Russet potato shredded in Cuisinart along with a clove of garlic. Rinsed. Boiled, nearly boiled that is, for one minute. Spun. That rids the potato of surface starch which I don't like and ends the enzymatic action going on in there. Some people want the surface starch to remain. I don't.
Diced onion held in a strainer in the hot water for about 30 seconds to shrink and remove the raw sting.
Two eggs, breadcrumbs, salt/pepper, cayenne pepper, Italian seasoning mixed in a bowl. Shredded potato with onion and garlic added to the mixture in the bowl, divided into patties and fried in olive oil / butter until browned. Delicious, I tell you, delicious.
Chicken breast pounded flat and fried.
Homemade mayonnaise with ginger and garlic with a tiny bit of sugar added. Cooked in a bowl over steaming water while stirring to 140° F / 60°C. I do stand there whisking with one of these
And watch the temperature rise. The mixture is already thick enough for a decent mayonnaise sauce but right at 135° F / 57° C ))) schwing ((( it suddenly goes much thicker all at once. That's what the commercial mayonnaise companies do. They use egg whites, which accounts for its lack of color, and cook it. That way the mayonnaise confidently be stored for much longer.
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