Today, the family is meeting at Mom's house and we are having lunch.
She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
Once again, I tried to make mayo, this time using Alton Brown's recipe,
and again it was a failure. This happens every 2-3 years, when I try to
make mayo, but it is always such a sad disappointment.


Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
will make sugar-free lemon curd. It always turns out well. :-)


Becca

On Apr 24, 9:39*am, Becca > wrote:
> Today, the family is meeting at Mom's house and we are having lunch. *
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. *This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! * Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. *It always turns out well. :-)
>
> Becca

Below is my mom's recipe for home-made salad dressing - it's my
favorite for potato salad, and I guess could be called home-made
mayo. It's delicious, but definitely has its own taste:

Salad Dressing

1/4 C. vinegar
3/4 C. water
1 tsp. butter
1 egg
1/4 C. sugar
1 T. cornstarch
1/4 tsp. dry mustard
1/8 tsp. salt
Dash of pepper

Mix together dry ingredients and add to beaten egg. Combine with
vinegar, water, and butter which have been heated. Cook and stir
until thick. Keep refrigerated.

Nancy2 wrote:
> On Apr 24, 9:39 am, Becca > wrote:
>> Today, the family is meeting at Mom's house and we are having lunch.
>> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
>> Once again, I tried to make mayo, this time using Alton Brown's recipe,
>> and again it was a failure. This happens every 2-3 years, when I try to
>> make mayo, but it is always such a sad disappointment.
>>
>> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
>> will make sugar-free lemon curd. It always turns out well. :-)
>>
>> Becca
>
> Below is my mom's recipe for home-made salad dressing - it's my
> favorite for potato salad, and I guess could be called home-made
> mayo. It's delicious, but definitely has its own taste:
>
> Salad Dressing
>
> 1/4 C. vinegar
> 3/4 C. water
> 1 tsp. butter
> 1 egg
> 1/4 C. sugar
> 1 T. cornstarch
> 1/4 tsp. dry mustard
> 1/8 tsp. salt
> Dash of pepper
>
> Mix together dry ingredients and add to beaten egg. Combine with
> vinegar, water, and butter which have been heated. Cook and stir
> until thick. Keep refrigerated.


Looks OK to me, but you can't call it "mayo".

Bob

On Apr 24, 10:39*am, Becca > wrote:
> Today, the family is meeting at Mom's house and we are having lunch. *
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. *This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! * Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. *It always turns out well. :-)
>
> Becca

I feel your pain. I make mayo once a year, and get it right the first
time about every other year. This year I used a recipe from the egg
board that has you acidify and then pasturize the yolks. I thought I
had gotten it too hot when the mixture started to thicken, but it came
together on the first dribs of oil, and stayed that way til I had a
lovely couple of cups of the yummy stuff.

maxine in ri

Becca wrote:

> Today, the family is meeting at Mom's house and we are having lunch.
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's
> recipe,
> and again it was a failure. This happens every 2-3 years, when I try
> to make mayo, but it is always such a sad disappointment.

Disappointment, how? (If you don't mind me asking). Flavor, consistency,
or what?

--
Cheers
Chatty Cathy

Becca > wrote in news:75e158F183sn2U1
@mid.individual.net:

> Today, the family is meeting at Mom's house and we are having lunch.
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. This happens every 2-3 years, when I try
to
> make mayo, but it is always such a sad disappointment.
>
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
>
> Becca

First off use a stick or wand blender...much easier and faster than a
blender of food processor. Plus clean up is a breeze.

Don't know what recipe you used, but the failure was probably from
drizzling the oil into a blender or whatever part of the recipe...try it
with a stick blender and you'll probably have success, as it spins much
faster and drizzling the oil is not required to bring it together.

Never had this recipe fail.

