flavor, remove
from
mixture and place in a covered jar and cover with water. Source unknown
Some of the measures seem excessive

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