"Andy" <q> wrote in message ...
> Corey Richardson said...
>
>> On Fri, 29 Aug 2008 15:31:43 -0500, Andy <q> wrote:
>>
>>>Corey Richardson said...
>>>
>>>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>>>> > wrote:
>>>>
>>>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>>>
>>>>>> Mayonnaise on chips is just wonderful!
>>>>>
>>>>>You are Dutch, and I claim my fifty pounds.
>>>>
>>>> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
>>>> over ketchup?
>>>
>>>
>>>I was served it that way in Amsterdam. Tasted great but a lot more
>>>fattening than ketchup. I didn't adopt the practice once back at home.
>>
>> Which do you prefer though?
>>
>>>Raw egg (salmonella risk) in homemade mayo would put me off.
>>
>> The risk is *very* small!
>
>
> Corey,
>
> I suppose it is, but I don't do chips much anymore, but given my choice,
> I'd prefer scalloped potatoes!!! YEP!
>
> Best,
>
> Andy
> T2
> High BP
> Gout
> Hi Mom!
>Wacked!

Sorry, IMNSHO, you deserve the rating.


TFM® - You may call me at any time to discuss your issues.

Wayne Boatwright wrote:
>
> Momemade mayonnaise is a snap if you use a blender or food processor, and
> I've never had a failure. Having said that, I always have a container of
> commercial mayonnaise on hand. If I need specialty mayonnaise, I will make
> that myself.
>

I used to be able to make mayonnaise years ago - it was so simple then.
The last few times have been a waste of eggs and oil. If this were a few
hundred years ago, I'd swear that a witch had put a hex on me. :-)

"Enzo Matrix" > wrote in

> I wear the cheese. It does not wear me.
>
>
>

In communist Floriduh, the cheese asks you for proof of insurance. It then
asks you for your bracelet size.



TFM®

"Dave Smith" > wrote in message
m...
> Enzo Matrix wrote:
>
>
>> And chips... Mayonnaise on chips is just wonderful!
>>
>> Oh... and if you have any cold chicken leftovers, chop the chicken into
>> cubes and mix with mayonnaise. Your tastebuds will adore you forever...
>
>
> I first tried making my own when I had planned to make chicken salad and
> discovered that we were out of mayo. Rather than make a trip to the store
> I thought I would try making it. I was amazed at our easy it was, and my
> son loved it. A few weeks ago I showed my wife how to do it and she agreed
> with me that the time only time consuming part of it is the cleanup.

Care to post a recipe with some tips on how not to break the emulsification?

TFM® - Watching too much "Good Eats".

TFM® said...

>
>
> "Andy" <q> wrote in message ...
>> Corey Richardson said...
>>
>>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>>> > wrote:
>>>
>>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>>
>>>>> Mayonnaise on chips is just wonderful!
>>>>
>>>>You are Dutch, and I claim my fifty pounds.
>>>
>>> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
>>> over ketchup?
>>
>>
>> I was served it that way in Amsterdam. Tasted great but a lot more
>> fattening than ketchup. I didn't adopt the practice once back at home.
>>
>> Raw egg (salmonella risk) in homemade mayo would put me off.
>
>
> Ahem, bullshit!
>
> Repeat, Bullshit.
>
> TFM® - ask me, I've been there...


TFM®,

Bad answer.

TFM® said...

>
>
> "Andy" <q> wrote in message ...
>> Corey Richardson said...
>>
>>> On Fri, 29 Aug 2008 15:31:43 -0500, Andy <q> wrote:
>>>
>>>>Corey Richardson said...
>>>>
>>>>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>>>>> > wrote:
>>>>>
>>>>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>>>>
>>>>>>> Mayonnaise on chips is just wonderful!
>>>>>>
>>>>>>You are Dutch, and I claim my fifty pounds.
>>>>>
>>>>> Mayonnaise and chips is heavenly, but I wonder why the Dutch chose it
>>>>> over ketchup?
>>>>
>>>>
>>>>I was served it that way in Amsterdam. Tasted great but a lot more
>>>>fattening than ketchup. I didn't adopt the practice once back at home.
>>>
>>> Which do you prefer though?
>>>
>>>>Raw egg (salmonella risk) in homemade mayo would put me off.
>>>
>>> The risk is *very* small!
>>
>>
>> Corey,
>>
>> I suppose it is, but I don't do chips much anymore, but given my choice,
>> I'd prefer scalloped potatoes!!! YEP!
>>
>> Best,
>>
>> Andy
>> T2
>> High BP
>> Gout
>> Hi Mom!
>>Wacked!
>
> Sorry, IMNSHO, you deserve the rating.
>
>
> TFM® - You may call me at any time to discuss your issues.


TFM

Never again will you be addressed as your jerk-off, stupid, TFM® out-of-
work nut-case, pig, louse of a husband joke name again.

Get a job!!! I SNEEZE on you.

