On Wed, 23 Dec 2020 09:34:52 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 23, 2020 at 12:09:44 PM UTC-5, Gary wrote:
>> On 12/23/2020 10:34 AM, songbird wrote:
>> >
>> > i like MW and any brand of Mayo from the store. we've
>> > never made it here and i probably will try that eventually
>> > some year but not too likely any time soon.
>> >
>> > as for those who joke about eating any of these directly
>> > from the container i can easily have several tablespoons
>> > without any problem, when making certain sandwiches i can
>> > use a nice layer on both slabs of bread. so it will be
>> > oozing out the sides. yum.
>> >
>> > we probably eat a quart of mayo or MW each month. in
>> > the summer even more when there are cucumbers as we both
>> > like it mixed with cucumbers.
>> >
>> > mayo i use in making hummus and fake liver pate'. all
>> > good. it's just fat and eggs and lemon juice. nothing i
>> > get too upset about eating in various forms anyways.
>> Just myself, I buy maybe 8-9 quarts per year. I've never took count
>> though but that's about right. I do like mayo and Hellman's is the best,
>> imo.
>>
>> I just finished making a homemade italian sub with plenty of mayo. 1/3
>> will be for lunch (along with my main dish). The other 2/3 will be for
>> dinner or a later snack, along with many salty potato chips.
>
>Never mayo on an Italian sub for me. Only oil and vinegar.

All the little likes and dislikes...

On Wednesday, December 23, 2020 at 7:56:13 AM UTC-10, Master Bruce wrote:
> On Wed, 23 Dec 2020 07:09:41 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, December 23, 2020 at 8:42:04 AM UTC-5, Gary wrote:
> >> Master Bruce wrote:
> >> > Sheldon Martin wrote:
> >> >> I agree. I made mayo once, not worth the trouble for how little we
> >> >> use... a quart jar lasts us over a year.
> >> >
> >> > Stop saying that. It's gross. Once opened, consume or throw out. Don't
> >> > sit on it for a year.
> >> I agree.
> >>
> >> For him and Cindy here.... if you eat so little mayo, you could probably
> >> skip it completely and never miss it.
> >
> >No. Some sandwiches require mayo. For example, a BLT isn't worth it
> >without mayo.
> >
> >> OR - just stop by a 7-11 store or some fast food restaurants and buy a
> >> couple of those tiny condiment packs of mayo. Most places will just let
> >> you have a few for free.
> >
> >Crappy mayo. Usually Kraft or some off brand. Nothing but Hellman's
> >for me.
> A mayo snob makes their own.
The mayo snob these days buys Kewpie mayo.
https://assets3.thrillist.com/v1/ima...quality=60.jpg

On Wednesday, December 23, 2020 at 12:56:13 PM UTC-5, Master Bruce wrote:
> On Wed, 23 Dec 2020 07:09:41 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, December 23, 2020 at 8:42:04 AM UTC-5, Gary wrote:
> >> Master Bruce wrote:
> >> > Sheldon Martin wrote:
> >> >> I agree. I made mayo once, not worth the trouble for how little we
> >> >> use... a quart jar lasts us over a year.
> >> >
> >> > Stop saying that. It's gross. Once opened, consume or throw out. Don't
> >> > sit on it for a year.
> >> I agree.
> >>
> >> For him and Cindy here.... if you eat so little mayo, you could probably
> >> skip it completely and never miss it.
> >
> >No. Some sandwiches require mayo. For example, a BLT isn't worth it
> >without mayo.
> >
> >> OR - just stop by a 7-11 store or some fast food restaurants and buy a
> >> couple of those tiny condiment packs of mayo. Most places will just let
> >> you have a few for free.
> >
> >Crappy mayo. Usually Kraft or some off brand. Nothing but Hellman's
> >for me.
> A mayo snob makes their own.

Good thing I'm not a snob. I just know what I like.

I've made mayo, and it _was_ delicious. But not practical.

