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PrintableSupaFunkyOrgangrinderSexy said: JustErin said: Yes, it is true. My brother does it and I think A&W burgers have mayo served on them.  Most burgers here in the states serve burgers with Mayo. For me, never!  We also dip our fries in mayo. That's actually yummy. | |
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JustErin said: SupaFunkyOrgangrinderSexy said: Most burgers here in the states serve burgers with Mayo. For me, never! We also dip our fries in mayo. That's actually yummy. Ketchup and mayo mixed together for my fries.  | |
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JustErin said: SupaFunkyOrgangrinderSexy said: Most burgers here in the states serve burgers with Mayo. For me, never! We also dip our fries in mayo. That's actually yummy.  that's what we do as well.....americans find that weird.....Quentin Tarantino actually used that fact in Pulp Fiction, in the beginning of the movie where Travolta's character is talking to Sam L. Jackson about his stay in Holland.....  | |
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Aioli From Wikipedia, the free encyclopedia (Redirected from Aïoli) Aioli with olivesAioli (French: aïoli, Modern Provençal: aiòli) is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. In France Aioli is traditionally served with seafood, fish soup and Traditional aioli In Provence, aioli also designates a complete dish consisting of boiled vegetables (carrots, potatoes..., green beans), boiled fish (normally, desalted cod), and boiled eggs served with the aioli sauce. Aioli has become popular as an accompaniment in Australia, often served alongside potato wedges. (Large chunky-cut french fries dipped in a spicy seasoning). Other forms of aioli The sauce has been modified in other regions of Europe to suit local cuisine. Allioli (from all i oli, Catalan/Valencian for "garlic and oil", pronounced IPA [a-i'-li]) is a typical paste of Valencia and Catalonia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. It differs from Provençal aioli in that it does not use eggs. Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavoured vinaigrette, while in some other areas, it is a form of garlic-flavoured mayonnaise. In the latter meaning, it is a synonym for aioli. . . . [Edited 9/7/06 14:10pm] | |
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Soynaise or Nayonaise
and Yellow Mustard My Legacy
http://prince.org/msg/8/192731 | |
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How about honey mustard? | |
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[Edited 9/7/06 14:35pm] | |
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IrresistibleB1tch said:
YAYonaise und zenf | |
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100MPH said: YAYonaise und zenf  | |
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IrresistibleB1tch said: 100MPH said: YAYonaise und zenf Such a funny word ... "senf" , they sell German brands in the US ? ... cool | |
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100MPH said: IrresistibleB1tch said: Such a funny word ... "senf" , they sell German brands in the US ? ... cool only at the German store, i'm afraid. a friend of mine brings me back several tubes when he goes to Switzerland, though. | |
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IrresistibleB1tch said: 100MPH said: Such a funny word ... "senf" , they sell German brands in the US ? ... cool only at the German store, i'm afraid. [b]a friend of mine brings me back several tubes when he goes to Switzerland, though. [/b]That's great ... ok , i'm off 2 home 4 sum yum meal 
Greetz! | |
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100MPH said: IrresistibleB1tch said: only at the German store, i'm afraid. [b]a friend of mine brings me back several tubes when he goes to Switzerland, though. [/b]That's great ... ok , i'm off 2 home 4 sum yum meal
Greetz! Guten Appetit! | |
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IrresistibleB1tch said: 100MPH said: That's great ... ok , i'm off 2 home 4 sum yum meal
Greetz! Guten Appetit! Danke sehr ! | |
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Hendlmeier Senf
| |
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100MPH said:
Aioli From Wikipedia, the free encyclopedia (Redirected from Aïoli) Aioli with olivesAioli (French: aïoli, Modern Provençal: aiòli) is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavoured mayonnaise. In France Aioli is traditionally served with seafood, fish soup and Traditional aioli In Provence, aioli also designates a complete dish consisting of boiled vegetables (carrots, potatoes..., green beans), boiled fish (normally, desalted cod), and boiled eggs served with the aioli sauce. Aioli has become popular as an accompaniment in Australia, often served alongside potato wedges. (Large chunky-cut french fries dipped in a spicy seasoning). Other forms of aioli The sauce has been modified in other regions of Europe to suit local cuisine. Allioli (from all i oli, Catalan/Valencian for "garlic and oil", pronounced IPA [a-i'-li]) is a typical paste of Valencia and Catalonia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. It differs from Provençal aioli in that it does not use eggs. Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavoured vinaigrette, while in some other areas, it is a form of garlic-flavoured mayonnaise. In the latter meaning, it is a synonym for aioli. . . . [Edited 9/7/06 14:10pm] Yeah, the aioli I eat doesn't have eggs. It's made from vegetable oil (canola and olive, I think) and garlic. SO good. oh noes, prince is gonna soo me!!1! | |
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