Mahomes signs endorsement deal with Hunt’s ketchup / ALE is in rouxins over mayonnaise

Discussion in 'The Mainboard' started by GoodForAnother, Dec 19, 2018.

  1. Fudd VanVleet

    Fudd VanVleet Black & Blue Lives Matter
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    My mortar and pestle is white gold and studded with flawless diamonds. The hardness of the diamonds really facilitates the aioli process.
     
  2. Clown Baby

    Clown Baby Their bones are their money and so are the worms
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    Coal plus time and pressure makes a diamond. Garlic plus love and pestle makes an aioli.
     
  3. ~ taylor ~

    ~ taylor ~ Boom... head shot.
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    You haven't cleaned out your food processor or immersion blender since when?
     
  4. Why?Pokes

    Why?Pokes Surf Wyoming
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    ...since the last time we used them...?

    The immersion blender isn’t that bad, but the food processor is a 6-piece, nook-and-cranny, hand and machine wash combination, operatic mind-numbingly frustrating production that I would prefer to avoid at all costs. The fucker takes up an entire rack in the dishwasher for pete’s sake, and that’s after you spend half your adult life scrubbing the parts that the dishwasher won’t clean. Vitamix is a rinse-and-run nothing.
     
  5. ~ taylor ~

    ~ taylor ~ Boom... head shot.
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    It's just sitting there dirty?
     
  6. Why?Pokes

    Why?Pokes Surf Wyoming
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    Nope
     
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  7. bro

    bro Hey Hermano
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    has there been an ad yet? I am not sure if I have ever seen a Hunt's Ketchup TV ad or print ad in my life.
     
  8. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    No, he's saying that he didn't use it because he didn't want to clean it after using it.
     
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  9. Dirt Dirt McGirt

    Dirt Dirt McGirt Dirtin for Certain
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    excellent choice in burger
     
  10. Dirt Dirt McGirt

    Dirt Dirt McGirt Dirtin for Certain
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    didn't know we had such a strong North Loop contingent on here
     
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  11. mtsucalico85

    mtsucalico85 Well-Known Member
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    Somehow I've still never been there. Just not in that part of the city all that much.

    Need to rectify that.
     
  12. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    Only been in town since late summer
     
  13. 941Gator

    941Gator TMB's resident beach bum
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    Oh pls.
     
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  14. ~ taylor ~

    ~ taylor ~ Boom... head shot.
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    I see. My bad.
     
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  15. Taques

    Taques let's mosey
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    listening to the guy fieri episode of the sporkful and he says that people should stop worrying about the name "donkey sauce" and to just call it aioli if it bothers folks, but donkey sauce is "real food for real people"

    good episode
     
  16. Wu

    Wu LKY did nothing wrong
    TMB OG

    (Mini rabbit hole googling donkey sauce)

    DONKEY SAUCE
    • 1/4 cup roasted Garlic (minced)
    • 1 cup Mayonnaise
    • 4 dashes Worcestershire
    • 1 teaspoon Hot Dog Mustard
    • 1/4 teaspoon Kosher Salt
    • 4 pinches ground Black Pepper
     
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  17. Taques

    Taques let's mosey
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    [​IMG]
     
    a.tramp, BlazingRebel, TC and 3 others like this.
  18. Wu

    Wu LKY did nothing wrong
    TMB OG

    I had always thought it was more like a thousand island tbh
     
  19. Joe_Pesci

    Joe_Pesci How can less be more? It's impossible
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    Wolfsburg

    i think i found ale's reddit name

     
  20. Taques

    Taques let's mosey
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    at this point i forget what the two camps are itt and who argues for what
     
  21. Joe_Pesci

    Joe_Pesci How can less be more? It's impossible
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    Wolfsburg

    ale said he made the most aioli but he was wrong
     
  22. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    In fact, hes never even made a single aioli
     
  23. AIOLICOCK

    AIOLICOCK Well-Known Member
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    Nah, I was right, and I provided documentation to that effect.
     
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  24. HOOSINSC

    HOOSINSC You're with me leather
    Donor

     
  25. Clown Baby

    Clown Baby Their bones are their money and so are the worms
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    Frying a head of garlic then making a mayonnaise in a stand mixer is not an aioli
     
  26. AIOLICOCK

    AIOLICOCK Well-Known Member
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    A) I never said that that was a traditional aioli. I was saying using garlic oil combined with a tiny bit of raw garlic would make a better product. Which is a fact. It's combining the sweetness of confit garlic with the astringency of raw garlic

    B) Your whole antiquated and irrelevant anti mixer/mayonnaise crusade has already been debunked by the likes of Larousse and James Peterson.