Cindy Hamilton

On Wednesday, December 23, 2020 at 12:57:12 PM UTC-5, Master Bruce wrote:
> On Wed, 23 Dec 2020 09:34:52 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, December 23, 2020 at 12:09:44 PM UTC-5, Gary wrote:
> >> On 12/23/2020 10:34 AM, songbird wrote:
> >> >
> >> > i like MW and any brand of Mayo from the store. we've
> >> > never made it here and i probably will try that eventually
> >> > some year but not too likely any time soon.
> >> >
> >> > as for those who joke about eating any of these directly
> >> > from the container i can easily have several tablespoons
> >> > without any problem, when making certain sandwiches i can
> >> > use a nice layer on both slabs of bread. so it will be
> >> > oozing out the sides. yum.
> >> >
> >> > we probably eat a quart of mayo or MW each month. in
> >> > the summer even more when there are cucumbers as we both
> >> > like it mixed with cucumbers.
> >> >
> >> > mayo i use in making hummus and fake liver pate'. all
> >> > good. it's just fat and eggs and lemon juice. nothing i
> >> > get too upset about eating in various forms anyways.
> >> Just myself, I buy maybe 8-9 quarts per year. I've never took count
> >> though but that's about right. I do like mayo and Hellman's is the best,
> >> imo.
> >>
> >> I just finished making a homemade italian sub with plenty of mayo. 1/3
> >> will be for lunch (along with my main dish). The other 2/3 will be for
> >> dinner or a later snack, along with many salty potato chips.
> >
> >Never mayo on an Italian sub for me. Only oil and vinegar.
> All the little likes and dislikes...

You'd be just as snarky if I were willing to put just anything in my piehole.

Cindy Hamilton

On Wed, 23 Dec 2020 10:07:39 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 23, 2020 at 7:56:13 AM UTC-10, Master Bruce wrote:
>> On Wed, 23 Dec 2020 07:09:41 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >No. Some sandwiches require mayo. For example, a BLT isn't worth it
>> >without mayo.
>> >
>> >> OR - just stop by a 7-11 store or some fast food restaurants and buy a
>> >> couple of those tiny condiment packs of mayo. Most places will just let
>> >> you have a few for free.
>> >
>> >Crappy mayo. Usually Kraft or some off brand. Nothing but Hellman's
>> >for me.
>> A mayo snob makes their own.
>The mayo snob these days buys Kewpie mayo.
>https://assets3.thrillist.com/v1/ima...quality=60.jpg

"vegetable oil (canola oil, soybean oil), egg yolk, vinegar, salt,
monosodium glutamate, spice, natural flavor"

Why natural flavor? Why can't they make something that tastes good
using vegetable oil, egg yolk, vinegar, salt, monosodium glutamate and
spice?

And the other question: What is it?

On Wed, 23 Dec 2020 10:13:26 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 23, 2020 at 12:57:12 PM UTC-5, Master Bruce wrote:
>> On Wed, 23 Dec 2020 09:34:52 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, December 23, 2020 at 12:09:44 PM UTC-5, Gary wrote:
>> >> On 12/23/2020 10:34 AM, songbird wrote:
>> >> >
>> >> > i like MW and any brand of Mayo from the store. we've
>> >> > never made it here and i probably will try that eventually
>> >> > some year but not too likely any time soon.
>> >> >
>> >> > as for those who joke about eating any of these directly
>> >> > from the container i can easily have several tablespoons
>> >> > without any problem, when making certain sandwiches i can
>> >> > use a nice layer on both slabs of bread. so it will be
>> >> > oozing out the sides. yum.
>> >> >
>> >> > we probably eat a quart of mayo or MW each month. in
>> >> > the summer even more when there are cucumbers as we both
>> >> > like it mixed with cucumbers.
>> >> >
>> >> > mayo i use in making hummus and fake liver pate'. all
>> >> > good. it's just fat and eggs and lemon juice. nothing i
>> >> > get too upset about eating in various forms anyways.
>> >> Just myself, I buy maybe 8-9 quarts per year. I've never took count
>> >> though but that's about right. I do like mayo and Hellman's is the best,
>> >> imo.
>> >>
>> >> I just finished making a homemade italian sub with plenty of mayo. 1/3
>> >> will be for lunch (along with my main dish). The other 2/3 will be for
>> >> dinner or a later snack, along with many salty potato chips.
>> >
>> >Never mayo on an Italian sub for me. Only oil and vinegar.
>> All the little likes and dislikes...
>
>You'd be just as snarky if I were willing to put just anything in my piehole.

