On 27/08/2015 9:17 AM, sf wrote:
> On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
> > wrote:
>>
>> I don't care about that; I can do the math. I want them to
>> quit using "evaporated cane juice" in the ingredients list.
>> It's sugar, for goodness' sake! Don't try to make us think
>> it's healthful.
>>
> It's put that way for us to know it's cane sugar ALL the time. Just
> saying "sugar" means they bounce back and forth between beet (which I
> would rather not buy) and cane, depending on price.
>
Actually, a helluva lot of the white sugar in the shops is refined cane
sugar. It looks like beet sugar, tastes the same and has the same
chemical composition. What's not to like?
Now we can argue about NaCl:-)
Graham

On 8/27/2015 11:23 AM, sf wrote:
> On Thu, 27 Aug 2015 09:20:21 -0400, Nancy Young
> > wrote:

>> And take the egg logo off, it's a fail.
>>
>
> The egg is just an outline and a plant is growing inside the shape at
> the base. I think it depicts the ingredients perfectly. A plant
> based product that gives an illusion of egg.
>

And I think it looks like some organic 'green' egg.

Not the only one who sees an egg when there's ... an egg.

nancy

On 8/27/2015 11:53 AM, Ophelia wrote:
>
>
> "sf" > wrote

>> On Thu, 27 Aug 2015 05:53:56 -0700 (PDT), Cindy Hamilton
>> > wrote:

>>> I tried it, and went back to Hellman's. It tasted... lentil-ish or
>>> something. Not what I'm looking for in mayonnaise. If I want a
>>> more lemony flavor, I'll add lemon.
>>>
>>
>> It's been obvious from recent posts that you and I have far different
>> attitudes about what we choose to eat and you're a bit more
>> dictatorial.
>
> You think, Cindy is dictatorial?????????????????

I don't think so, at all.

Anyway, I've tried mayos that used lemon to cover the fact
that it's lower calorie or whatnot, and I agree, too much lemon
for my taste. I guess I don't use mayo often when I am looking
for a lemon flavor.

nancy

On Thursday, August 27, 2015 at 11:14:10 AM UTC-4, sf wrote:
> On Thu, 27 Aug 2015 05:53:56 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Wednesday, August 26, 2015 at 4:20:24 PM UTC-4, sf wrote:
> >
> > > I have no ideology or allergy that drives me to purchase Just Mayo, I
> > > buy it because it's a superior tasting product. I see I'm not the
> > > only one who thinks it is, so they're definitely winning in the court
> > > of public opinion.
> > > http://www.onegreenplanet.org/news/u...it-vegan-mayo/
> >
> > I tried it, and went back to Hellman's. It tasted... lentil-ish or
> > something. Not what I'm looking for in mayonnaise. If I want a
> > more lemony flavor, I'll add lemon.
> >
>
> It's been obvious from recent posts that you and I have far different
> attitudes about what we choose to eat

Oh no! We have different attitudes.

> and you're a bit more dictatorial.

So, you think I was commanding you to not eat Just Mayo? Where on
earth did you get that impression?

Next you'll be telling me I can't express my opinion on Usenet.

Cindy Hamilton

On 8/27/2015 11:18 AM, Cindy Hamilton wrote:
> Next you'll be telling me I can't express my opinion on Usenet.
>
> Cindy Hamilton

No, that's Dave Smith's bailiwick...

On Thursday, August 27, 2015 at 11:17:31 AM UTC-4, sf wrote:
> On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> > I don't care about that; I can do the math. I want them to
> > quit using "evaporated cane juice" in the ingredients list.
> > It's sugar, for goodness' sake! Don't try to make us think
> > it's healthful.
> >
> It's put that way for us to know it's cane sugar ALL the time. Just
> saying "sugar" means they bounce back and forth between beet (which I
> would rather not buy) and cane, depending on price.

What's wrong with sugar beets? GMOs? I generally buy local and
get beet sugar for preference. Sucrose is sucrose.

