Prog Chefs Unite!!!

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.

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.

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.

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).

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. 

In the Netherlands, where I lived for 12 years, mayo is the best thing to put on fries, but it has to be Dutch mayo and Dutch fries. It's not nearly as good with American fries and Hellman's.

My whole life I've been eating regular store eggs and listening to Foodie friends tell me that "you've never eaten an egg until you've had a real farm fresh egg."  In other words, eggs from chicken who run around in the sunshine doing normal chicken stuff.....as opposed to living in steel cages. 

So I did it. 

Found a farm out in the country that sells "real" eggs and I bought 5 dozen for myself and other family members. 

They really are different.  Rather than pale yellow, the yolks are a bright orange color, intense color.  And when you fry them in the pan, the whites do not sit there but seem to puff up with a very clean, almost porcelain white appearance. 

The taste is better too.  Hard to describe though.  More earthy, more satisfying, subtly richer. 

Supposedly they are more nutritious too, not that I give much of a sh*t about that. 

So, I'm now supporting a husband/wife small farm and buying eggs from their Plymouth Rock hens. 


Edited by Finnforest - June 11 2016 at 16:47

Finnforest wrote: They really are different.  Rather than pale yellow, the yolks are a bright orange color, intense color.  And when you fry them in the pan, the whites do not sit there but seem to puff up with a very clean, almost porcelain white appearance.

It is actually interesting that what they eat influences yolk color http://blog.chickenwaterer.com/2013/03/influencing-egg-yolk-color.html

A dark stout induced buzz earlier made me hungry.  Hmmm.  Some good bakery buns in the kitchen.  Grabbed some leftover scallops and crab from the fridge and transferred to a bowl.  Small dollop of mayo, chopped onion, zucchini strips, pickle, sweet pepper, greens.  Beat them up until a bit tamed.  Cut the bun and placed under the broiler a couple minutes till it had a perfect brown crunch.  Removed and filled the bun with generous heaps of the seafood salad.  A few drops of sriracha on top.  Pretty decent drunk-food for a quick throw-anything-in-the-fridge on bread moment. 


Edited by Finnforest - June 25 2016 at 22:12

Finnforest wrote: My whole life I've been eating regular store eggs and listening to Foodie friends tell me that "you've never eaten an egg until you've had a real farm fresh egg."  In other words, eggs from chicken who run around in the sunshine doing normal chicken stuff.....as opposed to living in steel cages.  So I did it.  Found a farm out in the country that sells "real" eggs and I bought 5 dozen for myself and other family members.  They really are different.  Rather than pale yellow, the yolks are a bright orange color, intense color.  And when you fry them in the pan, the whites do not sit there but seem to puff up with a very clean, almost porcelain white appearance.  The taste is better too.  Hard to describe though.  More earthy, more satisfying, subtly richer.  Supposedly they are more nutritious too, not that I give much of a sh*t about that.  So, I'm now supporting a husband/wife small farm and buying eggs from their Plymouth Rock hens.