refimprove date February 2009 Image Aioli FXcuisine.jpg thumb right 240px Making proven al aioli Image Allioli.jpg thumb Aioli of garlic, salt, egg, and olive oil in a mortar Image Aioli mit Oliven.jpg thumb Aioli with olives Aioli IPAc en icon a o l i Proven al dialect Proven al lang oc alh li IPA oc a li or ai li IPA oc a j li ref In Proven al Occitan, the same word is written alh li according to the classical norm or ai li according to the Mistralian norm. ref lang ca allioli IPA ca a i i ... s. It is usually served at room temperature. The name aioli alh li comes from Proven al alh garlic Latin allium li oil Latin oleum . Aioli is, like mayonnaise , an emulsion or a suspension of small ... as an emulsifier and is generally used in making aioli. However, mustard and garlic both have ... yolks, garlic and Dijon mustard if adding this as a common variation on the basic aioli are combined ... the initial emulsion has formed. In Occitan cuisine , aioli is traditionally served with seafood ... boiled with salt and bay laurel . In Provence , aioli or more formally, Le Grand A oli also designates ... bean s , boiled fish normally, desalted salt cod , and boiled eggs served with the aioli sauce. Other forms of aioli Similar sauces are found elsewhere in the region. Allioli Allioli IPA ca ... aioli and Valencian allioli or ajoaceite in that it does not use egg, and cooks pride themselves ... for aioli. See also Toum , an Arabic garlic sauce Skordalia , a Greek garlic sauce Mujdei , a Romanian garlic sauce Notes reflist External links commons category Aioli http lifeinprovence.com f sauces.html Aioli in the USA http upload.wikimedia.org wikipedia commons 4 47 Alioli.ogv Video on making ... de Aioli es Alioli eo Ajlolea sa co fr A oli gl Alioli os it Aioli he hu Aioli sz sz nl Aioli ja no Aioli oc Alh li pms A oli pl Ailloli ro Allioli ru fi Aiolikastike sv Aioli tl Allioli uk ... more details
Allioli means the Catalan variant of the garlic sauce Aioli Joseph Franz von Allioli 1793 1873 Roman Catholic theologian and orientalist. disamb de Allioli ... more details
merge to aioli date November 2011 Unreferenced date May 2010 Image Toum.jpg thumb Toum Toum is a garlic sauce as prepared in Lebanon , Levant the Levant and Egypt similar to the European aioli . As well as garlic, it contains salt, olive oil or vegetable oil and lemon juice crushed using a wooden mortar and pestle . There is also a variation popular in many villages such as Zgharta where Mentha mint is added, called Zeit and Toom . It is also used as a Dip food dip , especially with French fries and chicken. It is used in Lebanese sandwiches, especially chicken. Nutrition Facts Toum has the following nutrition content per serving of 50g Calories 334 Total fat g 36 Saturated fat g 5 Cholesterol mg 0 Carbohydrates g 4 Protein g 1 External links Portal Food Cookbook Toum br Category Lebanese cuisine Category Garlic Category Condiments condiment stub Arab cuisine stub Lebanon stub es Toum ... more details
Image Rouillesauce1.jpg thumb right 290px Rouille sauce Rouille IPA fr uj pron , French language French rust is a sauce that consists of olive oil with breadcrumb s, garlic , saffron and chili pepper s. ref Sharon Tyler Herbst. The New Food Lover s Companion, Second Edition . 1995. Cited in the http web.foodnetwork.com food web encyclopedia termdetail 0,7770,2835,00.html Food Network Encyclopedia entry for rouille . ref It is served as a garnish with fish , fish soup and, notably, bouillabaisse . Rouille is most often used in the cuisine of Provence . See also Aioli Romesco Salvitxada References reflist Category Sauces Category French cuisine Category Occitan cuisine Category Provence ca Salsa rolla de Rouille es Rouille fr Rouille cuisine he ... more details
Raiser The Hell Raiser has bacon , relish , aioli , avocado guacamole , lettuce , tomato and onions . Blazing Saddle The Blazing Saddle features bacon, relish, aioli, a Cajun cuisine Cajun spiced sauce ..., aioli, a mango Lime fruit lime sauce, avocado guacamole , lettuce, tomato and onions. Chicken Blast ... Raiser minus the aioli. Cracker Jack The Cracker Jack Crown Jewel sandwich has a TenderCrisp fillet and features the same toppings as the Blazing Saddle minus the aioli. Mango Jammin The Mango Jammin sandwich has a TenderGrill fillet and is made the same toppings as the Sweet Ride minus the aioli ... more exotic ingredients such as mango lime salsa, avocado and garlic aioli. ref name nzh Within two ... in the United States, the company s line of Crown Jewels in New Zealand boasts aioli, mango lime sauce ... more details