Andy

Andy <q> fnord :

> TFM® said...
>
>>
>>
>> "Andy" <q> wrote in message
>> ...
>>> Corey Richardson said...
>>>
>>>> On Fri, 29 Aug 2008 15:31:43 -0500, Andy <q> wrote:
>>>>
>>>>>Corey Richardson said...
>>>>>
>>>>>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>>>>>> > wrote:
>>>>>>
>>>>>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>>>>>
>>>>>>>> Mayonnaise on chips is just wonderful!
>>>>>>>
>>>>>>>You are Dutch, and I claim my fifty pounds.
>>>>>>
>>>>>> Mayonnaise and chips is heavenly, but I wonder why the Dutch
>>>>>> chose it over ketchup?
>>>>>
>>>>>
>>>>>I was served it that way in Amsterdam. Tasted great but a lot more
>>>>>fattening than ketchup. I didn't adopt the practice once back at
>>>>>home.
>>>>
>>>> Which do you prefer though?
>>>>
>>>>>Raw egg (salmonella risk) in homemade mayo would put me off.
>>>>
>>>> The risk is *very* small!
>>>
>>>
>>> Corey,
>>>
>>> I suppose it is, but I don't do chips much anymore, but given my
>>> choice, I'd prefer scalloped potatoes!!! YEP!
>>>
>>> Best,
>>>
>>> Andy
>>> T2
>>> High BP
>>> Gout
>>> Hi Mom!
>>>Wacked!
>>
>> Sorry, IMNSHO, you deserve the rating.
>>
>>
>> TFM® - You may call me at any time to discuss your issues.
>
>
> TFM
>
> Never again will you be addressed as your jerk-off, stupid, TFM®
> out-of- work nut-case, pig, louse of a husband joke name again.
>
> Get a job!!! I SNEEZE on you.
>


I am sure he farts in your general direction.

--
Saerah (sorry; can't help myself)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Saerah Gray" > wrote in message
. 102...
> Andy <q> fnord :
>
>> TFM® said...
>>
>>>
>>>
>>> "Andy" <q> wrote in message
>>> ...
>>>> Corey Richardson said...
>>>>
>>>>> On Fri, 29 Aug 2008 15:31:43 -0500, Andy <q> wrote:
>>>>>
>>>>>>Corey Richardson said...
>>>>>>
>>>>>>> On Fri, 29 Aug 2008 22:15:50 +0200, Waldo Centini
>>>>>>> > wrote:
>>>>>>>
>>>>>>>>Op Fri, 29 Aug 2008 21:01:16 +0100 frommelde Enzo Matrix :
>>>>>>>>
>>>>>>>>> Mayonnaise on chips is just wonderful!
>>>>>>>>
>>>>>>>>You are Dutch, and I claim my fifty pounds.
>>>>>>>
>>>>>>> Mayonnaise and chips is heavenly, but I wonder why the Dutch
>>>>>>> chose it over ketchup?
>>>>>>
>>>>>>
>>>>>>I was served it that way in Amsterdam. Tasted great but a lot more
>>>>>>fattening than ketchup. I didn't adopt the practice once back at
>>>>>>home.
>>>>>
>>>>> Which do you prefer though?
>>>>>
>>>>>>Raw egg (salmonella risk) in homemade mayo would put me off.
>>>>>
>>>>> The risk is *very* small!
>>>>
>>>>
>>>> Corey,
>>>>
>>>> I suppose it is, but I don't do chips much anymore, but given my
>>>> choice, I'd prefer scalloped potatoes!!! YEP!
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>> T2
>>>> High BP
>>>> Gout
>>>> Hi Mom!
>>>>Wacked!
>>>
>>> Sorry, IMNSHO, you deserve the rating.
>>>
>>>
>>> TFM® - You may call me at any time to discuss your issues.
>>
>>
>> TFM
>>
>> Never again will you be addressed as your jerk-off, stupid, TFM®
>> out-of- work nut-case, pig, louse of a husband joke name again.
>>
>> Get a job!!! I SNEEZE on you.
>>
>
>
> I am sure he farts in your general direction.
>
> --
> Saerah (sorry; can't help myself)


Well at least somebody's got a ****ing sense of humor!

TFM®

On 30 Aug, 02:12, Wayne Boatwright > wrote:

[snip]

> > Heinz makes mayonnaise???????
>
> They do in the UK. *In fact, there are quite a few Heinz products in the UK
> that are not marketing in the US. *One I like, Salad Cream, comes to mind. *
> It's a bit like coleslaw dressing, but not quite.

Bleah, salad cream! It tastes like fermented machine oil. I abhor the
stuff and refuse to use it for anything - and my partner loves it!

Dragonblaze

Corey Richardson wrote:
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.

