Aioli and alioli are basically the same thing except for the eggyolk. Aioli is French and it has the eggyolk, alioli doesn’t have eggyolk and is Spanish I think, don’t quote me on that. Now that you know that bit of useless information, I always go for the eggyolk. I love eggs beyond any other […]
Lacto-Fermented Ginger and Garlic
I finally get it, why all the recipes online have pages and pages of a backstory behind the dish. It’s an excuse to write, and it feels good to troll you into reading my thoughts before giving you my delicious knowledge nuggets. Lacto-fermentation is one of the easiest things in the world. Just put some […]