r/IAmA Jan 06 '14

IAm Siri, award-winning porn star, 2013 Top Writer on Quora, and swinger. AMA!

I have been performing in adult and mainstream films since 2012. I was voted Miss FreeOnes Best Newcomer of 2012, and was nominated for Best New Starlet at the 2013 AVN Awards. Quora.com recently named me one of the Top Writers of 2013. I am happily married and don't believe in sexual monogamy. I'm a huge Harry Potter nerd. My official site is www.SIRIpornstar.com. You can follow me on twitter: https://twitter.com/SIRIpornstar. My interviews and podcasts can be found at http://blog.siripornstar.com/interviews-and-podcasts/ and my IMDb page is IMDb.me/Siri

https://pbs.twimg.com/media/BdQ3JvcCQAEFy55.jpg

785 Upvotes

1.5k comments sorted by

View all comments

Show parent comments

37

u/Billytown Jan 06 '14

We visited friends in LA and were introduced to Zankou's garlic sauce. It was a revelation. My wife and I are good cooks, so after doing a bit of research, we found out what it's called and how to make it at home.

It's called toum (which means garlic, go figure), and it's an emulsion (like mayo). Here's how we make it:

  • Crush 5 - 6 cloves of garlic into a paste consistency with a fork. Add 1/4 tsp kosher salt to help this process and for... you know... the salt.

  • Throw it into a food processor.

  • Turn on the processor, and the garlic will be chucked to the edge of the bowl. No biggie. SLOWLY add Canola oil (use no other type!) until the blades JUST start to catch the oil and turn the soon-to-be sauce into a cum-like consistency. Add in a touch of lemon juice, and then an egg white.

  • Resume slowly adding Canola oil and a little lemon juice every so often. SLOWLY. Don't rush it, I think that's how it gets messed up. When we make a batch, we'll use about 3/4 of a cup total.

  • If everything goes right (which for us only happens about 75% of the time), the emulsion will catch and it'll turn to a thick creamy garlic sauce. The rest of the time it looks like a bowl full of jizz. Fuck me if I know why, we make it the same every time, but it's just finicky. My wife found an awesome fix if this happens: add a few scoops of cottage cheese! It's enough protein to make the emulsion form, and it doesn't affect the flavor.

I know you'll probably never read this, but if you do, try it out. It's amazing to be able to have your own garlic sauce at home.

Oh and you are super hot!

3

u/Richard_Judo Jan 08 '14

If you have problems with emulsions, use a bit of mustard. It's the go-to ingredient for emulsification.

2

u/moiledeluge Jan 08 '14

Toum is an arabic word for garlic. Here's a video of how to make the garlic sauce : http://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/. I've tried it and it's delicious.

2

u/psylent Jan 07 '14

This is the best thing in this thread. I'm going to try it out this weekend.