I had some lovely chicken breast meat from a roast birdy last weekend
and made chicken salad for me and Rob for last night's dinner. I used a
mayo-based dressing to bind it. My dressing was Hellman's mayo with
about 2-1/2 tablespoons homemade lemon apricot jam stirred into it.
Dayam!! That was GOOD! HWSRN actually had a second helping‹he's not
generally one for mayo.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Melba's Jammin'" > wrote in message
...
>I had some lovely chicken breast meat from a roast birdy last weekend
> and made chicken salad for me and Rob for last night's dinner. I used a
> mayo-based dressing to bind it. My dressing was Hellman's mayo with
> about 2-1/2 tablespoons homemade lemon apricot jam stirred into it.
> Dayam!! That was GOOD! HWSRN actually had a second helping > generally
> one for mayo.
> --
> -Barb, Mother Superior, HOSSSPoJ
> Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Good hint anything else?


--
Old Scoundrel

(AKA Dimitri)

Not me. If I can't come casual, I'm not coming at all.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found: a free GG-blocking news *feed* --> http://usenet4all.se

Melba's Jammin' > wrote in message
...
> I had some lovely chicken breast meat from a roast
> birdy last weekend and made chicken salad for me
> and Rob for last night's dinner. I used a mayo-based
> dressing to bind it. My dressing was Hellman's
> mayo with about 2-1/2 tablespoons homemade lemon
> apricot jam stirred into it. Dayam!! That was GOOD!
> HWSRN actually had a second helping generally one
> for mayo.

<sigh> SWMBO is one that prefers Hellman's... <sigh>

I can't believe you adulterated chicken salad with "apricot
jam," though! "The horror!"

The Ranger

On Sat, 28 Jun 2008 21:08:55 -0500, Melba's Jammin'
> wrote:

> My dressing was Hellman's mayo

I bought Hellman's mayo for 30 years or more. Fine Cooking reviewed
all the mayo's on the market from name brand to the local brand. Kraft
mayo won out tops. I bough a jar and will never use Hellmans'
again. The taste, the texture was the best.

"The Ranger" > wrote in
ndwidth:

> <sigh> SWMBO is one that prefers Hellman's... <sigh>

sensible woman!

> I can't believe you adulterated chicken salad with "apricot
> jam," though! "The horror!"

lemon apricot jam.
and i don't think anyone who uses <gag> Miracle Whip in
anything has room to complain about adding a touch of lemon
apricot to mayo! sweet stuff is sweet stuff, but lemon apricot
*has* to be better than the glop you use!

lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

The Ranger wrote:
> Melba's Jammin' > wrote in message
> ...
>> I had some lovely chicken breast meat from a roast
>> birdy last weekend and made chicken salad for me
>> and Rob for last night's dinner. I used a mayo-based
>> dressing to bind it. My dressing was Hellman's
>> mayo with about 2-1/2 tablespoons homemade lemon
>> apricot jam stirred into it. Dayam!! That was GOOD!
>> HWSRN actually had a second helping generally one
>> for mayo.
>
> <sigh> SWMBO is one that prefers Hellman's... <sigh>
>
> I can't believe you adulterated chicken salad with "apricot
> jam," though! "The horror!"
>
> The Ranger
>
>
I can believe it! I add chutney to some of my chicken salad
dressings, so this makes perfect sense to me. (Of course, I lack
access to Barb's preserves....)

--
Jean B.

Billy wrote:
> On Sat, 28 Jun 2008 21:08:55 -0500, Melba's Jammin'
> > wrote:
>
>> My dressing was Hellman's mayo
>
> I bought Hellman's mayo for 30 years or more. Fine Cooking reviewed
> all the mayo's on the market from name brand to the local brand. Kraft
> mayo won out tops. I bough a jar and will never use Hellmans'
> again. The taste, the texture was the best.

Hellmann's Mayonnaise has changed over the years. I tried a
supermarket brand recently and actually prefer it now--and we had
used Hellmann's since I was a kid.

--
Jean B.

