sf wrote:

> >A friend has mayo as one of his few strong dislikes.
>
> I was a mayo (the commercial type was the only kind I'd known)
> disliker who married a mayo lover that insisted on keeping butter in
> the refrigerator. I hate hard butter. Times change, tastes change.
> I'm not in love with mayo, but I don't despise it like I used to.

My father insisted on cold butter. My brother in law insisted on soft
butter. My take on it is that is is easier to spread when soft, but tastes
better when it is cold. I would rather have the good taste than an even
layer. As for mayo, it is something that I have developed a taste for over
the years, and I especially like the home made stuff.

> I think I probably had a mild egg allergy in my youth (hated eggs then
> - they made me throw up) but can tolerate them now.

I have always had a mild allergy to eggs. As much as I like them I limit
my egg consumption. I thought I could handle the odd bacon and egg
breakfast, bu found that I can only tolerate one egg once in a while.
Otherwise, my whole day goes badly. :-(

sf <.> wrote:
>
> that insisted on keeping butter in the refrigerator. *I hate hard butter..

Hard butter - It's extremely difficult to time it in the nuke
to come out soft. But I don't mind using melted butter
so if I overshoot it's no big deal.

Recently tried both Irish butter and Plugra from Poland.
Nice but the difference between them and the nicer
brands of local US butter wasn't large enough to switch.

> I think I probably had a mild egg allergy in my youth (hated eggs then
> - they made me throw up) but can tolerate them now.

Consider going a week or two without eggs, see how you
feel, then trying eggs again, see how you feel. It might
be hard to notice any improvement from taking them
away but adding them back might trigger subtle ill effects
that make it worth avoiding eggs in the future. Anyways,
that was my experience with wheat when I discovered a
previously unknown wheat intollerance. I can't recall a
week wheat free before trying it so if you go without eggs
on any regular basis there's no benefit to trying the
experiment.

On May 23, 8:41*am, Dave Smith > wrote:
> sf wrote:
> > >A friend has mayo as one of his few strong dislikes.
>
> > I was a mayo (the commercial type was the only kind I'd known)
> > disliker who married a mayo lover that insisted on keeping butter in
> > the refrigerator. *I hate hard butter. *Times change, tastes change.
> > I'm not in love with mayo, but I don't despise it like I used to.
>
> My father insisted on cold butter. My brother in law insisted on soft
> butter. My take on it is that is is easier to spread when soft, but tastes
> better when it is cold. *I would rather have the good taste than an even
> layer. As for mayo, it is something that I have developed a taste for over
> the years, and I especially like the home made stuff.
>
> > I think I probably had a mild egg allergy in my youth (hated eggs then
> > - they made me throw up) but can tolerate them now.
>
> I have always had a mild allergy to eggs. As much as I like them I limit
> my egg consumption. I thought I could handle the odd bacon and egg
> breakfast, bu found that I can only tolerate one egg once in a while.
> Otherwise, my whole day goes badly. *:-(

You might only be sensitive to the egg whites, but not the yolks.

--Bryan

On Tue 20 May 2008 12:09:31p, meatnub told us...

> I can only eat mayo when its warm on a burger with other condiments
> (not just warm mayo on a burger) or when its "disguised" in potato &
> macaroni salad and coleslaw.

I like real mayonnaise and cream cheese. I don't even mind the fat-free
cream cheese if it's just for spreading on a bagel. In fact I like all dairy
products (cheeses, yogurts, milks, etc.) with the lone exception of 2%, 1%,
and skim milk. Those are disgusting to me. I particularly like buttermilk.

Salad dressing (products like Miracle Whip) I can barely stomach.

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/23(XXIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2dys 15hrs 40mins
-------------------------------------------
We'll run no program before its time
-------------------------------------------

Nathalie Chiva > wrote:

>Well. I never use as blender, I always make it very quicly with a hand
>whisk, no overworking, and I still think olive-oil only mayonnaise has
>a slightly bitter, unpleasant taste.

Interesting. I've never experienced this. Thanks for the
datapoint.

