>>New Heinz Mayo<<

Legume

I have at least five different mustards at any given time, two mayos, two ketchups.  I use what fits what I’m doing.  I’m cooking for me, family and friends, not for TV or trying to maintain a living ‘best of’ list in my fridge.

@Focker maybe you just need a mirror.  Maybe one with a big beer logo would suit you, but you need a mirror to see how often you can be such an elitist prick to people, criticizing their choices because they’re not your choices.  I know, I know, i’ve seen you post  “hey, I’m a big guy and I tell it straight and some people can’t handle that” but man, that’s not all there is.  Most people can add their opinion without chasing people away.  Personal attacks on what people post - their choices and their cooks.  smh.  You can stick with your criticism and faux-purist shtick, but man it gets tiring to see you break someone’s choices down because you think you know better and see a opportunity to elevate yourself with these black and white opinions.  Get your own blog or something, go big with that uncompromising chef bit.  It’s popular, maybe get on tv or write a few cookbooks.

And fwiw, that venison Chile Colorado was fantastic.  Not sure why you chose to call that out or what you were trying to allude to, but a great reminder that I still have plenty of that deer my son shot in the freezer and I don’t make tacos often enough.  It was strong work, bud.

https://eggheadforum.com/discussion/1212465/venison-chile-colorado-tacos#latest

JohnInCarolina

nolaegghead

nolaegghead

Focker is the absolute antithesis of Anthony Bourdain.

SGH

nolaegghead said:

 antithesis 

That’s a mighty long word there my long haired friend

nolaegghead

If Focker was a woodworker, he'd be the guy that buys Festool and makes pinewood derby cars and birdhouses.

thetrim

Shot over!

Shot out!

Damn!

Yno

I don't use much mayo, but when I do, it is Hellman's (Best Foods on the left coast). I once saw a co-worker put about a cup of mayo on a hot dog - I almost yorked. Even ketchup is better than that. Or catsup. When I am feeling fancy and have a few extra minutes, I have been known to make my own. 

Rascal

Who'da thunk..??

Acn

northGAcock said:

I purchase Dukes cause it is good....and it is made here in South Carolina. Ya’ll buy use or make  whatever ya’ll want. 

#notchanging

You’d hope somebody from SC would know it is y’all, a contraction of you all.  I don’t know what ya’ll would be.

JohnInCarolina

Acn said:

northGAcock said:

I purchase Dukes cause it is good....and it is made here in South Carolina. Ya’ll buy use or make  whatever ya’ll want. 

#notchanging

You’d hope somebody from SC would know it is y’all, a contraction of you all.  I don’t know what ya’ll would be.

ya’ll is a kissing cousin to y’all

nolaegghead

yawl

nolaegghead

northGAcock

Acn said:

northGAcock said:

I purchase Dukes cause it is good....and it is made here in South Carolina. Ya’ll buy use or make  whatever ya’ll want. 

#notchanging

You’d hope somebody from SC would know it is y’all, a contraction of you all.  I don’t know what ya’ll would be.

Yawl.

HeavyG

nolaegghead said:

yawl

I always preferred a ketch over a yawl.

Ike

Acn said:

northGAcock said:

I purchase Dukes cause it is good....and it is made here in South Carolina. Ya’ll buy use or make  whatever ya’ll want. 

#notchanging

You’d hope somebody from SC would know it is y’all, a contraction of you all.  I don’t know what ya’ll would be.

Proper Southern vernacular would actually be all y'all

Wolfpack

Ike said:

Proper Southern vernacular would actually be all y'all

My two brother in laws and I had a debate about this late one evening. After solving global warming and world peace we decided that it depends on the size of the group- all y’all has to be 4 or more

mEGG_My_Day

nolaegghead said:

put your condiments on or you might make some babies

Spooning leads to forking, so don’t forget your condiments. 

stlcharcoal

Make your own mayo......

Eggs
+
extra light extra virgin olive oil
+
immersion blender
=
Better than you'll ever have out of a jar.

nolaegghead

Funny, I love olive oil, but I hate mayo made from olive oil.  Can't explain it.

This type of mayo is the only one worth making for me, Hellman's is very neutral and fine for most uses.

https://www.seriouseats.com/recipes/2013/10/sauced-japanese-style-kewpie-mayonnaise-recipe.html

gdenby

nolaegghead said:

Funny, I love olive oil, but I hate mayo made from olive oil.  Can't explain it.

