Text 18676, 86 rader
Skriven 2011-12-05 22:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: fast food 308
=====================
 ML> I didn't like mayo unless I made it myself
 DS> As for me, I just don't see the point of making it myself

Blender mayo is cheap as chips, as easy as opening a jar,
and perfectly acceptable. Even whole-egg.

 DS> lost any brand loyalty I might have had when I realized by tasting
 DS> that Price/Rite's house brand, Save-A-Lot's house brand, and
 DS> Hellmann's tasted almost identical (the only difference, of course,
 DS> that the house brands were $1.99 per jar and Hellmann's was $5.)

I admit to a lack of substantial experience with such but am
happy to take your word for it - many generics and house brands
are perfectly fine, sometimes better than the big names they
compete with.

 DS> And so I expose myself as a heretic both to the gourmet crowd and
 DS> the slather-the-shit-on-everything crowd. But I only use the stuff
 DS> sparingly; as a binder for some things (crabcakes!) or as a dressing
 DS> for coleslaw. And on roast pork sandwiches - I loathe mayonnaise
 DS> on any other kind of sandwich or burger.

Mayo mixed with ketchup has salvaged the occasional dry
hockey puck burger for me.

 DS> Speaking of coleslaw, it's appeal is a total mystery to me. KFC's
 DS> and other fastfood coleslaw is pure crap, all thickly-shredded
 DS> careless chops of cabbage and whatever nasty-assed flavorings and
 DS> seasonings they add.

I'm not exceptionally fond of the stuff, myself: better a
stir-fry with garlic and soy. A blast of heat does head
cabbage a world of good - it becomes sweet and rather
delicious.

   I especially hate it when a place adds
 DS> horseradish, of all things.

Mustard and horseradish both bring out the aggressiveness
of the cabbage. I think they're popular among the crowd
that believes the bigger the fart the better (I was under
the impression that you were one of these, though).

What amuses me most is the addition of vast quantities of
sugar to correct for the general lack of merit of raw
cabbage. I've tasted slaw that could just as easily be
served as dessert.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Egg Mayonnaise Indienne
 Categories: Indian, Appetizers
   Servings:  4

      4    Hard-boiled eggs
  3 1/2 oz Tuna, drained, flaked
    1/2 c  Mayonnaise
           Salt to taste
           Fresh ground pepper to taste
      4    Cocktail gherkins, chopped
      3 tb Half and half
      2 ts Tomato paste
  1 1/2 ts Curry Powder
           Paprika
           Fresh Italian parsley
           -sprigs (opt)

  Cut eggs in half lengthwise and carefully remove yolks.

  Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt,
  pepper and gherkins. Divide mixture evenly between egg white halves and
  fill hollows. Smooth tops to form neat mounds.

  In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry
  Powder; season with salt. Mix until smooth. Spoon mixture over prepared
  eggs to coat completely. Garnish with paprika and parsley sprigs, if
  desired. Serve chilled.

  Source unknown

MMMMM


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