Cindy Hamilton

On 8/27/2015 11:20 AM, Cindy Hamilton wrote:
> On Thursday, August 27, 2015 at 11:17:31 AM UTC-4, sf wrote:
>> On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>>
>>> I don't care about that; I can do the math. I want them to
>>> quit using "evaporated cane juice" in the ingredients list.
>>> It's sugar, for goodness' sake! Don't try to make us think
>>> it's healthful.
>>>
>> It's put that way for us to know it's cane sugar ALL the time. Just
>> saying "sugar" means they bounce back and forth between beet (which I
>> would rather not buy) and cane, depending on price.
>
> What's wrong with sugar beets? GMOs? I generally buy local and
> get beet sugar for preference. Sucrose is sucrose.
>
> Cindy Hamilton
>


Dunno about Beet sugar, but corn sugar is a far different animal.

http://www.lifeextension.com/magazin...-syrup/page-01

http://www.huffingtonpost.com/dr-mar..._b_861913.html

2. HFCS and cane sugar are NOT biochemically identical or processed the
same way by the body.

High fructose corn syrup is an industrial food product and far from
"natural" or a naturally occurring substance. It is extracted from corn
stalks through a process so secret that Archer Daniels Midland and
Carghill would reportedly not allow the investigative journalist Michael
Pollan to observe it for his book, "The Omnivore's Dilemma." The sugars
are extracted through a chemical enzymatic process resulting in a
chemically and biologically novel compound called HFCS.

Some basic biochemistry will help you understand this. Regular cane
sugar (sucrose) is made of two-sugar molecules bound tightly together --
glucose and fructose in equal amounts. The enzymes in your digestive
tract must break down the sucrose into glucose and fructose, which are
then absorbed into the body.

HFCS also consists of glucose and fructose, not in a 50-50 ratio, but a
55-45 fructose to glucose ratio in an unbound form. Fructose is sweeter
than glucose. And HFCS is cheaper than sugar because of the government
farm bill corn subsidies. Products with HFCS are sweeter and cheaper
than products made with cane sugar. This allowed for the average soda
size to balloon from eight ounces to 20 ounces with little financial
costs to manufacturers, but great human costs of increased obesity,
diabetes and chronic disease.

Now back to biochemistry. Since there is there is no chemical bond
between them, no digestion is required, so they are more rapidly
absorbed into your blood stream. Fructose goes right to the liver and
triggers lipogenesis (the production of fats like triglycerides and
cholesterol). This is why it is the major cause of liver damage in this
country and causes a condition called "fatty liver," which affects 70
million people. The rapidly absorbed glucose triggers big spikes in
insulin -- our body's major fat storage hormone. Both of these features
of HFCS lead to increased metabolic disturbances that drive increases in
appetite, weight gain, diabetes, heart disease, cancer, dementia and more.

But there was one more thing I learned during lunch with Dr. Bruce Ames.
Research done by his group at the Children's Hospital Oakland Research
Institute found that free fructose from HFCS requires more energy to be
absorbed by the gut and soaks up two phosphorous molecules from ATP (our
body's energy source). This depletes the energy fuel source or ATP in
our gut required to maintain the integrity of our intestinal lining.
Little "tight junctions" cement each intestinal cell together preventing
food and bacteria from "leaking" across the intestinal membrane and
triggering an immune reaction and body wide inflammation.

High doses of free fructose have been proven to literally punch holes in
the intestinal lining, allowing nasty byproducts of toxic gut bacteria
and partially digested food proteins to enter your blood stream and
trigger the inflammation that we know is at the root of obesity,
diabetes, cancer, heart disease, dementia and accelerated aging.
Naturally occurring fructose in fruit is part of a complex of nutrients
and fiber that doesn't exhibit the same biological effects as the free
high fructose doses found in "corn sugar.'

The takeaway: Cane sugar and the industrially produced, euphemistically
named "corn sugar" are not biochemically or physiologically the same.

On 2015-08-27 15:44:45 +0000, sf said:

>>>> When the price is low buy a year's worth.
>>>
>>> A bottle or two would be a year's worth in our house.
>>
>> A bottle for us would be a 2-year supply. We've used Kewpie for many
>> years now. But as I say, we don't use it often.
>
> I've never tried that brand, can't say I've ever seen it on the shelf.
> Is it the mayo that goes with walnut shrimp in Chinese restaurants? I
> ask because it's "different", not that I want to rush out and buy it.

It's a Japanese brand. I'm unsure about it's use with walnut shrimp.
It's undoubtedly the brand you'll see baked on top of mussel's in a
Japanese restaurant, or any other dish in which they use mayo; perhaps
the zig-zag pattern on an okonomiyaki.

It's likely too expensive for any one to freely use in making a
mayo-based salad of some kind, but for the little use it's put to in
our home it works well.

