Today’s long read is a presidential profile called Obama’s Way, by Vanity Fair writer Michael Lewis.
Morford: God the insufferable jerk.
Now we’re cookin’: I never thought I’d be this fascinated by an essay on mayonnaise. This is how you write food pron.
“Aïoli, the “golden ointment”, most famously accompanies the great Provençal salt-cod platter known as “le grand aïoli”, garnished with regional vegetables, boiled eggs and, occasionally, snails. A couple of spoonfuls are also used as a thickener when making bourride: it’s quickly whisked into a hot, saffron-scented fish broth in which a fillet of fish has just been poached. To make aïoli, garlic—three to four cloves should be sufficient—needs to be brutally crushed, then worked to a paste with sea-salt flakes, using the back of a heavy knife or a pestle and mortar. The paste is mixed with egg yolks before following the basic mayonnaise recipe below, though omitting the mustard. When made with juicy, new-season garlic in early summer, the result will be particularly pungent.”