What did you cook?

I made real aïoli with a mortar and pestle


Only olive oil, garlic and salt. Most of what people call aïoli these days is garlic flavored mayonnaise. But you can emulsify oil with only garlic



Although I completely understand why you would add an egg. Using garlic you can only have a 1:3 ratio of garlic to oil by weight. And that’s right at the limit so it’s better to stay at 2:5. A single egg yolk can emulsify 2 LITERS of oil! For this small amount I needed 8 garlic cloves

 

People in California look at me like I have a Popeye-sized forearm growing out of my head when I mention that "the food is better in Texas."

So, an example. This is a wagyu tri-tip from a local butcher, cold, day after cooking, sliced for a sandwich. Please note this is a $15/lb cut of meat. And no it wasn't frozen in a plastic bag when I bought it. And yes Texans know what tri-tip is. At least here. Corpus is weird.

 

i am foodies and i like Chinese food . right now i am cooking chaw mien for my family . i like chaw mien too much. and it is easy to cook

 

I just had a conversation about this. I feel like the "good food" here is still better here than most places and the variety here is probably still amongst the best in the world (at least that I've been to). But the "average daily food" available here, especially if you're eating at home, isn't as good as a lot of other places unless you spend $$$ on the ingredients AND have connections w/ regards to being able to source things. And the "great food" is still great anywhere in the world, but equally hard to come by anywhere.