In article >,
Billy <Hereiam@hotmaildotcom> wrote:

> On Sat, 28 Jun 2008 21:08:55 -0500, Melba's Jammin'
> > wrote:
>
> > My dressing was Hellman's mayo
>
> I bought Hellman's mayo for 30 years or more. Fine Cooking reviewed
> all the mayo's on the market from name brand to the local brand. Kraft
> mayo won out tops. I bough a jar and will never use Hellmans'
> again. The taste, the texture was the best.

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

In article dth>,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> > I had some lovely chicken breast meat from a roast
> > birdy last weekend and made chicken salad for me
> > and Rob for last night's dinner. I used a mayo-based
> > dressing to bind it. My dressing was Hellman's
> > mayo with about 2-1/2 tablespoons homemade lemon
> > apricot jam stirred into it. Dayam!! That was GOOD!
> > HWSRN actually had a second helping generally one
> > for mayo.
>
> <sigh> SWMBO is one that prefers Hellman's... <sigh>
>
> I can't believe you adulterated chicken salad with "apricot
> jam," though! "The horror!"
>
> The Ranger

I couldn't believe it either. :-P
I wanted to get rid of the jam. It was quite tasty.
I usually use Kraft mayo but figured to try the Hellman's since my days
are getting shorter. It was on my Bucket List.

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

In article >,
"Jean B." > wrote:

> The Ranger wrote:

> > I can't believe you adulterated chicken salad with "apricot
> > jam," though! "The horror!"
> >
> > The Ranger
> >
> >
> I can believe it! I add chutney to some of my chicken salad
> dressings, so this makes perfect sense to me.

Thank you.

> (Of course, I lack access to Barb's preserves....)

Nonsense. <grin> I'd be happy to send you my price list as long as you
understand that shipping cost is a bitch.

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

On Jun 29, 5:16 am, enigma > wrote:
> "The Ranger" > wrote bandwidth:
[snip
> > I can't believe you adulterated chicken salad with "apricot
> > jam," though! "The horror!"
> >
> lemon apricot jam.
> and i don't think anyone who uses <gag> Miracle Whip in
> anything has room to complain about [..]

Heretical witch! I christen thee with the holy ointment.

The Ranger

In article >,
enigma > wrote:

> "The Ranger" > wrote in
> ndwidth:
>
> > <sigh> SWMBO is one that prefers Hellman's... <sigh>
>
> sensible woman!
>
> > I can't believe you adulterated chicken salad with "apricot
> > jam," though! "The horror!"
>
> lemon apricot jam.

Thank you.

> and i don't think anyone who uses <gag> Miracle Whip in
> anything has room to complain about adding a touch of lemon
> apricot to mayo! sweet stuff is sweet stuff, but lemon apricot
> *has* to be better than the glop you use!
>
> lee

In spades. Thank you. The check is in the mail.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Sun, 29 Jun 2008 11:32:54 -0500, Melba's Jammin'
> wrote:

>> lemon apricot jam.

Wouldn't that be great of grilled pork chops??.....sound outstanding
to me.

On Sun, 29 Jun 2008 08:47:45 -0400, "Jean B." > wrote:

>Billy wrote:
>> On Sat, 28 Jun 2008 21:08:55 -0500, Melba's Jammin'
>> > wrote:
>>
>>> My dressing was Hellman's mayo
>>
>> I bought Hellman's mayo for 30 years or more. Fine Cooking reviewed
>> all the mayo's on the market from name brand to the local brand. Kraft
>> mayo won out tops. I bough a jar and will never use Hellmans'
>> again. The taste, the texture was the best.
>
>Hellmann's Mayonnaise has changed over the years. I tried a
>supermarket brand recently and actually prefer it now--and we had
>used Hellmann's since I was a kid.

I don't know how you guys can tell one mayo from another. I can
barely tell mayo from miracle whip.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun 29 Jun 2008 11:17:43a, sf told us...

> On Sun, 29 Jun 2008 08:47:45 -0400, "Jean B." > wrote:
>
>>Billy wrote:
>>> On Sat, 28 Jun 2008 21:08:55 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>>> My dressing was Hellman's mayo
>>>
>>> I bought Hellman's mayo for 30 years or more. Fine Cooking reviewed
>>> all the mayo's on the market from name brand to the local brand. Kraft
>>> mayo won out tops. I bough a jar and will never use Hellmans'
>>> again. The taste, the texture was the best.
>>
>>Hellmann's Mayonnaise has changed over the years. I tried a
>>supermarket brand recently and actually prefer it now--and we had used
>>Hellmann's since I was a kid.
>
> I don't know how you guys can tell one mayo from another. I can
> barely tell mayo from miracle whip.