On 2015-08-27 14:59:23 +0000, Gary said:

> Dave Smith wrote:
>>
>> On 2015-08-27 9:41 AM, Brooklyn1 wrote:
>>
>>>> Their prices bounce up and down so much here though. One week they
>>>> sell for $2.50. Next week they sell for up to $4.59.
>>>>
>>>> $2.50 this week though. whew@!
>>>
>>> When the price is low buy a year's worth.
>>
>> A bottle or two would be a year's worth in our house.
>
> Not me. I go through one a month or so.

I'm surprised. What foods do you regularly make over a month's time
that would use up the usual bottle?

On 8/27/2015 11:38 AM, gtr wrote:
>>> A bottle or two would be a year's worth in our house.
>>
>> Not me. I go through one a month or so.
>
> I'm surprised. What foods do you regularly make over a month's time
> that would use up the usual bottle?


He travels down to Austin to give Sqwerty's pecker mayo baths, duh.

On 2015-08-27 12:11 PM, graham wrote:

> Actually, a helluva lot of the white sugar in the shops is refined cane
> sugar. It looks like beet sugar, tastes the same and has the same
> chemical composition. What's not to like?
> Now we can argue about NaCl:-)

My health food fanatic sister in law used to insist that sea salt was
saltier than regular table salt. I never bought that argument because
both are overwhelming made up of NaCl. Our regular table salt is mined
from old dried up sea beds, so it contains basically the same elements
as sea salt..... minus the added flavour and colour of the local algae
and fish feces.

On 8/27/2015 12:06 PM, Dave Smith wrote:
> My health food fanatic sister in law used to insist that sea salt was
> saltier than regular table salt. I never bought that argument


Because you're an IDIOT!

http://www.npr.org/sections/thesalt/...red-about-salt

1. Is sea salt saltier than regular salt?

No. But it may _taste that way_ because the crystals in sea salt tend to
be larger, and larger crystals diffuse more slowly on the taste bud,
making the flavor last longer, says Michael Tordoff, who studies taste
perception and the physiology of salt at the Monell Chemical Senses
Center in Philadelphia. (See our related physics discussion in the post
on extending candy flavor.)

There are additional elements in sea salt that are not found in regular
table salt that could affect the flavor, like potassium, calcium and
magnesium, Tordoff says, but "they may add some bitterness," not saltiness.

On Thu, 27 Aug 2015 10:18:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, August 27, 2015 at 11:14:10 AM UTC-4, sf wrote:
>> On Thu, 27 Aug 2015 05:53:56 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> > On Wednesday, August 26, 2015 at 4:20:24 PM UTC-4, sf wrote:
>> >
>> > > I have no ideology or allergy that drives me to purchase Just Mayo, I
>> > > buy it because it's a superior tasting product. I see I'm not the
>> > > only one who thinks it is, so they're definitely winning in the court
>> > > of public opinion.
>> > > http://www.onegreenplanet.org/news/u...it-vegan-mayo/
>> >
>> > I tried it, and went back to Hellman's. It tasted... lentil-ish or
>> > something. Not what I'm looking for in mayonnaise. If I want a
>> > more lemony flavor, I'll add lemon.
>> >
>>
>> It's been obvious from recent posts that you and I have far different
>> attitudes about what we choose to eat
>
>Oh no! We have different attitudes.
>
>> and you're a bit more dictatorial.
>
>So, you think I was commanding you to not eat Just Mayo? Where on
>earth did you get that impression?
>
>Next you'll be telling me I can't express my opinion on Usenet.

There's something /really/ wrong with that woman.

On Thu, 27 Aug 2015 14:06:49 -0400, Dave Smith
> wrote:

> On 2015-08-27 12:11 PM, graham wrote:
>
> > Actually, a helluva lot of the white sugar in the shops is refined cane
> > sugar. It looks like beet sugar, tastes the same and has the same
> > chemical composition. What's not to like?
> > Now we can argue about NaCl:-)
>
> My health food fanatic sister in law used to insist that sea salt was
> saltier than regular table salt. I never bought that argument because
> both are overwhelming made up of NaCl.

I've never bought that argument either. Saltiness (for me, at least)
depends on how large or small the salt is ground. I prefer cooking
with kosher salt and have salt grinders on the tables, so I had to be
extra careful over at DIL's last weekend because she hadn't
replenished her kosher salt and only had some fancy sea salt that was
as fine as dusting powder IMO.

