For the person who asked about skordalia on the Chicago board: Cut a slice about 1 1/2 inches thick from a loaf of sourdough bread, cut off crusts, dampen quickly under the cold water faucet, and squeeze dry. Put in Cuisinart. Add a LOT of garlic---I use 15-20 cloves. Add 2 teaspoons vinegar and 1/2 teaspoon salt. Process until everything is ground up and of the same consistency. Then, with the machine running, add olive oil just a few drops at time, through the hole in the top, waiting until your addition has been incorporated before adding more. By the time you have added about 1/2 cup of oil the skordalia should have the consistency of mayonnaise---stop adding oil before it separates out and looks oily. Keep in covered jar in refrigerator. Keeps for weeks. This recipe is from an old friend who is Greek; it was her mother's and is authentic. Eat it on meat, fish, vegetables, crackers, anything.