yes yes! i'm hopeless in the kitchen (and tbh, mostly lazy) and i pretty much live on toast and cereal. i lack the creativity to think about food in terms beyond opening a packet and heating it.
― Rubyredd, Wednesday, 27 February 2008 04:37 (sixteen years ago) link
My freelance client frequently sends me packages of sourdough bread from Boudin Bakery, and I'm actually pretty sick of their product, so I usually turn it into croutons. I mash up garlic cloves, kosher salt and olive oil into an emulsion with the old mortar and pestle. (My daughter calls this "garlic snot".) I cube up the bread, toss it with the garlic paste to coat, and then fry up the bread cubes. Tossing the bread with the garlic stuff before hitting them with the heat seems to coat them more evenly.
― Rock Hardy, Wednesday, 27 February 2008 17:58 (sixteen years ago) link
Rock Hardy, I believe that is aoili is italian for "garlic snot".
― Jaq, Wednesday, 27 February 2008 18:07 (sixteen years ago) link
there is a "which" missing up there
― Jaq, Wednesday, 27 February 2008 18:17 (sixteen years ago) link
Huh, I guess so...I never really looked up an aioli recipe before, but I guess that's the stuff. I bet it would be even better with roasted garlic.
― Rock Hardy, Wednesday, 27 February 2008 18:45 (sixteen years ago) link
jaq why do you cut the crusts off your croutons
― just1n3, Sunday, 9 June 2013 21:11 (ten years ago) link
To soak up more butter/oil. Also helps the crumb to dry out more.
― Jaq, Monday, 10 June 2013 00:35 (ten years ago) link