@@@@@ Now You're Cooking! Export Format

Lime Garlic Mayonaise

Condiment, Salad Dressing

1 to 2 cups salad oil (I used 1 1/4 cups; canola approx.)
1 large egg
the juice and zest of 1/2 lemon
-----OR-----
the juice and zest of 1 lime
-----OR-----
4 tbsps red wine vinegar
-----then-----
2 heaping tablespoons of minced garlic
1 heaping tablespoon of a good grainy mustard
1 tablespoon of sugar (to start you might; like more or less)
some chives (a sprinkling). mostly; for colourfull specks.
salt and pepper to taste

With a wand or stick blender dump everything into a tallish glass or the
container that came with the blender.
And start the blender at the bottom and slowly walk it to to the top a
couple of times. It'll start to change into mayo almost immediately, but
several passes are needed to get all the oil incorporated. Taste and
adjust
flavour...mix it more if you do. takes maybe 30 seconds to a minute.


~~~~~~~~~~~~~~~~~~~
In a food processor or regular bender:
Put everything in EXCEPT the oil. Start it on high wait a couple seconds
and then very slowly drizzle in the oil.
Adjust for taste. If you add aditional stuff (like more sugar or salt)
just
run the blender/processor some more.
~~~~~~~~~~~~~~~~


Makes around 2 - 2 1/2 cups. You should let this sit and meld flavours in
the fridge for at least a hour for maxium flavour. Good for several days
possibly a week (never had any last that long...ate it first) Store in a
sealed air tight container in the fridge. Air tight so the fridge doesn't
reek of garlic.


You might like sunflower oil or another oil. I don't care for the
overtones if Olive oil is used.
Use this anywhere you'd use Mayo.



** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

In article >,
Becca > wrote:

> Today, the family is meeting at Mom's house and we are having lunch.
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
>
> Becca

What is your recipe for that please?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 24, 12:12*pm, hahabogus > wrote:
>
[snip]
>
> Never had this recipe fail.
>
> @@@@@ Now You're Cooking! Export Format
>
> Lime Garlic Mayonaise
>
> Condiment, Salad Dressing
>
> 1 to 2 *cups salad oil (I used 1 1/4 cups; canola approx.)
> 1 large egg
> *
Ewww. Raw egg WHITE.

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

hahabogus wrote:

>
> First off use a stick or wand blender...much easier and faster than a
> blender of food processor. Plus clean up is a breeze.
>
> Don't know what recipe you used, but the failure was probably from
> drizzling the oil into a blender or whatever part of the recipe...try
> it with a stick blender and you'll probably have success, as it spins
> much faster and drizzling the oil is not required to bring it
> together.
>
> Never had this recipe fail.

Me neither - and I use my (stand) blender.
>
> @@@@@ Now You're Cooking! Export Format
>
> Lime Garlic Mayonaise

Saved this to my recipe software a while back. Good one...
--
Cheers
Chatty Cathy

Becca wrote:
> Today, the family is meeting at Mom's house and we are having lunch.
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
>
> Becca

I used to be able to make Mayo at will but have now lost the mojo to
have the sauce thicken and have not been successful in the last 10
years. Near as I can figure, a witch has put a hex on me. Perhaps a
gypsy has given you the evil eye. No matter, my wife likes Best Foods
better...

dsi1 wrote:
>
> I used to be able to make Mayo at will but have now lost the mojo to
> have the sauce thicken and have not been successful in the last 10
> years. Near as I can figure, a witch has put a hex on me. Perhaps a
> gypsy has given you the evil eye. No matter, my wife likes Best Foods
> better...

<laugh> No problems making mayo here. But then I do have 'farm fresh'
eggs available. Maybe that's the difference? Dunno.
--
Cheers
Chatty Cathy

"Becca" > wrote in message
...
> Today, the family is meeting at Mom's house and we are having lunch. She
> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> again, I tried to make mayo, this time using Alton Brown's recipe, and
> again it was a failure. This happens every 2-3 years, when I try to make
> mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
>
> Becca

To make mayo fro 2 egg yolks you would need about 2 1/2 cups of oil any less
and you will have a runny mess. In addition the yolks should be at room
temperature.

do you have a food processor?

Do you want to learn?

or are you throwing in the towel?

