Mayonnaise Musings.

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worth1
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Re: Mayonnaise Musings.

#61

Post: # 43701Unread post worth1
Sat Mar 27, 2021 7:02 am

Here's one mayonnaise related hazard that has nothing to do with mayonnaise.
Botulism.
Some people make potato salad with the skins on the potato.
Potato skins can harbor the Botulism spors.
Boiling doesn't kill the spors unless itis for a very long time.
No one boils potatoes that long.
Now we mix the potato salad and it isn't acidic enough.
The stuff sits out and the spors begin to multiply and produce toxin.
You don't re heat potato salad so you don't kill the toxins.
This is why I don't make potato salad with the skins on unless I'm going to eat all of it in one sitting or at least that day.
Rest assured I don't want to get food poisoning either and I have tossed out a lot of perfectly good potato salad because of it.
The same goes for any type stuff mixed with mayonnaise or not.
I'm also just as OCD about any utensils I put in it.
Not only do I not cross contaminate with them I wash before use.
Because things are in the air and land on the spoon or knife.
Not trying to convince anyone but just showing how cautious I am.
Real understanding and knowledge is better than any myth.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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worth1
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Re: Mayonnaise Musings.

#62

Post: # 43719Unread post worth1
Sat Mar 27, 2021 10:58 am

Carrot rasin salad.
Just love the stuff and mayonnaise sugar and vinegar are my ingredients of choice
Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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Re: Mayonnaise Musings.

#63

Post: # 43725Unread post Tormato
Sat Mar 27, 2021 11:41 am

I'll add to my above post that reduced-fat/reduced-calorie mayo is getting very close to being a dry lubricant. I don't care for that, in my food.

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worth1
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Re: Mayonnaise Musings.

#64

Post: # 43733Unread post worth1
Sat Mar 27, 2021 12:52 pm

Tormato wrote:
Sat Mar 27, 2021 11:41 am
I'll add to my above post that reduced-fat/reduced-calorie mayo is getting very close to being a dry lubricant. I don't care for that, in my food.
May the blessings of a thousand chefs adorn your home.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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Shule
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Re: Mayonnaise Musings.

#65

Post: # 43759Unread post Shule
Sat Mar 27, 2021 5:46 pm

worth1 wrote:
Sat Mar 27, 2021 7:02 am
. . .
I'm also just as OCD about any utensils I put in it.
Not only do I not cross contaminate with them I wash before use.
Because things are in the air and land on the spoon or knife.
. . .
I love mayonnaise that you can squirt with a bottle. We usually get jars instead for some reason, but I don't like that people can dip knifes (and re-dip used knifes) and stuff in them with unwashed hands when I'm not looking.

At least now we're getting small jars. They're so much better for me than the big ones, because the mayonnaise you use actually is fresher more often, and you don't have to remember or keep track of its history for as long. I've been tempted to get a bunch of single-serving packs that you tear open to use.
Location: SW Idaho, USA
Climate: BSk
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Elevation: 2,260 feet

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worth1
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Re: Mayonnaise Musings.

#66

Post: # 43772Unread post worth1
Sat Mar 27, 2021 8:54 pm

Single serving packs are nice for lunches if you're spooked about food poisoning.
When I worked in Alaska they froze the single serving packs and ruined them.
Why in hell would you freeze or refrigerate single serving packs?
When someone is that ignorant about food I don't trust them.

I'm a mayonnaise nut and normally keep about 5 32 ounce jars on hand.
They never expire and always on rotation oldest first.
The idea running out is unthinkable.
Just like mustard and hot sauce and many other things.
I think it comes from being raised up where we went to the store around once a week because we lived out in the country.
Paid off big time during the freeze and the pandemic hoarding.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

jillian
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Re: Mayonnaise Musings.

#67

Post: # 43780Unread post jillian
Sun Mar 28, 2021 1:56 am

Nothing but Dukes at my house, unless I get an impulse to make my own using avocado oil. As far as store bought I have tried them all and nothing even compares to Dukes IMO. We use mayo mainly on sandwiches and making a drizzle sauce for sushi(mayo, sriracha, and a few drops each of fish sauce, chili oil and sesame oil). I also add a big heaping spoonful of Dukes to my cornbread.

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Re: Mayonnaise Musings.

#68

Post: # 43792Unread post worth1
Sun Mar 28, 2021 7:08 am

I have never heard of mayonnaise on cornbread.
Some people I knew from Arizona mixed mayonnaise and peanut butter and put it on celery.
Some sort of ants on a log thing without the ants.
I also like mayonnaise mixed with a good homemade cranberry salad sauce.
Whole berry not the mush.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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Re: Mayonnaise Musings.

#69

Post: # 43799Unread post worth1
Sun Mar 28, 2021 8:46 am

Just made the most unbelievably good sauce spread or whatever you want to call it with Duke's mayonnaise.
I used my fermented salted limes rind and all in the blender with the same amount of mayonnaise.
1/2 cup each.
Good shot or two of lime juice from the bottle.
Probably a quarter cup.
Maybe more.
Sugar about a tablespoon.
Beaver brand prepared horseradish.
About a tablespoon.
A good shot of my fermented habanero sauce about a teaspoon maybe more.
This stuff is finger licking good.
All these flavors come from different directions all at once.
It's like a flavor traffic jam.
The chopped up lime rind is the star of the show.
The process i use kills any bitterness.
Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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Re: Mayonnaise Musings.