Yes, if you don't care about ingredients. But a precious statement
like "Never mayo on an Italian sub for me" makes me laugh.

On Wed, 23 Dec 2020 10:12:27 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 23, 2020 at 12:56:13 PM UTC-5, Master Bruce wrote:
>> On Wed, 23 Dec 2020 07:09:41 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, December 23, 2020 at 8:42:04 AM UTC-5, Gary wrote:
>> >> Master Bruce wrote:
>> >> > Sheldon Martin wrote:
>> >> >> I agree. I made mayo once, not worth the trouble for how little we
>> >> >> use... a quart jar lasts us over a year.
>> >> >
>> >> > Stop saying that. It's gross. Once opened, consume or throw out. Don't
>> >> > sit on it for a year.
>> >> I agree.
>> >>
>> >> For him and Cindy here.... if you eat so little mayo, you could probably
>> >> skip it completely and never miss it.
>> >
>> >No. Some sandwiches require mayo. For example, a BLT isn't worth it
>> >without mayo.
>> >
>> >> OR - just stop by a 7-11 store or some fast food restaurants and buy a
>> >> couple of those tiny condiment packs of mayo. Most places will just let
>> >> you have a few for free.
>> >
>> >Crappy mayo. Usually Kraft or some off brand. Nothing but Hellman's
>> >for me.
>> A mayo snob makes their own.
>
>Good thing I'm not a snob. I just know what I like.
>
>I've made mayo, and it _was_ delicious. But not practical.

I agree. Too much work for just a tablespoon. And too much very
perishable leftover.

On Wed, 23 Dec 2020 Gary wrote:
>Master Bruce wrote:
>> Sheldon Martin wrote:
>>> I agree. I made mayo once, not worth the trouble for how little we
>>> use... a quart jar lasts us over a year.
>>
>> Stop saying that. It's gross. Once opened, consume or throw out. Don't
>> sit on it for a year.
>
>I agree.
>
>For him and Cindy here.... if you eat so little mayo, you could probably
>skip it completely and never miss it.
>
>OR - just stop by a 7-11 store or some fast food restaurants and buy a
>couple of those tiny condiment packs of mayo. Most places will just let
>you have a few for free.

Huh? An opened jar of Hellmans can sit in the fridge for a year or
two, even longer. Yoose are the filthy slobs who dip your dirty
utensils in the jar and contaminate it. Jarred mayo doesn't need
refrigeration until opened... it sits on the store shelves with no
refrigeration. The unopened jar in my fridge says best if used by
10:2028... I keep mayo and other condiments refrigerated from the time
they come home, hard to break old habits. The unoppened go into the
basement fridge until needed... I have several bottled salad
dressings, mustards, etal in the basement fridge. Canned fish is kept
in the basement fridge, we like tuna, sardines, etc. cold when opened
to eat. The basement fridge is always full of unopened foods;
pickles, olives, jams, coffee, tea... I don't remember all that's in
there until I look... canned beverages too... costs less to run a full
fridge. It's top freezer is kept filled with meats I intend to
braise, frozen veggies, butter, foods I cooked, etc. We found having
a second refrigerator freezer serves us better than a seperate large
stand alone freezer. For just the two of us we don't need a seperate
freezer. If we have extra grocery money it makes a lot more sense to
keep it in an interest bearing bank account... we rather use the
market's refrigerators/freezers. We don't see any point in filling
our freezer with meats just because they're on sale, meats are on sale
every day in the US... and frozen steaks are no longer fresh meat...
it's very dumb to fill a freezer with tender beef steak... those
pinheads would be smarter to use a roll of twenty dollar bills to wipe
their butt.
About a month ago we had a day and a half power outage in this area...
was a windstorm and lots of downed trees broke utility wires. There
were several crew outside with chainsaws clearing trees... by the
next day power was back. We seriously considered getting a whole
house generator. We checked into the costs for equipment and
installation, becomes involved with 3 different sets of trades people;
electrician, propane company for special plumbing, and moving company
to set it up, that Generac thingie weighs about 600 pounds and they
just drop it off at the foot of your driveway. By the next day we
changed our minds about the generator. We cook with gas, and it's no
biggie to have no TV and PC for a couple days. We have LED lanterns
and flashlights, plenty of batteries, so we had plenty of lighting. A
large generator requires monthly maintenance, another expense. During
winter months we really don't need refrigeration. If an outage is
during warm weather we can live without AC for a few days.
My wife came up with the generator idea but when she added all the
costs she changed her mind. Since we're on a well we'd have no water
for some time, but she drinks bottled and seltza, I drink bottled and
Sprite. I told her to save the plastic gallon jugs from all the milk
she drinks, we can fill them with water and store them in the
basement, only need about a half gallon to flush a toilet, and don't
really need to flush each time you pee. During warmer weather we have
more water than we can ever use flowing in the creek, easy to dip out
with a five gallon plastic bucket... there are fish, frogs, and other
critters living in the creek, I'm sure if boiled it's drinkable. The
$14,000 generator idea is forgotten history... we've lived here twenty
years and this was only the second time we've had a power outage... a
generator would be as dumb as a clay tile roof.