Dimitri

"Nancy2" > wrote in message
...
On Apr 24, 9:39 am, Becca > wrote:
> Today, the family is meeting at Mom's house and we are having lunch.
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
> Becca

Below is my mom's recipe for home-made salad dressing - it's my
favorite for potato salad, and I guess could be called home-made
mayo. It's delicious, but definitely has its own taste:

Salad Dressing

1/4 C. vinegar
3/4 C. water
1 tsp. butter
1 egg
1/4 C. sugar
1 T. cornstarch
1/4 tsp. dry mustard
1/8 tsp. salt
Dash of pepper

Mix together dry ingredients and add to beaten egg. Combine with
vinegar, water, and butter which have been heated. Cook and stir
until thick. Keep refrigerated.

Here's another:

From Lowey's cook book © 1907 & 1908

Butter salad dressing

1/4 cup butter
2 T flour
2 t salt
2 t Mustard
few grains cayenne
1 Cup Milk
1/2 cup vinegar
3 eggs

melt butter; add flour, mustard,salt, cayenne, & milk Cook in a double
boiler for 3 minutes. Pour into the beaten eggs; add vinegar, and cook in a
double boiler until the mixture thickens.

IMHO this is a precursor to Miracle Whip.

Dimitri

On Apr 24, 7:39*am, Becca > wrote:
> Today, the family is meeting at Mom's house and we are having lunch. *
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. *This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! * Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. *It always turns out well. :-)
>
Without details of your method, or watching you make it, what you're
doing wrong can't be pinpointed. I've reviewed McGee and other
articles about it and my best guess of an easy flaw to fall into would
be not having the materials, especially the yolks, at room
temperature. Do keep trying, it's such a treat to be able to flavor
it however you like. -aem

ChattyCathy wrote:
> dsi1 wrote:
>> I used to be able to make Mayo at will but have now lost the mojo to
>> have the sauce thicken and have not been successful in the last 10
>> years. Near as I can figure, a witch has put a hex on me. Perhaps a
>> gypsy has given you the evil eye. No matter, my wife likes Best Foods
>> better...
>
> <laugh> No problems making mayo here. But then I do have 'farm fresh'
> eggs available. Maybe that's the difference? Dunno.

No doubt I have done something to offend the Best Foods/Hellman's Gods.
I am cursed and by court order, not allowed within 150 feet of any plant
that manufactures the stuff. The good news is if you're gonna get
cursed, this would be the way to go. Most folks would find it to be a
fairly easy gig. Thank God I can still make custard - knock on wood!

"Becca" > wrote

>Next time I have a couple of egg yolks, I will make sugar-free lemon curd.
>It always turns out well. :-)
>

I just ruined a batch of deviled eggs by using "light" mayonnaise, so I
bought real maynnaise and will made another batch.

I would like to have your recipe for sugar free lemon curd.

"Becca" > wrote in message
...
> Today, the family is meeting at Mom's house and we are having lunch. She
> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> again, I tried to make mayo, this time using Alton Brown's recipe, and
> again it was a failure. This happens every 2-3 years, when I try to make
> mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
>
> Becca



I've never been a fan of mayonnaise. I grew up with my mother buying
Miracle Whip/"salad dressing". I use prepared mayonnaise and prepared
mustard (Dijon) in some cooking applications. But to eat it merely
slathered on slices of bread or on a sandwich bun for a burger or a chicken
sandwich, etc. um, no thank you

I have never tasted or made homemade mayonnaise. People keep telling me
I'll really love it... but I really don't think I will. So I don't plan to
make it. I'm pretty sure I will never like pimientos and green olives,
either. Sorry!

Jill

jmcquown wrote:

> I've never been a fan of mayonnaise. I grew up with my mother buying
> Miracle Whip/"salad dressing". I use prepared mayonnaise and prepared
> mustard (Dijon) in some cooking applications. But to eat it merely
> slathered on slices of bread or on a sandwich bun for a burger or a
> chicken sandwich, etc. um, no thank you

I was raised with Miracle Whip too, but I switched to mayonnaise. Even
better than commercial mayo is home made.

