TN: Brundlmayer with fancy burgers

Excuse me, my error, chef's name is Michel Richard (Citronelle in DC)

"DaleW" skrev i meddelandet news: snipped-for-privacy@e65g2000hsc.googlegroups.com...

Uh-uh, here we go again ... hWhat is ginger aioli? BTW, we had a bottle of Martin Mühlen Hühneberg (complete with label picturing two hens -hen party, get it? get it? get it?) 2001, from MSR. High acidity, sniff of petrol, very dry, but a good structure made the acidity bearable. Also violets on palate, never thought about that with Riesling before, but, definitely, violets.

So. Please. And without any pidgin Italian concernign the mental state of pigs. hWhat is ginger aioli, and how do I make one?

Cheers

Nils

OK, my goof again, Betsy calls it ginger mayo. But pretty much same thing as aioli, just substituting ginger (and soyu) for garlic.

combine 1/4 cup evoo, juice, ginger, egg, soyu, s&p in processor. Start processor, add remaining evoo in thin stream, follow with neutral oil.

In article , snipped-for-privacy@NOTAVALIDADRESS.se says.. [SNIP]

Nils,

Have you sought professional help for this "petrol-thing" of your's?

Hunt

Thanks for the TNs and the correction. I had the pleasure of dining with Chef Richard, just after he opened Citronelle, and touring his cellar. Even though they were on their "shake-down cruise," all was excellent. I have done that restaurant on every trip to DC since, and it stills ranks very near, or at the top.

I thought you were in the NYC-Area. Are you, instead, in/near DC? We usually have two, to three meetings there per year, though have had to skip the last four for personal reasons. I plan on calling Da' Beppe (in Maryland), when we're back next. If you ARE near DC, any chance of an AFW dinner?

Hunt

PS I usually think Riesling (or a fruit-forward SB) with ginger too. However, that may be more in keeping to the other aspects, with which I am likely to have the ginger.

No, I'm in Westchester (northern NYC suburb). Betsy got the recipe from a cookbook by Mark Bittman (one where he has top chefs like Richard do an intricate signature dish, and then he does a variation, either using same main ingredient or same technique). Not in DC, but if you're in NY area give a holler!

Thanks for the geography lesson. I *thought* you were in the NYC area, but just got confused. Must have been too much Zin!!!!!

We do an odd trip to NYC for a foundation, and I'll keep this in mind for the next one. Usually, it's in, entertain the spot-lighted contributor, then out, but we should be able to steal a few extra days. Besides, my wife has been good, worked hard, and deserves a day of shopping and an evening at the theater.

Hunt