--
Elitist Snob

On Thu, 27 Aug 2015 10:20:37 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, August 27, 2015 at 11:17:31 AM UTC-4, sf wrote:
> > On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
> > > wrote:
> > >
> > > I don't care about that; I can do the math. I want them to
> > > quit using "evaporated cane juice" in the ingredients list.
> > > It's sugar, for goodness' sake! Don't try to make us think
> > > it's healthful.
> > >
> > It's put that way for us to know it's cane sugar ALL the time. Just
> > saying "sugar" means they bounce back and forth between beet (which I
> > would rather not buy) and cane, depending on price.
>
> What's wrong with sugar beets? GMOs? I generally buy local and
> get beet sugar for preference. Sucrose is sucrose.
>
It's BEET sugar. I don't care that it's a Michigan product. I was a
kid when beet sugar was introduced and it was a very big deal, but I
never took gladly to the concept. If I'm eating white sugar, it's
going to be cane. What's truly crazy about my attitude is I like
beets! Of course, maybe that's part of the problem too. Why take a
perfectly healthy vegetable and turn it into something that's bad for
our bodies?


--
Elitist Snob

On 8/27/2015 6:04 PM, sf wrote:
> Why take a
> perfectly healthy vegetable and turn it into something that's bad for
> our bodies?
>
>
> -- Elitist Snob


Has the aroma of partial hydrogenation doesn't it?

On 8/27/2015 6:12 PM, Sqwertz wrote:
> Eggs from chickens fed a vegetarian diet.


Hell, you can't even get your fellow "Groupkilla" to reply back to ya
now Sqwerty!

LOLOL!!!!

"sf" > wrote in message
...
> On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
> > wrote:
>>
>> I don't care about that; I can do the math. I want them to
>> quit using "evaporated cane juice" in the ingredients list.
>> It's sugar, for goodness' sake! Don't try to make us think
>> it's healthful.
>>
> It's put that way for us to know it's cane sugar ALL the time. Just
> saying "sugar" means they bounce back and forth between beet (which I
> would rather not buy) and cane, depending on price.

And there are a few people who have issues with particular kinds of sugar.
So I am glad that they do put that.

"Cindy Hamilton" > wrote in message
...
> On Thursday, August 27, 2015 at 11:17:31 AM UTC-4, sf wrote:
>> On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
>> > wrote:
>> >
>> > I don't care about that; I can do the math. I want them to
>> > quit using "evaporated cane juice" in the ingredients list.
>> > It's sugar, for goodness' sake! Don't try to make us think
>> > it's healthful.
>> >
>> It's put that way for us to know it's cane sugar ALL the time. Just
>> saying "sugar" means they bounce back and forth between beet (which I
>> would rather not buy) and cane, depending on price.
>
> What's wrong with sugar beets? GMOs? I generally buy local and
> get beet sugar for preference. Sucrose is sucrose.
>

Some people have issues with beets. Some don't like the taste of beet
sugar.

On Thursday, August 27, 2015 at 8:04:32 PM UTC-4, sf wrote:
> On Thu, 27 Aug 2015 10:20:37 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Thursday, August 27, 2015 at 11:17:31 AM UTC-4, sf wrote:
> > > On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > > >
> > > > I don't care about that; I can do the math. I want them to
> > > > quit using "evaporated cane juice" in the ingredients list.
> > > > It's sugar, for goodness' sake! Don't try to make us think
> > > > it's healthful.
> > > >
> > > It's put that way for us to know it's cane sugar ALL the time. Just
> > > saying "sugar" means they bounce back and forth between beet (which I
> > > would rather not buy) and cane, depending on price.
> >
> > What's wrong with sugar beets? GMOs? I generally buy local and
> > get beet sugar for preference. Sucrose is sucrose.
> >
> It's BEET sugar. I don't care that it's a Michigan product. I was a
> kid when beet sugar was introduced and it was a very big deal, but I
> never took gladly to the concept. If I'm eating white sugar, it's
> going to be cane.

Ok. I'm not trying to change your preference.

> What's truly crazy about my attitude is I like
> beets! Of course, maybe that's part of the problem too. Why take a
> perfectly healthy vegetable and turn it into something that's bad for
> our bodies?

Sugar beets aren't the same thing. Table beets don't have enough
sugar to be worth processing.

I have to admit, that my brother-in-law who worked in the sugar cane
industry lost his shit when he was visiting us and I told him he was
putting beet sugar in his coffee.

For me, sucrose is sucrose. Once they've done the processing,
there isn't a scrap of difference that I can tell. Then again,
I don't have much use for white sugar; I'm not a baker. I mainly
feed it to the hummingbirds.

There is a difference in the environmental impact of cane versus
beet, although it's more of a "pick your poison" kind of thing.

