Fashionistas you have arrived 3-25-03 - 10-3-03 - Page 1755

Theres and Thats · 09-30-2003, 08:16 PM

Quote:

Originally posted by Anttwat
You know, what's really scary, is that we're usually around at the same time.
I'd say it's like we're the same person, only I know that's wrong.

I think I've seen you somewhere before. Where did you sleep last night?

Anne Elk · 09-30-2003, 08:18 PM

Quote:

Originally posted by NotFromHere
Would it be better if he called it aioli? Since that's what they serve in many fine restaurants - which I still can't eat due to food allergy.
Once I asked what was in the aioli (it varies from place to place) but the main ingredient is always mayo.

I thought aioli was olive oil and garlic (yum!). Now you tell me it is mayo in disguise?

Mayo on pasta? I think not.

leagleaze · 09-30-2003, 08:18 PM

Following up on my post of the other day, we have made an arrangement with BCG Attorney Search (also Legal Authority and Law Crossing) to sponsor our site.

I've placed an announcement on the front page, and also, placed a bit of information about it where the links to support the site used to be.

They'll be providing us with advertising in the near future to place in that spot.

This means I can stop begging you for money, at least for a little while.

Instead, I will beg you to support our sponsor

L

Tyrone Slothrop · 09-30-2003, 08:22 PM

Quote:

Originally posted by Atticus Grinch
Mellifluous names of NPR personnel, in reverse order of mellifluousness:

How can you leave Sylvia Poljoye (sp?) off this list?

NotFromHere · 09-30-2003, 08:23 PM

Quote:

Originally posted by Anne Elk
I thought aioli was olive oil and garlic (yum!). Now you tell me it is mayo in disguise?

Mayo on pasta? I think not.

Of the 9000 or so recipes for aioli, all of them begin with mayo and garlic. Some add horseradish or dill or someother ingredient, but the basic aioli is mayo/garlic.
Not really much of a disguise.

Anttwat · 09-30-2003, 08:25 PM

Quote:

Originally posted by Theres and Thats
I think I've seen you somewhere before. Where did you sleep last night?

Well I started out at Penske's, but that kilt and the fact that he hasn't shaved his legs for awhile kind of squicked me. So I left to be with He-Man, master of the universe.
Was that you in the stairwell going to Penske's about midnight last night?

Greedy,Greedy,Greedy · 09-30-2003, 08:33 PM

Quote:

Originally posted by Anne Elk
I thought aioli was olive oil and garlic (yum!). Now you tell me it is mayo in disguise?

Mayo on pasta? I think not.

Since the alternative to posting appears to be dealing with ANTTWAT and Theres and Those (NTTAWWT), I'll answer all aioli/mayo questions.

Aioli, Mayonnaisse, Hollandaise, and Bernaise are all eggs emulsified with fats. Aioli and Mayo are made with unheated egg, usually using just rapid beating to emulsify. Hollandaise and Bernaise use heat to force the oil in. Most Aioli is made with very good olive oil. Most Mayo is made with some kind of cheap and fairly flavorless oil. Hollandaise and Bernaise use butter. All of them also use some lemon juice to hold the egg and oil together, though alot of commercial Mayos forget the lemon and some replace it with vinegar, but Aioli and Bernaise have other things in them, and those things can vary depending on the cook. Usually, a lot of garlic and sometimes some other herbs in Aioli. Usually, shallots but sometimes also chives, parsley, tarragon, chevril or garlic in bernaise. Bernaise can also have a bit of wine or vinegar in it.

Bottom line: all good ways to consume fats, and don't assume that Mayo is always tasteless ooze because that's the way Hellman's makes it.

Carry on, ANTTWAT, T&T.

taxwonk · 09-30-2003, 08:35 PM

Quote:

Originally posted by robustpuppy
I have this dream NOW.

I never had the dream, but I did have the experience. I had three classes my last year of law school that I showed up for two times or less.

I wish life was like school. You don't have to how up if you can pass the tests. My life is pretty much the opposite now. Half the people around me flunk their tests (analogy to fucking up deals) but show up every day. Apparently in real life, you can flunk all the time if you at least show up and look busy.

Theres and Thats · 09-30-2003, 08:38 PM

Quote:

Originally posted by Anttwat
Well I started out at Penske's, but that kilt and the fact that he hasn't shaved his legs for awhile kind of squicked me. So I left to be with He-Man, master of the universe.
Was that you in the stairwell going to Penske's about midnight last night?

