Mayonnaise Musings.

[Shule]

[mention]karstopography[/mention]
I found this: https://www.businessinsider.com/america ... mes-2017-6

According to that, Best Foods and Hellmann's are owned by the same company and have the same ingredients with Best Foods having more salt. Wild. Denver sells both, they say, but it's Best Foods in much of the western USA, and Hellmann's elsewhere.

[Kurt]

https://smartlabel.unileverusa.com/0480 ... index.html#

When we travel I really have a hard time finding good old sandwich spread by Hellman’s.Wonder bread,2 slices of bologna a a smattering of the spread.Heaven for me.

[karstopography]

Every thread about Mayonnaise should have some sort of history to refer to. I didn’t see this in the thread so here’s a link.

https://www.thenibble.com/reviews/main/ ... istory.asp

The link eventually takes one to an egg salad recipe that looks far too busy for my tastes, plus it has celery in it. Who puts celery in egg salad?

[GoDawgs]

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.

We were at Aldi last week and just for comparative purposes I bought a jar of Burman's mayo. If I remember right, it was $1.75. Then we did a comparison with the Blue Plate. The minute I tasted the Burman's I noticed something in the background, almost like a hint of horseradish. Then I thought maybe it wasn't horseradish but a slight hint of "deviled egg" flavor instead. Pickles also thought something different was in there so it was time to compare ingredients on the labels.

Blue Plate: Soybean oil, distilled vinegar, egg yolks, water, sugar, salt, calcium disodium, EDTA (to protect quality), natural flavor.

Burman's: Soubean oil, water, whole egg and egg yolks, distilled and cider vinegar, salt, sugar, lemon juice concentrate, mustard seed, natural flavors, oleoresin paprika, calcium disodium, EDTA added to protect flavor.

Well, that explains the hint of deviled egg. I mixed up some HIdden Valley Ranch dressing with it and the end result also had that slight hint of deviled egg. The dressing is still very edible but I won't make it with Burman's again. In fact, I will finish the Burman's jar and then switch back to my usual Blue Plate. Since I'm low carbing I'm not making sandwiches anyway.

[mikestuff49]

Only on a tomato forum (think BLT) could you find a topic called Mayonnaise Musings with 5 pages of comments.

[karstopography]

[mention]mikestuff49[/mention] Truth!

Kewpie mayo tonight mixed with a little sriracha sauce. That’s going on some panko coated pan fried redfish. Corn tortillas. Pico, shredded cabb. Kewpie is good and thick, seems right for this.

[worth1]

I out of the Kewpie mayonnaise.
Used the last to make a fry sauce.

[karstopography]

Kewpie Mayonnaise is an odd one. Definitely don’t see it as a BLT mayonnaise. Too eggy or something. Not sure I “get” Kewpie and the allure of it. Not that it is bad, just different enough to throw me off.

[worth1]

I opened up a jar of HEB brand with lime.

[worth1]

I just discovered yesterday one of the most fantastic things to do with mayonnaise.
Make a dressing out of it with sweet juice oranges.
You know the sweet oranges with seeds.
Then orange wedges on wedge salad.
Unbelievably delicious.
And don't forget the sweet raw onion.

[worth1]

Find out what Sam the cooking guy thinks of Duke's mayonnaise.
Plus deep fried hamburger bonus.

[Sue_CT]

Anyone out there who is severely under weight, with dangerously low cholerestol levels, and/or a desire to die today, this was made for you, lol. I would love it. But I don't think I will try it. Anyone want to add up the fat and calories in that recipe? Hope you have a calculator.

[Shule]

I've decided that flavor I like on hamburgers isn't just ketchup and mayonnaise together as I had assumed. I now believe it's a warm to hot mixture of ketchup, mayonnaise, and onions; the onions and the heat are very important.

[worth1]

I can't get over the look on Sam's face when he tried Duke's mayonnaise.
He is always talking about how great the Japanese stuff is and nothing beats it.

[worth1]

One thing that has been an old family favorite is cold roast beef sandwiches with onion and mayonnaise with salt and black pepper.
The tri tip I cooked the other night was a little over done for me due to several reasons.
But it turned out OK.
Last night I got home from work and was starving.
Sliced off the tri tip very thin then chopped and made a sandwich.
The Duke's mayonnaise was the star of the show if you ask me.

20210529_170452.jpg

[worth1]

As of yet Sam the cooking guy hasn't used Duke's mayonnaise in his videos.
He continues to use the Japanese mayonnaise and continues to keep running out.
The prices be pays for it is over the top.
Nor has he figured out how to store it upside down so he can get every last drop.

[worth1]

Just purchased two jars of the new Duke's hint of lime mayonnaise.
Can't wait to try it.

[worth1]

Duke's mayonnaise.
This lady is a treasure.

[Tormahto]

Only on a tomato forum (think BLT) could you find a topic called Mayonnaise Musings with 5 pages of comments.

Not even close. I know of a forum with about 300 posts to a single mayonnaise thread. Overall, there are likely more than 1,000 mentions of mayonnaise, because the owner of the site hates mayo with a relish. My New Years Resolution for 2023 was not mentioning the word, for the entire year.

[worth1]

What, you don't like mayonnaise?