Here's a reference that I wouldn't consider unbiased:
<http://grist.org/food/whats-lighter-on-the-land-sugar-beets-or-sugarcane/>

Cindy Hamilton

gtr wrote:
>
> On 2015-08-27 14:59:23 +0000, Gary said:
>
> > Dave Smith wrote:
> >> A bottle or two would be a year's worth in our house.
> >
> > Not me. I go through one a month or so.
>
> I'm surprised. What foods do you regularly make over a month's time
> that would use up the usual bottle?

Good question, gtr. I thought about that last night and wondered
myself why I use so much. As I said, I use a 30oz jar of mayo once a
month or so. Or so it seems. I'm often ready to buy more. Last week it
was on my shopping list but the price was $4.59. I won't pay that so I
crossed it off the list. This week, it's $2.50 so I bought a jar
(again....30oz size)

Just so happens that I finally opened the new one yesterday just to
add to hamburger rolls for 2 hamburgers. This is a good time to keep a
"journal" of what I use it for and how long it will last me. I'll keep
track and get back to you when the jar is empty. Be patient for a
month or so. I'm saving this message so I won't forget. I wondering
myself how I use it.

For now though, here's what I use it for (that I can think of):
- Tuna salad for sandwiches. I do make this maybe 3 times a month on
average.
I add lots of things to the tuna so I do use a good amount of mayo.
- Mayo&ketchup salad dressing for salads with any pasta with red sauce
dish.
Or as a dip for vegetables.
- A smear on one side of a hamburger bun (don't make them often
though)
- and any sandwiches that include meat.

That's all I can think of now but I will report next month as to what
this new jar was used for.

G.

On Friday, August 28, 2015 at 7:29:29 AM UTC-4, Gary wrote:
> gtr wrote:
> >
> > On 2015-08-27 14:59:23 +0000, Gary said:
> >
> > > Dave Smith wrote:
> > >> A bottle or two would be a year's worth in our house.
> > >
> > > Not me. I go through one a month or so.
> >
> > I'm surprised. What foods do you regularly make over a month's time
> > that would use up the usual bottle?
>
> Good question, gtr. I thought about that last night and wondered
> myself why I use so much. As I said, I use a 30oz jar of mayo once a
> month or so. Or so it seems. I'm often ready to buy more. Last week it
> was on my shopping list but the price was $4.59. I won't pay that so I
> crossed it off the list. This week, it's $2.50 so I bought a jar
> (again....30oz size)
>
> Just so happens that I finally opened the new one yesterday just to
> add to hamburger rolls for 2 hamburgers. This is a good time to keep a
> "journal" of what I use it for and how long it will last me. I'll keep
> track and get back to you when the jar is empty. Be patient for a
> month or so. I'm saving this message so I won't forget. I wondering
> myself how I use it.
>
> For now though, here's what I use it for (that I can think of):
> - Tuna salad for sandwiches. I do make this maybe 3 times a month on
> average.
> I add lots of things to the tuna so I do use a good amount of mayo.
> - Mayo&ketchup salad dressing for salads with any pasta with red sauce
> dish.
> Or as a dip for vegetables.
> - A smear on one side of a hamburger bun (don't make them often
> though)
> - and any sandwiches that include meat.
>
> That's all I can think of now but I will report next month as to what
> this new jar was used for.

I buy mayo by the "pint". A couple times a month I'll have a thin
scrim on a sandwich. One side of the sandwich; the other side gets
mustard.

A handful of times a year I'll make tuna salad, using a minimal amount
of mayo, say 2-4 tablespoons.

Most of the other things you use mayo for, I use yogurt (vegetable
dip, salad dressing--ranch in my case--once in a blue moon). It's
vinaigrette on salads 99% of the time.

Different strokes, again.

Cindy Hamilton

Cindy Hamilton wrote:
>
> I buy mayo by the "pint".

So how long does that pint last you? I buy by the cheap-ass quart (now
30oz). It's usually the best price deal, the one that goes on sale
often.

G.

On Fri, 28 Aug 2015 03:33:16 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, August 27, 2015 at 8:04:32 PM UTC-4, sf wrote:

<snip>
>
> For me, sucrose is sucrose. Once they've done the processing,
> there isn't a scrap of difference that I can tell. Then again,
> I don't have much use for white sugar; I'm not a baker. I mainly
> feed it to the hummingbirds.
>
> There is a difference in the environmental impact of cane versus
> beet, although it's more of a "pick your poison" kind of thing.
>
> Here's a reference that I wouldn't consider unbiased:
> <http://grist.org/food/whats-lighter-on-the-land-sugar-beets-or-sugarcane/>
>

It's still *beet* sugar and no amount of logic is going to change
that.