> I have never tasted or made homemade mayonnaise. People keep telling me
> I'll really love it... but I really don't think I will. So I don't plan
> to make it.

What have you got to lose by trying it.... and egg, a cup of oil, salt,
mustard powder and some vinegar or lemon juice. Put everything but the
oil in a blender, turn it on and then slower add the oil. It takes a
minute or two start to finish.


> I'm pretty sure I will never like pimientos and green
> olives, either. Sorry!

I never pictured myself liking olives either. Then one day when I had
the munchies I tried some. They were quite tasty. The bottled guys
aren't all that great, but if you can get some from an olive bar you are
in for a treat.

On Apr 24, 3:32*pm, "jmcquown" > wrote:
> "Becca" > wrote in message
>
> ...
>
> > Today, the family is meeting at Mom's house and we are having lunch. *She
> > likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> > again, I tried to make mayo, this time using Alton Brown's recipe, and
> > again it was a failure. *This happens every 2-3 years, when I try to make
> > mayo, but it is always such a sad disappointment.
>
> > Mayo, who needs it anyway! * Next time I have a couple of egg yolks, I
> > will make sugar-free lemon curd. *It always turns out well. :-)
>
> > Becca
>
> I've never been a fan of mayonnaise. *I grew up with my mother buying
> Miracle Whip/"salad dressing". *I use prepared mayonnaise and prepared
> mustard (Dijon) in some cooking applications. *But to eat it merely
> slathered on slices of bread or on a sandwich bun for a burger or a chicken
> sandwich, etc. um, no thank you
>
> I have never tasted or made homemade mayonnaise. *People keep telling me
> I'll really love it... but I really don't think I will.

I doubt you'd love it. I don't, but I kinda like it, whereas jarred
mayo, ick.

>*So I don't plan to
> make it. *I'm pretty sure I will never like pimientos and green olives,
> either. *Sorry!

Same here. I like ripe olives, but hate green olives.
>
> Jill

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

On Apr 24, 4:02*pm, Dave Smith > wrote:
> jmcquown wrote:
> > I've never been a fan of mayonnaise. *I grew up with my mother buying
> > Miracle Whip/"salad dressing". *I use prepared mayonnaise and prepared
> > mustard (Dijon) in some cooking applications. *But to eat it merely
> > slathered on slices of bread or on a sandwich bun for a burger or a
> > chicken sandwich, etc. um, no thank you
>
> I was raised with Miracle Whip too, but I switched to mayonnaise. Even
> better than commercial mayo is home made.
>
> > I have never tasted or made homemade mayonnaise. *People keep telling me
> > I'll really love it... but I really don't think I will. *So I don't plan
> > to make it.
>
> What have you got to lose by trying it.... and egg, a cup of oil, salt,
> mustard powder *and some vinegar or lemon juice. Put everything but the
> oil in a blender, turn it on and then slower add the oil. It takes a
> minute or two start to finish.
>
> *> I'm pretty sure I will never like pimientos and green
>
> > olives, either. *Sorry!
>
> I never pictured myself liking olives either. Then one day when I had
> the munchies I tried some. They were quite tasty. The bottled guys
> aren't all that great, but if you can get some from an olive bar you are
> in for a treat.

People who hate green olives hate them. I find even their smell
repellent.

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

Becca wrote:

> Today, the family is meeting at Mom's house and we are having lunch. She
> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> again, I tried to make mayo, this time using Alton Brown's recipe, and
> again it was a failure. This happens every 2-3 years, when I try to make
> mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)

Which recipe did you make? The small one which has you whisk, or the large
one that has you use a food processor? I've made both, though of course the
whisk recipe took longer.

