• 933 Donair sauce

    From MICHAEL LOO@1:123/140 to JIM WELLER on Thursday, June 28, 2018 11:18:32
    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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