--
Elitist Snob

On Fri, 28 Aug 2015 07:30:54 -0400, Gary > wrote:

> That's all I can think of now but I will report next month as to what
> this new jar was used for.

That will be interesting. You probably make mayonnaise based salad
dressings. I use a lot when I make potato salad or deviled eggs,
which isn't more than once a year. My mayo mainly goes on hubby's
sandwiches - so we don't buy very many jars per year. The one I have
in the refrigerator at the moment is 16oz. I like that size, because
I can replace it faster.

--
Elitist Snob

On Friday, August 28, 2015 at 10:18:10 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I buy mayo by the "pint".
>
> So how long does that pint last you?

Six months, maybe. I don't keep close track. I pay a lot more by
the "pint" (I believe it's 14 ounces), but at least I never have
to throw any of it away.

Cindy Hamilton

>I buy by the cheap-ass quart (now
> 30oz). It's usually the best price deal, the one that goes on sale
> often.

gtr wrote in rec.food.cooking:

> On 2015-08-27 15:44:45 +0000, sf said:
>
> > > > > When the price is low buy a year's worth.
> > > >
> > > > A bottle or two would be a year's worth in our house.
> > >
> > > A bottle for us would be a 2-year supply. We've used Kewpie for
> > > many years now. But as I say, we don't use it often.
> >
> > I've never tried that brand, can't say I've ever seen it on the
> > shelf. Is it the mayo that goes with walnut shrimp in Chinese
> > restaurants? I ask because it's "different", not that I want to
> > rush out and buy it.
>
> It's a Japanese brand. I'm unsure about it's use with walnut shrimp.
> It's undoubtedly the brand you'll see baked on top of mussel's in a
> Japanese restaurant, or any other dish in which they use mayo;
> perhaps the zig-zag pattern on an okonomiyaki.
>
> It's likely too expensive for any one to freely use in making a
> mayo-based salad of some kind, but for the little use it's put to in
> our home it works well.

Actually it's normal priced in Japan. Same as your standard USA
versions here. It's one of the few Japan foods I didnt adapt to when
we lived there though. It has a higher 'tang' (more vinegar?) and that
didnt go over well for us. It's good point though is it emphatically
is not a 'sweetened mayo'.

I wouldnt go out of my way to get it unless moracle whimp was the other
thing you could get.

--

Gary wrote in rec.food.cooking:

> Dave Smith wrote:
> >
> > On 2015-08-27 9:41 AM, Brooklyn1 wrote:
> >
> > >> Their prices bounce up and down so much here though. One week
> > they >> sell for $2.50. Next week they sell for up to $4.59.
> > > >
> > >> $2.50 this week though. whew@!
> > >
> > > When the price is low buy a year's worth.
> >
> > A bottle or two would be a year's worth in our house.
>
> Not me. I go through one a month or so.

About 4 a year here but in uneven spates as I make salads and such with
it.

--

gtr wrote in rec.food.cooking:

> On 2015-08-27 14:59:23 +0000, Gary said:
>
> > Dave Smith wrote:
> > >
> > > On 2015-08-27 9:41 AM, Brooklyn1 wrote:
> > >
> > > > > Their prices bounce up and down so much here though. One week
> > > > > they sell for $2.50. Next week they sell for up to $4.59.
> > > > >
> > > > > $2.50 this week though. whew@!
> > > >
> > > > When the price is low buy a year's worth.
> > >
> > > A bottle or two would be a year's worth in our house.
> >
> > Not me. I go through one a month or so.
>
> I'm surprised. What foods do you regularly make over a month's time
> that would use up the usual bottle?

Not sure but the southern cuisine tends to a lot of cole slaws, potato
and/or pasta salads and things like that and this will add up quite a
bit.

Maybe that's him eating fresh salads in summer? Real common here in
Hampton Roads.

Carol

--

On 8/28/2015 11:57 AM, cshenk wrote:
> Maybe that's him eating fresh salads in summer? Real common here in
> Hampton Roads.
>
> Carol
>
> --

Ever get over to Tuffy Stone's BBQ joints in Richmond?

http://www.qbarbeque.com/

Nice, hip looking clean places, love to try that some day.

