"Melba's Jammin'" > ha scritto nel messaggio
I've been a little disappointed with the
> flavor of the stuff I make with one egg and 1 cup oil and lime juice.
> FWIW.
> -Barb, from Bayeux.

But that's just the base, Barb! You can add any kind of seasonings you
please. I add a bit of garlic and paprika when making it for lobster, for
ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.

On Thu, 05 Jun 2008 15:16:01 -0500, Janet Wilder
> wrote:

>Blinky the Shark wrote:
>> Janet Wilder wrote:
>
>>> I always move the eggs a little in the carton to make sure they are not
>>> broken. Now I will have to examine each one for weighty poop.
>>
>> I do that, too. I just drag the tips of my index and middle fingers over
>> the rows of eggs, and each egg not glued to the bottom of its pocket will
>> move.
>>
>> I did that a while back when a friend was with me, and he was surprised by
>> that. I was surprised, too, but at his reaction. I figured everybody did
>> that.
>>
>>
>
>All the eggs in the carton moved, so I had no way of knowing there was a
>lump of poop on one of them.

it's all part of life's rich tapestry, janet.

your pal,
blake

On Thu, 5 Jun 2008 19:51:13 +0200, "Giusi" >
wrote:

>"Brian Christiansen" > ha scritto nel messaggio
...
>>I got an innersion blender and it is neato. However, I tried making
>>mayonnaise and it just refused to get thick, it just stayed pretty much the
>>consistency of the oil. Brian Christiansen
>
>Don't do anything special. Just put the egg (I use whole) mustard, lemon
>juice, seasonings and salt in a tall and narrow container. I am currently
>using a big yoghurt container. Add the oil on top.
>
>Plunge the stick blender to the bottom, then turn it on and slowly pull it
>up, rocking slightly side to side as you do it. It takes maybe 10-15
>seconds.
>

i know i'm always asking this, but does it keep at all?

your pal,
blake

"blake murphy" > wrote

> On Thu, 5 Jun 2008 19:51:13 +0200, "Giusi" >
> wrote:

>>Don't do anything special. Just put the egg (I use whole) mustard, lemon
>>juice, seasonings and salt in a tall and narrow container. I am currently
>>using a big yoghurt container. Add the oil on top.
>>
>>Plunge the stick blender to the bottom, then turn it on and slowly pull it
>>up, rocking slightly side to side as you do it. It takes maybe 10-15
>>seconds.
>>
>
> i know i'm always asking this, but does it keep at all?

I still have some leftover, it looks the same as the day I made
it. Been at least a week.

nancy

On Jun 6, 8:48*am, "Nancy Young" > wrote:
> "blake murphy" > wrote
> > i know i'm always asking this, but does it keep at all?
>
> I still have some leftover, it looks the same as the day I made
> it. *Been at least a week.
>
Most writers say a week, I've used some that was maybe ten days old.
Definitely treat it as perishable: minimize leaving it out of the
refrigerator, keep it below 40F degrees. -aem

"blake murphy" > ha scritto nel messaggio
...
> On Thu, 5 Jun 2008 19:51:13 +0200, "Giusi" >
> wrote:
>
>>"Brian Christiansen" > ha scritto nel
>>messaggio
...
>>>I got an innersion blender and it is neato. However, I tried making
>>>mayonnaise and it just refused to get thick, it just stayed pretty much
>>>the
>>>consistency of the oil. Brian Christiansen
>>
>>Don't do anything special. Just put the egg (I use whole) mustard, lemon
>>juice, seasonings and salt in a tall and narrow container. I am currently
>>using a big yoghurt container. Add the oil on top.
>>
>>Plunge the stick blender to the bottom, then turn it on and slowly pull it
>>up, rocking slightly side to side as you do it. It takes maybe 10-15
>>seconds.
>>
>
> i know i'm always asking this, but does it keep at all?
>
> your pal,
> blake

Sure, about a week for sure, but could be longer if the fridge is very cool.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> I've been a little disappointed with the
> > flavor of the stuff I make with one egg and 1 cup oil and lime juice.
> > FWIW.
> > -Barb, from Bayeux.
>
> But that's just the base, Barb! You can add any kind of seasonings you
> please. I add a bit of garlic and paprika when making it for lobster, for
> ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.


