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Finnforest 
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Joined: February 03 2007
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 Posted: May 22 2016 at 20:54 |
I've never done that Jim, but I have used Mayo on both burgers and french fries. So let your Mayo freak flag fly! I'll stand with ya.  My grandmother used to eat Limburger cheese and raw onion sandwiches. And I guess it wasn't just a bit of onion, but a really thick slab of raw onion. Yowsa.
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...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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Atavachron
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Joined: September 30 2006
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Posted: May 22 2016 at 20:48 |
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^ Hey it is what it is-- I used to put ketchup on hotdogs, and that'll get you killed in NYC.
I knew a girl who put mustard on chicken which I thought was bizarre, now I like it sometimes (good Dijon of course, not the yellow stuff).
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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AEProgman
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Joined: August 11 2012
Location: Toadstool
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Posted: May 22 2016 at 20:37 |
Not much of a cook, but I do look in this thread to see all the good ideas and recipes from time to time. I could not help but see references to Salad Cream and Mayonnaise. On the risk of being banned from this thread, I have to mention in rural Virginia way back in the day I grew up on putting mayo (not Miracle Whip) on hot dogs....I still do it once in awhile now and it freaks my wife out . Have only met 1 other person to do that (other than family).
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emigre80
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Joined: January 25 2015
Location: kentucky
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Points: 2223
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Posted: May 22 2016 at 18:37 |
I don't much care for brownies, however they are made. Chocolate cake is infinitely superior, IMO. Just made tried-and-true flatbreads. Dough of flour, plain yogurt, salt and baking soda, roll out small balls into flat rounds, put on a pile of cheese, chives and pepper (and whatever else takes your fancy - almost any cheese will do, I used a combination of mozzarella and sharp cheddar), fold the tops over, flatten them a bit with a rolling pin and fry up on a flat skillet with just a few drops of oil until brown-flecked on each side. Yum.
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Atavachron
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Joined: September 30 2006
Location: Pearland
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Points: 65599
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Posted: May 22 2016 at 18:33 |
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There is nothing like a tried & true recipe, usually the simpler the better.
I do recall people putting vinegar in brownie batter, thought that may've had more to do with baking science rather than texture. As brownies go, I don't like the over-dense, over-chocolatey brownies one always sees, even at good bakeries. I prefer the lighter, somewhat cakey brownie with a dust of sugar, maybe some walnuts.
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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emigre80
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Joined: January 25 2015
Location: kentucky
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Posted: May 22 2016 at 14:51 |
Using mayo in cakes was quite common for a while, then people got over it, just like they finally got over using cream cheese in brownies. All silly trends pass if you hang around long enough. My best - and easiest - cake recipe is a package cake mix (chocolate fudge or devil's food), add three eggs, 1 tablespoon almond extract, 1 can cherry pie filling and a handful of mini chocolate chips. Bake it in a bundt pan and drizzle on some chocolate ganache afterwards. Hey presto, chocolate cherry almond cake. Astonishingly good, dead simple and amazingly moist.
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Raff
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Posted: May 22 2016 at 14:41 |
 emigre80 wrote:
^ I know that some people use mayo in a cake, you can get the same richness without the oiliness using sour cream. |
I often use yogurt (which I make at home) in cakes and other baked goods. It's not as rich as sour cream, but it does yield a tender, moist crumb. Never tried mayo, and don't think I ever will.
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emigre80
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Joined: January 25 2015
Location: kentucky
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Points: 2223
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Posted: May 22 2016 at 14:28 |
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^ I know that some people use mayo in a cake, you can get the same richness without the oiliness using sour cream.
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Dean
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Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
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Points: 37575
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Posted: May 22 2016 at 13:52 |
Mayonnaise is just emulsified oil (the egg yolks are merely acting as the emulgent) so it will either taste oily or eggy if the proportions are off-balance. Like Raff I find it rather cloying so only use the thinnest scraping in a sandwich, more as a sealant than a mayor component and never use it as a salad dressing.
One curious use I have seen (and tried once when I wanted to bake a cake but had run out of fresh eggs) is to use it in cake batter - because the oil in the mayonnaise is replacing the butter in the cake batter this only really works in strongly flavoured cakes such as chocolate or coffee. It certainly made for a very moist cake but, (and I suspect this was a psychosomatic), I found the resultant cake too oily - however people who didn't know it was made with mayonnaise didn't agree with me... A similar thing happened when I made a lemon drizzle cake using mashed potato instead of flour - because I knew it was made with potato it tasted of potato to me but people who didn't know thought it was made with wheat flour.