Image Fideua xurde.jpg thumb right Fideu Fideu IPA ca fi e wa langva or Fideuada IPA ca fi wa lang , from fideu , Catalan language Catalan Valencian for noodle is a dish typical of the Valencian Community , in Spain. It originated in the 1960s in the city of Gandia Citation needed date August 2009 when thin noodles like vermicelli were used instead of rice in the popular dish paella . ref cite web url http www.whatamieating.com ?b 1&d 1&t main&s Fideua&r All title Fideua publisher What Am I Eating accessdate 2009 08 27 ref There are many variations of it with different ingredients, but it is usually made with white fleshed fish and crustacean s, ref name Bittman cite web url http bitten.blogs.nytimes.com 2008 09 24 recipe of the day spanish pasta with seafood fideua title Recipe for Spanish Pasta With Seafood Fideua last Bittman first Mark date September 24, 2008 work The New York Times accessdate 2009 08 27 ref and optionally served with aioli allioli sauce. Sources reflist Culture of Valencian Community Pasta dishes DEFAULTSORT Fideua Category Valencian cuisine Category Pasta dishes Category Seafood dishes Valencia stub spanish cuisine stub ca Fideuada de Fideu es Fideu eo Vermi ela o fr Fideu it Fideu nl Fideu ... more details
The Aeolians lang el were one of the four major ancient Greeks Greek tribes comprising Ancient Greeks . Their name derives from Aeolus , the mythical ancestor of the Aeolic branch and son of Hellen , the mythical patriarch of the Greek nation. The Ancient Greek dialects dialect of ancient Greek they spoke is referred to as Aeolic Greek Aeolic . Originating in Thessaly , a part of which was called Aeolis, the Aeolians often appear as the most numerous amongst the other Hellenic tribes of early times. The Boeotians, a subgroup of the Aeolians, were driven from Thessaly by the Thessalians and moved their location to Boeotia . Aeolian peoples were spread in many other parts of Greece such as Aetolia , Locris , Ancient Corinth Corinth , Elis and Messenia . During the Dorian invasion , Aeolians from Thessaly fled across the Aegean Sea to the island of Lesbos Island Lesbos and the region of Aeolis , called as such after them, in Anatolia Asia Minor . According to Herodotus the Aeolians were originally Pelasgians . In book seven 7.95 of The Histories Herodotus states The Aeolians also, as the Greeks suppose, originally a Pelasgian people contributed 60. Their equipment was Greek. See also Aeolian disambiguation Aeolic Greek Aeolis Bibliography div class references small cite book last Smith first William authorlink William Smith lexicographer title Dictionary of Greek and Roman Geography publisher Little, Brown and Co location year 1854 pages 50 51 isbn accessdate 2009 08 23 url http books.google.gr books?id sYPAAAAYAAJ&dq div Ancient Greece stub Ancient Greece topics Category Ancient Greeks Category Ancient Greece peoples Category Ancient tribes in Thessaly Category Ancient tribes in Boeotia ar bg ca Eolis cs Ai lov da oler de Aioler el es Eolios eo Eolianoj fr oliens it Eoli he la Aeoles ja no Aiolere pl Eolowie pt E lios ru sk Aioli fi Aiolialaiset sv Aioler tr Aiol uk ... more details
Orphan date July 2011 Refimprove date October 2008 Infobox company company logo File Burger Fuel.jpg frameless name BurgerFuel parent company type Public http en.wikipedia.org w index.php?title Burger Fuel&action edit traded as Nzx BFW Nzx BFWOA company slogan Because Life s Too Short To East Bad Burgers foundation 1995 in Auckland, New Zealand location Ponsonby, New Zealand key people Chris Mason, Josef Roberts industry Restaurants stores 28 num employees revenue profit operating income net income products Hamburgers , french fries , wrap food wrap s, soft drink s, milkshake s, ice cream homepage http www.burgerfuel.com BurgerFuel.com BurgerFuel is a New Zealand owned chain of gourmet Fast food burger restaurant s with 31 locations around the world plus 1 mobile location unit . BurgerFuel sells French fried potatoes Spud Potato fries , Beer Battered Fries as a promotion , Kumara kumara fries , Hamburger burgers beef , wagy , chicken , gluten free , vegan and vegetarian , bottled soft drinks, maltshakes and its own branded ice cream Frostbite . Menu BurgerFuel burgers are famous for their special aioli sauce, freshness, taste and for the patented Doofer , a folding cardboard burger holder. BurgerFuel as a gourmet burger chain focuses on many niche areas Items such as