A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeye's fast food restaurant on Google Maps.

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Entry from October 21, 2020
“Aioli is just bougie mayonnaise”

Aioli (made from garlic, salt and olive oil) is similar to mayonnaise (made from oil, egg yolk, and an acid, either vinegar or lemon juice).

“Mayonnaise is disgusting and aioli is just bougie mayonnaise #ConfessYourUnpopularOpinion” was posted on Twitter by Arya Snark on August 6, 2017. “I enjoy a good aioli but let’s be clear, it is nothing more than bougie mayonnaise” was posted on Twitter by isa on October 5, 2017. “Aioli is just bougie mayonnaise” was posted on Twitter by Ryan on July 7, 2018.

“Aioli is just mayo that studied abroad” is a similar saying.


Wikipedia: Aioli
Aioli, allioli or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a sauce made of garlic, salt, and olive oil and found in the cuisines of the northwest Mediterranean, from Valencia to Calabria. The names mean “garlic and oil” in Catalan/Valencian and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (the Valencian Community, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Sicily and Calabria). Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. This gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. There are many variations, such as adding lemon juice or other seasonings. In France it may include mustard. It is served at room temperature.

Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds.
(...)
Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning.

Wikipedia: Mayonnaise
Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille.

It is a mix of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.

Merriam-Webster
bougie adjective
informal + usually disparaging : marked by a concern for wealth, possessions, and respectability : BOURGEOIS

Twitter
Arya Snark
@LTbrandstrategy
Mayonnaise is disgusting and aioli is just bougie mayonnaise #ConfessYourUnpopularOpinion
9:07 PM · Aug 6, 2017·Twitter for iPhone

Twitter
isa
@burkeisaburke
I enjoy a good aioli but let’s be clear, it is nothing more than bougie mayonnaise
9:21 PM · Oct 5, 2017·Twitter for iPhone

Twitter
BigDeeEnergy
@MomAllDay
Hollandaise Sauce is just bougie mayonnaise.
GIF
7:22 PM · Nov 24, 2017·Twitter for iPhone

Twitter
Ryan
@euromicitisus
Aioli is just bougie mayonnaise
Quote Tweet
@JvmesHoover
· Aug 5, 2017
What y’all mad about today?
10:19 PM · Jul 7, 2018·Twitter for iPhone

Twitter
Corey Friedman
@coreywrites
Aioli is just bougie mayonnaise. #blech
8:44 PM · Mar 19, 2019·Twitter Web Client

Twitter
Alex Browne
@alexbrownebass
Replying to @alexbrownebass
Also aioli is just bougie mayonnaise, we’ve been duped
12:48 PM · Jul 13, 2020·Twitter Web App

Twitter
LDSW
@LDSW1
Replying to @crc
Aioli is just bougie mayonnaise
8:45 PM · Sep 9, 2020·Twitter for iPhone

Twitter
Our Lady of Perpetual Exasperation
@SantaSuspirant
Replying to @PirateNori
Aioli is just bougie mayonnaise. Mayo is aioli for the proletariat.
You can’t change my view.
4:21 AM · Oct 27, 2020·Twitter for Android

Posted by Barry Popik
New York CityFood/Drink • Wednesday, October 21, 2020 • Permalink