Did you have your tastebuds surgically removed? :-)

I can't stand Miracle Whip in most applications, although there are certain
things it seems perfect for. Yes, there is a *big* difference in taste and
in texture.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
From my brain, an organ with a mind of
its own.
-------------------------------------------

On Sun, 29 Jun 2008 18:34:38 GMT, Wayne Boatwright
> wrote:

>On Sun 29 Jun 2008 11:17:43a, sf told us...
>
>> On Sun, 29 Jun 2008 08:47:45 -0400, "Jean B." > wrote:
>>
>>>
>>>Hellmann's Mayonnaise has changed over the years. I tried a
>>>supermarket brand recently and actually prefer it now--and we had used
>>>Hellmann's since I was a kid.
>>
>> I don't know how you guys can tell one mayo from another. I can
>> barely tell mayo from miracle whip.
>
>Did you have your tastebuds surgically removed? :-)
>
>I can't stand Miracle Whip in most applications, although there are certain
>things it seems perfect for. Yes, there is a *big* difference in taste and
>in texture.

Let's just say that I only began to tolerate commercial mayo in any
form (which includes miracle whip) when I reached middle age.... so I
guess the answer is "yes", considering that we lose our taste as we
age.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun 29 Jun 2008 11:46:33a, sf told us...

> On Sun, 29 Jun 2008 18:34:38 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 29 Jun 2008 11:17:43a, sf told us...
>>
>>> On Sun, 29 Jun 2008 08:47:45 -0400, "Jean B." > wrote:
>>>
>>>>
>>>>Hellmann's Mayonnaise has changed over the years. I tried a
>>>>supermarket brand recently and actually prefer it now--and we had
>>>>used Hellmann's since I was a kid.
>>>
>>> I don't know how you guys can tell one mayo from another. I can
>>> barely tell mayo from miracle whip.
>>
>>Did you have your tastebuds surgically removed? :-)
>>
>>I can't stand Miracle Whip in most applications, although there are
>>certain things it seems perfect for. Yes, there is a *big* difference
>>in taste and in texture.
>
> Let's just say that I only began to tolerate commercial mayo in any
> form (which includes miracle whip) when I reached middle age.... so I
> guess the answer is "yes", considering that we lose our taste as we
> age.

Oh, you poor dear. Until middle age, did you simply avoid foods prepared
with either mayo or MW? Just curious.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Using yesterday's technology to solve
today's problems, tomorrow
-------------------------------------------

On Sun, 29 Jun 2008 11:17:43 -0700, sf <.> wrote:


>I don't know how you guys can tell one mayo from another. I can
>barely tell mayo from miracle whip.

<Gasp!>

And you call yourself a foodie?!!

Christine, running away from sf

On Sun, 29 Jun 2008 18:50:55 GMT, Wayne Boatwright
> wrote:

>Oh, you poor dear. Until middle age, did you simply avoid foods prepared
>with either mayo or MW? Just curious.

I avoided it as much as possible... which wasn't perfect by any means.
I always specified no mayonnaise on restaurant sandwiches and we never
used mayo on sandwiches at home. As a kid I preferred German potato
salad to the stuff made with mayo. But if Mom made potato salad with
mayo for dinner, I ate it - or else.

It took marrying a mayo loving man (he even puts it on hamburgers
<shudder>) - and many years of constant exposure for me to come
around. However, it's still not an area where I can discern the fine
differences. It all tastes the same to me.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Sun, 29 Jun 2008 18:50:55 GMT, Wayne Boatwright

>> Until middle age, did you simply avoid foods prepared
>> with either mayo or MW? Just curious.

>I always specified no mayonnaise on restaurant sandwiches and we never
>used mayo on sandwiches at home. As a kid I preferred German potato
>salad to the stuff made with mayo. But if Mom made potato salad with
>mayo for dinner, I ate it - or else.

I have a similar progression. As a child and most of my adulthood,
I disliked any mayonaisse, which to me all seemed as bad as
Miracle Whip, and would not order it on sandwiches,
did not put it in tuna salad or potato salad when making these
at home. (Olive oil and yogurt and sour cream are your friends.)

