The Culinary Arts Thread

#8,077
#8,077
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If you must sauce, choose one suited to your individual tastes. My missus likes Stubbs Original caramelized onto pork back ribs.
 
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#8,079
#8,079
I do the same with fries. If they are good I will not use ketchup except maybe on the last few.

Of course, if the fries come with a good Aioli, they all get it.
 
#8,080
#8,080
@NorCalVol67 posted, "Of course, if the fries come with a good Aioli, they all get it."

Hmm... Provencal or Catalan heritage? Or are you of Belgian extraction?
 
#8,087
#8,087
Behr said:
That's why I asked. I know lots of places that do, although most don't call it aioli, and maybe because it's not, but some do, but it's not. Unnerstandz? :)
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Gotcha, didn't think it was uncommon. But I haven't been anywhere around here that does, but I also haven't explored much outside of my neighborhood.

And it has been hot as hell the last few days.
 
#8,089
#8,089
NorCalVol67 said:
Gotcha, didn't think it was uncommon. But I haven't been anywhere around here that does, but I also haven't explored much outside of my neighborhood.

And it has been hot as hell the last few days.
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It's stupit hot here for June. 97 yesterday with a heat index of 108 and 100% humidity. That's August numbers. SMDH.

A few places around here serve "Garlicy Mayo", but would never consider themselves uppity enough to call it aioli. It's not commonly served with fries here but it excellent as a condiment for blackened fish and shrimp.
 
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#8,091
#8,091
Behr said:
I don't know. Technically Aioli is garlic mayo. But it's common now to call any flavored mayo aioli. It's that way with errythang now. What is shrimp scampi?
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Shrimp cooked the way prawn would be in garlic butter and Parmesan. Never had the real thing, just shrimp and chicken knockoffs
 
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#8,092
#8,092
Behr said:
I don't know. Technically Aioli is garlic mayo. But it's common now to call any flavored mayo aioli. It's that way with errythang now. What is shrimp scampi?
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When I get the Arby’s loaded Italian sub I tell them to leave off the garlic aioli because it just sounds nasty. Never knew exactly what it was until now. 😛
 
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#8,093
#8,093
volfanbill said:
Shrimp cooked the way prawn would be in garlic butter and Parmesan. Never had the real thing, just shrimp and chicken knockoffs
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Yep, that was my point. I've seen the key lime mustard served with Stone crab claws "Key lime Aioli". It's possible they put some garlic powder in it, but yea, whatever. No one really gas anyway. Just like no one cares that shrimp scampi is usually a pasta dish.
 
#8,097
#8,097
Behr said:
Haha, nothing wrong with it, just funny to me Arby's selling Italian subs and using "aioli".
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I had one on the road a month or so ago, and it was pretty darn good.

I'm sure it wasn't authentic, but it worked. As fast food joints go, Arby's is a lot more interesting than most.
 
#8,098
#8,098
Yeah, I'm not making fun, I just wasn't aware. I haven't been to Arby's in...well over 25 years, not even sure. I know there is one here in Ft Myers on Tamiami trail, but I never travel that part of it so I never think about it.
 
#8,099
#8,099
Behr said:
Yep, that was my point. I've seen the key lime mustard served with Stone crab claws "Key lime Aioli". It's possible they put some garlic powder in it, but yea, whatever. No one really gas anyway. Just like no one cares that shrimp scampi is usually a pasta dish.
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Ftr, I don’t care for aioli, just like I don’t care for mayo, cept using the sriracha and chipotle versions on my mahi/shrimp tacos. I tried them on a couple different flavored chicken sammiches and it just did nothing for me. Also, they were still called mayo ftr.

And finally, ftr, I’m not uppity enough to care about such specific titles. I like shrimp scampi (which I rarely put in pasta), even chicken scampi. So call it whatever the fork you want, and I’ll still eat it.
 
#8,100
#8,100
volfanbill said:
Ftr, I don’t care for aioli, just like I don’t care for mayo, cept using the sriracha and chipotle versions on my mahi/shrimp tacos. I tried them on a couple different flavored chicken sammiches and it just did nothing for me. Also, they were still called mayo ftr.

And finally, ftr, I’m not uppity enough to care about such specific titles. I like shrimp scampi (which I rarely put in pasta), even chicken scampi. So call it whatever the fork you want, and I’ll still eat it.
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What if it was shrimp sitting in the sun for a week casserole?
 
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