Text 14655, 85 rader
Skriven 2007-04-26 19:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: turkey things 412
=============================
-=> Quoting Manny Rothstein to Michael Loo <=-

 MR> Hellmanns [...]  the changes hint at a corporate
 MR> contempt of consumers. But when I got home, my worst fears were
 MR> realized. The mayo was different. It was worse. I may be wrong, 
 MR> but I suspect that the formula has been changed. I called the 
 MR> customer hot line to register my concerns and found out that 
 MR> Hellmanns was bought out from CPC by Unilever Corp. about two 
 MR> years ago. When I told the customer rep that the mayo tasted 
 MR> different and I suspected a new formula, she didn't deny it and 
 MR> seemed to get a little nervous.

(sigh) Another case of mega-corp greed.

One can always doctor inferior mayo with white pepper, cayenne,
mustard and lemon juice and thereby improve it.

 MR> She promised to pass on my concerns and offered to send me $25
 MR> worth of coupons, which is a lot for a customer complaint.

Hey, you could call 10 times, score $250 and buy a truffle or some caviar!

 MR> That makes the assumption that Jim, and all others of good taste, 
 MR> share your dislike of white breast meat. And therefore, mayo's only 
 MR> use is to make the unpalatable edible. I respectfully disagree with 
 MR> both of those assumptions.

I prefer thigh (and leg, wing and neck) meat to breast meat when
carving up a whole roast bird, but I don't dislike breast meat. It
is actually superior for some dishes.  And I like mayo with several
foods, just not ham. I often make egg, salmon, tuna or chicken (with
white breast meat) salad but add just enough mayo to bind the
ingredients. I do dislike sandwich shops who use two or three times
as much mayo as I think is the right amount and then serve up soggy,
oily, semi-liquid sandwiches.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Lobster Rolls
 Categories: Lobster, Sandwiches
      Yield: 4 servings
 
           DRESSING:
    1/2 c  Mayonnaise
      2 ts Freshly squeezed lemon
           Juice
  1 1/2 ts Dijon mustard
      1 ts Olive oil
    3/4 ts Chopped fresh tarragon OR
    1/4 ts Dried, crumbled
    1/4 ts Liquid hot-pepper sauce, or
           To taste
    1/4 ts Salt
    1/8 ts Freshly ground black pepper
           LOBSTER:
      1    Whole lobster; cooked OR
      2    Lobster tails, cooked,
           Shelled & meat coarsely
           Chopped (about 2 cups)
      4    Soft frankfurter rolls
 
  Dressing: In a medium-size bowl, whisk together the mayonnaise,
  lemon juice, Dijon mustard, olive oil, tarragon, hot-pepper sauce,
  salt and pepper until well blended.
  
  Lobster: Using a rubber spatula, gently fold lobster into dressing
  until evenly coated. Cover bowl with plastic wrap; refrigerate for
  at least 1 hour to develop flavors, or up to 6 hours.
  
  Gently open each frankfurter roll; lightly toast. Fill each roll
  with the lobster mixture.
 
MMMMM



Cheers

YK Jim


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