Gary wrote in rec.food.cooking:

> gtr wrote:
> >
> > On 2015-08-27 14:59:23 +0000, Gary said:
> >
> > > Dave Smith wrote:
> > >> A bottle or two would be a year's worth in our house.
> > >
> > > Not me. I go through one a month or so.
> >
> > I'm surprised. What foods do you regularly make over a month's time
> > that would use up the usual bottle?
>
> Good question, gtr. I thought about that last night and wondered
> myself why I use so much. As I said, I use a 30oz jar of mayo once a
> month or so. Or so it seems. I'm often ready to buy more. Last week it
> was on my shopping list but the price was $4.59. I won't pay that so I
> crossed it off the list. This week, it's $2.50 so I bought a jar
> (again....30oz size)
>
> Just so happens that I finally opened the new one yesterday just to
> add to hamburger rolls for 2 hamburgers. This is a good time to keep a
> "journal" of what I use it for and how long it will last me. I'll keep
> track and get back to you when the jar is empty. Be patient for a
> month or so. I'm saving this message so I won't forget. I wondering
> myself how I use it.
>
> For now though, here's what I use it for (that I can think of):
> - Tuna salad for sandwiches. I do make this maybe 3 times a month on
> average.
> I add lots of things to the tuna so I do use a good amount of mayo.
> - Mayo&ketchup salad dressing for salads with any pasta with red sauce
> dish.
> Or as a dip for vegetables.
> - A smear on one side of a hamburger bun (don't make them often
> though)
> - and any sandwiches that include meat.
>
> That's all I can think of now but I will report next month as to what
> this new jar was used for.
>
> G.

Sounds reasonable Gary. I am assuming more than one small can of tuna
for the salads so you'd probably use 3 cans squirted dryish then add
about 1/3 cup or more may right then 3 times a month. Thats about 1/3
of the jar or a bit less.

Oh for local prices, HT has a great store brand mayo that stacks well
to Dukes and Helmans/Kraft. It's more like the brands when I was a kid
that actually taste like egg and not sugar.

--

On 2015-08-28 17:48:17 +0000, cshenk said:

>> It's a Japanese brand. I'm unsure about it's use with walnut shrimp.
>> It's undoubtedly the brand you'll see baked on top of mussel's in a
>> Japanese restaurant, or any other dish in which they use mayo;
>> perhaps the zig-zag pattern on an okonomiyaki.
>>
>> It's likely too expensive for any one to freely use in making a
>> mayo-based salad of some kind, but for the little use it's put to in
>> our home it works well.
>
> Actually it's normal priced in Japan.

Of course it is. Here it's a specialty product available only at
limited numbers of stores. I'm assuming it is WAY overpriced in, say,
Kenya.

> Same as your standard USA versions here. It's one of the few Japan
> foods I didnt adapt to when we lived there though. It has a higher
> 'tang' (more vinegar?) and that didnt go over well for us. It's good
> point though is it emphatically is not a 'sweetened mayo'.

What were some of your more significant adaptations?

> I wouldnt go out of my way to get it unless moracle whimp was the other
> thing you could get.

I would whole-heartedly recommend going out of your way to purchaseit,
but it only if you like it. Which, of course we do.

On 8/27/2015 5:44 AM, sf wrote:
> On Thu, 27 Aug 2015 07:40:48 -0700, gtr > wrote:
>
>> On 2015-08-27 14:19:14 +0000, Dave Smith said:
>>
>>> On 2015-08-27 9:41 AM, Brooklyn1 wrote:
>>>
>>>>> Their prices bounce up and down so much here though. One week they
>>>>> sell for $2.50. Next week they sell for up to $4.59.
>>>>>
>>>>> $2.50 this week though. whew@!
>>>>
>>>> When the price is low buy a year's worth.
>>>
>>> A bottle or two would be a year's worth in our house.
>>
>> A bottle for us would be a 2-year supply. We've used Kewpie for many
>> years now. But as I say, we don't use it often.
>
> I've never tried that brand, can't say I've ever seen it on the shelf.
> Is it the mayo that goes with walnut shrimp in Chinese restaurants? I
> ask because it's "different", not that I want to rush out and buy it.
>

I love that stuff. I can't say if the Chinese are into Japan mayo or any
kind of mayo at all. OTOH, that honey walnut shrimp is good stuff!

One thing I don't care for the bottle the Japan mayo comes in. The
polyethylene bottle is kinda creepy feeling and it sits like a giant
white sea slug in your refrigerator. The shape makes it hard to get all
of the product out. They should put that in cartridges so you can
squeeze it out of a gun like caulk. Hee hee.