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What?
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micky
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Posted: May 22 2016 at 10:41 |
emigre80 wrote:
A Person wrote:
Hellman's >>>>miracle whip
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this. |
that... only Duke's comes close...
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The Pedro and Micky Experience - When one no longer requires psychotropics to trip
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A Person
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Joined: November 10 2008
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Points: 65760
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Posted: May 22 2016 at 10:31 |
Raff wrote:
I find mayonnaise somewhat cloying, though I occasionally use a bit of it for sauces that require some amount of creaminess. Needless to say, I wouldn't be caught dead using Miracle Whip or salad cream. I make salad dressing from scratch, using whatever catches my fancy - though extra-virgin olive oil is a must, as is good-quality vinegar.
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A recipe I've recently found and liked is a combination of olive oil, sour cream, and lemon juice. It was with a chicken parmigiana recipe but I like it in general.
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emigre80
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Joined: January 25 2015
Location: kentucky
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Points: 2223
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Posted: May 22 2016 at 10:30 |
A Person wrote:
Hellman's >>>>miracle whip
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this.
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A Person
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Joined: November 10 2008
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Posted: May 22 2016 at 10:28 |
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Hellman's >>>>miracle whip
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Raff
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Posted: May 22 2016 at 10:27 |
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I find mayonnaise somewhat cloying, though I occasionally use a bit of it for sauces that require some amount of creaminess. Needless to say, I wouldn't be caught dead using Miracle Whip or salad cream. I make salad dressing from scratch, using whatever catches my fancy - though extra-virgin olive oil is a must, as is good-quality vinegar.
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emigre80
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Points: 2223
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Posted: May 22 2016 at 10:15 |
Miracle Whip and Salad Cream - two abominations that should be banned from every household. Whenever I meet someone who claims that Miracle Whip is mayonnaise, I know immediately I am in the company of someone who not only has no taste buds, but is likely to - horrors - try and press their favorite cheese ball recipe on me. I hate cheese balls.
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Finnforest
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Joined: February 03 2007
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Posted: May 22 2016 at 10:10 |
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^
Ahhh.....Ok, we have a similar, hideous product, known as "Miracle Whip" which some people think is interchangeable with Mayo....but far from it. It's nothing like good Mayo.
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...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: May 22 2016 at 02:27 |
Finnforest wrote:
Salad cream? Is that basically Mayo? Mayo is awesome....food of the Gods. I always tell people that a sandwich is just a Mayonnaise delivery device.  Gotta be good Mayo of course, preferably homemade.
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Salad cream is to mayonnaise what Spam is to a pork chop. It starts out with essentially the same ingredients but the final product is somewhat different (and unique). The main ingredient in salad cream is vinegar followed by water, then the oil: So it hasn't the flavour neutrality that you get with mayonnaise - if you use salad cream in a sandwich all you'll taste is salad cream as it would overpower everything else.
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What?
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Finnforest
Special Collaborator
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Joined: February 03 2007
Location: The Heartland
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Posted: May 21 2016 at 16:17 |
Salad cream? Is that basically Mayo? Mayo is awesome....food of the Gods. I always tell people that a sandwich is just a Mayonnaise delivery device. Gotta be good Mayo of course, preferably homemade. I hear you about Caesars...I'm not a big fan either. I do like a sweet dressing though IF it is balanced somehow with heat for contrast.
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...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: May 21 2016 at 01:20 |
emigre80 wrote:
Dean, my husband still uses salad cream on his salads occasionally, he thinks it's a real treat and reminds him of home. I just shudder. |
it has a unique tang that's for sure, I haven't had any for years but the memory of the taste persists.
Some days we'd forgo the salad and just have salad cream sandwiches...
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What?
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emigre80
Forum Senior Member
Joined: January 25 2015
Location: kentucky
Status: Offline
Points: 2223
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Posted: May 20 2016 at 15:38 |
^ a Caesar salad can be great if made well, if not it's a very dull experience. thanks for all the salad tips, both of you. We are getting weekly vegetable shares from a local farm and are having to come up with lots of things to do with vegetables, these ideas will help. Dean, my husband still uses salad cream on his salads occasionally, he thinks it's a real treat and reminds him of home. I just shudder.
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