#70

Post: # 43851Unread post jillian
Sun Mar 28, 2021 9:42 pm

Worth the mayo gets stirred into the batter before baking lol. Although spread onto finished product might not be such a bad thing either.
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Shule
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Re: Mayonnaise Musings.

#71

Post: # 43921Unread post Shule
Mon Mar 29, 2021 6:59 pm

@jillian
Does it have a similar effect as yogurt in cornbread? I love yogurt cornbread (100% corn for the grain; no wheat). The yogurt makes it so it doesn't dry out as much. I imagine mayo might impact the flavor much differently, though.
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Re: Mayonnaise Musings.

#72

Post: # 43922Unread post Shule
Mon Mar 29, 2021 7:06 pm

I think this thread is encouraging me to eat more mayonnaise.

I've decided I like tuna melts. I figured they were more complicated to make than they are, but all you have to do is broil some cheese over a tuna fish sandwich (without the top piece of bread of course). The fancy flavor just comes because of what happens to the mayonnaise and stuff when it's heated. I even like them without cheese (just broil the tuna sandwich mix on bread).

Side note: You may want to wear oven mitts when putting things on the top oven shelf, so you don't accidentally grab the heating element when it's dangerously hot, especially if you're the type to be particular about how you position and reposition things (such as pans). One mistake there and your hand could be toast!
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Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

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Tormato
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Re: Mayonnaise Musings.

#73

Post: # 44009Unread post Tormato
Wed Mar 31, 2021 2:00 pm

Shule wrote:
Sat Mar 27, 2021 5:46 pm
worth1 wrote:
Sat Mar 27, 2021 7:02 am
. . .
I'm also just as OCD about any utensils I put in it.
Not only do I not cross contaminate with them I wash before use.
Because things are in the air and land on the spoon or knife.
. . .
I love mayonnaise that you can squirt with a bottle. We usually get jars instead for some reason, but I don't like that people can dip knifes (and re-dip used knifes) and stuff in them with unwashed hands when I'm not looking.

At least now we're getting small jars. They're so much better for me than the big ones, because the mayonnaise you use actually is fresher more often, and you don't have to remember or keep track of its history for as long. I've been tempted to get a bunch of single-serving packs that you tear open to use.
Last year, I tore open a mayo packet, and the mayo was "clear". Since I'm writing this, you can come to the conclusion that I didn't use that mayo. ;)
1

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Re: Mayonnaise Musings.

#74

Post: # 44035Unread post brownrexx
Wed Mar 31, 2021 8:46 pm

OK, after reading this thread I have decided to try Duke's again. I bought the smallest container they had yesterday but have not tried it yet. I plan on trying it with my deviled eggs for Easter on Sunday.
1

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worth1
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Re: Mayonnaise Musings.

#75

Post: # 44046Unread post worth1
Thu Apr 01, 2021 7:24 am

Is Easter this coming Sunday?
I had no idea.
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Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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karstopography
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Re: Mayonnaise Musings.

#76

Post: # 44054Unread post karstopography
Thu Apr 01, 2021 8:05 am

Has anyone tried Burman’s (Aldi) mayonnaise? I almost picked up some yesterday, but with three mayonnaise in the fridge currently I thought I was straying into the ridiculous. Burman’s was something under $2.00 for a 30 ounce jar.
0
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Mayonnaise Musings.

#77

Post: # 44404Unread post worth1
Wed Apr 07, 2021 11:49 am

Made a BLT with my homemade green bacon and the Japanese mayonnaise.
Missed Duke's immediately.
Green bacon means cured but not smoked.
The bacon was outstanding.
1
Worth
25 miles southeast of Waterloo Texas.
The only things we have to fear in the kitchen are hot oil and falling knives.

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Re: Mayonnaise Musings.

#78

Post: # 44437Unread post Shule
Thu Apr 08, 2021 12:37 am

I don't think they sell these brands of mayonnaise in my area:

* Duke's
* Hellmann's
* Blue Plate
* Kewpie
* Burman's

Are they Eastern/Southern brands?
0
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

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Re: Mayonnaise Musings.

#79

Post: # 44440Unread post karstopography
Thu Apr 08, 2021 2:19 am

Duke’s——-Virginia
Hellmann’s——- New York
Blue Plate ——— Louisiana
Kewpie ———- Japan
Burman’s——— Illinois (Aldi)

So what mayonnaise is available in Idaho?
1
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Re: Mayonnaise Musings.

#80

Post: # 44441Unread post Shule
Thu Apr 08, 2021 3:33 am

@karstopography
We mostly have stuff like Best Foods, Miracle Whip, and Kraft. Maybe Heinz, too. I'll have to keep an eye out for other brands that they sell much.
0
Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet

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