Bob

In article >,
"jmcquown" > wrote:

> "Becca" > wrote in message
> ...
> > Today, the family is meeting at Mom's house and we are having lunch. She
> > likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> > again, I tried to make mayo, this time using Alton Brown's recipe, and
> > again it was a failure. This happens every 2-3 years, when I try to make
> > mayo, but it is always such a sad disappointment.
> >
> > Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> > will make sugar-free lemon curd. It always turns out well. :-)
> >
> >
> > Becca
>
>
>
> I've never been a fan of mayonnaise. I grew up with my mother buying
> Miracle Whip/"salad dressing". I use prepared mayonnaise and prepared
> mustard (Dijon) in some cooking applications. But to eat it merely
> slathered on slices of bread or on a sandwich bun for a burger or a chicken
> sandwich, etc. um, no thank you

I love a THICK application of mayo when I eat it on bread. ;-d
I've even used it for hot dogs. My fave' tho' is adding lots and lots
of it to ham sandwiches, and cut the ham at around 1/2" thick. Serve
with slices of tomato.

Tomato sandwiches also require a thick layer of mayo!

My favorite salad dressing is just plain mayo, followed closely by
Ranch, preferably my own home made Ranch.


>
> I have never tasted or made homemade mayonnaise. People keep telling me
> I'll really love it... but I really don't think I will. So I don't plan to
> make it. I'm pretty sure I will never like pimientos and green olives,
> either. Sorry!
>
> Jill
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Dave Smith > wrote:

>
> > I'm pretty sure I will never like pimientos and green
> > olives, either. Sorry!
>
> I never pictured myself liking olives either. Then one day when I had
> the munchies I tried some. They were quite tasty. The bottled guys
> aren't all that great, but if you can get some from an olive bar you are
> in for a treat.

Green olives are best in martinis.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Bobo Bonobo® wrote:

>>> olives, either. Sorry!
>> I never pictured myself liking olives either. Then one day when I had
>> the munchies I tried some. They were quite tasty. The bottled guys
>> aren't all that great, but if you can get some from an olive bar you are
>> in for a treat.
>
> People who hate green olives hate them. I find even their smell
> repellent.

I realize that there is something about olives that puts people off
them, but when I eventually them I was surprised at how good they are.
The bottled olives are not great. Olives from an olive bar are usualy
pretty good.

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> > I'm pretty sure I will never like pimientos and green
>>> olives, either. Sorry!
>> I never pictured myself liking olives either. Then one day when I had
>> the munchies I tried some. They were quite tasty. The bottled guys
>> aren't all that great, but if you can get some from an olive bar you are
>> in for a treat.
>
> Green olives are best in martinis.


I am going to have to try that some time. I have never been a big fan of
martinis, though I sometimes have gin on the rocks with a twist f lemon.

Dave Smith wrote:
> Bobo Bonobo® wrote:
>
>>>> olives, either. Sorry!
>>> I never pictured myself liking olives either. Then one day when I had
>>> the munchies I tried some. They were quite tasty. The bottled guys
>>> aren't all that great, but if you can get some from an olive bar you are
>>> in for a treat.
>>
>> People who hate green olives hate them. I find even their smell
>> repellent.
>
> I realize that there is something about olives that puts people off
> them, but when I eventually them I was surprised at how good they are.
> The bottled olives are not great. Olives from an olive bar are usualy
> pretty good.

Most folks have a hard time enjoying bitter food. The canned stuff is OK
since the process removes the bitterness and changes it into a salty,
semi-chewy, black thing that doesn't taste much like olives.

Becca wrote:
> Today, the family is meeting at Mom's house and we are having lunch.
> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> and again it was a failure. This happens every 2-3 years, when I try to
> make mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)

The stick blender method never fails me.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> > I'm pretty sure I will never like pimientos and green
>>> olives, either. Sorry!
>> I never pictured myself liking olives either. Then one day when I had
>> the munchies I tried some. They were quite tasty. The bottled guys
>> aren't all that great, but if you can get some from an olive bar you are
>> in for a treat.
>
> Green olives are best in martinis.

I put them in my margaritas. No salt on the rim, but olives in the glass.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Becca wrote:
>
> Today, the family is meeting at Mom's house and we are having lunch. She
> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> again, I tried to make mayo, this time using Alton Brown's recipe, and
> again it was a failure. This happens every 2-3 years, when I try to make
> mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)

Next time save the yolks for a bowl of tomato egg drop soup... a can of
tomato sauce with three cans of water, s n' p and slightly thicken with a
bit of corn starch slurry and twirl in the beaten egg... goes great with a
BLT w/Hellman's.