On Wednesday, December 23, 2020 at 8:15:40 AM UTC-10, Master Bruce wrote:
> On Wed, 23 Dec 2020 10:07:39 -0800 (PST), dsi1
> > wrote:
>
> >On Wednesday, December 23, 2020 at 7:56:13 AM UTC-10, Master Bruce wrote:
> >> On Wed, 23 Dec 2020 07:09:41 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >No. Some sandwiches require mayo. For example, a BLT isn't worth it
> >> >without mayo.
> >> >
> >> >> OR - just stop by a 7-11 store or some fast food restaurants and buy a
> >> >> couple of those tiny condiment packs of mayo. Most places will just let
> >> >> you have a few for free.
> >> >
> >> >Crappy mayo. Usually Kraft or some off brand. Nothing but Hellman's
> >> >for me.
> >> A mayo snob makes their own.
> >The mayo snob these days buys Kewpie mayo.
> >https://assets3.thrillist.com/v1/ima...quality=60.jpg
> "vegetable oil (canola oil, soybean oil), egg yolk, vinegar, salt,
> monosodium glutamate, spice, natural flavor"
>
> Why natural flavor? Why can't they make something that tastes good
> using vegetable oil, egg yolk, vinegar, salt, monosodium glutamate and
> spice?
>
> And the other question: What is it?
My guess is that it's fermented bonito extract.

On Wed, 23 Dec 2020 10:24:11 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 23, 2020 at 8:15:40 AM UTC-10, Master Bruce wrote:

>> "vegetable oil (canola oil, soybean oil), egg yolk, vinegar, salt,
>> monosodium glutamate, spice, natural flavor"
>>
>> Why natural flavor? Why can't they make something that tastes good
>> using vegetable oil, egg yolk, vinegar, salt, monosodium glutamate and
>> spice?
>>
>> And the other question: What is it?
>My guess is that it's fermented bonito extract.

If that was true, they wouldn't hesitate to say that. I think they're
solidified beetle farts. A very natural flavor.

On Wed, 23 Dec 2020 13:23:21 -0500, Sheldon Martin >
wrote:

>On Wed, 23 Dec 2020 Gary wrote:
>>Master Bruce wrote:
>>> Sheldon Martin wrote:
>>>> I agree. I made mayo once, not worth the trouble for how little we
>>>> use... a quart jar lasts us over a year.
>>>
>>> Stop saying that. It's gross. Once opened, consume or throw out. Don't
>>> sit on it for a year.
>>
>>I agree.
>>
>>For him and Cindy here.... if you eat so little mayo, you could probably
>>skip it completely and never miss it.
>>
>>OR - just stop by a 7-11 store or some fast food restaurants and buy a
>>couple of those tiny condiment packs of mayo. Most places will just let
>>you have a few for free.
>
>Huh? An opened jar of Hellmans can sit in the fridge for a year or
>two, even longer.

It's getting worse. Eew.

Dave Smith wrote:
> On 2020-12-23 10:34 a.m., songbird wrote:
>
>> mayo i use in making hummus and fake liver pate'. all
>> good. it's just fat and eggs and lemon juice. nothing i
>> get too upset about eating in various forms anyways.
>>
>
> A friend introduced me to toast with peanut butter and mayonnaise. I
> only agreed to try it because his dogs were right there and they would
> have eaten it if it was as bad as I expected. It turned out to be
> delicious.