vegan vegetarian food , gluten free as well as some organic food products. Burger names have an automotive theme. History In 2007 Burger Fuel Worldwide Public company publicly floated on the NZX . The company directors were hoping to generate 15 million from the IPO however, they ultimately raised a little over a third of that. ref cite web url http www.nzherald.co.nz section 3 story.cfm?c id 3&objectid 10480858 title Stock takes BurgerFuel net gain, market loss publisher NZ Herald date 2007 12 07 accessdate 2011 03 11 ref On 5 May 2008, Burger Fuel Worldwide announced it had agreed to its first Master franchise agreement with Dubai based Al Khayyat Investment Group Investments LLC. They will set ... more details
Image P t de pommes de terre.JPG thumb A slice of past s de treflas . Image Cassoulet.cuit.jpg thumb Ca olet cassoulet star dish of Occitan cuisine Occitan cuisine is the traditional cuisine and gastronomy in Occitania ref La cuina del pa s dels c tars , p.26 ref or in the lands where people speak Occitan language Occitan . Introduction This kind of gastronomy is mostly Mediterranean cuisine , very near to Catalan cuisine and Italian cuisine in the east, a little less in the west, which has influences of Atlantic cuisine. It is due at the large extension of Occitania, which goes from Atlantic Ocean, in the South of France, to the Mediterranean Sea, and the fact that it takes local products adapted to local geography, that it is very diverse. As with other Mediterranean cuisines, it has flavors and basics with a strong personality, such as garlic , olive s or salted fish , and olive oil and wine , but it has other things in common with the Atlantic ones, such as the use of cheese and butter . Some of its specialties are well known around the Mediterranean, where they exist exactly the same or with little varieties, as Bouillabaisse bolhabaissa , ref name fabrega1 La cuina del pa s dels c tars , p. 25 ref Aioli alh li , ref La cuina del pa s dels c tars , p.134 ref Ratatouille ratatolha , ref name fabrega1 pan gol at bread with garlic , salad s, etc. but unlike the gastronomies of its Mediterranean neighbours, it has a lot of fines herbes . Other specialities are Cassoulet ca olet , ref La cuina del pa s dels c tars , p. 192 ref past s de treflas , ref name anglade Aligot alig t , ref name anglade M moires paysannes , p.92. ref farcidures potato and meat dumpling , ref name anglade freginat fricassee of pork ref La cuina del pa s dels c tars , p. 118 ref , clafoutis clafot s , flaugnarde flaunharda etc. References reflist Bibliography La cuina del pa s dels c tars Cultura i plats d Occit nia , Jaume F brega , Cosset nia Edicions, 2003. ISBN 84 96035 80 8 M moires pay ... more details
small dish. It is also becoming increasingly popular to serve aioli with thin cut chips, especially .... Larger currywurst outlets offer a variety of atypical sauces, such as aioli, wasabi mayonnaise ... served with aioli . Philippines In the Philippines , they are often served with a sprinkling ... more details
Refimprove article date January 2008 File Waterzooi at De Vlaamsche Pot 2175547879 .jpg right thumb 250px Waterzooi Culture of Belgium Belgium has been called a nation of gourmand s rather than gourmet s a country, in other words, where big cuisine comes before fine cuisine . It has been said that Belgium serves food of French quality in German quantities. ref name mjgbob Michael Jackson s Great Beers of Belgium , Michael Jackson, ISBN 0 7624 0403 5 ref Fries File Friterie meats.jpg thumb right A typical assortment of meats offered at a Belgian friterie. File Frituur fries frikandel mayo curry ketchup.jpg thumb right Belgian frites wrapped in a traditional paper cone, served with mayonnaise and curry ketchup , with a small plastic fork on top and a frikandel on the side. French fries Fries , deep fried chipped potatoes, are very popular in Belgium . In Belgium you can buy fries in special places called friteries Wallonia and Brussels or frietkot fritkot frituur Brussels and Flanders . They are served with a large variety of sauces and eaten either on their own or in the company of other snacks as fricandelle or burgers. Traditionally, they are served in a cornet de frites , a conic white piece of cardboard then wrapped in a piece of paper, with a good spoonful of sauce on the top. With the fries they serve many traditional fastfood products, such as frikandel , gehaktbal or kroket . Sauces Friteries and other fast food establishments tend to offer a number of different sauces for the fries and meats. In addition to ketchup and mayonnaise , it is common to offer many others, with popular options including . ref fr icon cite web title La Frite se mange t elle toutes les sauces? url http www.frites.be v4 index.cfm?context article&ContentID 712 year 2011 accessdate April 20, 2011 publisher Frites.be ref Aioli Look sauce garlic mayonnaise . Pepper sauce mayonnaise with green pepper. Sauce Andalusia Andalouse mayonnaise with tomato paste and peppers. Sauce Americaine ma ... more details