I don't believe any of these people make their own mayo, not a one... who's
going to believe that these TIAD folks who relish canned cream of 'shroom
with tuna and store brand yellow singles know one mayo from another... I'm
positive that the best mayo they know is in those little packets they lift
from the fast food joints, at least it's Hellman's, at home they use the
cheapest generic they can find... home made mayo their lying ass. They no
more make mayo than then they make ketchup. The finast 5 Star eaterys on
the planet buy their mayo in 5 gallon contractor's pails and it doesn't even
have a brand name, totally generic.

"Omelet" wrote >>
>
> I love a THICK application of mayo when I eat it on bread. ;-d
> I've even used it for hot dogs. My fave' tho' is adding lots and lots
> of it to ham sandwiches, and cut the ham at around 1/2" thick. Serve
> with slices of tomato.
>
> Tomato sandwiches also require a thick layer of mayo!
>
> My favorite salad dressing is just plain mayo, followed closely by
> Ranch, preferably my own home made Ranch.
>
>
It's a good bet you don't own a bathroom scale... hehe

"Janet Wilder" wrote:
> Becca wrote:
>> Today, the family is meeting at Mom's house and we are having lunch. She
>> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
>> again, I tried to make mayo, this time using Alton Brown's recipe, and
>> again it was a failure. This happens every 2-3 years, when I try to make
>> mayo, but it is always such a sad disappointment.
>>
>> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
>> will make sugar-free lemon curd. It always turns out well. :-)
>
> The stick blender method never fails me.
>
>
Tell her, Becca... mayo is a natural breast enhancer! LOL

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> > I'm pretty sure I will never like pimientos and green
> >>> olives, either. Sorry!
> >> I never pictured myself liking olives either. Then one day when I had
> >> the munchies I tried some. They were quite tasty. The bottled guys
> >> aren't all that great, but if you can get some from an olive bar you are
> >> in for a treat.
> >
> > Green olives are best in martinis.
>
>
> I am going to have to try that some time. I have never been a big fan of
> martinis, though I sometimes have gin on the rocks with a twist f lemon.

I'm not a gin fan. I make Vodka martinis. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> > I'm pretty sure I will never like pimientos and green
> >>> olives, either. Sorry!
> >> I never pictured myself liking olives either. Then one day when I had
> >> the munchies I tried some. They were quite tasty. The bottled guys
> >> aren't all that great, but if you can get some from an olive bar you are
> >> in for a treat.
> >
> > Green olives are best in martinis.
>
> I put them in my margaritas. No salt on the rim, but olives in the glass.

I don't salt the rim either, but I've not tried olives in Margaritas.
Thanks for the idea!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Becca" > wrote in message
...
> Today, the family is meeting at Mom's house and we are having lunch. She
> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> again, I tried to make mayo, this time using Alton Brown's recipe, and
> again it was a failure. This happens every 2-3 years, when I try to make
> mayo, but it is always such a sad disappointment.
>
> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> will make sugar-free lemon curd. It always turns out well. :-)
>
>
> Becca

Oh, please! Could I please have the recipe? I love lemon curd but don't
make it any more because I'm diabetic now. This sounds like a great
solution!


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com

In article >,
"brooklyn1" > wrote:

> "Omelet" wrote >>
> >
> > I love a THICK application of mayo when I eat it on bread. ;-d
> > I've even used it for hot dogs. My fave' tho' is adding lots and lots
> > of it to ham sandwiches, and cut the ham at around 1/2" thick. Serve
> > with slices of tomato.
> >
> > Tomato sandwiches also require a thick layer of mayo!
> >
> > My favorite salad dressing is just plain mayo, followed closely by
> > Ranch, preferably my own home made Ranch.
> >
> >
> It's a good bet you don't own a bathroom scale... hehe

Yes I do, and I've not eaten sandwiches for over a year.