Where I live (California) I can only get Heinz mayo in the British food
section of the really good market, and I haven't tried it yet. Usually,
I get Best Foods (Hellman's), but I also make it myself from time to time.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Fri, 29 Aug 2008 22:30:04 -0400, TFM® wrote:

> "Andy" <q> wrote in message ...
>> Andy
>> T2
>> High BP
>> Gout
>> Hi Mom!
>>Wacked!
>
> Sorry, IMNSHO, you deserve the rating.
>
>
> TFM® - You may call me at any time to discuss your issues.
>

are you sure you have that kind of time?

your pal,
blake

On Fri, 29 Aug 2008 22:37:18 -0400, TFM® wrote:

> "Enzo Matrix" > wrote in
>
>> I wear the cheese. It does not wear me.
>>
>>
>>
>
> In communist Floriduh, the cheese asks you for proof of insurance. It then
> asks you for your bracelet size.
>
>
>
> TFM®

does that mean it's government cheese?

your pal,
blake

Lemon juice can be used in place of vinegar.

I like to add some saffron. Makes it a beautiful deep yellow and, of
course, adds saffron flavor.

- Mark

On Fri, 29 Aug 2008 19:55:49 +0100, Corey Richardson
> wrote:

>On Fri, 29 Aug 2008 13:30:12 -0500, "tvor" > wrote:
>
>>
>>"Corey Richardson" > wrote in message
. ..
>>> Heinz, Hellmans or make-your-own?
>>>
>>> If I don't have the time to make my own, I prefer Heinz as it has
>>> slightly more "tang" than Hellmens.
>>>
>>>
>>
>>Is home made Mayo that much better tasting than store bought? I've never
>>done it before.
>
>Yes, it does taste much better, IMHO. You should try making your own
>when you have the time.
>
>Here's a step-by-step recipe from:
>http://www.deliaonline.com/cookery-s...ise,60,AR.html
>
>
>How to make mayonnaise
>
>
>1. In the summer months one of the greatest treats of all is real,
>proper home-made mayonnaise; a thick mass of unctuous golden ointment,
>perfect for dipping asparagus into, or slices of raw vegetables
>(crudités). It makes a perfect accompaniment to salmon, cold or hot, but
>it is also utterly sublime served with hard-boiled eggs in a classic egg
>mayonnaise. It should be stored in a screw-top jar in the bottom of the
>fridge for no longer than a week.
>
>2. Begin by putting 2 large egg yolks into a 1½ pint (850 ml) basin with
>a narrow base – so that the beaters reach all the ingredients all the
>time. Then add 1 crushed garlic clove (optional) and a heaped teaspoon
>of dry English mustard powder, which helps to achieve the emulsion that
>gives mayonnaise its smooth, silky texture, as well as providing
>flavour. Season with a level teaspoon of salt and a few twists of
>freshly milled pepper, and mix well together.
>
>3. Using an electric whisk in one hand (which is the easiest option, but
>if you have oodles of energy, you can make mayonnaise with a balloon
>whisk) and 10 fl oz (275 ml) groundnut oil in a jug in the other, add
>just one drop of oil to the egg mixture, and whisk that in. Strong
>flavoured oils are not advisable as they will make the mayonnaise too
>harsh. It is best to use groundnut oil, but if you want a slightly
>stronger taste you can add a little olive oil towards the end. Because
>you are dripping oil in with one hand and whisking with the other, you
>can steady the jug or bowl by placing it on a damp tea cloth. Whisking
>each drop of oil in thoroughly before adding the next seems crazy, but
>it is absolutely essential and, just to reassure you, after a few
>minutes and several drops of oil later, the mixture will begin to
>thicken.
>
>4. At that stage, and only then, you can begin to add the oil in larger
>drops – when the mixture has started thickening, the critical point is
>past (yes, there is a risk home-made mayonnaise will curdle if you add
>the oil too fast too soon. If that happens, don't despair. Simply put a
>fresh yolk into a clean basin, add the curdled mixture to that, drop by
>drop, and then carry on with the remainder of the oil as if nothing had
>happened). When about half the oil is in, add about a teaspoon of white
>wine vinegar to thin the mixture down (never use malt vinegar as it is
>too harsh). Now you can begin pouring in the oil in a thin, steady
>trickle – whisking the whole time. When it's all in, taste and season
>with salt and freshly milled black pepper and, if it needs it, a little
>more vinegar. The amount can never be exact because it depends on your
>own taste and how much acidity you require.
>
>5. If you follow these instructions to the letter, you really won't have
>a problem but a thick, shining, wobbly proper mayonnaise. I have timed
>the whole operation from start to finish and it actually takes between 7
>and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
>think you need oceans of patience, you will be pleasantly surprised. If
>you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
>boiling water and whisk it in. For a quick (though not so thick) version
>of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
>blend with the mustard, salt, pepper and garlic (as above). Then with
>the processor switched on, pour in all the oil in a steady stream. Taste
>and add vinegar at the end. Either mayonnaise forms the basis for a
>number of other sauces such as tartare and prawn cocktail sauce.
>
>Note: this recipe contains raw eggs.