Mom calls me the family dog. i hate wasting food.
it is one of my biggest pet peeves (pun intended).


songbird

Cindy Hamilton wrote:
....
> Umm. No. Mayo has no place in hummus. (Nor in guacamole.)
> The full name of the dish is Hummus bi Tahini.
>
> Chick peas
> Tahini
> Lemon juice
> Garlic
> Salt

i don't use salt, and i can pass on tahini too, i don't
notice it being gone by much. if i really want it i have
used it in the past, but decided after doing without that
it was just fine.

i use olive oil, mayo, garlic, lemon juice and chick peas.


> Although I have been known to top my serving with cumin, za'atar,
> or a drizzle of olive oil.

i use hummus in a lot of ways. the last time i made it
i left everything mostly chunky and the only thing i mixed
and blended with the stick blender was the garlic, lemon
juice and mayo and then let the olive oil and rest of the
stuff get slightly mixed. it was good so i'll probably do
this for now on because blending the chickpeas up is a
fair amount of work.


songbird

On Thu, 24 Dec 2020 05:19:26 +1100, Master Bruce
> wrote:

>On Wed, 23 Dec 2020 10:13:26 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Wednesday, December 23, 2020 at 12:57:12 PM UTC-5, Master Bruce wrote:
>>> On Wed, 23 Dec 2020 09:34:52 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Wednesday, December 23, 2020 at 12:09:44 PM UTC-5, Gary wrote:
>>> >> On 12/23/2020 10:34 AM, songbird wrote:
>>> >> >
>>> >> > i like MW and any brand of Mayo from the store. we've
>>> >> > never made it here and i probably will try that eventually
>>> >> > some year but not too likely any time soon.
>>> >> >
>>> >> > as for those who joke about eating any of these directly
>>> >> > from the container i can easily have several tablespoons
>>> >> > without any problem, when making certain sandwiches i can
>>> >> > use a nice layer on both slabs of bread. so it will be
>>> >> > oozing out the sides. yum.
>>> >> >
>>> >> > we probably eat a quart of mayo or MW each month. in
>>> >> > the summer even more when there are cucumbers as we both
>>> >> > like it mixed with cucumbers.
>>> >> >
>>> >> > mayo i use in making hummus and fake liver pate'. all
>>> >> > good. it's just fat and eggs and lemon juice. nothing i
>>> >> > get too upset about eating in various forms anyways.
>>> >> Just myself, I buy maybe 8-9 quarts per year. I've never took count
>>> >> though but that's about right. I do like mayo and Hellman's is the best,
>>> >> imo.
>>> >>
>>> >> I just finished making a homemade italian sub with plenty of mayo. 1/3
>>> >> will be for lunch (along with my main dish). The other 2/3 will be for
>>> >> dinner or a later snack, along with many salty potato chips.
>>> >
>>> >Never mayo on an Italian sub for me. Only oil and vinegar.
>>> All the little likes and dislikes...
>>
>>You'd be just as snarky if I were willing to put just anything in my piehole.
>
>Yes, if you don't care about ingredients. But a precious statement
>like "Never mayo on an Italian sub for me" makes me laugh.

Hey, I just had an idea. Call it a Kroatian sub. Then you can add
mayo!

Master Bruce wrote:
> On Wed, 23 Dec 2020 09:34:52 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, December 23, 2020 at 12:09:44 PM UTC-5, Gary wrote:
>>> On 12/23/2020 10:34 AM, songbird wrote:
>>>>
>>>> i like MW and any brand of Mayo from the store. we've
>>>> never made it here and i probably will try that eventually
>>>> some year but not too likely any time soon.
>>>>
>>>> as for those who joke about eating any of these directly
>>>> from the container i can easily have several tablespoons
>>>> without any problem, when making certain sandwiches i can
>>>> use a nice layer on both slabs of bread. so it will be
>>>> oozing out the sides. yum.
>>>>
>>>> we probably eat a quart of mayo or MW each month. in
>>>> the summer even more when there are cucumbers as we both
>>>> like it mixed with cucumbers.
>>>>
>>>> mayo i use in making hummus and fake liver pate'. all
>>>> good. it's just fat and eggs and lemon juice. nothing i
>>>> get too upset about eating in various forms anyways.
>>> Just myself, I buy maybe 8-9 quarts per year. I've never took count
>>> though but that's about right. I do like mayo and Hellman's is the best,
>>> imo.
>>>
>>> I just finished making a homemade italian sub with plenty of mayo. 1/3
>>> will be for lunch (along with my main dish). The other 2/3 will be for
>>> dinner or a later snack, along with many salty potato chips.
>>
>> Never mayo on an Italian sub for me. Only oil and vinegar.
>
> All the little likes and dislikes...
>

Like meats master?

