the kewpie ingredient list I posted upthread (which listed MSG) was from me reading the label on the bottle I got from Amazon US
― A True White Kid that can Jump (Granny Dainger), Friday, 18 September 2020 19:32 (three years ago) link
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.
― nickn, Friday, 18 September 2020 20:30 (three years ago) link
Winiary Majonez is THE ONE if you’re after Polish mayo, which is good because it is seasoned with Polish mustard.
― santa clause four (suzy), Friday, 18 September 2020 22:00 (three years ago) link
creampie mayonaise?
― Neanderthal, Saturday, 19 September 2020 00:39 (three years ago) link
Use-a pesto instead-a
― calstars, Saturday, 19 September 2020 00:43 (three years ago) link
Neanderthal bringing back butthole salad to these dark times
― shout-out to his family (DJP), Saturday, 19 September 2020 01:50 (three years ago) link
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)
― Simon H., Saturday, 19 September 2020 16:13 (three years ago) link
I bought some gochujang for the first time recently to make kimchi fried rice, I like it!
― Dan S, Wednesday, 23 September 2020 22:39 (three years ago) link
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
― Dan S, Wednesday, 23 September 2020 23:42 (three years ago) link
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
― Simon H., Wednesday, 23 September 2020 23:44 (three years ago) link
fwiw non-seasoned rice vinegar is not at all as sweet
― Dan S, Wednesday, 23 September 2020 23:51 (three years ago) link
it was all I had handy, and tbh it's a tasty addition, just a touch overpowering
― Simon H., Wednesday, 23 September 2020 23:54 (three years ago) link
This thread is exactly 8 years old today. Like the mayo in my fridge!
― Andy the Grasshopper, Wednesday, 23 September 2020 23:55 (three years ago) link
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
― Dan S, Thursday, 24 September 2020 00:15 (three years ago) link
I find gochujang a bit tricky to work with in general because it tends to be a bit stiff and sticky
― Mario Meatwagon (Moodles), Thursday, 24 September 2020 01:57 (three years ago) link
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.
― Larry Elleison (rogermexico.), Saturday, 26 September 2020 03:37 (three years ago) link
i've found turning it into a sauce makes it handy for many applicationsBibim 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 waterxp
― scampos sacra fames (outdoor_miner), Saturday, 26 September 2020 14:48 (three years ago) link
it's great mixed with sauteed veg, tofu, have used to glaze salmon, too
― scampos sacra fames (outdoor_miner), Saturday, 26 September 2020 14:49 (three years ago) link
it sounds good
― Dan S, Saturday, 26 September 2020 21:00 (three years ago) link
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
― nickn, Thursday, 15 October 2020 04:58 (three years ago) link
The winner was Kraft for those that don't (or can't) read it.
― nickn, Thursday, 15 October 2020 04:59 (three years ago) link
And a sidebar on Kewpie mayo.
https://www.latimes.com/food/story/2020-10-09/people-love-kewpie-mayonnaise
― nickn, Thursday, 15 October 2020 05:08 (three years ago) link
https://www.theguardian.com/us-news/2020/nov/08/joe-biden-irish-relatives-celebrate-ballina-county-mayo
― the burrito that defined a generation, Sunday, 8 November 2020 18:04 (three years ago) link
"Joe Blewitt, 41, a plumber who is a third cousin of Biden."
stunning news
― rob, Sunday, 8 November 2020 18:09 (three years ago) link
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.
― hundreds of millions of (cat), Thursday, 7 October 2021 05:11 (two years ago) link
It starts from desperation, but it'll end with you slathering mayo on pastrami sandwiches and licking the knife afterwards.
― nickn, Thursday, 7 October 2021 06:48 (two years ago) link
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
― hundreds of millions of (cat), Thursday, 7 October 2021 06:57 (two years ago) link
The road to hell is paved with BLTs.
― earlnash, Thursday, 7 October 2021 07:27 (two years ago) link
this is a safe space
well, at least it used to be
― Tracer Hand, Thursday, 7 October 2021 09:58 (two years ago) link
Whenever I'm eating it, I'm convinced leftover roast chicken and mayo is the best flavour combo there is.
― chap, Thursday, 7 October 2021 16:33 (two years ago) link
Yes! I discovered it eating some leftover Thanksgiving turkey on bread, and graduated to using it (a chili spiced version) on fish sandwiches. The key is to use it sparingly.
― nickn, Thursday, 7 October 2021 16:57 (two years ago) link
yeah I love leftover bird and mayo on a sandwich.
― 《Myst1kOblivi0n》 (jim in vancouver), Thursday, 7 October 2021 16:58 (two years ago) link
The key is to use it sparingly.
Lol I slather it on.
― chap, Friday, 8 October 2021 08:40 (two years ago) link
sandwich shop in Southampton used to do rolls with coronation chicken (mayo + curry powder) which was actually spicy and had halved grapes, absolute heaven.