Mark A.Meggs > wrote in
:

>>5. If you follow these instructions to the letter, you really won't have
>>a problem but a thick, shining, wobbly proper mayonnaise. I have timed
>>the whole operation from start to finish and it actually takes between 7
>>and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
>>think you need oceans of patience, you will be pleasantly surprised. If
>>you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
>>boiling water and whisk it in. For a quick (though not so thick) version
>>of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
>>blend with the mustard, salt, pepper and garlic (as above). Then with
>>the processor switched on, pour in all the oil in a steady stream. Taste
>>and add vinegar at the end. Either mayonnaise forms the basis for a
>>number of other sauces such as tartare and prawn cocktail sauce.
>>
>>Note: this recipe contains raw eggs.
>

If you own a stick or wand blender the entire mayo can be made at one
go...dump everything into a container (including oil) instert stick
blender to the bottom, turn it on and bring it to the top...repeat this
maybe three time and you have mayo...no drizzling no large food processor
to wash. The best container to use is one just a little bigger than the
working end of the stick blender...say a jam jar or a unbreakable tumbler
of some sort. So effectivly it is dump in ingredients and make 3 passes
with the blender. Which cuts time down to under 5 minutes. And reduces
your washing up

--

The house of the burning beet-Alan

On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:

>Mark A.Meggs > wrote in
:
>
>>>5. If you follow these instructions to the letter, you really won't have
>>>a problem but a thick, shining, wobbly proper mayonnaise. I have timed
>>>the whole operation from start to finish and it actually takes between 7
>>>and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
>>>think you need oceans of patience, you will be pleasantly surprised. If
>>>you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
>>>boiling water and whisk it in. For a quick (though not so thick) version
>>>of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
>>>blend with the mustard, salt, pepper and garlic (as above). Then with
>>>the processor switched on, pour in all the oil in a steady stream. Taste
>>>and add vinegar at the end. Either mayonnaise forms the basis for a
>>>number of other sauces such as tartare and prawn cocktail sauce.
>>>
>>>Note: this recipe contains raw eggs.
>>
>
>If you own a stick or wand blender the entire mayo can be made at one
>go...dump everything into a container (including oil) instert stick
>blender to the bottom, turn it on and bring it to the top...repeat this
>maybe three time and you have mayo...no drizzling no large food processor
>to wash. The best container to use is one just a little bigger than the
>working end of the stick blender...say a jam jar or a unbreakable tumbler
>of some sort. So effectivly it is dump in ingredients and make 3 passes
>with the blender. Which cuts time down to under 5 minutes. And reduces
>your washing up

My gut feeling (not backed up by any facts) is that this method would
significantly increase the chances of the emulsion breaking.

- Mark

Mark A.Meggs wrote:

> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>
>
>>Mark A.Meggs > wrote in
m:
>>
>>

>>If you own a stick or wand blender the entire mayo can be made at one
>>go...dump everything into a container (including oil) instert stick
>>blender to the bottom, turn it on and bring it to the top...repeat this
>>maybe three time and you have mayo...no drizzling no large food processor
>>to wash. The best container to use is one just a little bigger than the
>>working end of the stick blender...say a jam jar or a unbreakable tumbler
>>of some sort. So effectivly it is dump in ingredients and make 3 passes
>>with the blender. Which cuts time down to under 5 minutes. And reduces
>>your washing up
>
>
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.

Agreed, I have done this with gravy. To recover it, I had to bring it
back up to a gentle boil, something that you can't do with mayonnaise.

Mind you, my stick blender is a bit of an animal.

Dave

Mark A.Meggs > wrote in
:

> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>
>>Mark A.Meggs > wrote in
m:
>>
>>>>5. If you follow these instructions to the letter, you really won't
>>>>have a problem but a thick, shining, wobbly proper mayonnaise. I
>>>>have timed the whole operation from start to finish and it actually
>>>>takes between 7 and 10 minutes to make 10 fl oz (275 ml) of
>>>>mayonnaise, so although you think you need oceans of patience, you
>>>>will be pleasantly surprised. If you'd like the mayonnaise to be a
>>>>bit lighter, add 2 tablespoons of boiling water and whisk it in. For
>>>>a quick (though not so thick) version of mayonnaise: place 2 whole
>>>>eggs in a food processor or liquidiser and blend with the mustard,
>>>>salt, pepper and garlic (as above). Then with the processor switched
>>>>on, pour in all the oil in a steady stream. Taste and add vinegar at
>>>>the end. Either mayonnaise forms the basis for a number of other
>>>>sauces such as tartare and prawn cocktail sauce.
>>>>
>>>>Note: this recipe contains raw eggs.
>>>
>>
>>If you own a stick or wand blender the entire mayo can be made at one
>>go...dump everything into a container (including oil) instert stick
>>blender to the bottom, turn it on and bring it to the top...repeat
>>this maybe three time and you have mayo...no drizzling no large food
>>processor to wash. The best container to use is one just a little
>>bigger than the working end of the stick blender...say a jam jar or a
>>unbreakable tumbler of some sort. So effectivly it is dump in
>>ingredients and make 3 passes with the blender. Which cuts time down
>>to under 5 minutes. And reduces your washing up
>
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.
>
> - Mark
>

So much for your gut feeling....It has been done this way many times by
many numbers of RFC readers. Other references on the web as well as in
usnet can be found.