    C) The reason you don't use olive oil for this method is because wisked olive oils turns bitter. Therefore, a neutral oil like vegetable oil is the superior ingredient

    hth
     
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  27. TC

    TC Yeezy reupholstered my pussy
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    100 pages by midnight
     
  28. angus

    angus Well-Known Member
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    I'm sick of aioli. You guys have ruined it for me.
     
  29. Joe_Pesci

    Joe_Pesci How can less be more? It's impossible
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    Wolfsburg

    If you cant take me at my blended, then you dont deserve me at my mortar and pestle'd
     
  30. Taques

    Taques let's mosey
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    i had a delicious toum with my pita for lunch
     
  31. angus

    angus Well-Known Member
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    Exactly
     
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  32. AIOLICOCK

    AIOLICOCK Well-Known Member
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  33. Why?Pokes

    Why?Pokes Surf Wyoming
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    All four of those recipes call for olive oil. :laugh:
     
  34. Clown Baby

    Clown Baby Their bones are their money and so are the worms
    Donor

    The only thing you’ve demonstrated is a knowledge of how to make garlic mayo. And that’s fine. But I’ve made seven aiolis today and I did it thanks to personal knowledge. Posting sponsored content from Bon Appetit and Food Network only makes it look like you’re in the pocket of Big Mayo or Big Neutral Oil.

    Also, olive oil doesn’t turn bitter when you use a mortar and pestle
     
  35. AIOLICOCK

    AIOLICOCK Well-Known Member
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    Right, but that's a mistake on their part as was already demonstrated hth
     
  36. AIOLICOCK

    AIOLICOCK Well-Known Member
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    Right, but the finished product is inferior hth
     
  37. Clown Baby

    Clown Baby Their bones are their money and so are the worms
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    So, once again, it’s the working chefs who are wrong.
     
  38. Clown Baby

    Clown Baby Their bones are their money and so are the worms
    Donor

    Bruh, your method involves frying 12 cloves of garlic and you’re gonna speak to me about bitter oil and an inferior finished product?
     
  39. Joe_Pesci

    Joe_Pesci How can less be more? It's impossible
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    Wolfsburg

    Why would stirring oil make it bitter
     
  40. AIOLICOCK

    AIOLICOCK Well-Known Member
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    I realize, as an amateur, you might not know the difference between confiting and frying, but I promise they're different.
     
  41. angus

    angus Well-Known Member
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    It only works if you keep stirring.
     
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  42. AIOLICOCK

    AIOLICOCK Well-Known Member
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    *wisking

    You're never gonna emulsify anything by stirring it.
     
  43. Clown Baby

    Clown Baby Their bones are their money and so are the worms
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    I read somewhere that people don’t use French techniques anymore
     
  44. Joe_Pesci

    Joe_Pesci How can less be more? It's impossible
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    Wolfsburg

    Lmao that's not how it's spelled ale. I dont care what your French cooking encyclopedia says
     
  45. AIOLICOCK

    AIOLICOCK Well-Known Member
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    That's largely correct
     
  46. Clown Baby

    Clown Baby Their bones are their money and so are the worms
    Donor

    I don’t think you understand how life works. If someone takes a technique and attempts to improve upon it, that does not destroy the original. Say you want to patent an Alecock Aioli Maker, Kitchen Aid would still own the patent on the stand mixer whereas all you’d have is your dick in your hand and a garlic mayonnaise.
     
  47. AIOLICOCK

    AIOLICOCK Well-Known Member
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    I've provided multiple links documenting the fact that I am correct. You've provided zero. I'm sorry you're struggling with admitting you're wrong, but if you wanna learn perhaps you should spend some time in a professional kitchen.
     
  48. Why?Pokes

    Why?Pokes Surf Wyoming
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    “Daddy! Daddy! Is this that wonderful thing the princes and princesses call aioli?”

    “No son, that’s a five gallon tub of garlic mayo I stole from the freezer at Applebee’s. But you can barely taste the difference.”
     
  49. Clown Baby

    Clown Baby Their bones are their money and so are the worms
    Donor

    This thread has provided incontrovertible evidence that aioli is not made in the manner in which you mistakenly believe.
     
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  50. bigred77

    bigred77 Well-Known Member
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    Ate lunch at Lucy's chicken the other day and they offered aioli as one of the dipping sauces
    I almost fell out of my chair