On 8/28/2015 4:07 PM, dsi1 wrote:
> One thing I don't care for the bottle the Japan mayo comes in. The
> polyethylene bottle is kinda creepy feeling and it sits like a giant
> white sea slug in your refrigerator. The shape makes it hard to get all
> of the product out. They should put that in cartridges so you can
> squeeze it out of a gun like caulk. Hee hee.


I can just see that!

Lol.

On 2015-08-28 22:07:51 +0000, dsi1 said:

> One thing I don't care for the bottle the Japan mayo comes in. The
> polyethylene bottle is kinda creepy feeling and it sits like a giant
> white sea slug in your refrigerator.

Yeah, I like that; partly it's because there isn't a label. All of the
labeling is on the cellophane bag it comes in. I love packages without
labels, t-shirts without advertising, jacket-linings with out brands.

> The shape makes it hard to get all of the product out.

Yeah, like toothpaste, you have to work hard to get your last 3 cents-worth.

> They should put that in cartridges so you can squeeze it out of a gun
> like caulk. Hee hee.

Surprised no one has done that with ketchup yet.

sf wrote:
>
> On Fri, 28 Aug 2015 07:30:54 -0400, Gary > wrote:
>
> > That's all I can think of now but I will report next month as to what
> > this new jar was used for.
>
> That will be interesting. You probably make mayonnaise based salad
> dressings. I use a lot when I make potato salad or deviled eggs,
> which isn't more than once a year. My mayo mainly goes on hubby's
> sandwiches - so we don't buy very many jars per year. The one I have
> in the refrigerator at the moment is 16oz. I like that size, because
> I can replace it faster.

As I said, I always buy the 30oz jar on sale. I DO use that up long
before it would go bad but I am wondering now how often I need to
replace it. I KNOW it's at least once every 2 months if not one month.

I don't make a lot of mayo based salads. I don't ever make mac salad
or potato salad. I do sometimes make egg salad for sandwiches but not
so often.

Anyway, I am writing down each use. I'm also curious to see just what
I use mayo for and how much.

The 30oz jar is cheaper per ounce but it is annoying when you get low
and have to reach way down in the jar with a spoon. Even with a long
spoon, my hand always hits the rim and gets mayo debris (heheh) on it.

G.

On Saturday, August 29, 2015 at 7:08:07 AM UTC-4, Gary wrote:

> The 30oz jar is cheaper per ounce but it is annoying when you get low
> and have to reach way down in the jar with a spoon. Even with a long
> spoon, my hand always hits the rim and gets mayo debris (heheh) on it.

Try one of these:

<http://www.amazon.com/Good-Cook-Classic-Silicone-Spatulas/dp/B000WEIHHC/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1440848030&sr=1-2&keywords=rubber+spatula>

The smaller one, not the larger one. I always resort to the
small spatula (what my Home Ec teacher insisted we call a rubber
scraper, since a spatula was for turning things in a frying pan)
to get the last drib of mayonnaise out of the jar.

Cindy Hamilton

On Friday, August 28, 2015 at 1:41:34 AM UTC-6, Julie Bove wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Thursday, August 27, 2015 at 11:17:31 AM UTC-4, sf wrote:
> >> On Thu, 27 Aug 2015 05:57:14 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >> >
> >> > I don't care about that; I can do the math. I want them to
> >> > quit using "evaporated cane juice" in the ingredients list.
> >> > It's sugar, for goodness' sake! Don't try to make us think
> >> > it's healthful.
> >> >
> >> It's put that way for us to know it's cane sugar ALL the time. Just
> >> saying "sugar" means they bounce back and forth between beet (which I
> >> would rather not buy) and cane, depending on price.
> >
> > What's wrong with sugar beets? GMOs? I generally buy local and
> > get beet sugar for preference. Sucrose is sucrose.
> >
>
> Some people have issues with beets. Some don't like the taste of beet
> sugar.

They taste exactly the same to me and have the same chemical formula.
You wouldn't know the difference in a blind taste test.
===

On 8/29/2015 10:28 AM, cshenk wrote:
> We've gone through many rice makers in the last 20 years.


One word then - ZOJIRUSHI!

On Sat, 29 Aug 2015 07:09:34 -0400, Gary > wrote:

> The 30oz jar is cheaper per ounce but it is annoying when you get low
> and have to reach way down in the jar with a spoon. Even with a long
> spoon, my hand always hits the rim and gets mayo debris (heheh) on it.
>

Sounds like you need an ice tea or ice cream soda spoon for that. I
use a silicone spatula to scrape the last bits from the inside of a
mayo jar.


--
Elitist Snob