Other than puree soups and chopping herbs it is a prime reason to own a
wand or stick blender.

--

The house of the burning beet-Alan

Waldo Centini > wrote in
:

> Op Sat, 30 Aug 2008 22:39:08 GMT frommelde hahabogus :
>
>>> My gut feeling (not backed up by any facts) is that this method would
>>> significantly increase the chances of the emulsion breaking.
>>>
>> So much for your gut feeling....It has been done this way many times by
>> many numbers of RFC readers. Other references on the web as well as in
>> usnet can be found.
>
> I can support that: we use it as a quickie way for mayo.
>

Apparently I'm now in the running... If elected I promise a 2 egg yolk
mayo in every pot....Thank you for your support.

--

The house of the burning beet-Alan

hahabogus wrote:

> If you own a stick or wand blender the entire mayo can be made at one
> go...dump everything into a container (including oil) instert stick
> blender to the bottom, turn it on and bring it to the top...repeat this
> maybe three time and you have mayo...no drizzling no large food processor
> to wash. The best container to use is one just a little bigger than the
> working end of the stick blender...say a jam jar or a unbreakable tumbler
> of some sort. So effectivly it is dump in ingredients and make 3 passes
> with the blender. Which cuts time down to under 5 minutes. And reduces
> your washing up
>

I made some stick-blender mayonnaise today for chicken salad. I saved
half of it and made cold shrimp with a remoulade sauce for dinner. Now I
have some left-over remoulade in the fridge. All this wonderful stuff
from one egg and a cup of oil!
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Mark A.Meggs wrote:
> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>
>> Mark A.Meggs > wrote in
>> :
>>
>>>> 5. If you follow these instructions to the letter, you really won't have
>>>> a problem but a thick, shining, wobbly proper mayonnaise. I have timed
>>>> the whole operation from start to finish and it actually takes between 7
>>>> and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
>>>> think you need oceans of patience, you will be pleasantly surprised. If
>>>> you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
>>>> boiling water and whisk it in. For a quick (though not so thick) version
>>>> of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
>>>> blend with the mustard, salt, pepper and garlic (as above). Then with
>>>> the processor switched on, pour in all the oil in a steady stream. Taste
>>>> and add vinegar at the end. Either mayonnaise forms the basis for a
>>>> number of other sauces such as tartare and prawn cocktail sauce.
>>>>
>>>> Note: this recipe contains raw eggs.
>> If you own a stick or wand blender the entire mayo can be made at one
>> go...dump everything into a container (including oil) instert stick
>> blender to the bottom, turn it on and bring it to the top...repeat this
>> maybe three time and you have mayo...no drizzling no large food processor
>> to wash. The best container to use is one just a little bigger than the
>> working end of the stick blender...say a jam jar or a unbreakable tumbler
>> of some sort. So effectivly it is dump in ingredients and make 3 passes
>> with the blender. Which cuts time down to under 5 minutes. And reduces
>> your washing up
>
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.

Works perfectly for me. Each and every time.


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

Mark A.Meggs wrote:
> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:

>> If you own a stick or wand blender the entire mayo can be made at one
>> go...dump everything into a container (including oil) instert stick
>> blender to the bottom, turn it on and bring it to the top...repeat this
>> maybe three time and you have mayo...no drizzling no large food processor
>> to wash. The best container to use is one just a little bigger than the
>> working end of the stick blender...say a jam jar or a unbreakable tumbler
>> of some sort. So effectivly it is dump in ingredients and make 3 passes
>> with the blender. Which cuts time down to under 5 minutes. And reduces
>> your washing up
>
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.

I do it this way, and it never breaks.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"Mark A.Meggs" > ha scritto nel messaggio
...
> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.
>
> - Mark

I have never had it not work. I usually use the whole egg rather than just
the yolk, too.

"Giusi" > wrote

> "Mark A.Meggs" > ha scritto nel messaggio

>> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>> My gut feeling (not backed up by any facts) is that this method would
>> significantly increase the chances of the emulsion breaking.

> I have never had it not work. I usually use the whole egg rather than
> just the yolk, too.

No one was more astonished than I was that it worked.
Mr. Skeptical here watched the unlikely appearance and
you could see what he was thinking. No way.