Yes, yes, of course. My point was that I was given this recipe by a
Frenchman and it was much lighter on oil than what I've done before.
I'm eager to make it his way at least one time.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
"Felice" > wrote:

> > FWIW.
> > -Barb, from Bayeux.
>
> Stitchin' away on that tapestry?
>
> Felice


Ayup. They needed a conservator. I volunteered.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" > ha scritto nel messaggio
>> I've been a little disappointed with the
>> > flavor of the stuff I make with one egg and 1 cup oil and lime juice.
>> > FWIW.
>> > -Barb, from Bayeux.
>>
>> But that's just the base, Barb! You can add any kind of seasonings you
>> please. I add a bit of garlic and paprika when making it for lobster,
>> for
>> ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.
>
>
> Yes, yes, of course. My point was that I was given this recipe by a
> Frenchman and it was much lighter on oil than what I've done before.
> I'm eager to make it his way at least one time.

I too tend to listen closely and comply reasonably when French men ask
nicely. It is probably because my father was French... or maybe it's the
accent.

"Giusi" > wrote in news:6atmi0F37ilnpU4
@mid.individual.net:

> It is probably because my father was French... or maybe it's the
> accent.
>
>

It's the accent...if you don't listen closely , you can't understand what
they say.

--

The house of the burning beet-Alan

"hahabogus" > ha scritto nel messaggio
...
> "Giusi" > wrote in news:6atmi0F37ilnpU4
> @mid.individual.net:
>
>> It is probably because my father was French... or maybe it's the
>> accent.
>>
>>
>
> It's the accent...if you don't listen closely , you can't understand what
> they say.

But we don't really care what was said, it is the way they said it.

"Giusi" > wrote in
:

> "hahabogus" > ha scritto nel messaggio
> ...
>> "Giusi" > wrote in news:6atmi0F37ilnpU4
>> @mid.individual.net:
>>
>>> It is probably because my father was French... or maybe it's the
>>> accent.
>>>
>>>
>>
>> It's the accent...if you don't listen closely , you can't understand
>> what they say.
>
> But we don't really care what was said, it is the way they said it.
>
>
>

If you don't care what they say...why listen at all?...How do you cook
your califlower? (Take that nanners).

--

The house of the burning beet-Alan

On Jun 6, 5:21*pm, The Cook > wrote:
>
> Julia Child in "The Way to Cook" says that and egg yolk can only
> absorb about 2/3 cup of oil.
> --
Yeah, she got that one wrong, probably because that was what
traditional French cuisine said. But Harold McGee and Russ Parsons
have shown conclusively with repeatable experiments that a single yolk
can emulsify a lot more than that. The amount and type of oil will
affect the taste, though, and that's what matters. -aem

The Cook > wrote in
:

> On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> "Giusi" > wrote:
>>
>>> "Melba's Jammin'" > ha scritto nel
>>> messaggio I've been a little disappointed with the
>>> > flavor of the stuff I make with one egg and 1 cup oil and lime
>>> > juice. FWIW.
>>> > -Barb, from Bayeux.
>>>
>>> But that's just the base, Barb! You can add any kind of seasonings
>>> you please. I add a bit of garlic and paprika when making it for
>>> lobster, for ex. Tarragon is for chicken salad. Someone mentioned
>>> dill for salmon.
>>
>>
>>Yes, yes, of course. My point was that I was given this recipe by a
>>Frenchman and it was much lighter on oil than what I've done before.
>>I'm eager to make it his way at least one time.
>
> Julia Child in "The Way to Cook" says that and egg yolk can only
> absorb about 2/3 cup of oil.

I've used 2 cups oil with 1 large egg...it made mayo...it wasn't the best
tasting mayo but it came togehter ok, was whitish and spreadable. I
prefer the 1 egg 1 cup oil mayo. Egg and mustard are both emulsifiers. So
using both seems overkill except that using both makes for a better
taste.

One of those science on cooking type books said that 1 egg would make
mayo outa a gallon+ of oil. I never went that far.

--

The house of the burning beet-Alan

On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" > ha scritto nel messaggio
>> I've been a little disappointed with the
>> > flavor of the stuff I make with one egg and 1 cup oil and lime juice.
>> > FWIW.
>> > -Barb, from Bayeux.
>>
>> But that's just the base, Barb! You can add any kind of seasonings you
>> please. I add a bit of garlic and paprika when making it for lobster, for
>> ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.
>
>
>Yes, yes, of course. My point was that I was given this recipe by a
>Frenchman and it was much lighter on oil than what I've done before.
>I'm eager to make it his way at least one time.

