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I am eating (Original Post) rrneck May 2013 OP
Pass the mayo, please!!! MiddleFingerMom May 2013 #1
Oh holy condiment! rrneck May 2013 #2
Coulda been worse: MiddleFingerMom May 2013 #5
I just dropped in to work things out with my girlfriend rrneck May 2013 #7
that kind of fry BainsBane May 2013 #8
Just about the only thing I'll eat with Mayonayse in it rrneck May 2013 #11
no, but you could have coleslaw on the side BainsBane May 2013 #12
I'll be on the lookout for it. rrneck May 2013 #14
I so agree BainsBane May 2013 #18
No cayenne? pinboy3niner May 2013 #3
Cayenne was my first thought. Is this a NOLA dish? MiddleFingerMom May 2013 #6
I grew up in SoCal, discovered cayenne late in life pinboy3niner May 2013 #15
Point well taken. rrneck May 2013 #9
No envy from me. I hate garlic. The Velveteen Ocelot May 2013 #4
I'll have to think of something else with which to taunt you. rrneck May 2013 #10
so then, your girlfriend does not swim? Tuesday Afternoon May 2013 #19
Busted again! rrneck May 2013 #20
On Facebook, this info comes with pictures. bluedigger May 2013 #13
That's true. rrneck May 2013 #16
DUzy! pinboy3niner May 2013 #17

BainsBane

(53,026 posts)
8. that kind of fry
Sat May 18, 2013, 10:27 PM
May 2013

calls for an aioli, a freshly-made flavored mayo. It does not come in jars. Well it can, but it shouldn't.

BainsBane

(53,026 posts)
12. no, but you could have coleslaw on the side
Sat May 18, 2013, 10:36 PM
May 2013

I bet if you tried a really nice aioli you'd like it. It's really just an egg and oil emulsion.

I LOVE garlic. Those sound like some great fries!

rrneck

(17,671 posts)
14. I'll be on the lookout for it.
Sat May 18, 2013, 10:40 PM
May 2013

If it weren't for garlic, tabasco, and good tequila I just couldn't go on.

pinboy3niner

(53,339 posts)
15. I grew up in SoCal, discovered cayenne late in life
Sat May 18, 2013, 10:40 PM
May 2013

But my catharsis may have come from a Paul Prudhomme recipe. Discovered in a gourmet cooking class I took from a Cajun shrimper who was, at the time, operating a seafood market in McLean, VA and co-teaching the class with a CIA analyst/gourmand.

Check out Prudhomme's recipe for Barbecued Shrimp sometime. Actually sauteed, not barbecued, in an herbed and spiced butter sauce that is sublime!

I now use cayenne in gravies, soups, all kinds of things, including a great Maryland Blue Crab/Shrimp Spice (which itself is great just for dipping chips in the dry spice).

But I'm not putting down garlic at all. My love affair with garlic is another story...

rrneck

(17,671 posts)
10. I'll have to think of something else with which to taunt you.
Sat May 18, 2013, 10:32 PM
May 2013

But it won't be fish. If it ever swam I won't eat it.

rrneck

(17,671 posts)
16. That's true.
Sat May 18, 2013, 10:41 PM
May 2013

I plead phone posting. And being too busy stuffing French fries down my neck to take a picture.

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