Worked like a dream. And stayed together for some days
until I tossed the leftover mayo.

nancy

On Sat, 30 Aug 2008 18:16:12 -0400, Mark A.Meggs wrote:

> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>
>>
>>If you own a stick or wand blender the entire mayo can be made at one
>>go...dump everything into a container (including oil) instert stick
>>blender to the bottom, turn it on and bring it to the top...repeat this
>>maybe three time and you have mayo...no drizzling no large food processor
>>to wash. The best container to use is one just a little bigger than the
>>working end of the stick blender...say a jam jar or a unbreakable tumbler
>>of some sort. So effectivly it is dump in ingredients and make 3 passes
>>with the blender. Which cuts time down to under 5 minutes. And reduces
>>your washing up
>
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.
>
> - Mark

apparently the experience of many, many people says your gut feeling is
wrong.

your pal,
blake

blake murphy wrote:

> On Sat, 30 Aug 2008 18:16:12 -0400, Mark A.Meggs wrote:
>
>
>>On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>>
>>
>>>If you own a stick or wand blender the entire mayo can be made at one
>>>go...dump everything into a container (including oil) instert stick
>>>blender to the bottom, turn it on and bring it to the top...repeat this
>>>maybe three time and you have mayo...no drizzling no large food processor
>>>to wash. The best container to use is one just a little bigger than the
>>>working end of the stick blender...say a jam jar or a unbreakable tumbler
>>>of some sort. So effectivly it is dump in ingredients and make 3 passes
>>>with the blender. Which cuts time down to under 5 minutes. And reduces
>>>your washing up
>>
>>My gut feeling (not backed up by any facts) is that this method would
>>significantly increase the chances of the emulsion breaking.
>>
>>- Mark
>
>
> apparently the experience of many, many people says your gut feeling is
> wrong.


And so it looks like mine was as well. But my experience, looking back,
was to use the blender a lot longer for the gravy.

Dave

Dave > wrote in
:

> blake murphy wrote:
>
>> On Sat, 30 Aug 2008 18:16:12 -0400, Mark A.Meggs wrote:
>>
>>
>>>On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus >
>>>wrote:
>>>
>>>
>>>>If you own a stick or wand blender the entire mayo can be made at
>>>>one go...dump everything into a container (including oil) instert
>>>>stick blender to the bottom, turn it on and bring it to the
>>>>top...repeat this maybe three time and you have mayo...no drizzling
>>>>no large food processor to wash. The best container to use is one
>>>>just a little bigger than the working end of the stick blender...say
>>>>a jam jar or a unbreakable tumbler of some sort. So effectivly it is
>>>>dump in ingredients and make 3 passes with the blender. Which cuts
>>>>time down to under 5 minutes. And reduces your washing up
>>>
>>>My gut feeling (not backed up by any facts) is that this method would
>>>significantly increase the chances of the emulsion breaking.
>>>
>>>- Mark
>>
>>
>> apparently the experience of many, many people says your gut feeling
>> is wrong.
>
>
> And so it looks like mine was as well. But my experience, looking
> back, was to use the blender a lot longer for the gravy.
>
> Dave
>

Gravy is a different thing than mayo...first off it is hot, next it
doesn't use eggs or quite the quantity of oil mayo uses. In fact you were
probably chasing lumps in a pan not blending stuff in a narrow container.

--

The house of the burning beet-Alan

hahabogus wrote:

> Dave > wrote in
> :
>
>
>>blake murphy wrote:
>>
>>
>>>On Sat, 30 Aug 2008 18:16:12 -0400, Mark A.Meggs wrote:
>>>
>>>
>>>
>>>>On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus >
>>>>wrote:
>>>>
>>>>
>>>>
>>>>>If you own a stick or wand blender the entire mayo can be made at
>>>>>one go...dump everything into a container (including oil) instert
>>>>>stick blender to the bottom, turn it on and bring it to the
>>>>>top...repeat this maybe three time and you have mayo...no drizzling
>>>>>no large food processor to wash. The best container to use is one
>>>>>just a little bigger than the working end of the stick blender...say
>>>>>a jam jar or a unbreakable tumbler of some sort. So effectivly it is
>>>>>dump in ingredients and make 3 passes with the blender. Which cuts
>>>>>time down to under 5 minutes. And reduces your washing up
>>>>
>>>>My gut feeling (not backed up by any facts) is that this method would
>>>>significantly increase the chances of the emulsion breaking.
>>>>
>>>>- Mark
>>>
>>>
>>>apparently the experience of many, many people says your gut feeling
>>>is wrong.
>>
>>
>>And so it looks like mine was as well. But my experience, looking
>>back, was to use the blender a lot longer for the gravy.
>>
>>Dave
>>
>
>
> Gravy is a different thing than mayo...first off it is hot, next it
> doesn't use eggs or quite the quantity of oil mayo uses. In fact you were
> probably chasing lumps in a pan not blending stuff in a narrow container.

Yes, I was. but the first time it happened I was despondent at having no
gravy for a very good lamb roast. I put it into a pan and boiled it up
and it came back as a gravy. Phew

So a stack blender can split things, it is the recovery of it that is a
mystery.