Cindy Hamilton wrote:
> On Wednesday, December 23, 2020 at 12:57:12 PM UTC-5, Master Bruce wrote:
>> On Wed, 23 Dec 2020 09:34:52 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, December 23, 2020 at 12:09:44 PM UTC-5, Gary wrote:
>>>> On 12/23/2020 10:34 AM, songbird wrote:
>>>>>
>>>>> i like MW and any brand of Mayo from the store. we've
>>>>> never made it here and i probably will try that eventually
>>>>> some year but not too likely any time soon.
>>>>>
>>>>> as for those who joke about eating any of these directly
>>>>> from the container i can easily have several tablespoons
>>>>> without any problem, when making certain sandwiches i can
>>>>> use a nice layer on both slabs of bread. so it will be
>>>>> oozing out the sides. yum.
>>>>>
>>>>> we probably eat a quart of mayo or MW each month. in
>>>>> the summer even more when there are cucumbers as we both
>>>>> like it mixed with cucumbers.
>>>>>
>>>>> mayo i use in making hummus and fake liver pate'. all
>>>>> good. it's just fat and eggs and lemon juice. nothing i
>>>>> get too upset about eating in various forms anyways.
>>>> Just myself, I buy maybe 8-9 quarts per year. I've never took count
>>>> though but that's about right. I do like mayo and Hellman's is the best,
>>>> imo.
>>>>
>>>> I just finished making a homemade italian sub with plenty of mayo. 1/3
>>>> will be for lunch (along with my main dish). The other 2/3 will be for
>>>> dinner or a later snack, along with many salty potato chips.
>>>
>>> Never mayo on an Italian sub for me. Only oil and vinegar.
>> All the little likes and dislikes...
>
> You'd be just as snarky if I were willing to put just anything in my piehole.
>
> Cindy Hamilton
>

Absolutely. No matter what, our master would still be sniffing
around your ass.