Julia Child in "The Way to Cook" says that and egg yolk can only
absorb about 2/3 cup of oil.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
> On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > wrote:
>
>> In article >,
>> "Giusi" > wrote:
>>
>>> "Melba's Jammin'" > ha scritto nel messaggio
>>> I've been a little disappointed with the
>>>> flavor of the stuff I make with one egg and 1 cup oil and lime juice.
>>>> FWIW.
>>>> -Barb, from Bayeux.
>>> But that's just the base, Barb! You can add any kind of seasonings you
>>> please. I add a bit of garlic and paprika when making it for lobster, for
>>> ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.
>>
>> Yes, yes, of course. My point was that I was given this recipe by a
>> Frenchman and it was much lighter on oil than what I've done before.
>> I'm eager to make it his way at least one time.
>
> Julia Child in "The Way to Cook" says that and egg yolk can only
> absorb about 2/3 cup of oil.

I'm going to try 2/3 cup for the next batch. I have to make some deviled
eggs in a couple of weeks for a party and I'm going to do them up with
the stick blender mayo. I'll season the mayo instead of the egg mixture.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri, 6 Jun 2008 23:10:42 +0200, "Giusi" >
wrote:

>"hahabogus" > ha scritto nel messaggio
...
>> "Giusi" > wrote in news:6atmi0F37ilnpU4
>> @mid.individual.net:
>>
>>> It is probably because my father was French... or maybe it's the
>>> accent.
>>>
>>>
>>
>> It's the accent...if you don't listen closely , you can't understand what
>> they say.
>
>But we don't really care what was said, it is the way they said it.
>
So true. I once accidentally bumped into a French Hells Angel on a
busy street in Sturgis South Dakota. http://www.sturgis.com/ Looking
up at this long haired bearded "biker" I quickly blurting out "Excuse
me sir." What ever he responded to me in French sounded like "oh no,
please excuse me mam" which I'm sure really was, "get near me again
b**ch and you'll wish you hadn't"

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
The Cook > wrote:

> On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "Giusi" > wrote:
> >
> >> "Melba's Jammin'" > ha scritto nel messaggio
> >> I've been a little disappointed with the
> >> > flavor of the stuff I make with one egg and 1 cup oil and lime juice.
> >> > FWIW.
> >> > -Barb, from Bayeux.
> >>
> >> But that's just the base, Barb! You can add any kind of seasonings you
> >> please. I add a bit of garlic and paprika when making it for lobster, for
> >> ex. Tarragon is for chicken salad. Someone mentioned dill for salmon.
> >
> >
> >Yes, yes, of course. My point was that I was given this recipe by a
> >Frenchman and it was much lighter on oil than what I've done before.
> >I'm eager to make it his way at least one time.
>
> Julia Child in "The Way to Cook" says that and egg yolk can only
> absorb about 2/3 cup of oil.

Harold McGee in "On Food and Cooking" says "Though cookbooks often say
that the ratio of oil to egg yolk is critical, that one egg can only
emulsify a half-cup or a cup of oil, this just isn't true. A single yolk
can emulsify a dozen cups of oil or more. What is critical is the ratio
of oil to water; there must be enough of the continuous phase for the
growing population of oil droplets to fit into."

He also says that some types of olive oil don't produce stable
mayonnaises.

Isaac

isw > wrote:

>Harold McGee in "On Food and Cooking" says "Though cookbooks often say
>that the ratio of oil to egg yolk is critical, that one egg can only
>emulsify a half-cup or a cup of oil, this just isn't true. A single yolk
>can emulsify a dozen cups of oil or more. What is critical is the ratio
>of oil to water; there must be enough of the continuous phase for the
>growing population of oil droplets to fit into."

Is he suggesting adding water to the egg yolk at the beginning?
Is that ever done?

