dem beats

Yeah. I break 99.99999% of the rules.

I almost bought a Gaggeneau oven for the steam heat feature. Brain conquered wallet as per usual with flagrantly spendy things and me.Never heard of it.....

I would love to see. I do break the garlic down with a knife first. Just rough chop though and then let the salt and pestle finish the mush.

I reheat in the oven at 190 or so. And basically only reheat once. Freezing quickly is a key, but I rarely freeze. Fridge for almost everything and eat it in a couple days.

That is insanity!

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife. I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me.Only in a mortar and pestle...... No need for the mortar or pestle, I use a chef's knife. Obviously not for the emulsion portion...I cannot fathom that much knife work. The m&p is how I was taught. You add the oil that way too. Unlike mayo you don't want air to get into the aioli. Like I said, old Italian woman though. Probably some goofy family recipe.

Frozen, in the fridge or room temp?

TPM is fine and it was fine when I double checked the TMP. Could ice and road rocks done that? BMW will refinish them for $180 a rim or so.... But Fuck. I don't want to spend that every 6 months.

Not unless you are low on air.Curb rash or ? I'll take some pics. I didn't notice a curb....... I know the sound of rim on curb for sure. Could Costco have scuffed them while putting on my new rubber?

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic.And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife. I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me. Only in a mortar and pestle......

Speaking of rims... All 4 of my rims are scuffed. What the actual Fuck.... I didn't hit anything. Could the fact I'm not running run flats be the problem?

My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.

You know you put it on everything.I put my Dick on everything. It's as good as Ass pennies.

I'll have to check it out. My wife insist on keeping nature's seasoning. It's the old salted thing I reach for. Once again only for tomato sammiches.

Neal, are you stuffy? Are you blowing neon color snot? Is it brown, white, green, highlighter yellow or green? Orange or red?

I don't buy sugar spreadsLol that is fair. I buy the calorie free spread. Adds a. Lot of flavor to my sammich without any kcal. One of my favorite sammiches is a tomato and mayo on toast. Salt and pepper or some other blended herb/spice. Nature's seasoning or Mrs Dash. Really weird to still buy blended spices, but for things like that sammich, it's what I love.

I make a good traditional aioli too. Still use miracle whip most of the time...... But I'm slowly backing away from processed anything.

That's what she said.

I am living through you with this project.

I usually end up a Wally's for late night schwarm.I'll check it out. Wally's??http://www.wallysfalafelandhummus.com/ Open until 11 and awesome.

Huh? Baby foxes? Nein, FoxPro5 is a member on here. John.Kind of a baby Fox then... I didn't know there was so much MN happening on here. I don't stray from the hop though.. Congrats FoxPro5 on successful replication!

So good on my rubins though...

I usually end up a Wally's for late night schwarm. I'll check it out.

She never complained about my aged fat.......

Fixored.