What modified my tastes was finally encountering good aiolis
and mayonaisses at restuarants with some level of quality.
Ultimately this back-filtered to where I now like a few jarred
mayonaisse products (recently, some of the Ojai products)
in specific situations, and I will make fresh mayonaisse at home
from time to time. (A favorite being for crab salad sandwiches.)

Still can't usually do Kraft, Best Foods, Spectrum, or current Trader
Joe's mayonaisse products without risking the "disgusting" meme
kicking in. I have not tried Hellmans and may not ever get to that
experiment.

Steve

On Sun, 29 Jun 2008 20:04:34 +0000 (UTC),
(Steve Pope) wrote:


>Still can't usually do Kraft, Best Foods, Spectrum, or current Trader
>Joe's mayonaisse products without risking the "disgusting" meme
>kicking in. I have not tried Hellmans and may not ever get to that
>experiment.
>
>Steve

Best Foods is Hellmans on the west coast.

The one I like is Dukes. I became reacquainted with it when I went
back to VA last year.

I am thinking of ordering a case of it now...

Christine

Christine Dabney > wrote:

>On Sun, 29 Jun 2008 20:04:34 +0000 (UTC),

>>Still can't usually do Kraft, Best Foods, Spectrum, or current Trader
>>Joe's mayonaisse products without risking the "disgusting" meme
>>kicking in. I have not tried Hellmans and may not ever get to that
>>experiment.

>Best Foods is Hellmans on the west coast.

Didn't know that. Thanks.

>The one I like is Dukes. I became reacquainted with it when I went
>back to VA last year.

That I haven't had.

S.

In article >,
Billy <Hereiam@hotmaildotcom> wrote:

> On Sun, 29 Jun 2008 11:32:54 -0500, Melba's Jammin'
> > wrote:
>
> >> lemon apricot jam.
>
> Wouldn't that be great of grilled pork chops??.....sound outstanding
> to me.


Cherry chipotle relish would be better.

Cherry Chipotle Relish

2 teaspoons olive oil
1/2 small onion finely minced(maybe 1/4 cup)
1 garlic clove finely minced
2 chipotle peppers in adobo sauce finely chopped
1 cup M.A. Gedney Cherry Preserves
1 tablespoon adobo sauce
1 tablespoon cider vinegar

Heat the oil in a small saucepan and cook the onion and garlic in it for
a few minutes. Add remaining ingredients, bring to a boil, then reduce
heat and simmer for about 5 minutes. Cool before serving with roast meat
(grilled pork is good, too) or with a sandwich. Makes about one cup.
Refrigerate leftovers. It packs a sneaky bite.

Source: Barb Schaller, original recipe, posted again to r.f.cooking
6/29/2008
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Sun, 29 Jun 2008 13:36:23 -0600, Christine Dabney
> wrote:

>On Sun, 29 Jun 2008 11:17:43 -0700, sf <.> wrote:
>
>
>>I don't know how you guys can tell one mayo from another. I can
>>barely tell mayo from miracle whip.
>
><Gasp!>
>
>And you call yourself a foodie?!!
>
>Christine, running away from sf

As best you should, young lady! I'm talking about the jarred stuff
here. White glop, screw top...


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Melba's Jammin' wrote:
> In article >,
> "Jean B." > wrote:
>
>> The Ranger wrote:
>
>>> I can't believe you adulterated chicken salad with "apricot
>>> jam," though! "The horror!"
>>>
>>> The Ranger
>>>
>>>
>> I can believe it! I add chutney to some of my chicken salad
>> dressings, so this makes perfect sense to me.
>
> Thank you.
>
>> (Of course, I lack access to Barb's preserves....)
>
> Nonsense. <grin> I'd be happy to send you my price list as long as you
> understand that shipping cost is a bitch.
>
I'm sure it is. If I get desperate enough... Hmmm. RFC-driven
sales... I don't suppose your line is sold anywhere in
Massachusetts. (You do still have some products made by Gedneys
[sp?]?)

