The Basics: Mayo and Aioli

The Basics: Mayo and Aioli

    One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to master -- I make mayo and aioli often, and I still … [Read more...]

Lent, Day1

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Lent, Day 1. I don't normally eat breakfast (I have a vice of Dr Pepper). For lunch, on the very first day of Lent, we decided to drop the one-restaurant-a-week rule. Given the rest of our Lenten vows are pretty strict, we decided that even with allowing restaurants, we'd still be sacrificing a lot trying to find no-meat-no-dairy on the menu. But, we did sushi for lunch. And some … [Read more...]

Fried Grouper Sandwich, with Cajun Aioli

Christey and I met in St Pete Beach, Florida. We both lived in the area and a friend of a friend of both of us was in town, and we all met for drinks and dinner at Sloppy Joe's, on the beach. Yeah, it's Hemingway's Sloppy Joes, except the one in Key West that's named Sloppy Joes isn't the one Hemingway went to. Sloppy Joes either moved, or got bought out, I don't remember which, nor do I know … [Read more...]

Cajun Chicken with Risotto

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Last night, I finished work late and didn't want to go to the store, so I kinda whipped something up based on what ingredients I just happened to have in the house. It worked out in the end, but there were a few back-and-forth ideas, and one side that just didn't work out.  I had: boneless-skinless chicken breasts, celery, onion, roasted red bell peppers (in a jar), a single egg, olive … [Read more...]