I recently thought about the taste of mayonaise after reading a recipe
somewhere for the homemade variety, and also about the mayo that my
grandmother used to make in Alabama back in the 1950's, and how store
bought mayo tasted in those days. I remember the Bama, Blue Plate and
Hellman's/Best Foods brands as having more flavor than today's products.
Perhaps it was that mayonaise was something new to me as a child and now
having gotten used to it over so many years I may just think it was
different back then. Am I losing it in my approaching old age or has
anyone else remembered mayo, or anything else for that matter, as tasting
better long ago. What could account for the change in taste? Recipes?
Preservatives? Flouride? See
http://www.neworleans.com/forum/inde...ic,3442.0.html

"Sqwertz" > wrote in message
...
> On Fri, 22 Feb 2008 04:21:13 GMT, Walter wrote:
>
>> I recently thought about the taste of mayonaise...
>
> Blah, blah, blah. Your know your forum is in trouble when you
> start advertising on other forums using a topic that you started
> a year ago and it still only has 5 responses.
>
> Who wants to join a forum about mayonnaise of all things, run by
> somebody who can't even spell the word correctly?
>
> -sw
>
>
Hear ye the gospel according to Kevin S. Wilson and flock!