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Discussion in 'The Mainboard' started by GoodForAnother, Dec 19, 2018.
Checkmate, mayo bitch
Uhhh...not sure what point you're trying to make, but you're failing at making it. As for the rest of this thread, one of us brought receipts and it wasn't you.
Did you even read the article you posted? It said some people (untrained chefs like you) wrongfully call flavored mayo aioli. Then it immediately mentioned a traditional aioli. You know, the kind that I, a James Beard finalist, make.
Second paragraph you illiterate cunt:
So, yeah. Aioli can be a few different things. It can be mayo. It can be traditional. It can be experimental. It can be made with olive oil. It can be made with garlic. But if there’s one thing aioli should always be, it’s that it should be spread with a heavy, loving hand. Because aioli is a true light in this dark world we live in.
Sponsor content aside, this paragraph is dumb as shit. An aioli can’t be mayo and it can’t be spread with a “loving hand” if it’s a garlic mayo because that chef didn’t take the time to make an authentic aioli.
You're like those chodes who insist pizza can only be made with San Marzano tomatoes, except more pathetic because at least they have a financial stake in it
You’re advocating for capitalist grifters while shucking Hellman’s and pretending it’s aioli? You’re a very strange guy.
Where did I pretend hellmans was aioli?
In your article that said Hellman’s with paprika can be an aioli
I wouldn't call it an aioli, but different strokes I'm not the one shitting my pants because recipes evolve over time
This might be the least genuine rofl usage ever
Where has my country gone?
I award another me to Clown Baby!
This is truly an honor. I’d like to thank my wife, my family, and most importantly my mortar and pestle!
True, that would be Best Foods
As long as it’s spread with a heavy loving hand, that’s what a supposed chef is relying on?
It still bottles my mind after the amount of time from the OP and Ale's meltdown that Ale is still is posting the wrong info about aioli.
Edit add on: a real life chef like Thomas Keller would admit his mistake and move on and focus on opening a 4 star michelin restaurant. On the other hand we are stuck with Ale who is a fake chef who still thinks aioli is a fancy mayo.
Hey! Yakima has one of those!
Ale: Aioli is made from Hellman's mayonaise
That's a big pestle
Never claimed to be a chef hth
Bon Appetit, Larousse, Fannie Farmer, and James Peterson have all backed up my claim, but you guys keep doing you xD
with the amount of misinformation that AIOLICOCK is spreading you would think he was working in the Trump White House
Sounds like Ale needs to pay a visit to the Mayo Clinic
My favorite part is that Aiolicock claimed that putting sugar tomatoes on fries is some culinary wizardry of "building flavor", then proceeds to throw french technique under the bus as being outdated.
That post was obviously tongue in cheek. Why don't you take a breather, Arrec.
Ale, I don’t get it. You’ve been working in a profesionnal kitchen long enough to know the difference between mayo and an aioli. Any chef would call you out if you called a mayo an aioli. The shortcut is tempting, but you know that’s not it. You were wrong, got called out on it, now accept it and move on (or don’t, you’re entertaining).
Any respected chef, teacher or respected culinary source would not back your claim.
Cool. Except Larousse and Peterson already have. Thanks for playing.
Thought you were ignorant. I’m now realizing we’re being trolled.
Ale get some sleep. You’re exhausted.
Here we are on page 18, six months later
and I have yet to see a Hunts ketchup commercial
I've never seen anyone continually self-own themselves for this long and not be in on the joke.
RIP ALECOCK. He died on a hill of garlic mayonnaise, which became his tomb after he sunk into it because he’s not classically trained and it kept breaking.
That's what she said.