Plastic Man #5 (2018)
Written by Gail Simone
Artwork by Adriana Melo
Colors by Kelly Fitzpatrick
Chef’s Note: Here we find Patrick once again being sticky-fingered with someone else’s lunch. Superheroes just can’t seem to help themselves when it comes to stealing other people’s food.
Chef’s Note: Garlic aioli is, indeed, a bold choice for a BLT, and a masterful one. Kirk knows his sammich making.
Hopefully it’s the true item and not just garlic-flavored Miracle Whip.
Sometimes referred to as “fancy mayo” or “garlic mayonnaise,” traditional aioli is so much more in terms of flavor — and less in terms of ingredients. While today’s modern aioli can be adequately achieved by simply adding mashed-up garlic to homemade or store-bought mayo (even Bon Appétit recommends this shortcut) — if you want the real deal, you’re going to need to simplify.
Historically, true aioli has been made by combining smashed fresh garlic cloves and flavorful olive oil, whipping them in a mortar and pestle until aerated, emulsified, silken, and fluffy. Through the years, aioli like this has been used to add and intensify flavors, or mask unpleasant ones on everything from meat, fish, and vegetables, to sandwiches, eggs, and more…
The real question here is did the BLT feature not only garlic aioli, but catsup and mustard as well (as we do see these pictured)? Because that would be a really bold choice.