Steve

On Jun 6, 8:42*pm, isw > wrote:
> In article >,
> *The Cook > wrote:
>
>
>
>
>
> > On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > > wrote:
>
> > >In article >,
> > > "Giusi" > wrote:
>
> > >> "Melba's Jammin'" > ha scritto nel messaggio
> > >> I've been a little disappointed with the
> > >> > flavor of the stuff I make with one egg and 1 cup oil and lime juice.
> > >> > FWIW.
> > >> > -Barb, from Bayeux.
>
> > >> But that's just the base, Barb! *You can add any kind of seasonings you
> > >> please. *I add a bit of garlic and paprika when making it for lobster, for
> > >> ex. *Tarragon is for chicken salad. *Someone mentioned dill for salmon.
>
> > >Yes, yes, of course. *My point was that I was given this recipe by a
> > >Frenchman and it was much lighter on oil than what I've done before. *
> > >I'm eager to make it his way at least one time.
>
> > Julia Child in "The Way to Cook" says that and egg yolk can only
> > absorb about 2/3 cup of oil.
>
> Harold McGee in "On Food and Cooking" says "Though cookbooks often say
> that the ratio of oil to egg yolk is critical, that one egg can only
> emulsify a half-cup or a cup of oil, this just isn't true. A single yolk
> can emulsify a dozen cups of oil or more. What is critical is the ratio
> of oil to water; there must be enough of the continuous phase for the
> growing population of oil droplets to fit into."
>
> He also says that some types of olive oil don't produce stable
> mayonnaises.
>
True, but he's talking about the emulsifying ability of an egg yolk.
He doesn't suggest that a good mayonnaise can be produced with a huge
quantity of oil. And the emulsion won't be stable for long. So,
about a cup of oil to an egg yolk is still a good starting point for
mayonnaise. Note that McGee and Russ Parsons both endorse the room
temperature requirement for the yolk and the oil. It reduces surface
tension and facilitates the binding/emulsifying. -aem

"Steve Pope" > ha scritto nel messaggio
...
> isw > wrote:
What is critical is the ratio
>>of oil to water; there must be enough of the continuous phase for the
>>growing population of oil droplets to fit into."
>
> Is he suggesting adding water to the egg yolk at the beginning?
> Is that ever done?
>
> Steve

No, but the lemon juice acts the same as water and has water in it.

In article >,
The Cook > wrote:

> On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > wrote:

> >Yes, yes, of course. My point was that I was given this recipe by a
> >Frenchman and it was much lighter on oil than what I've done before.
> >I'm eager to make it his way at least one time.
>
> Julia Child in "The Way to Cook" says that and egg yolk can only
> absorb about 2/3 cup of oil.

Thanks, Susan.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

aem > wrote in
:

> On Jun 6, 8:42*pm, isw > wrote:
>> In article >,
>> *The Cook > wrote:
>>
>>
>>
>>
>>
>> > On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
>> > > wrote:
>>
>> > >In article >,
>> > > "Giusi" > wrote:
>>
>> > >> "Melba's Jammin'" > ha scritto nel
>> > >> messagg
> io
>> > >> I've been a little disappointed with the
>> > >> > flavor of the stuff I make with one egg and 1 cup oil and lime
>> > >> > juic
> e.
>> > >> > FWIW.
>> > >> > -Barb, from Bayeux.
>>
>> > >> But that's just the base, Barb! *You can add any kind of
>> > >> seasonings
> you
>> > >> please. *I add a bit of garlic and paprika when making it for
>> > >> lobst
> er, for
>> > >> ex. *Tarragon is for chicken salad. *Someone mentioned dill for
>> > >> s
> almon.
>>
>> > >Yes, yes, of course. *My point was that I was given this recipe by
>> > >a Frenchman and it was much lighter on oil than what I've done
>> > >before.
> *
>> > >I'm eager to make it his way at least one time.
>>
>> > Julia Child in "The Way to Cook" says that and egg yolk can only
>> > absorb about 2/3 cup of oil.
>>
>> Harold McGee in "On Food and Cooking" says "Though cookbooks often
>> say that the ratio of oil to egg yolk is critical, that one egg can
>> only emulsify a half-cup or a cup of oil, this just isn't true. A
>> single yolk can emulsify a dozen cups of oil or more. What is
>> critical is the ratio of oil to water; there must be enough of the
>> continuous phase for the growing population of oil droplets to fit
>> into."
>>
>> He also says that some types of olive oil don't produce stable
>> mayonnaises.
>>
> True, but he's talking about the emulsifying ability of an egg yolk.
> He doesn't suggest that a good mayonnaise can be produced with a huge
> quantity of oil. And the emulsion won't be stable for long. So,
> about a cup of oil to an egg yolk is still a good starting point for
> mayonnaise. Note that McGee and Russ Parsons both endorse the room
> temperature requirement for the yolk and the oil. It reduces surface
> tension and facilitates the binding/emulsifying. -aem
>

with a stick blender I've had no trouble using fridge cold eggs in fact
I've never used room temp eggs, I can't wait that long. When I want mayo,
I want mayo... not an hour or so later.