--
Jean B.

sf wrote:
> I don't know how you guys can tell one mayo from another. I can
> barely tell mayo from miracle whip.
>
>
Ewwwww. Now THAT is identifiable! I don't think I could ID mayos
in a taste test. Rather, it would be a matter of what I liked and
what I didn't like. The store-bought mayo seems less watery than
the current Hellmann's formula (and I'm not speaking of an LF or
FF formula).

--
Jean B.

Steve Pope wrote:
> I have a similar progression. As a child and most of my adulthood,
> I disliked any mayonaisse, which to me all seemed as bad as
> Miracle Whip, and would not order it on sandwiches,
> did not put it in tuna salad or potato salad when making these
> at home. (Olive oil and yogurt and sour cream are your friends.)
>
> What modified my tastes was finally encountering good aiolis
> and mayonaisses at restuarants with some level of quality.
> Ultimately this back-filtered to where I now like a few jarred
> mayonaisse products (recently, some of the Ojai products)
> in specific situations, and I will make fresh mayonaisse at home
> from time to time. (A favorite being for crab salad sandwiches.)
>
> Still can't usually do Kraft, Best Foods, Spectrum, or current Trader
> Joe's mayonaisse products without risking the "disgusting" meme
> kicking in. I have not tried Hellmans and may not ever get to that
> experiment.
>
> Steve

I really like Ojai's Lemonaise Lite.

--
Jean B.

Jean B. > wrote:

>Steve Pope wrote:

>> What modified my tastes was finally encountering good aiolis
>> and mayonaisses at restuarants with some level of quality.
>> Ultimately this back-filtered to where I now like a few jarred
>> mayonaisse products (recently, some of the Ojai products)
>> in specific situations, and I will make fresh mayonaisse at home
>> from time to time. (A favorite being for crab salad sandwiches.)

>I really like Ojai's Lemonaise Lite.

Exactly what I've bought the last few times!

Steve

On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote:

>> Nonsense. <grin> I'd be happy to send you my price list as long as you
>> understand that shipping cost is a bitch.

Did I smell "spam" in the air? VBG.....

Melba's Jammin' wrote:

> Nonsense. <grin> I'd be happy to send you my price list as long as you
> understand that shipping cost is a bitch.

I'd love a copy of that list, if you don't mind.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On Sun 29 Jun 2008 12:44:54p, sf told us...

> On Sun, 29 Jun 2008 18:50:55 GMT, Wayne Boatwright
> > wrote:
>
>>Oh, you poor dear. Until middle age, did you simply avoid foods prepared
>>with either mayo or MW? Just curious.
>
> I avoided it as much as possible... which wasn't perfect by any means.
> I always specified no mayonnaise on restaurant sandwiches and we never
> used mayo on sandwiches at home. As a kid I preferred German potato
> salad to the stuff made with mayo. But if Mom made potato salad with
> mayo for dinner, I ate it - or else.
>
> It took marrying a mayo loving man (he even puts it on hamburgers
> <shudder>) - and many years of constant exposure for me to come
> around. However, it's still not an area where I can discern the fine
> differences. It all tastes the same to me.

I can certainly understand that since it was, for whatever reason, an issue
from early childhood. I don't know what causes it, but we all seem to have
some food averesions since birth. Even though I have always liked
mayonnaise, I do remember not liking larger amounts of it when I was a
child, though I liked the flavor.

I remember not liking Miracle Whip as a young child, which is what we
originally had at home. When I discovered the taste of mayonnaise, my
mother began buying both. There are a handful of things where I do like MW
over mayo, but by and large I prefer mayo.

Funny you should mention mayo and hamburgers. Growing up at home, we
always had lettuce, catsup or mustard, slice of onion, and hamburger dills
or relish on our burgers, sometimes a slice of cheese. When I was 10 or 11
we moved to Memphis and my parents joined a country club there. The
hamburgers served there always had lettuce, slices of tomato, thin slice of
onion, and mayonnaise. No catsup, mustard, pickle or relish in sight! It
seemed strange to me, but I immediately liked the combination and for years
ate them that way. Somehow, over time, I reverted to my favorite
combination of lettuce, onion, mustard and pickle, although I sometimes
make the mayo version.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
May the road rise up and fall on you.
-------------------------------------------

On Sun 29 Jun 2008 01:10:22p, Christine Dabney told us...