Steve

kilikini wrote:

>
> >
> > You might only be sensitive to the egg whites, but not the yolks.
> >
> > --Bryan
>
> I'm not Dave, but I think I'm sensitive to the yolks and not the whites. I
> don't eat eggs anymore, period. It's not worth the ill-feeling I get all
> day, no matter how much I may crave them.

I can eat meringues without suffering, so maybe it is the yolks. I thought egg
white allergies tended to be more serious. I think I know that ill feeling you
experience. I really have to think about eating eggs and weigh the pros and
cons. My wife has eggs and bacon for breakfast. We don't do breakfast together
because I get up earlier and have some cereal. She sleeps a little longer, does
her exercise regime, walks the dogs and then has her breakfast. We have brunch
together on Sundays. She's gotta have her eggs and always offers me some. It is
hard to turn down a poached egg. But just one.

Wayne Boatwright > wrote:

>I like real mayonnaise and cream cheese. I don't even mind the fat-free
>cream cheese if it's just for spreading on a bagel. In fact I like all dairy
>products (cheeses, yogurts, milks, etc.) with the lone exception of 2%, 1%,
>and skim milk. Those are disgusting to me.

I find source quality is very important for these products.
Commercial lowfat milk is pretty unappetizing (this includes
Horizon), but if it comes from one of the small dairy farmers
up on the Sonoma coast it's much better.

Not sure about the small producers in your area -- the climate
is way different.

In any case, I use soymilk products these days, and wish I had a
source for tofu cream cheese that is better than Tofutti (which is
pretty unappetizing).

Steve

On Fri 23 May 2008 01:40:27p, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>>I like real mayonnaise and cream cheese. I don't even mind the fat-free
>>cream cheese if it's just for spreading on a bagel. In fact I like all
>>dairy products (cheeses, yogurts, milks, etc.) with the lone exception
>>of 2%, 1%, and skim milk. Those are disgusting to me.
>
> I find source quality is very important for these products.
> Commercial lowfat milk is pretty unappetizing (this includes
> Horizon), but if it comes from one of the small dairy farmers
> up on the Sonoma coast it's much better.

You're right that the source is important. There are only certain local
brands I will buy. Still, when it comes to milk, I just won't touch
anything but whole milk. I rarely drink it anyway, but I do use it in
cooking, baking, or on cereal.

> Not sure about the small producers in your area -- the climate
> is way different.
>
> In any case, I use soymilk products these days, and wish I had a
> source for tofu cream cheese that is better than Tofutti (which is
> pretty unappetizing).

I've only tried soymilk products a couple of times and did not like them at
all. I don't feel compelled to pursue it. :-) I don't even like tofu very
much, except the very firm type than can be nicely stirfried.



--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/23(XXIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2dys 10hrs 20mins
-------------------------------------------
OK, I'm weird ! But I'm saving up to
be eccentric.
-------------------------------------------

On Fri, 23 May 2008 09:41:22 -0400, Dave Smith
> wrote:

>My take on it is that is is easier to spread when soft, but tastes
>better when it is cold.


I *must* have an even spread... otherwise why bother?

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On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®
> wrote:

>You might only be sensitive to the egg whites, but not the yolks.


Hmmm. I *hate* egg whites but love the yolks.....

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sf wrote:

> On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >You might only be sensitive to the egg whites, but not the yolks.
>
> Hmmm. I *hate* egg whites but love the yolks.....

The whites are not completely useless, especially when beaten.
Meringues shells are a great base for desserts, and there is meringue
topping on pies.When I make waffles I separate the eggs and whip up
the whites to be folded into the batter. My favourite Marguarita
recipe calls for egg whites to be whipped up in the blender with the
rest of the stuff. It makes a nice foamy topping on the drinks.

But to eat something like an egg white omelette? No thanks.

On May 23, 10:53*pm, sf <.> wrote:
> On Fri, 23 May 2008 08:10:36 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >You might only be sensitive to the egg whites, but not the yolks.
>
> Hmmm. *I *hate* egg whites but love the yolks.....
>

I'm somewhat indifferent to the whites, but one thing for sure, the
whites need to be thoroughly cooked, never runny, or they ick me out.
Egg yolks are wonderful. There are quite a few things that people use
whole eggs for that would be much better with yolks only.

