On Sunday, March 29, 2015 at 1:07:43 PM UTC-5, Ed Pawlowski wrote:
> On 3/29/2015 1:02 PM, Cindy Hamilton wrote:
> > On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> >
> >> The mayo is easier than butter
> >> and works well. I'll be using it int he future.
> >
> > Do you keep your butter refrigerated? I've been keeping butter in the
> > fridge since starting my weight-loss regimen last October. Keeps me out
> > of trouble; if it's too much effort to whip up buttered toast for a snack,
> > I'm much more likely just to have a bit of string cheese or something.
> >
> > Although a proper grilled cheese is awesome, I generally am satisfied
> > with melting cheese onto bread in the toaster oven, if I can top it
> > with a slice of tomato, thinly sliced onion, and a little fresh jalapeno.
> >
> > Cindy Hamilton
> >
>
> We do keep it in the fridge and generally take it out for a while before
> it is needed. We like it firmer than room temperature. The mayo can be
> spread very thin and no pre-thought required.
>
> I can't take credit for it. I read that some fancy sandwich place uses
> it. Same wiht grating the cheese forst. I saw that done and it helps
> to blend the two cheesed to get the best properties of both.

Julie Bove seems to create a vortex of shittiness in her real world, and
maybe that has extended to her online one. You slobs are finding more and
more ways to jizz up your lives with jarred mayo.

--Bryan