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From: jfh@browngr.UUCP (John F. Hughes)
Newsgroups: net.cooks
Subject: Removing garlic smell, aioli
Message-ID: <10089@browngr.UUCP>
Date: Sun, 17-Mar-85 00:46:29 EST
Article-I.D.: browngr.10089
Posted: Sun Mar 17 00:46:29 1985
Date-Received: Tue, 19-Mar-85 04:45:53 EST
Reply-To: jfh@sluggo.UUCP (John (Spike) Hughes)
Organization: Brown University Computer Science
Lines: 19
Summary: 


   My mother always recommended rubbing your fingers with salt after
getting too much garlic on them. The salt seems to carry away
some of the oil. It doesn't do the job completely, but it makes
an excellent start...

    Speaking of garlic, there's a wonderful recipe in Mastering the
Art of French Cooking, by Child et al, for a Mediterranean Fish Stew
(or soup), in which one floats rounds of toasted french bread topped
with garlic mayonnaise (aioli). Julia recommends straining out the
fish--I prefer preparing the dish with a fish stock and then adding some
additional fish for the last 5 minutes or so. This makes a wonderful
winter meal: those of us in the northern hemisphere should make it while
we can...
   Now the question: J. Child says not to make Aioli in a blender because
of the bitter taste imparted by the garlic when it is blended, and I have
found that about half of the time, blender aioli *is* bitter. Does anyone
know a reliable way to prevent this?
   -jfh