No, I was hanging around RP's place hoping she'd invite me to her wild birthday party (which was still going on), but she stopped answering my calls and gave the bouncer at the door instructions to keep me out so I wandered over to Paigow's place, which was way too crowded, so I went and tried a place called Hell, which wasn't all it was cracked up to be.

So, I ended up near comatose back at home with someone I don't really remember, other than their continuing moaning during the night. Sounded like they were saying "Pennies, Pennies" or something.

Anttwat · 09-30-2003, 08:49 PM

Quote:

Originally posted by Theres and Thats
No, I was hanging around RP's place hoping she'd invite me to her wild birthday party (which was still going on), but she stopped answering my calls and gave the bouncer at the door instructions to keep me out so I wandered over to Paigow's place, which was way too crowded, so I went and tried a place called Hell, which wasn't all it was cracked up to be.

So, I ended up near comatose back at home with someone I don't really remember, other than their continuing moaning during the night. Sounded like they were saying "Pennies, Pennies" or something.

OMG you're HE-MAN?!?

BTW, you didn't miss much at RP's, she was on shrooms most of the night and only wanted to be "in the middle" or something like that - no one knew what the hell she was babbling about.

Theres and Thats · 09-30-2003, 08:53 PM

Quote:

Originally posted by Anttwat
OMG you're HE-MAN?!?

BTW, you didn't miss much at RP's, she was on shrooms most of the night and only wanted to be "in the middle" or something like that - no one knew what the hell she was babbling about.

Sighhhhhhhhhhhhhhhhhhhh!

Oh, well, I'll get over it. What are you doing tonight? Meet you in Hell?

(editted to add: I'll be the one with the tiger tie)

Anttwat · 09-30-2003, 08:54 PM

Quote:

Originally posted by Theres and Thats
Sighhhhhhhhhhhhhhhhhhhh!

Oh, well, I'll get over it. What are you doing tonight? Meet you in Hell?

(editted to add: I'll be the one with tiger tie)

Come on down. I'm already here!

NotFromHere · 09-30-2003, 08:59 PM

Quote:

Originally posted by Greedy,Greedy,Greedy
Since the alternative to posting appears to be dealing with ANTTWAT and Theres and Those (NTTAWWT), I'll answer all aioli/mayo questions.

Aioli, Mayonnaisse, Hollandaise, and Bernaise are all eggs emulsified with fats. Aioli and Mayo are made with unheated egg, usually using just rapid beating to emulsify. Hollandaise and Bernaise use heat to force the oil in. Most Aioli is made with very good olive oil. Most Mayo is made with some kind of cheap and fairly flavorless oil. Hollandaise and Bernaise use butter. All of them also use some lemon juice to hold the egg and oil together, though alot of commercial Mayos forget the lemon and some replace it with vinegar, but Aioli and Bernaise have other things in them, and those things can vary depending on the cook. Usually, a lot of garlic and sometimes some other herbs in Aioli. Usually, shallots but sometimes also chives, parsley, tarragon, chevril or garlic in bernaise. Bernaise can also have a bit of wine or vinegar in it.

Bottom line: all good ways to consume fats, and don't assume that Mayo is always tasteless ooze because that's the way Hellman's makes it.

Carry on, ANTTWAT, T&T.

And don't forget tartar sauce.

Greedy,Greedy,Greedy · 09-30-2003, 09:06 PM

Quote:

Originally posted by NotFromHere
And don't forget tartar sauce.

Start with Mayo, and always add pickles, chopped fine. Also feel free to add onions, hot peppers, various forms of herbs (often a bunch of mustard), some hot pepper sauce, various forms of pepper, perhaps some capers or pickled nasturtium seeds, and, most often (and in my mind most importantly) some good strong vinegar.

I like tartar sauce with a variety of hot peppers and/or with a variety of pickled things, not just cukes.

You see, emulsified fat can do all sorts of things!

taxwonk · 09-30-2003, 09:10 PM

Quote:

Originally posted by Anne Elk
I thought aioli was olive oil and garlic (yum!). Now you tell me it is mayo in disguise?

Mayo on pasta? I think not.

you're thinking of aglio e olio. Particularly good on....well, just about everything, really.