Just because I talk about something I like does not mean I'm doing it at
the moment... I'm currently down by #48 from where I started in June of
last year.

I make a mean fat free ranch dressing for the record. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Dave Smith" > wrote in message
...
> jmcquown wrote:
>
>> I've never been a fan of mayonnaise. I grew up with my mother buying
>> Miracle Whip/"salad dressing". I use prepared mayonnaise and prepared
>> mustard (Dijon) in some cooking applications. But to eat it merely
>> slathered on slices of bread or on a sandwich bun for a burger or a
>> chicken sandwich, etc. um, no thank you
>
> I was raised with Miracle Whip too, but I switched to mayonnaise. Even
> better than commercial mayo is home made.
>
>> I have never tasted or made homemade mayonnaise. People keep telling me
>> I'll really love it... but I really don't think I will. So I don't plan
>> to make it.
>
> What have you got to lose by trying it....

Nothing to lose except my lunch! I've never liked condiments such as
mayonnaise. The smell makes me gag. Same thing with mustard. I don't like
ketchup, either. (Sorry Stan!). No pickle relish, no tartar sauce. None of
that stuff. I simply don't like condiments. I will cook with some of them,
but only if they are combined with other ingredients. As I said before,
slathered on bread... ugh.

Jill

On Fri, 24 Apr 2009 09:39:10 -0500, Becca > wrote:

>Today, the family is meeting at Mom's house and we are having lunch.
>She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
>Once again, I tried to make mayo, this time using Alton Brown's recipe,
>and again it was a failure. This happens every 2-3 years, when I try to
>make mayo, but it is always such a sad disappointment.
>
>
>Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
>will make sugar-free lemon curd. It always turns out well. :-)
>
How can you screw up mayo if you use the stick blender method?
If you don't a stick blender, use a regular blender and a paper cup.
Poke a hole in the cup and let the oil go down into the blender in a
thin stream until fully incorporated.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"jmcquown" > wrote:

<snip>

> I'm pretty sure I will never like pimientos and green olives,
> either. Sorry!

At the dawn of food TV, I watched a program where a guy made a rustic
loaf of bread mixing lots of both black and pimiento olives into the
batter. I made a big round lumpy loaf of it. It was great. People raved
at the party I attended that night at my surprisingly wonderful bread. I
have no idea what I did or what the recipe was that I used. I suppose I
could google for something like it, but it was an accidental and gleeful
moment in time that I won't get back.

leo

On Fri, 24 Apr 2009 12:24:12 -0700 (PDT), wrote:

>On Apr 24, 7:39*am, Becca > wrote:
>> Today, the family is meeting at Mom's house and we are having lunch. *
>> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
>> Once again, I tried to make mayo, this time using Alton Brown's recipe,
>> and again it was a failure. *This happens every 2-3 years, when I try to
>> make mayo, but it is always such a sad disappointment.
>>
>> Mayo, who needs it anyway! * Next time I have a couple of egg yolks, I
>> will make sugar-free lemon curd. *It always turns out well. :-)
>>
>Without details of your method, or watching you make it, what you're
>doing wrong can't be pinpointed. I've reviewed McGee and other
>articles about it and my best guess of an easy flaw to fall into would
>be not having the materials, especially the yolks, at room
>temperature. Do keep trying, it's such a treat to be able to flavor
>it however you like. -aem

I've been using an egg just out from the fridge in the past 10 years
and I hardly ever fail. The few times I did fail, I started again with
a new egg (and used the failed stuff as "oil") and got it right.

Nathalie in Switzerland

On Fri, 24 Apr 2009 20:56:52 -0500, Omelet >
wrote:

>In article >,
> "brooklyn1" > wrote:
>> It's a good bet you don't own a bathroom scale... hehe
>
>Yes I do, and I've not eaten sandwiches for over a year.
>
>Just because I talk about something I like does not mean I'm doing it at
>the moment... I'm currently down by #48 from where I started in June of
>last year.
>
>I make a mean fat free ranch dressing for the record. :-)

Recipe!
:-)

Nathalie in Switzerland