Dave

Wayne Boatwright wrote:
> On Fri 29 Aug 2008 06:23:18p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...
>>>
>>>> Corey Richardson wrote:
>>>>> Heinz, Hellmans or make-your-own?
>>>>>
>>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>>> slightly more "tang" than Hellmens.
>>>>>
>>>>>
>>>> Heinz makes mayonnaise???????
>>>>
>>> They do in the UK. In fact, there are quite a few Heinz products in
>>> the UK that are not marketing in the US. One I like, Salad Cream,
>>> comes to mind. It's a bit like coleslaw dressing, but not quite.
>>>
>> That is available in the British sections of our supermarkets.
>> *I* want their sandwich spread.
>>
>
> Oh, I *love* the sandwich spread! Didn't we used to have a somewhat
> comparable product that was US made?
>
Yes. I forget who made it, because it disappeared many years ago.
There is an American sandwich spread now, but it isn't the same.
The Heinz sandwich spread from the UK is either the same or
better than the one from my youth.

--
Jean B.

On Mon 01 Sep 2008 06:52:20a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 29 Aug 2008 06:23:18p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Fri 29 Aug 2008 05:54:31p, Janet Wilder told us...
>>>>
>>>>> Corey Richardson wrote:
>>>>>> Heinz, Hellmans or make-your-own?
>>>>>>
>>>>>> If I don't have the time to make my own, I prefer Heinz as it has
>>>>>> slightly more "tang" than Hellmens.
>>>>>>
>>>>>>
>>>>> Heinz makes mayonnaise???????
>>>>>
>>>> They do in the UK. In fact, there are quite a few Heinz products in
>>>> the UK that are not marketing in the US. One I like, Salad Cream,
>>>> comes to mind. It's a bit like coleslaw dressing, but not quite.
>>>>
>>> That is available in the British sections of our supermarkets.
>>> *I* want their sandwich spread.
>>>
>>
>> Oh, I *love* the sandwich spread! Didn't we used to have a somewhat
>> comparable product that was US made?
>>
> Yes. I forget who made it, because it disappeared many years ago.
> There is an American sandwich spread now, but it isn't the same.
> The Heinz sandwich spread from the UK is either the same or
> better than the one from my youth.
>

I'll have to look at our British import shop.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/01(I)/08(MMVIII)
*******************************************
Today is: Labor Day
Countdown till Labor Day
-5hrs -42mins
*******************************************
Illiterate? Write for FREE HELP!
*******************************************

On Sep 1, 6:52*am, "Jean B." > wrote:
> Wayne Boatwright wrote:
> > Oh, I *love* the sandwich spread! *Didn't we used to have a somewhat
> > comparable product that was US made?
>
> Yes. *I forget who made it, because it disappeared many years ago.
> * There is an American sandwich spread now, but it isn't the same.

The one I remember was by Best Foods. Basically mayo plus sweet
pickle relish, but less lumpy than if you mixed those together
nowadays. -aem

On Aug 29, 1:49 pm, Corey Richardson >
wrote:
> Heinz, Hellmans or make-your-own?
>
> If I don't have the time to make my own, I prefer Heinz as it has
> slightly more "tang" than Hellmens.

I buy the Hellman's Lite. I'd make my own, but a hassle to clean the
blender. I'd LOVE to be able to duplicate Vegenaise...........it's
about 5 bucks at my health food store.

I learned to buy the smaller jar of mayo - we don't use it use very
fast and hate that giant size taking up fridge space. Same goes for
ketchup.

val189 > wrote in news:675de2cb-9692-4804-
:

> I'd make my own, but a hassle to clean the
> blender.

Get a stick or wand blender...rinses clean in under 15 seconds.

--

The beet goes on -Alan

l, not -l wrote:
> On 1-Sep-2008, aem > wrote:
>
>> On Sep 1, 6:52 am, "Jean B." > wrote:
>>> Wayne Boatwright wrote:
>>>> Oh, I *love* the sandwich spread! Didn't we used to have a somewhat
>>>> comparable product that was US made?
>>> Yes. I forget who made it, because it disappeared many years ago.
>>> There is an American sandwich spread now, but it isn't the same.
>> The one I remember was by Best Foods. Basically mayo plus sweet
>> pickle relish, but less lumpy than if you mixed those together
>> nowadays. -aem
>
> The brand I find in stores here (STL) is Kraft; I especially like it when
> making egg salad.

