Serious Eats - seriouseats.com

Aioli is made the same way you'd make mayonnaise. The olive oil along with the garlic is what gives aioli its distinct taste.

Frankly I think a lot of people can't abide by the strong taste of olive oil, so I recommend making this with 1/2 vegetable oil and 1/2 olive oil.

Even here in France store bought aioli is nothing like homemade (real) aioli. I do warn you that real aioli is extraordinarily addicting - I find myself dipping everything in it!

Sorry to be such a forum newbie, the link to the canneles is here.

Hi all,

First time posting to these forums - didn't see anyplace to introduce myself, so I thought I'd siddle up to the campfire where I usually feel right at home.

When in the States we camp quite a bit with my dad and he prepares the most incredible gourmet meals. Starts about four in the afternoon with his first beer as he preps a few veggies We don't actually get around to eating until about midnight and having drank at least one bottle of amazing wine (served in metal Sierra cups - gotta change that - I usually manage to find at least a plastic cup). Anyway I'm just advising that this isn't the way to do things if you value such things as efficiency and hygeine. Things wrapped in foil sounds good.

I'd recommend a French press coffee maker for the morning. Try this trick: make the coffee double strength, then add very hot water whenever you or anyone else is ready for a hot cup.

Have fun camping!