Sheldon Martin wrote:
> On Wed, 23 Dec 2020 Gary wrote:
>> Master Bruce wrote:
>>> Sheldon Martin wrote:
>>>> I agree. I made mayo once, not worth the trouble for how little we
>>>> use... a quart jar lasts us over a year.
>>>
>>> Stop saying that. It's gross. Once opened, consume or throw out. Don't
>>> sit on it for a year.
>>
>> I agree.
>>
>> For him and Cindy here.... if you eat so little mayo, you could probably
>> skip it completely and never miss it.
>>
>> OR - just stop by a 7-11 store or some fast food restaurants and buy a
>> couple of those tiny condiment packs of mayo. Most places will just let
>> you have a few for free.
>
> Huh? An opened jar of Hellmans can sit in the fridge for a year or
> two, even longer. Yoose are the filthy slobs who dip your dirty
> utensils in the jar and contaminate it. Jarred mayo doesn't need
> refrigeration until opened... it sits on the store shelves with no
> refrigeration. The unopened jar in my fridge says best if used by
> 10:2028... I keep mayo and other condiments refrigerated from the time
> they come home, hard to break old habits. The unoppened go into the
> basement fridge until needed... I have several bottled salad
> dressings, mustards, etal in the basement fridge. Canned fish is kept
> in the basement fridge, we like tuna, sardines, etc. cold when opened
> to eat. The basement fridge is always full of unopened foods;
> pickles, olives, jams, coffee, tea... I don't remember all that's in
> there until I look... canned beverages too... costs less to run a full
> fridge. It's top freezer is kept filled with meats I intend to
> braise, frozen veggies, butter, foods I cooked, etc. We found having
> a second refrigerator freezer serves us better than a seperate large
> stand alone freezer. For just the two of us we don't need a seperate
> freezer. If we have extra grocery money it makes a lot more sense to
> keep it in an interest bearing bank account... we rather use the
> market's refrigerators/freezers. We don't see any point in filling
> our freezer with meats just because they're on sale, meats are on sale
> every day in the US... and frozen steaks are no longer fresh meat...
> it's very dumb to fill a freezer with tender beef steak... those
> pinheads would be smarter to use a roll of twenty dollar bills to wipe
> their butt.
> About a month ago we had a day and a half power outage in this area...
> was a windstorm and lots of downed trees broke utility wires. There
> were several crew outside with chainsaws clearing trees... by the
> next day power was back. We seriously considered getting a whole
> house generator. We checked into the costs for equipment and
> installation, becomes involved with 3 different sets of trades people;
> electrician, propane company for special plumbing, and moving company
> to set it up, that Generac thingie weighs about 600 pounds and they
> just drop it off at the foot of your driveway. By the next day we
> changed our minds about the generator. We cook with gas, and it's no
> biggie to have no TV and PC for a couple days. We have LED lanterns
> and flashlights, plenty of batteries, so we had plenty of lighting. A
> large generator requires monthly maintenance, another expense. During
> winter months we really don't need refrigeration. If an outage is
> during warm weather we can live without AC for a few days.
> My wife came up with the generator idea but when she added all the
> costs she changed her mind. Since we're on a well we'd have no water
> for some time, but she drinks bottled and seltza, I drink bottled and
> Sprite. I told her to save the plastic gallon jugs from all the milk
> she drinks, we can fill them with water and store them in the
> basement, only need about a half gallon to flush a toilet, and don't
> really need to flush each time you pee. During warmer weather we have
> more water than we can ever use flowing in the creek, easy to dip out
> with a five gallon plastic bucket... there are fish, frogs, and other
> critters living in the creek, I'm sure if boiled it's drinkable. The
> $14,000 generator idea is forgotten history... we've lived here twenty
> years and this was only the second time we've had a power outage... a
> generator would be as dumb as a clay tile roof.
>

I bet yoose wore out from all that typing popeye! Have a crystal
palace and take yoose nap now.

On Wednesday, December 23, 2020 at 8:33:26 AM UTC-10, Master Bruce wrote:
> On Wed, 23 Dec 2020 10:24:11 -0800 (PST), dsi1
> > wrote:
>
> >On Wednesday, December 23, 2020 at 8:15:40 AM UTC-10, Master Bruce wrote:
>
> >> "vegetable oil (canola oil, soybean oil), egg yolk, vinegar, salt,
> >> monosodium glutamate, spice, natural flavor"
> >>
> >> Why natural flavor? Why can't they make something that tastes good
> >> using vegetable oil, egg yolk, vinegar, salt, monosodium glutamate and
> >> spice?
> >>
> >> And the other question: What is it?
> >My guess is that it's fermented bonito extract.
> If that was true, they wouldn't hesitate to say that. I think they're
> solidified beetle farts. A very natural flavor.

Of course it has bonito extract in it. It wouldn't taste Japanese without it. What are you, some kind of wise guy?

On Wed, 23 Dec 2020 12:41:49 -0800 (PST), dsi1
> wrote:

>On Wednesday, December 23, 2020 at 8:33:26 AM UTC-10, Master Bruce wrote:
>> On Wed, 23 Dec 2020 10:24:11 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Wednesday, December 23, 2020 at 8:15:40 AM UTC-10, Master Bruce wrote:
>>
>> >> "vegetable oil (canola oil, soybean oil), egg yolk, vinegar, salt,
>> >> monosodium glutamate, spice, natural flavor"
>> >>
>> >> Why natural flavor? Why can't they make something that tastes good
>> >> using vegetable oil, egg yolk, vinegar, salt, monosodium glutamate and
>> >> spice?
>> >>
>> >> And the other question: What is it?
>> >My guess is that it's fermented bonito extract.
>> If that was true, they wouldn't hesitate to say that. I think they're
>> solidified beetle farts. A very natural flavor.
>
>Of course it has bonito extract in it. It wouldn't taste Japanese without it. What are you, some kind of wise guy?
..
Beetle farts.
..