― edited to reflect developments which occurred (Camaraderie at Arms Length), Friday, 8 October 2021 08:56 (two years ago) link
was convinced this revive was as a result of this god-tier tweet
To those asking why… They want us to put mayonnaise in our coffee. I won’t tolerate it. https://t.co/JbZUcHLjBc— Dionne Warwick (@dionnewarwick) October 7, 2021
― Critique of the Goth Programme (Neil S), Friday, 8 October 2021 09:10 (two years ago) link
long past time to ask dionne the viking question
― mark s, Friday, 8 October 2021 13:55 (two years ago) link
while i am grateful to have experienced that ground-breaking tweet, i am curious as to why dionne warwick was following a mayonnaise’s twitter in the first place
― hundreds of millions of (cat), Saturday, 9 October 2021 20:45 (two years ago) link
a quiet thursday evening, winds from the northwest at 5-10 mph, fire danger moderate. i am asked to conjure up my famous fridgehoarder pie (the debased step-nephew of shepherd’s/cottage/tamale pies, exclusive to those whose refrigerators groan with produce on the edge). i will oblige.
the amalgamated base laid in the baking tray, i turn to preparation of the mashed potato lid. a chance to finish off a half-empty bag of potato flakes; how prudent, how frugal, how virtuous.
the measure of potato flakes is sufficient.
boiling water i have in abundance, gods be praised.
the dregs of a carton of flaxmilk supply one third of the milk called for, cow juice the rest.
for the unctuous component, the last of a stick of butter and the scrapings from a jar of ghee yield … half … of what is needed.
what do i do. what do i do?! the olive oil is gone. we haven’t opened the new jar of coconut oil yet, and i can’t despoil a fresh grocery item for fridgehoarder pie, it goes against the entire ethos. i scan the pantry, i scan the fridge, i rifle through drawers, i come back to the fridge again and i see it. the old upside-down squeezie bottle of mayonnaise. down to just a few spoonfuls now, but enough for what i must do. forgive me.
― Toxoplasmosis Jones (cat), Friday, 8 April 2022 13:11 (two years ago) link
May God have mercy on your soul.
― nickn, Friday, 8 April 2022 16:03 (two years ago) link
my fridge clearing go-to is thai vegetable curry, and I am sure one could replace the the can of coconut cream with watered down mayo.
― Michael Flatley's (Sufjan Grafton), Friday, 8 April 2022 16:44 (two years ago) link
one most certainly could not, without the earth falling off its axis!
― mom tossed in kimchee (quincie), Friday, 8 April 2022 20:47 (two years ago) link
Mayochup is where it's at.
― immodesty blaise (jimbeaux), Friday, 8 April 2022 20:55 (two years ago) link
Best Non-Fiction Writing 2022
― change display name (Jordan), Friday, 8 April 2022 20:58 (two years ago) link
One could, but why would one?
― nickn, Friday, 8 April 2022 21:26 (two years ago) link
so i'm making a sandwich, right? quick & practical, who doesn't love a sandwich.
i don't mind a little mayo on my 'wich, but last time i only used a dab & consequently my sangwidge was unacceptably dry, so this time i'm laying down the mayonnaise with a free hand. as i do so, i amuse myself by envisioning wafer-thins wisps of bread laden with snowy drifts of mayo, inches thick -- wouldn't that be a laugh, i chortle, unaware of the horror to come.
with my bread generously slathered, i retrieve cheese from the fridge & center a single perfect slice on my foundational lubed-up bread, just so. next up, the meat. but what's this? my vegan luncheon meat alternative has vanished! someone* must have polished it off without telling me.
well, all is not lost. i reach into the veggie drawer for that lovely tomato i saw just the other day and, oh. it's squishy. hm.
with a familiar sense of creeping resignation, i poke around for the head of romaine lettuce which has, naturally, been whittled down to a nub and returned to its receptacle on the bottom shelf.
i stand & close the refrigerator door. on the counter, triumphant, is my cheese & mayonnaise sandwich.
* you know who you are
― forever & over (cat), Wednesday, 19 April 2023 16:01 (eleven months ago) link
maybe i should just assemble all my ingredients *before* i start cooking
― forever & over (cat), Wednesday, 19 April 2023 16:05 (eleven months ago) link
Eugh!!
I have rarely been so nauseous as the day I found out there was a product called Hair Mayonnaise.
― Hideous Lump, Wednesday, 19 April 2023 18:15 (eleven months ago) link
thanks for sharing!
― more difficult than I look (Aimless), Wednesday, 19 April 2023 18:21 (eleven months ago) link
it’s positively childish to be anything less than enthusiastic about mayo
― brimstead, Wednesday, 19 April 2023 18:32 (eleven months ago) link
xpThat's right up there with Body Butter.
― nickn, Wednesday, 19 April 2023 18:33 (eleven months ago) link