Digitalprimate

Mitmita is the business!

But yeah the majority of aioli you are eating will be mayonnaise based.

Yes especially in North America, and there is nothing wrong with that. But it is in fact a separate sauce and tastes different.

This maybe? https://thegourmetgourmand.com/mekelesha-spice-blend/ Used often in a finishing butter/oil.

I love mayo (make it every week for The Wife an me, kids don’t eat because they are big commies) and I love aioli.

Equally I hate to be pedantic, but real aioli has no egg in like mayo does, nor any emulsifiers like mustard. Only garlic and olive oil, sometimes a splash of citrus.

It is a pain in the ass to make yourself, and no short cuts like with mayo. Worth it though.

Do you mean mitmita or berbera? Love them both anyway just curious about the name of yours.

Just a little update - this is in NL, not DE. We have our own home grown asshole nazis without needing to borrow theirs.

For the types of supertankers you probably are thinking of, start to finish five or six years.

If the yard has capacity right when you order it; otherwise add another year or two wait time.

I first visited Paris in …1992? Since 2010 I’ve been back about 15 times.

And Paris is about 15 times better. Granted, I live in NL, so bikes are second nature to me.

If you are skilled labor, yes: https://www.expatica.com/nl/finance/taxes/the-dutch-30-ruling-explained-101641/

But what @abbadon420 said is equally true. Housing market’s fucked beyond belief. Now, if you want to WFH and live out in the sticks, you’d be set.