Master Bruce wrote:
> On Wed, 23 Dec 2020 12:41:49 -0800 (PST), dsi1
> > wrote:
>
>> On Wednesday, December 23, 2020 at 8:33:26 AM UTC-10, Master Bruce wrote:
>>> On Wed, 23 Dec 2020 10:24:11 -0800 (PST), dsi1
>>> > wrote:
>>>
>>>> On Wednesday, December 23, 2020 at 8:15:40 AM UTC-10, Master Bruce wrote:
>>>
>>>>> "vegetable oil (canola oil, soybean oil), egg yolk, vinegar, salt,
>>>>> monosodium glutamate, spice, natural flavor"
>>>>>
>>>>> Why natural flavor? Why can't they make something that tastes good
>>>>> using vegetable oil, egg yolk, vinegar, salt, monosodium glutamate and
>>>>> spice?
>>>>>
>>>>> And the other question: What is it?
>>>> My guess is that it's fermented bonito extract.
>>> If that was true, they wouldn't hesitate to say that. I think they're
>>> solidified beetle farts. A very natural flavor.
>>
>> Of course it has bonito extract in it. It wouldn't taste Japanese without it. What are you, some kind of wise guy?
> .
> Beetle farts.
> .
>

SNIFF 'em up Master druce!

On Wed, 23 Dec 2020 12:22:09 -0500, Dave Smith wrote:

> A friend introduced me to toast with peanut butter and mayonnaise.
> It turned out to be delicious.

Hmm. I've tried & liked PB + Olives, Dills, Bacon, Honey.

Do you think maybe it's just the peanut butter?

On Wednesday, December 23, 2020 at 1:10:24 PM UTC-10, Mike Duffy wrote:
> On Wed, 23 Dec 2020 12:22:09 -0500, Dave Smith wrote:
>
> > A friend introduced me to toast with peanut butter and mayonnaise.
> > It turned out to be delicious.
> Hmm. I've tried & liked PB + Olives, Dills, Bacon, Honey.
>
> Do you think maybe it's just the peanut butter?
Spam, Oreos, and Chinese mayo. I predict that it will be the next big thing!
https://editorial.designtaxi.com/edi...o-Burger-2.png

On 2020 Dec 23, , Cindy Hamilton wrote
(in >):

> Crappy mayo. Usually Kraft or some off brand. Nothing but Hellman's
> for me.

Best Foods west of the Mississippi, but everybody knows that.

leo

Cindy Hamilton wrote:
> Never mayo on an Italian sub for me. Only oil and vinegar.

I use both. Mayo on both sides of the split roll, then Italian salad
dressing on the onions and tomatoes. The italian dressing has both oil
and vinegar but also the italian seasoning.

No big deal though. We both like what we like.

I only ate 1/3 yesterday. Planned to have the rest in the evening but
didn't so....that will be lunch for today along with some salty Lay's
potato chips. Maybe my last bowl of chicken noodle soup too.

On Thu, 24 Dec 2020 08:12:34 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>> Never mayo on an Italian sub for me. Only oil and vinegar.
>
>I use both. Mayo on both sides of the split roll, then Italian salad
>dressing on the onions and tomatoes. The italian dressing has both oil
>and vinegar but also the italian seasoning.
>
>No big deal though. We both like what we like.
>
>I only ate 1/3 yesterday. Planned to have the rest in the evening but
>didn't so....that will be lunch for today along with some salty Lay's
>potato chips. Maybe my last bowl of chicken noodle soup too.

Ah, Lay's potato chips, yummy. And tomorrow a marshmallow pizza?

On Thursday, December 24, 2020 at 3:12:45 AM UTC-10, Gary wrote:
> Cindy Hamilton wrote:
> > Never mayo on an Italian sub for me. Only oil and vinegar.
> I use both. Mayo on both sides of the split roll, then Italian salad
> dressing on the onions and tomatoes. The italian dressing has both oil
> and vinegar but also the italian seasoning.
>
> No big deal though. We both like what we like.
>
> I only ate 1/3 yesterday. Planned to have the rest in the evening but
> didn't so....that will be lunch for today along with some salty Lay's
> potato chips. Maybe my last bowl of chicken noodle soup too.
I'm eating some Lay's Dill Pickle chips. It's a gas!