Guest guest Posted August 10, 2007 Report Share Posted August 10, 2007 ANOTHER WAY OF DOING THIS, IS: COOK THE SPAGHETTI IN ONE POT, USE A SMALLER POT FOR THE GARLIC AND OIL. GRAB A LITTLE BIT OF GARLIC OR AS MUCH AS YOU WOULD LIKE AND ADD A LITTLE BIT OF OIL TO THE SAME POT. LET THE OIL AND GARLIC COOK TOGETHER BUT DO REMEMBER THAT WHEN YOU ARE COOKING WITH GARLIC, IF YOU DONT WATCH IT, IT MIGHT OVERCOOK AND CAUSE YOU TO HAVE A MAJOR BITTER TASTE AND THUS, CAUSE THE DISH TO HAVE A BAD OVERALL TASTE. TOO MUCH GARLIC AND ALL YOU WILL TASTE IS THE GARLIC. UNLESS OF COURSE, YOU LIKE THAT. FROM AN ITALIAN IN CANADA ANNA --- cabrita_trl <roseta_lleo wrote: > " All i oli " (translates as " garlic and oil " ) is very > simple and easy > to make. Recently I figured out how with a food > processor and mixer. > If you (or anyone here) would like to make it I can > write the recipe. > I cannot help with how to purchase though. > Cabrita > > , > " sabinaz123 " <sabinaz123 > wrote: > > > > Hello all! > > I was wondering if anyone out there has seen > garlic aioli by Westwood > > (pretty sure that is the name)? I can't find it > anywhere online, or > in > > stores. Thanks! SP > > > > > Ask a question on any topic and get answers from real people. Go to Answers and share what you know at http://ca.answers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2007 Report Share Posted August 10, 2007 Hello, I wanted to thank everyone for the information on the aioli. I am mostly vegan and want to replace mayo with the aioli. I will make some homemade. Thank you! SP Quote Link to comment Share on other sites More sharing options...
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