Maybe 'cause most olive oils is rancid and fusty? But yeah, safflower or peanut seems better to me.

NorthPilot06

nolaegghead said:

Funny, I love olive oil, but I hate mayo made from olive oil.  Can't explain it.

This type of mayo is the only one worth making for me, Hellman's is very neutral and fine for most uses.

https://www.seriouseats.com/recipes/2013/10/sauced-japanese-style-kewpie-mayonnaise-recipe.html

Couldn’t agree more. It concentrates the olive oil flavor and can get a bit bitter for my taste. 

I generally do something along the lines of avocado oil, egg yolk, Dijon mustard, apple cider vinegar, and salt. But honestly it just varies based upon the ingredients on-hand. 

An immersion blender is a game changer, but nothing wrong with a little elbow grease. Keeps my whisking arm in shape for egg nog around the holidays...

stlcharcoal

If you use the extra light extra virgin olive oil, you can barely taste it.

I'm with you guys, if it's the regular stuff, it's too strong for me......but the extra light tastes great.  

CigarCityEgger

Heinz ketchup. Duke’s Mayo (though blue plate will do), French’s yellow mustard. And sweet baby rays bbq if we’re going commercial, especially their honey chipotle one. Crystal hot sauce (though I do always seem to have the chiplote Tabasco on hand).

Focker

Light EVOO is key.
Room temp eggs help help with the emulsifying too.

Elitist stick blender stuff here folks.  Dijon, salt, apple cider vinegar, egg, oil.  

Add whatever you want from here.
I like roasted garlic, kicking it up another elite level. 

Focker

Legume said:

I have at least five different mustards at any given time, two mayos, two ketchups.  I use what fits what I’m doing.  I’m cooking for me, family and friends, not for TV or trying to maintain a living ‘best of’ list in my fridge.

@Focker maybe you just need a mirror.  Maybe one with a big beer logo would suit you, but you need a mirror to see how often you can be such an elitist prick to people, criticizing their choices because they’re not your choices.  I know, I know, i’ve seen you post  “hey, I’m a big guy and I tell it straight and some people can’t handle that” but man, that’s not all there is.  Most people can add their opinion without chasing people away.  Personal attacks on what people post - their choices and their cooks.  smh.  You can stick with your criticism and faux-purist shtick, but man it gets tiring to see you break someone’s choices down because you think you know better and see a opportunity to elevate yourself with these black and white opinions.  Get your own blog or something, go big with that uncompromising chef bit.  It’s popular, maybe get on tv or write a few cookbooks.

And fwiw, that venison Chile Colorado was fantastic.  Not sure why you chose to call that out or what you were trying to allude to, but a great reminder that I still have plenty of that deer my son shot in the freezer and I don’t make tacos often enough.  It was strong work, bud.

https://eggheadforum.com/discussion/1212465/venison-chile-colorado-tacos#latest

I'll try to keep this short.

Do you even eat with your eyes?

Fantastic...at stimulating the hypothalamus.
Just the pic of these tacos make me reach for the agua.
Bambi was overcooked here. 
But ya kept going, didn't ya. 


Don't dish it out if you can't take it.  Just remember, you're not the only one with snarky smart a$$ comments.
I haven't pushed anyone away.  I would like for you to show me where?

Taking your ball, and going home to cry to Mommy gets old.  Put your big girl panties on and deal.  I take my lumps.  I suggest you do too.  Whiners are exhausting.


Maybe you need to look in the mirror.  I'm sorry my tin tackers and truck decals bother so many.  Cracks me up.  Even though there is no pinstriped Porsche owners out here, I wouldn't make fun of it.  It's actually intriguing.  You seem desperate. 

This is food, and a foodie forum man. Lol


Maybe let your boy cook the venison next time bud.  Focking up a perfectly hard earned cut of quality meat does bother me. 

nolaegghead

Brah, brah!  Git yur whining Brahs off the brah superhighway of eye eating, brah!

Focker

I'm gonna need new pants after all of the nippin'.

It's worth it though.

Botch

 

nolaegghead

Fock, were you joking when you posted those pictures....like, if you didn't eat with your eyes, this sh!t tasted great?