> On Sun, 29 Jun 2008 20:04:34 +0000 (UTC),
> (Steve Pope) wrote:
>
>
>>Still can't usually do Kraft, Best Foods, Spectrum, or current Trader
>>Joe's mayonaisse products without risking the "disgusting" meme
>>kicking in. I have not tried Hellmans and may not ever get to that
>>experiment.
>>
>>Steve
>
> Best Foods is Hellmans on the west coast.
>
> The one I like is Dukes. I became reacquainted with it when I went
> back to VA last year.
>
> I am thinking of ordering a case of it now...
>
> Christine

I hadn't thought about Duke's Mayonnaise in years, in fact, can't even
recall what it tastes like. The main difference I see between Kraft and
Best Foods/Hellman's is the texture. Kraft seems to be creamier, although
the flavor of Hellman's has a slight edge over Kraft for my taste.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Everything bows to success, even grammar.
-------------------------------------------

Wayne Boatwright wrote:
>
> I can certainly understand that since it was, for whatever reason, an issue
> from early childhood. I don't know what causes it, but we all seem to have
> some food averesions since birth. Even though I have always liked
> mayonnaise, I do remember not liking larger amounts of it when I was a
> child, though I liked the flavor.


One of my food aversions, one I never grew out of, was to mayonnaise. I
suppose I've grown out of it a little as I can now stand small amounts
of it if it's on something in a restaurant, but I never buy it or use it
myself.


It occurs to me that most food aversions are to things that are unusual
to young eater, slimy, strongly flavored or green. Mayonnaise doesn't
go into any of those categories. I wonder why mayonnaise is a common
food aversion then. It's common in North America and Europe, the same
texture as a milk shake, mild, and white.


--Lia

Julia Altshuler > wrote:

>It occurs to me that most food aversions are to things that are unusual
>to young eater, slimy, strongly flavored or green. Mayonnaise doesn't
>go into any of those categories. I wonder why mayonnaise is a common
>food aversion then.

I think it's because aversions are formed based on the worst
example of something you've encountered. Off-tasting, off-brand
mayonnaise can leave a bad impression. Even if most mayonnaise
is pretty good (which is debatable).

Steve

On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us...

> Wayne Boatwright wrote:
>>
>> I can certainly understand that since it was, for whatever reason, an
>> issue from early childhood. I don't know what causes it, but we all
>> seem to have some food averesions since birth. Even though I have
>> always liked mayonnaise, I do remember not liking larger amounts of it
>> when I was a child, though I liked the flavor.
>
>
> One of my food aversions, one I never grew out of, was to mayonnaise. I
> suppose I've grown out of it a little as I can now stand small amounts
> of it if it's on something in a restaurant, but I never buy it or use it
> myself.
>
>
> It occurs to me that most food aversions are to things that are unusual
> to young eater, slimy, strongly flavored or green. Mayonnaise doesn't
> go into any of those categories. I wonder why mayonnaise is a common
> food aversion then. It's common in North America and Europe, the same
> texture as a milk shake, mild, and white.

Aversions can be strange. I have an aversion to drinking milk in the
entire range of skim to whole milk, yet I enjoy whole milk eaten on cereal,
and I certainly use it in cooking an baking. Having said that, I actually
prefer cream on cereal over milk.

OTOH, I absolutely love buttermilk for drinking as well as in recipes.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Modesty is a vastly overrated virtue.
-------------------------------------------

Billy wrote:
> On Sun, 29 Jun 2008 18:34:50 -0400, "Jean B." > wrote:
>
>>> Nonsense. <grin> I'd be happy to send you my price list as long as you
>>> understand that shipping cost is a bitch.
>
> Did I smell "spam" in the air? VBG.....

Spam does not apply to Barb, as any long-timer knows.

--
Jean B.

