Charles Gifford > wrote in message
.net...
> "The Ranger" > wrote in message
...
> > Charles Gifford > wrote in message
ink.net...
> > ==> BF changes mayo recipe -- YUCK! <==
> >
> > "Charlie... Charlie... Join us, Charlie. Join us in the Miracle
> > Whip dream."
> >
> > The "MW-lovin'" Ranger
> >
> I will not come to the Dark Side! I don't like homemade, I
> don't like Kraft, but MW is terrifying. I will drive across
> town and get some Dukes if our local Southern products
> shop still has it. (I could use some good Crowder peas too).

"It is your *DESS-Tinny*! You don't know the power of the dark side..."

"Charlie... Charlie... Charrrrrrliiiieeeee....."

The Ranger

Dan Abel wrote:
> In article >, Siobhan
Perricone
> > wrote:
>
> > On 27 Jan 2005 21:20:44 -0800, "Aida Lott" >
wrote:
> >
> > >Sorry...disagree. You have to be retarded not
> >
> > Much love and kisses to you too, dearheart. I hope you feel better
very
> > soon.
>
>
> Can I join your retarded club?
>
> :-)
>
> I've never made mayo, and don't plan to. Well, maybe I'll give it a
try,
> but I too don't have time for it.


The Cuisinart--at least my ancient clockwork model--has a little hole
in the the white thingy at the top, precisely to allow a measured drip
rate of oil while mayo is being made. It's simplicity itself,
especially for us cognitively-challenged folks!



Dog

In article >,
"Priscilla H. Ballou" > wrote:

> See, I've never understood this. I would expect putting things right in
> the fridge would cool them off quicker and make them safer sooner. Any
> danger, to my sluggish brain, would be to foods adjacent to the warmer
> food in the fridge. But I've heard repeatedly to let foods cool on the
> counter before putting them in the fridge -- for the sake of their own
> safety. Tis a puzzlement.

The concern is not letting the food before putting it in the fridge, but
not putting hot food in the fridge. You *do* want the food to cool as
quickly as possible, but putting a quantity of hot food in the fridge
raised the temperature of the entire refrigerator interior.

Putting a container of hot food into a cold water bath (container
permitting) and frequently stirring the contents will cool it more
quickly, permitting you to get it into the fridge faster.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
"Priscilla H. Ballou" > wrote:

> Ah! Useful information that I can (one hopes) remember. So the "low
> ph" reference in someone else's post was "acidic." I can never remember
> which is low and which high.

A mnemonic of sorts:
acid: fewer letters in the word, lower numbers
alkaline: more letters in the word, higher numbers

Or
acid/base: "a" is lower than "b"

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

On Thu, 27 Jan 2005 23:47:48 GMT,
(Curly Sue) wrote:

> I am looking forward to the day when someone will make mayonnaise for
> me that I like better than Hellman's, to prove that all of the
> testimonials to homemade mayo are true. I haven't been able to do it.
> I haven't had trouble making it: it looks quite nice, doesn't
> separate, etc. etc.

I wouldn't make homemade mayo for everyday purposes... I
usually use far less mayo in a week than a one egg recipe
would produce.

Have you ever made aioli? It's just a kicked up mayo and
well worth making from scratch... but as stated previously,
there is no keeping it over the long haul as you can a
commercial mayo.

> It just doesn't taste good. I've tried different
> oils and other ingredients.

Peanut oil isn't neutral enough for you?

sf

On Thu, 27 Jan 2005 19:19:12 -0500, Margaret Suran
> wrote:

> The hardest part of making it is that you need at
> least one more hand than you have, one to hold the bowl, one to drip
> the oil and one to whisk. Otherwise, it it not at all difficult. If
> you have someone to help, it is a cinch.

The blender method is perfect for me. If "you" (not you)
have trouble with the concept of "drizzle", just poke a hole
in the bottom of a paper cup and put it over the hole in the
blender lid.



sf

On Sat, 29 Jan 2005 13:17:44 -0800, sf > wrote:

>On Thu, 27 Jan 2005 23:47:48 GMT,
>(Curly Sue) wrote:

>> It just doesn't taste good. I've tried different
>> oils and other ingredients.
>
>Peanut oil isn't neutral enough for you?
>

Thanks, I'll give that a try sometime. Maybe the oil I used was
diminishing that eggy-vinegary flavor I like in Hellman's.

I use my food processor and it also works great.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Thu, 27 Jan 2005 19:19:12 -0500, Margaret Suran
> wrote:

>Curly Sue wrote:

>Here is something we used to do, to enhance the taste of Hellmann's
>Mayonnaise. Into one cup of mayonnaise, we would whisk one raw egg
>yolk and perhaps a drop or two of either garlic or onion and a tiny
>bit of Virgin Olive Oil and pass it off as homemade. We stopped doing
>it, when it became advisable to cook eggs thoroughly. You can try it
>some day.
>
Margaret,
My problem is that I don't know why homemade is better. I haven't
been able to make a basic, plain mayonnaise that is very tasty. The
food processor makes the texture very well, but the result is too
bland. Not enough egg and vinegar flavor.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Dr. Dog" > wrote in message
ups.com...
>
> Dan Abel wrote:
>> In article >, Siobhan
> Perricone
>> > wrote:
>>
>> > On 27 Jan 2005 21:20:44 -0800, "Aida Lott" >
> wrote:
>> >
>> > >Sorry...disagree. You have to be retarded not
>> >
>> > Much love and kisses to you too, dearheart. I hope you feel better
> very
>> > soon.
>>
>>
>> Can I join your retarded club?
>>
>> :-)
>>
>> I've never made mayo, and don't plan to. Well, maybe I'll give it a
> try,
>> but I too don't have time for it.
>
>
> The Cuisinart--at least my ancient clockwork model--has a little hole
> in the the white thingy at the top, precisely to allow a measured drip
> rate of oil while mayo is being made. It's simplicity itself,
> especially for us cognitively-challenged folks!
> Dog

