tag:blogger.com,1999:blog-5023115366408235433.post6900984078988284106..comments2018-01-24T10:38:52.434-08:00Comments on Captain's Log: L’Aioli de ProvenceWilliam Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5023115366408235433.post-27772950811450817922010-05-20T10:13:42.233-07:002010-05-20T10:13:42.233-07:00VEry charmed INDEED. NOthing beats the real thing....VEry charmed INDEED. NOthing beats the real thing. Thank you so much for getting it back into circulation. Love Astridastrid Nealnoreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-19532762113295578572010-05-19T08:42:52.419-07:002010-05-19T08:42:52.419-07:00Kamaka - Thank you. Sounds like you guys made it r...Kamaka - Thank you. Sounds like you guys made it right! Paella with a side of aioli would be awesome! <br />Most restaurants substantially reduce the garlic content to appease "American tastes" when I think they might be actually better off to go with the true recipes. Then again sometimes you just wonder what the chef was thinking, like when you are suppose to get Hollandaise and it's a Velveta cheese sauce...William Widmaierhttps://www.blogger.com/profile/16310989164002388959noreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-3920350074588095842010-05-18T21:09:33.548-07:002010-05-18T21:09:33.548-07:00I like your Blog format..... and I like the recipe...I like your Blog format..... and I like the recipe..... In 1993-1998, I owned a Spanish restaurant and Night Club in San Diego's downtown gas-lamp district called Ole Madrid. On the tables we would server a Spanish salsa and fresh 1 inch pieces of french baguettes cut on a bias. When seated the waiter or waitress would bring you a dish of Aioli that we made in 5 gallon buckets with a large immersible blender. There was plenty of garlic and everyone loved it. We never had a complaint.Kamaka1https://www.blogger.com/profile/01749513839220973193noreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-50160881504477632372010-05-18T20:11:43.395-07:002010-05-18T20:11:43.395-07:00Excellent!!!! I wholeheartedly agree with you! I a...Excellent!!!! I wholeheartedly agree with you! I am excited to use this recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-17702987130552894972010-05-18T19:30:46.602-07:002010-05-18T19:30:46.602-07:001. Traditionalists would tell you Eggs Benedict sh...1. Traditionalists would tell you Eggs Benedict should be done with Hollandaise not Bearnaise, but in fact Bernaise would be quote good and since it is technically a "daughter sauce" of Hollandaise why not, and a dollop of aioli on top would just make it better!<br /><br />2. Aioli is most commonly served with baked or poached fish, as well as steamed or roasted vegies. But it also works well as a dip for steamed artichokes, French fries, carrot or celery sticks, fresh bread, etc. Makes instant garlic bread - just spread some on and toast, and basically can be used in the place of mayonnaise such as in sandwiches. It is not commonly used on pasta, though it could be...<br /><br />3. Merci!William Widmaierhttps://www.blogger.com/profile/16310989164002388959noreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-68818582006988830592010-05-18T17:59:35.448-07:002010-05-18T17:59:35.448-07:00YUMMY! Sounds delicious! Bon appetit!YUMMY! Sounds delicious! Bon appetit!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-24979991330492353712010-05-18T16:27:22.815-07:002010-05-18T16:27:22.815-07:00Do you mainly use this on pasta? What are other u...Do you mainly use this on pasta? What are other uses?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5023115366408235433.post-9047140352732598842010-05-18T16:01:27.246-07:002010-05-18T16:01:27.246-07:00A dollop on the sauce Bearnaise for Eggs Benedict ...A dollop on the sauce Bearnaise for Eggs Benedict would be awesome, wouldn't it?<br /><br />Frere Jacques en NantucketAnonymousnoreply@blogger.com