File Remoulade.jpg thumb right 245px A spoon of French remoulade Remoulade or r moulade , invented in France , is a popular condiment in many countries. Very much like the tartar sauce of some English language English speaking cultures, remoulade is often aioli or mayonnaise based. Although similar to tartar sauce, it is often more yellow ish or red dish in Louisiana , often flavored with curry , and sometimes contains chopped Pickled cucumber pickles or piccalilli . It can also contain horseradish , paprika , Anchovy anchovies , caper s and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan fried breaded fish fillets primarily sole fish sole and European plaice plaice and seafood cakes such as crab or salmon cakes . Use Remoulade is very popular in France, Denmark , Iceland , Germany and in the United States , especially in Louisiana Creole cuisine . It is used with french fries , on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications In France it is commonly used in c leri r moulade , which consists of thinly cut pieces of celeriac with a mustard seed mustard flavored remoulade. In Belgium , it can be found as a condiment for frites , often sold at takeaway stands. In Denmark it is an essential ingredient on the Danish open face roast beef sandwiches sm rrebr d , along with roasted onion. Remoulade is also used for fish meatballs or breaded fillets of fish e.g. cod or plaice along with lemon slices. As a condiment for french fries the Danes can usually order tomato ketchup , remoulade or both, although in recent years mayonnaise has gained ground. In most regions it is used on Danish hot dogs along with mustard condiment mustard , ketchup, roasted or raw onions and pickled cucumber slices. Marketed as Danish remoulade , it has become popular in Germany and Sweden , but there mostly for fish with b ... more details
Globalize date May 2010 Image Meat fondue.jpg thumb 200px A fondue bourguignonne . A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor and or texture to a food, such as pita bread , dumplings , cracker food cracker s, cut up raw vegetables , seafood , cubed pieces of meat and cheese , potato chip s, tortilla chip s, and falafel . Unlike other sauces , instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce hence the name . Dips are commonly used for finger food s, appetizers, and other easily held foods. Thick dips based on sour cream, creme fraiche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d oeuvres and are thinner than spread food spreads which can be thinned to make dips. ref cite book last Rombauer first Irma S. authorlink Irma S. Rombauer first2 Marion Rombauer last2 Becker first3 Ethan last3 Becker others Illustrated by Laura Hartman Maestro title The Joy of Cooking edition Rev. origyear 1931 year 1997 publisher Scribner location New York isbn 0684818701 pages 145 146 lastauthoramp & ref Alton Brown suggests that a dip is defined based on its ability to maintain contact with its transport mechanism over three feet of white carpet . ref cite episode title Dip Madness series Good Eats credits Alton Brown writer director host network Food Network airdate 2002 10 16 season 6 number 9 ref Dip is a very widespread food. Forms of dip are eaten all over the world. Common dips Some types of dip include Div col cols 2 Aioli , the garlic version of mayonnaise . Baba ghanoush is a dip made from eggplant . It is popular in the Eastern Mediterranean and parts of South Asia. Bagna c uda is a regional dish of the Italian Piedmont it is composed of garlic , anchovies , oil and dairy , and is served with assorted vegetables for dipping. ref cite news title Bagna Cauda, 1960 first Amanda last Hesser url http www.nytimes.com 2009 11 08 magazine 0 ... more details
cuisine that features dishes such as bouillabaisse and aioli . ref name MacNeil pg 306 311 K. MacNeil ... is noted for its ability to pair well with garlic based dishes, such as aioli. ref name MacNeil ... more details
Encyclopedia
top
