April 9, 201510 yr 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?
April 9, 201510 yr My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.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.
April 9, 201510 yr 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?Not unless you are low on air. Curb rash or ?
April 10, 201510 yr My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.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......
April 10, 201510 yr 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?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?
April 10, 201510 yr 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.
April 10, 201510 yr My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.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...
April 10, 201510 yr 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?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?Costco absolutely could have. Pretty common.
April 10, 201510 yr Makes me wonder why my garage is a mess with car parts, lol https://www.youtube.com/watch?v=lgwF8mdQwlw#t=29
April 10, 201510 yr I make a good traditional aioli too.Still use miracle whip most of the time...... But I'm slowly backing away from processed anything.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. That don't sound bad really,with a big ole slice of better boy or alicante tomato but I would prefer wheat before the toast but that would be good as well
April 10, 201510 yr Anybody know the lifespan of a smoked boston butt right off hand?Frozen, in the fridge or room temp?
April 10, 201510 yr My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.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.
April 10, 201510 yr 2 hours to pull the headliner out of the Town Car. Holy fucking shit.That is insanity!
April 10, 201510 yr Anybody know the lifespan of a smoked boston butt right off hand?Frozen, in the fridge or room temp? Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up.
April 10, 201510 yr My aioli is just oil garlic and salt. Acid if I'm feeling fancy... But usually olive oil salt and garlic.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.WAY, WAY faster with a knife. Even if I were finishing like you do I'd break down the garlic with a knife & salt.
April 10, 201510 yr Anybody know the lifespan of a smoked boston butt right off hand? Frozen, in the fridge or room temp?Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up.You really, really, really, really shouldn't ever reheat, refreeze, whatever what you don't use. In my house that'd be 5 days. Normally a week, but you heat cycled it and that frightens me. The instant you really don't plan to eat something like that freeze it.
April 10, 201510 yr Remind me to show you how to break down garlic when you are here. It'll change the way you cook.
April 10, 201510 yr I can peel & turn a whole head of garlic into paste faster than my dad can peel 3-5 cloves.
April 10, 201510 yr Anybody know the lifespan of a smoked boston butt right off hand?Frozen, in the fridge or room temp? Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up. You really, really, really, really shouldn't ever reheat, refreeze, whatever what you don't use. In my house that'd be 5 days. Normally a week, but you heat cycled it and that frightens me.The instant you really don't plan to eat something like that freeze it. So 5 days would be the span?
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