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Aioli is a garlic-flavored sauce that originated in the Mediterranean, especially in Provence (France) and Catalonia (Spain). Traditionally, it’s made by emulsifying fresh garlic and olive oil—that’s it. However, in modern cooking (especially restaurants and American kitchens), “aioli” usually refers to a garlic mayo, meaning: - Egg yolks - Oil (olive or neutral) - Garlic - Lemon juice or vinegar - Salt It’s creamy, garlicky, and used as a dip, spread, or sauce—perfect for sandwiches, fries, seafood, grilled meats, and veggies. Traditional Aioli (From Scratch) Makes: ~1 cup Time: 10 minutes Ingredients - 1 egg yolk (room temperature) - 3–4 garlic cloves, minced to a paste - 1 cup olive oil (use a mild one so the flavor isn’t bitter) - 1–2 tsp lemon juice or white wine vinegar - Pinch of salt —————————— Instructions 1. Make the garlic paste - Mince the garlic very fine. - Sprinkle with a pinch of salt. - Smash it with the side of the knife until it becomes a smooth paste. 2. Start the emulsion - In a mixing bowl, whisk the egg yolk and garlic paste together. **3. Add oil very slowly This is the key. - Begin adding the olive oil drop by drop while whisking constantly. - Once it starts to thicken and emulsify, you can add the oil a little faster—a thin steady stream—while whisking nonstop. 4. Finish - When all the oil is incorporated and the aioli is thick and creamy, whisk in the lemon juice and a pinch more salt to taste. ——————————- Chef Tips - If it gets too thick, whisk in 1 teaspoon of warm water to loosen. - If it breaks, don’t panic—start a new egg yolk in a bowl and slowly whisk in the broken mixture until it re-emulsifies. - Use a mild olive oil; strong, peppery oils can make aioli harsh and bitter. Classic & Herb Variants 1. Classic Garlic Aioli – garlic, lemon, olive oil 2. Lemon Herb Aioli – lemon zest, parsley, chives 3. Basil Aioli – fresh basil, lemon 4. Rosemary Aioli – chopped rosemary, black pepper 5. Thyme Aioli – fresh thyme, hint of Dijon 6. Tarragon Aioli – perfect with seafood

@Ayla Mace your drunken noodle recipe as promised!!! This is what I expect when I text Send Noodzzs! PAD KEE MAO 1 lb. dried rice noodles 2 Tbsp. Canola oil 3-4 ea. garlic minced 2-4 ea. Birds eye chilis (Based on how spicy you like) 1/2 ea yellow onion 3/4 lb. chicken breast or thighs (sliced thin) 2 tsp. fish sauce 3 ea green onions 1 cup Thai Basil OPTIONAL: CHINESE BROCCOLI, TOMATO, CHINESE CHIVES 3 tbsp. Oyster Sauce 2 Tbsp. Light Soy Sauce 2 Tbsp. Dark Soy Sauce 2 tsp. Sugar 1 Tbsp. Water Prepare the noodles according to their directions. Typically, this includes boiling water and pouring it over the noodles for a few minutes till they are soft and tender, draining and adding to the saucepan when needed.. In a wok or large pan, heat the oil. Once it begins to smoke, add the garlic, chili, and onion, let cook briefly, do not breathe this in, it will cause you to cough. Add chicken and fish sauce, and let it cook for about 2 minutes. Add the green onions, noodles, and sauce components. Let it reduce till it coats the back of a spoon. Remove from the heat and add in the basil and toss, and serve. Recipe Notes: 1. Wide rice noodles – use wide ones and prepare per packet. I use ones labelled as “Pad Thai” rice noodles. Fine to use thinner ones if you can’t find wide ones. 2. Chili – 2 birds eye or Thai chilies give this a nice buzz of spice but won’t blow your head off! Feel free to adjust to your taste. Can also use a dollop of chili paste instead – add it with the chicken. 3. Thai Basil – tastes like regular basil with a slight aniseed flavor. Traditionally made with Thai Holy Basil, which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia). Substitute with regular basil (it tastes like Drunken Noodles in Thailand!) 4. Soy Sauce – both light and dark soy sauce can be substituted with all-purpose soy sauce (ie, soy sauce that is just labeled “soy sauce” without “dark” or “light” or “sweet” in front of it).

WHEN YOU JOIN, I NEED YOU TO DO FOUR THINGS! 1. READ THE PINNED POST "WHAT WE'RE ABOUT - THE RULES" 2. READ THE PINNED POST "WHO IS THIS BEARDED WHITE DUDE?" 3. RESPOND TO THIS POST WITH A COMMENT ANSWERING THE FOLLOWING ITEMS! Drop the following in your post comment on this thread: What Cuisines did your family cook when you were a kid? How often do you cook? What's your profession? Last meal before you die! Name one dish or ingredient you want to learn how to prepare! o yeah 4. Ask questions, get active in the chats and discussion boards, and have a fun time. If you don't, I'm putting you on Dish Pit!

Are you ready to learn how to cook something great? Something you've always been too intimidated to take a swing at? Do you think cooking with black fungus mushrooms is only for Chinese people? Scotch bonnet peppers only for the people of the Caribbean? Collard greens only for those of African American descent? Mayonnaise and American cheese only for white people? They're not only for the people who created the recipes from their countries of origin. Respectfully, they're for every single cook or chef who is willing to take the time to learn and respect the ingredients' history and flavor profiles. Join the group, bring a pad and paper, and come ready to learn from one another. I have created this space for those ready to get serious about creating globally inspired meals, learn how to throw some RESPECK on these dishes' cultural ties, and most of all, have a great time doing so. Come hang with us and become the white guy who can throw down the best PAD SEE EW, the Italian who absolutely kills a PORK SCHNITZEL WITH SPAETZLE, or the Spanish chick who makes a MATZO BALL SOUP that rivals your Bubbies. Please refrain from self promotion! PAY ATTENTION: THIS GROUP HAS BEEN AND ALWAYS WILL BE A SPACE FOR PEOPLE WHO LOVE INGREDIENTS AND CUISINES SO MUCH THAT THEY DEDICATE REAL TIME AND ATTENTION TO LEARNING HOW TO HONOR THEM. THIS GROUP ISN'T ABOUT MAKING FUN, IT'S ABOUT BUCKLING DOWN AND PAYING TRIBUTE TO THE ROOTS OF A CULTURE'S CUISINE AND HONORING THOSE WHO INVENTED, PERFECTED, AND POPULARIZED A COUNTRY'S MOST FAMOUS DISHES AND PREPARATIONS. HATRED AND OR DISRESPECT WILL NEVER BE TOLERATED. THE NAME IS DIVISIVE BUT IT'S TO SHOW THAT WHEN A PERSON SPENDS THEIR EFFORTS TO LEARN ABOUT THE DIVERSITY OF FOOD AROUND THE WORLD, THEIR ABSOLUTE INTENTION IS TO BETTER, NOT TO HURT. FROM YOUR FEARLESS, BEARDED WHITE GUY, LETS GET COOKING!