James insists on using that stuff to make devilled eggs. I think it
gives everything an off taste, so I don't like it.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"Janet Wilder" > wrote in message
...
> hahabogus wrote:
>
>> If you own a stick or wand blender the entire mayo can be made at one
>> go...dump everything into a container (including oil) instert stick
>> blender to the bottom, turn it on and bring it to the top...repeat this
>> maybe three time and you have mayo...no drizzling no large food processor
>> to wash. The best container to use is one just a little bigger than the
>> working end of the stick blender...say a jam jar or a unbreakable tumbler
>> of some sort. So effectivly it is dump in ingredients and make 3 passes
>> with the blender. Which cuts time down to under 5 minutes. And reduces
>> your washing up
>>
>
> I made some stick-blender mayonnaise today for chicken salad. I saved half
> of it and made cold shrimp with a remoulade sauce for dinner. Now I have
> some left-over remoulade in the fridge. All this wonderful stuff from one
> egg and a cup of oil!

Yes, you can't beat home-made. But the trouble is it doesn't keep - or is
there a deep secret for making it keep. How do Hellmann's do it?

Regards, MG

aem wrote:
> On Sep 1, 6:52 am, "Jean B." > wrote:
>> Wayne Boatwright wrote:
>>> Oh, I *love* the sandwich spread! Didn't we used to have a somewhat
>>> comparable product that was US made?
>> Yes. I forget who made it, because it disappeared many years ago.
>> There is an American sandwich spread now, but it isn't the same.
>
> The one I remember was by Best Foods. Basically mayo plus sweet
> pickle relish, but less lumpy than if you mixed those together
> nowadays. -aem

That sounds a lot like the tartar sauce they make in plastic jars. It's
basically mayo and pickle relish with a few odd chemicals thrown in.

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

hahabogus wrote:
> val189 > wrote in news:675de2cb-9692-4804-
> :
>
>> I'd make my own, but a hassle to clean the
>> blender.
>
> Get a stick or wand blender...rinses clean in under 15 seconds.
>

After i remove the mayo from the straight-sided jar, I add some dish
soap and water to the jar and put the stick blender back in. Turn it on
and everything gets washed together.

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

Janet Wilder > wrote in news:48bc8619$0
:

> aem wrote:
>> On Sep 1, 6:52 am, "Jean B." > wrote:
>>> Wayne Boatwright wrote:
>>>> Oh, I *love* the sandwich spread! Didn't we used to have a
somewhat
>>>> comparable product that was US made?
>>> Yes. I forget who made it, because it disappeared many years
ago.
>>> There is an American sandwich spread now, but it isn't the
same.
>>
>> The one I remember was by Best Foods. Basically mayo plus
sweet
>> pickle relish, but less lumpy than if you mixed those together
>> nowadays. -aem
>
> That sounds a lot like the tartar sauce they make in plastic
jars. It's
> basically mayo and pickle relish with a few odd chemicals
thrown in.
>

It also had pimento added

--

The beet goes on -Alan

On Mon, 01 Sep 2008 19:18:14 -0500, Janet Wilder
> wrote:

>hahabogus wrote:
>> val189 > wrote in news:675de2cb-9692-4804-
>> :
>>
>>> I'd make my own, but a hassle to clean the
>>> blender.
>>
>> Get a stick or wand blender...rinses clean in under 15 seconds.
>>
>
>After i remove the mayo from the straight-sided jar, I add some dish
>soap and water to the jar and put the stick blender back in. Turn it on
>and everything gets washed together.

That's for sure. Couldn't be simpler.


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

Mae West

"morning glory" > fnord
:

>
> "Janet Wilder" > wrote in message
> ...
>> hahabogus wrote:
>>
>>> If you own a stick or wand blender the entire mayo can be made at
>>> one go...dump everything into a container (including oil) instert
>>> stick blender to the bottom, turn it on and bring it to the
>>> top...repeat this maybe three time and you have mayo...no drizzling
>>> no large food processor to wash. The best container to use is one
>>> just a little bigger than the working end of the stick blender...say
>>> a jam jar or a unbreakable tumbler of some sort. So effectivly it is
>>> dump in ingredients and make 3 passes with the blender. Which cuts
>>> time down to under 5 minutes. And reduces your washing up
>>>
>>
>> I made some stick-blender mayonnaise today for chicken salad. I saved
>> half of it and made cold shrimp with a remoulade sauce for dinner.
>> Now I have some left-over remoulade in the fridge. All this wonderful
>> stuff from one egg and a cup of oil!
>
> Yes, you can't beat home-made. But the trouble is it doesn't keep - or
> is there a deep secret for making it keep. How do Hellmann's do it?
>
> Regards, MG
>
>

Calcium disodium EDTA.

--
Saerah (It's one of the few things in my kitchen that's not an Aldi or
other store brand.)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"Janet Wilder" > ha scritto nel messaggio >> On Sep
1, 6:52 am, >> The one I remember was by Best Foods. Basically mayo plus
sweet
>> pickle relish, but less lumpy than if you mixed those together
>> nowadays. -aem
>
> That sounds a lot like the tartar sauce they make in plastic jars. It's
> basically mayo and pickle relish with a few odd chemicals thrown in.
>
> --
> Janet Wilder

It may look like that, but it isn't. There's nothing sweet in real tartar
sauce and it has garlic, as well.