Maybe with a food processor where you have to drizzle in the oil; a room
temp egg is critical to emulsification. I've seen mayo recipes calling
for 1 egg and 1 yolk to a cup of oil. Plus the other stuff...lemon/lime
juice, mustard, minced garlic etc...

But even the eggless mayos (Alio I could have the name wrong) that use a
potato instead of the egg have garlic. So I always add garlic to my mayo.
Hell unless it is a dessert I add garlic to most things.

--

The house of the burning beet-Alan

On Fri, 6 Jun 2008 11:48:53 -0400, "Nancy Young" >
wrote:

>
>"blake murphy" > wrote
>
>> On Thu, 5 Jun 2008 19:51:13 +0200, "Giusi" >
>> wrote:
>
>>>Don't do anything special. Just put the egg (I use whole) mustard, lemon
>>>juice, seasonings and salt in a tall and narrow container. I am currently
>>>using a big yoghurt container. Add the oil on top.
>>>
>>>Plunge the stick blender to the bottom, then turn it on and slowly pull it
>>>up, rocking slightly side to side as you do it. It takes maybe 10-15
>>>seconds.
>>>
>>
>> i know i'm always asking this, but does it keep at all?
>
>I still have some leftover, it looks the same as the day I made
>it. Been at least a week.
>
>nancy

o.k.

your pal,
blake

In article
>,
aem > wrote:

> On Jun 6, 8:42*pm, isw > wrote:
> > In article >,
> > *The Cook > wrote:
> >
> >
> >
> >
> >
> > > On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
> > > > wrote:
> >
> > > >In article >,
> > > > "Giusi" > wrote:
> >
> > > >> "Melba's Jammin'" > ha scritto nel
> > > >> messaggio
> > > >> I've been a little disappointed with the
> > > >> > flavor of the stuff I make with one egg and 1 cup oil and lime
> > > >> > juice.
> > > >> > FWIW.
> > > >> > -Barb, from Bayeux.
> >
> > > >> But that's just the base, Barb! *You can add any kind of seasonings
> > > >> you
> > > >> please. *I add a bit of garlic and paprika when making it for lobster,
> > > >> for
> > > >> ex. *Tarragon is for chicken salad. *Someone mentioned dill for
> > > >> salmon.
> >
> > > >Yes, yes, of course. *My point was that I was given this recipe by a
> > > >Frenchman and it was much lighter on oil than what I've done before. *
> > > >I'm eager to make it his way at least one time.
> >
> > > Julia Child in "The Way to Cook" says that and egg yolk can only
> > > absorb about 2/3 cup of oil.
> >
> > Harold McGee in "On Food and Cooking" says "Though cookbooks often say
> > that the ratio of oil to egg yolk is critical, that one egg can only
> > emulsify a half-cup or a cup of oil, this just isn't true. A single yolk
> > can emulsify a dozen cups of oil or more. What is critical is the ratio
> > of oil to water; there must be enough of the continuous phase for the
> > growing population of oil droplets to fit into."
> >
> > He also says that some types of olive oil don't produce stable
> > mayonnaises.
> >
> True, but he's talking about the emulsifying ability of an egg yolk.
> He doesn't suggest that a good mayonnaise can be produced with a huge
> quantity of oil.

That is absolutely correct. The thing to remember is that you can make
your mayo to your taste without worrying about whether you're going to
drip in a little too much oil and have the whole thing collapse, or
whether you shoulda' used an "extra-large" egg.

Isaac

On Sat, 07 Jun 2008 10:39:20 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> On Fri, 06 Jun 2008 15:41:02 -0500, Melba's Jammin'
>> > wrote:
>
>> >Yes, yes, of course. My point was that I was given this recipe by a
>> >Frenchman and it was much lighter on oil than what I've done before.
>> >I'm eager to make it his way at least one time.
>>
>> Julia Child in "The Way to Cook" says that and egg yolk can only
>> absorb about 2/3 cup of oil.
>
>Thanks, Susan.

But Hervé This in "Les secrets de la casserole" demonstrates that with
one egg you can add as much as 16 liters (that's more or less 4
gallons) oil for a mayo.
When I make mayo, I never use more than one egg, whether I make it for
4 or for 10 people. It's still as good, and perfectly stable.

Nathalie in Switzerland