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That's nice. Oranges. Reminds me of the time Nancy Pearl stuck three oranges in my anus, called me "bitch" and made me read her poetry.

Posted by A Nhanee Mouse | January 13, 2007 9:47 PM

Mayo! Dude. Hollandaise(sp?)! So easy to make and so much yummier.

Posted by Victoria | January 13, 2007 9:49 PM

Umm, mayo and hollandaise are practically the same thing except that the latter is served hot... Aioli trumps both

Posted by Silvertail | January 13, 2007 10:41 PM

You must live in an extremely wealthy white neighborhood to have access to such produce.

Posted by LUPE VELEZ | January 13, 2007 11:27 PM

Actually, mayo is oil and egg and hollandaise is butter, lemon and egg. LOTS of butter.

I'm jealous of the artichoke. I love them with mayo and a bit of garlic powder to spice it up a bit. Or, if there's a wild hair up my ass I'll throw some chipotle in the mayo. yuuuuummmm.....

btw if you're not up for timing of steaming artichokes, you can nuke them in a bowl with a little bit of water, cover it and nuke it for 5-15 minutes. good as new.

Posted by catnextdoor | January 14, 2007 12:44 AM

Um, I get the whole, "Tough news girl writing odd bit on food" irony. Which the Stranger "leadership" surely encourages...but it still is just plain weird.

Posted by StrangerDanger | January 14, 2007 8:00 AM

have you tried your mayo with a little bit of soy sauce in it? a japanese staple. delish with steamed artichoke, asparagus, broccoli, cauliflower and the like. try it, you'll like it. i've converted many a friend to this treat.

Posted by benjr | January 14, 2007 9:37 AM


I really have to laugh, especially at cat next door.

Seriously, your pedestrian description of Hollandaise is disgusting.

It's clear that the contact you've had with sauces is limited to ordering off a menu or serving something out of a pre-made mix.

Here's a link to how Hollandaise is made:

Posted by Clearly not a gourmet magazine | January 14, 2007 11:56 AM

Ah good point, I did forget that you use clarified butter in hollandaise as opposed to oil... And if we want to get technical you also reduce to vinegar to au sec in hollandaise, but I still think the difference is minimal, and stand by my aioli convictions

Posted by Silvertail | January 14, 2007 7:18 PM

And that recipe needs to lose the wine and shallots for hollandaise, its just egg yolk peppercorns, vinegar, clarified butter and lemon (though a blood orange adds much nicer color)

Posted by Silvertail | January 14, 2007 7:21 PM

To commenter #4:

Dude, I live in Lake City, and the Cara Cara oranges are here.

Posted by Tina | January 14, 2007 9:20 PM

May I also suggest the Honey Tangerine. They are FINALLY in at the Q.

Posted by Nay | January 15, 2007 2:13 PM


As a former resident it france, I happen to know that commonly they make it with as little extras as possible (shallots, white wine, etc). It really is basically butter, egg yoke and lemon. So, sorry that your recipe isnt quite traditional, instead it's a snooty version of something quite simple and delicate, without all those extras americans crave.

Oh man, I really love the way you gave me an recipe. Pretty infuckingcredible. Keep reading those recipes and think you know all about food because ehow tells you how to do anything!

Posted by catnextdoor | January 15, 2007 3:40 PM

I take my artichoke just with melted butter. Mmm.

Posted by Gabriel | January 16, 2007 4:34 AM

Blood orange in a hollandaise? I bet you like blueberry bagels too.

Why the fear of tart? Of bitter?

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