mayo: the devil's condiment

Kewpie is 100% racist, and I resisted buying it for that reason. But then again I am a Quaker and I eat the dumbass oats for breakfast every day, so I’ve got no leg to stand on.

Thinking a lot about becoming one of those guys who keeps a lil' squeeze bottle of homemade mayo in the fridge.

Simon's got a squeeze bottle, blender doesn't sleep at night.

mayo is not “fine”!!!

Slathered mayo on BLTs last night. Delicious.

m on (bl)t's

someone must have made that joke before

\m/

okay lol

people seem to think it’s akin to not liking pizza crust or something but it’s honestly a physiological reclusive response

I'm gonna say the devil horns emoticon also doubles as the "throw mayo in the trash can" emoticon

repulsive not inclusive

I’m sorry can somebody explain to me how kewpie is racist

They're thinking of pewdiepie.

djp’s waste management service always befuddled by the amount of of mayonnaise and okra when they visit his house

& why it’s all on fire

It's not like I haven't explained the situation countless times

It's because you're cooking up a batch of your famous Blackened Okra Mayo, obviously.

overboiled okra served with fry sauce yummmmm

Update: Kewpie not racist, and not a Japanefied version of the golliwog stereotype. My wife is horrified/delighted I believed her.

To be clear: she didn’t spell any of that out. I took a tiny piece of information and mentally ran with it.

reading this gushing article about kewpie (ugh, gushing mayonnaise)

https://www.thrillist.com/eat/nation/what-is-kewpie-mayo-japanese-mayonnaise

* the vinegar in China was much sweeter and less acidic, so it makes sense that Japan would have similar vinegar and use it in mayo

* American kewpie is MSG-free, so should be deposited in the rubbish with every other food product which has had its MSG removed. Not sure if I have tried American or Japanese kewpie.

yeah I can get both American made kewpie - at the regular supermarket - and Japanese kewpie at asian grocers and the latter is definitely superior.

I've yet to try polish mayo, is it good?

the kewpie ingredient list I posted upthread (which listed MSG) was from me reading the label on the bottle I got from Amazon US

Update: Kewpie not racist, and not a Japanefied version of the golliwog stereotype. My wife is horrified/delighted I believed her.

― rb (soda), Friday, September 18, 2020 11:50 AM (one hour ago) bookmarkflaglink

To be clear: she didn’t spell any of that out. I took a tiny piece of information and mentally ran with it.

― rb (soda)

I looked at the wiki too and first saw "German" and "early 20th Century" and prepared to cringe, but was pleasantly surprised.

Winiary Majonez is THE ONE if you’re after Polish mayo, which is good because it is seasoned with Polish mustard.

creampie mayonaise?

Use-a pesto instead-a

Neanderthal bringing back butthole salad to these dark times

just made a batch of gochujang mayo....feeling very powerful right now

(to make: follow a standard homemade mayo recipe but use seasoned rice vinegar + add a heaping tablespoon or so of gochujang)

I bought some gochujang for the first time recently to make kimchi fried rice, I like it!

the key to mayonnaise in general is to whisk or blend the oil in very slowly, so that the egg and other ingredients and oil can emulsify

I've made sriracha mayonnaise before but gochujang has more complex flavors and as an ingredient sounds even better

it's extremely good, I will make it again with maybe 1.5x as much gochujang and a little more lemon to counter the sweetness of the rice vinegar

fwiw non-seasoned rice vinegar is not at all as sweet

it was all I had handy, and tbh it's a tasty addition, just a touch overpowering

This thread is exactly 8 years old today. Like the mayo in my fridge!

getting off topic but my goddaughter at 10 reveled in the fact that some of the food items in my pantry were older than her

I find gochujang a bit tricky to work with in general because it tends to be a bit stiff and sticky

the key to mayonnaise in general is to whisk or blend the oil in very slowly, so that the egg and other ingredients and oil can emulsify...

― Dan S, Wednesday, September 23, 2020

Don't forget the final step to perfect mayonnaise: once the ingredients are nicely emulsified, rinse the resultant paste down the sink and never speak of it again.

i've found turning it into a sauce makes it handy for many applications
Bibim Sauce:
1/4 cup gochujang
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 tablespoons agave or maple syrup
2 tablespoons rice vinegar
2 tablespoons water
xp

it's great mixed with sauteed veg, tofu, have used to glaze salmon, too

it sounds good

A review of mayos by the LA Times.

https://www.latimes.com/food/story/2020-10-08/the-best-mayonnaises-you-can-buy-a-nostalgia-proof-taste-test

The winner was Kraft for those that don't (or can't) read it.

And a sidebar on Kewpie mayo.

https://www.latimes.com/food/story/2020-10-09/people-love-kewpie-mayonnaise

https://www.theguardian.com/us-news/2020/nov/08/joe-biden-irish-relatives-celebrate-ballina-county-mayo

"Joe Blewitt, 41, a plumber who is a third cousin of Biden."

stunning news

so there i was, fixing to scramble an egg, when i discovered i had no milk. nor cream, nor sour cream, nor creme fraiche, nor nothing. “but that’s terrible, cat! whatever did you do?” well i’m posting in this thread so you already know what i did: spat into the eye of G*d and scrambled an egg with mayonnaise. then cooked it. then ate it. it was fine but i can no longer be buried in consecrated ground.

It starts from desperation, but it'll end with you slathering mayo on pastrami sandwiches and licking the knife afterwards.

it will end with me shambling out into the street excreting mayo from every pore, slimetrail of mayo in my wake, feebly grasping at passers-by with my greasy mayo fingers while i weep fat mayonnaise tears