(Tried piggybacking on rec.food to get into aus.food........but Google
doesn't recognize it:-/

Just roasted up about 5 heads of garlic to make up some Garlic Aioli
and some garlic butter for tonights dinner. Had 3 different types of
mayo ( S&W(USA), Thomy(German), and Real Foods (Canadian) in the
fridge and found that S&W wins hands down from the others (I won't even
bother with the Aussie crap!! Unless of course it's a gourmet
brand/flavour such as basil pesto, lime chilli and coriander, wasabi
etc.).

A couple of days ago it was a whole large tray of Roma tomatos cut in
half, seasoned with salt, pepper, sugar, spanish olive oil and garlic
and then roasted to about 1/2 way through (still nice and squishy!!),
blitzed and used as a base for Spag Bol. A 1/3 of a bottle of red wine
helped it along as well :-)

A little while back I did the tomato thing and made a couple of pizzas
and garlic bread/calzones. The local pizza connoisseur declared them
the best pizzas he's ever had........ but my favourite is Pancho's,
just down the road in Bulimba. They got quite a few votes on Nova the
other day when they did a call in for everyones best pizza joint.

But tonights dinner is 2" thick eye fillet steak (garlic butter as a
garnish) with a mescalin salad...... and I'm still humming and haaaaing
about dessert.


Peter
in Brisbane
Australia