In the Lord of the Rings fandom there’s a persistent debate whether balrogs, or Durin’s Bane specifically, have wings. The text in Fellowship is ambiguous whether what it is describing are literal wings or something else wing-like.
In the Lord of the Rings fandom there’s a persistent debate whether balrogs, or Durin’s Bane specifically, have wings. The text in Fellowship is ambiguous whether what it is describing are literal wings or something else wing-like.
Cooking:
Aioli is made with oil and no egg. If it includes egg, it is a mayonnaise.
Many people just call everything “aioli” these days, even if it’s technically a mayonnaise.
In my experience, people will put garlic in mayo and call it aioli.
It is absolutely an aioli. You just have to de-emulsify it, separate out the egg, and then emulsify the non-mayonnaise ingredients. It’s not like it’s chemistry or entropy or whatever.
I don’t think that’s an internal debate, I think everyone who understands about the topic knows the difference between aioli and garlic mayo. It’s people from outside that use the wrong term, so not really an internal debate.
That’s not been my experience. I think a lot of people feel like it’s lesser to call their dip a mayonnaise, so they call it an aioli. Especially at restaurants.
That’s fucked up, man. Mayo can be fancy af. This is mayo erasure.
I’m pretty sure you’re being sarcastic, but I’d passionately back this stance. Emulsions are a goddamn art, and need to be respected for their insane range and joy.