Wayne Boatwright wrote:
> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us...
>
>> Wayne Boatwright wrote:
>>> I can certainly understand that since it was, for whatever reason, an
>>> issue from early childhood. I don't know what causes it, but we all
>>> seem to have some food averesions since birth. Even though I have
>>> always liked mayonnaise, I do remember not liking larger amounts of it
>>> when I was a child, though I liked the flavor.
>>
>> One of my food aversions, one I never grew out of, was to mayonnaise. I
>> suppose I've grown out of it a little as I can now stand small amounts
>> of it if it's on something in a restaurant, but I never buy it or use it
>> myself.
>>
>>
>> It occurs to me that most food aversions are to things that are unusual
>> to young eater, slimy, strongly flavored or green. Mayonnaise doesn't
>> go into any of those categories. I wonder why mayonnaise is a common
>> food aversion then. It's common in North America and Europe, the same
>> texture as a milk shake, mild, and white.
>
> Aversions can be strange. I have an aversion to drinking milk in the
> entire range of skim to whole milk, yet I enjoy whole milk eaten on cereal,
> and I certainly use it in cooking an baking. Having said that, I actually
> prefer cream on cereal over milk.
>
> OTOH, I absolutely love buttermilk for drinking as well as in recipes.
>
When I was a small child I had an aversion to both ketchup and
mayonnaise. My dad would mix the two together and call it "Russian
Dressing" and that I liked. Still do, but I put a little sweet pickle
relish and a drop of lemon juice in it now.

I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
and mixed with horseradish for cold shrimp. I love tomato sauce. I
cannot abide tomato juice. That's really, really weird, dontcha think?

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

On Sun 29 Jun 2008 07:02:32p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us...
>>
>>> Wayne Boatwright wrote:
>>>> I can certainly understand that since it was, for whatever reason, an
>>>> issue from early childhood. I don't know what causes it, but we all
>>>> seem to have some food averesions since birth. Even though I have
>>>> always liked mayonnaise, I do remember not liking larger amounts of
>>>> it when I was a child, though I liked the flavor.
>>>
>>> One of my food aversions, one I never grew out of, was to mayonnaise.
>>> I suppose I've grown out of it a little as I can now stand small
>>> amounts of it if it's on something in a restaurant, but I never buy it
>>> or use it myself.
>>>
>>>
>>> It occurs to me that most food aversions are to things that are
>>> unusual to young eater, slimy, strongly flavored or green. Mayonnaise
>>> doesn't go into any of those categories. I wonder why mayonnaise is a
>>> common food aversion then. It's common in North America and Europe,
>>> the same texture as a milk shake, mild, and white.
>>
>> Aversions can be strange. I have an aversion to drinking milk in the
>> entire range of skim to whole milk, yet I enjoy whole milk eaten on
>> cereal, and I certainly use it in cooking an baking. Having said that,
>> I actually prefer cream on cereal over milk.
>>
>> OTOH, I absolutely love buttermilk for drinking as well as in recipes.
>>
> When I was a small child I had an aversion to both ketchup and
> mayonnaise. My dad would mix the two together and call it "Russian
> Dressing" and that I liked. Still do, but I put a little sweet pickle
> relish and a drop of lemon juice in it now.
>
> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
> and mixed with horseradish for cold shrimp. I love tomato sauce. I
> cannot abide tomato juice. That's really, really weird, dontcha think?

Not really, Janet. The "same" food product in different forms takes on
different flavors and textures. On its own, I can barely abide cottage
cheese, yet I do like most milk products in one way or another.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Politically Correct' - Colloquial
oxymoronic figure of speech.
-------------------------------------------

"Janet Wilder" > wrote in message
...
> Wayne Boatwright wrote:
>>
>> Aversions can be strange. I have an aversion to drinking milk in the
>> entire range of skim to whole milk, yet I enjoy whole milk eaten on
>> cereal, and I certainly use it in cooking an baking. Having said that, I
>> actually prefer cream on cereal over milk.
>>
>> OTOH, I absolutely love buttermilk for drinking as well as in recipes.
> When I was a small child I had an aversion to both ketchup and mayonnaise.
> My dad would mix the two together and call it "Russian Dressing" and that
> I liked. Still do, but I put a little sweet pickle relish and a drop of
> lemon juice in it now.
>
> I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
> and mixed with horseradish for cold shrimp. I love tomato sauce. I cannot
> abide tomato juice. That's really, really weird, dontcha think?
>
> --
> Janet Wilder

I fit into this kind of weirdness. I like corn as anything from grits to
fresh on the cob, *except* corn oil. Anything cooked in corn oil has a
weird taste to me. Doesn't make sense.

Boli