Quote:
Originally Posted by mjohnson
For most of us amateurs, aioli is "mayo that went to college". This OP is showing that the real thing is an entire different creature. As much as I do love flavored Hellmans, this OG stuff is likely amazing.
Maybe for the inexperienced, you could say that fresh garlic is like a baby potato just grabbed from the soil. The sturdy standbys we have every day from the Kroger are related, but entirely different.
With farmers markets everywhere in this late summer (harvest time!) I might just try to grab some fresh garlic. That real aioli would be great with some tasty newborn taters! Or some fish. Or some nice veg. Or smeared all over me body... Maybe rub some into the leather car seats to preserve the experience.
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Potato is a great analogy. Once someone made me a ripe heirloom potato straight from the ground. Neatly divine experience. Nutty and earthy, dank perfume, i couldnt believe it was just a potato, cooked in foil under a camp fire.
Garlic is exactly like that, except in my case the potato was still way better.
Thing about fresh garlic is you mash it and taste it it doesnt burn your tongue.. the olive oil grows it and adds fat but the garlic should taste wonderful on its own.