--Bryan

Bobo Bonobo® wrote:

>
>
> I'm somewhat indifferent to the whites, but one thing for sure, the
> whites need to be thoroughly cooked, never runny, or they ick me out.
> Egg yolks are wonderful. There are quite a few things that people use
> whole eggs for that would be much better with yolks only.

I don't mind if the white are slightly runny. I used to order my fried
eggs "snotty. " The same goes for scrambled eggs. They are much tastier
when they are still wet,

On Sat, 24 May 2008 09:10:13 -0400, Dave Smith
> wrote:

>My favourite Marguarita
>recipe calls for egg whites to be whipped up in the blender with the
>rest of the stuff. It makes a nice foamy topping on the drinks.

I don't adulterate my Margaritas! I want them made with fresh lime,
salt on the rim and don't you dare mess around with it. Did you
ever drink a Ramos Fizz in your misspent yoot? Ramos Fizz, Angel Food
Cake and souffles are the best way to use egg whites, IMO. Meringue?
Pure piffle. I scoff at it!

http://www.hurlothrumbo.org/ramos_fizz_recipe.htm

Ramos Gin Fizz

This recipe and text is taken from New Orleans DRINKS and how to mix
'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale,
Nouvelle Orleans; 1937

1 tablespoon powdered sugar

3-4 drops orange flower water

1/2 lime -- juice only

1/2 lemon -- juice only

1 jigger dry gin

1 white of egg

1 jigger heavy cream

1 squire seltzer water

2 drops extract vanilla (optional)

Mix in a tall barglass in the order given; add crushed ice, not too
fine as lumps are needed to whip up the froth on the egg white and
cream. Use a long metal shaker and remember this is one drink that
needs a long, steady shaking. Keep at it until the mixture gets body
-- "ropy" as some experienced barkeepers express it. When thoroughly
shaken, strain into a tall thin glass for serving.

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On Sat 24 May 2008 08:07:10a, sf told us...

> On Sat, 24 May 2008 09:10:13 -0400, Dave Smith
> > wrote:
>
>>My favourite Marguarita
>>recipe calls for egg whites to be whipped up in the blender with the
>>rest of the stuff. It makes a nice foamy topping on the drinks.
>
> I don't adulterate my Margaritas! I want them made with fresh lime,
> salt on the rim and don't you dare mess around with it. Did you
> ever drink a Ramos Fizz in your misspent yoot? Ramos Fizz, Angel Food
> Cake and souffles are the best way to use egg whites, IMO. Meringue?
> Pure piffle. I scoff at it!

Even a rich chocolate cream pie with merigue topping? There are quite a
few old cocktails that included an egg white in the mix. Can't think of
the others off the top of my head right now.


> http://www.hurlothrumbo.org/ramos_fizz_recipe.htm
>
> Ramos Gin Fizz
>
> This recipe and text is taken from New Orleans DRINKS and how to mix
> 'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale,
> Nouvelle Orleans; 1937
>
> 1 tablespoon powdered sugar
>
> 3-4 drops orange flower water
>
> 1/2 lime -- juice only
>
> 1/2 lemon -- juice only
>
> 1 jigger dry gin
>
> 1 white of egg
>
> 1 jigger heavy cream
>
> 1 squire seltzer water
>
> 2 drops extract vanilla (optional)
>
> Mix in a tall barglass in the order given; add crushed ice, not too
> fine as lumps are needed to whip up the froth on the egg white and
> cream. Use a long metal shaker and remember this is one drink that
> needs a long, steady shaking. Keep at it until the mixture gets body
> -- "ropy" as some experienced barkeepers express it. When thoroughly
> shaken, strain into a tall thin glass for serving.
>



--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/24(XXIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1dys 14hrs 50mins
-------------------------------------------
Paranoia: Not an attitude but a way
of life.
-------------------------------------------

Don't like mayo like yourself I can eat it mixed in salads or
dressings no problem but I can't handle it on a burger like yourself.
I love cream cheese though
Dragona

I