I have a Kitchen-Aid food processor which has a thingy, too, for pouring oil
into it to dribble down into the bowl. My heavens, this white thingy has
been a nuisance to me when I have to wash this 'extra' piece; now I will
look upon it with pride and thanks.
Thanks, Dog.
Dee


Thanks for mentioning this.

Priscilla H. Ballou wrote:

> Scott wrote:
>
>>In article >,
>> "Bob (this one)" > wrote:
>>
>>
>>>You're absolutely wrong. Mayo is bacteriostatic. Commercial mayo isn't
>>>processed beyond making it and putting it in jars. It doesn't have to
>>>be. It's stored for three days so it can kill any critters that may
>>>have populated it. Then it's shipped to stores where it's displayed at
>>>room temp. Because it's safe to do so.
>>
>>Along that line, I've heard that it's better to store the mayo at room
>>temperature for an hour after making it, rather than in the fridge,
>>because it better reduces the chance of bacterial growth.
>>
>>OK, it was Alton Brown:
>>
>><http://www.goodeatsfanpage.com/Season4/Mayo/MayonnaiseTranscript.htm>
>>towards the end of "SCENE 3: The Kitchen"
>
> See, I've never understood this. I would expect putting things right in
> the fridge would cool them off quicker and make them safer sooner. Any
> danger, to my sluggish brain, would be to foods adjacent to the warmer
> food in the fridge. But I've heard repeatedly to let foods cool on the
> counter before putting them in the fridge -- for the sake of their own
> safety. Tis a puzzlement.

Two different criteria going on here.

The mayo has a very low pH and a very low water activity, two
conditions that kill bacteria. Cooling it slows the killing process.
Commercial manufacturers store it at room temp for 3 days before
shipping to retailers for that reason.

Cooling hot foods to refrigerator temps should happen as fast as
possible. Most fridges can handle rather warm foods if not in large
quantity. Otherwise, counter cooling works just fine. The foods are
starting out essentially sterilized. The issue can only be of
additional critters introduced during cooling.

Pastorio

Dan Abel wrote:

> I've never made mayo, and don't plan to. Well, maybe I'll give it a try,
> but I too don't have time for it.

How silly. A batch of mayo will take 30 or 40 seconds, start to finish.

Pastorio

Curly Sue wrote:

> On Thu, 27 Jan 2005 19:19:12 -0500, Margaret Suran
> > wrote:
>
>
>>Curly Sue wrote:
>
>
>>Here is something we used to do, to enhance the taste of Hellmann's
>>Mayonnaise. Into one cup of mayonnaise, we would whisk one raw egg
>>yolk and perhaps a drop or two of either garlic or onion and a tiny
>>bit of Virgin Olive Oil and pass it off as homemade. We stopped doing
>>it, when it became advisable to cook eggs thoroughly. You can try it
>>some day.
>>
>
> Margaret,
> My problem is that I don't know why homemade is better. I haven't
> been able to make a basic, plain mayonnaise that is very tasty. The
> food processor makes the texture very well, but the result is too
> bland. Not enough egg and vinegar flavor.

So add more of what you think is missing. We routinely add garlic
powder and herbs to our mayo. Other times, lime juice and finely
chopped zest. Make a paste of raw onion and salt and add it. Several
dashes of a good hot sauce. Roasted garlic puree. A chicken bouillon cube.

It's your mayo, add what you want...

Pastorio

On Sat, 29 Jan 2005 19:03:37 -0500, "Bob (this one)" >
wrote:

>Curly Sue wrote:
>
>> On Thu, 27 Jan 2005 19:19:12 -0500, Margaret Suran
>> > wrote:
>>
>>
>>>Curly Sue wrote:
>>
>>
>>>Here is something we used to do, to enhance the taste of Hellmann's
>>>Mayonnaise. Into one cup of mayonnaise, we would whisk one raw egg
>>>yolk and perhaps a drop or two of either garlic or onion and a tiny
>>>bit of Virgin Olive Oil and pass it off as homemade. We stopped doing
>>>it, when it became advisable to cook eggs thoroughly. You can try it
>>>some day.
>>>
>>
>> Margaret,
>> My problem is that I don't know why homemade is better. I haven't
>> been able to make a basic, plain mayonnaise that is very tasty. The
>> food processor makes the texture very well, but the result is too
>> bland. Not enough egg and vinegar flavor.
>
>So add more of what you think is missing. We routinely add garlic
>powder and herbs to our mayo. Other times, lime juice and finely
>chopped zest. Make a paste of raw onion and salt and add it. Several
>dashes of a good hot sauce. Roasted garlic puree. A chicken bouillon cube.
>
>It's your mayo, add what you want...
>
I don't have much hope that adding more yolks will increase the eggy
flavor (though I'll try) but perhaps more vinegar and salt will
sharpen it up, as well as a neutral oil.

Thanks.

Sue(tm)
Lead me not into temptation... I can find it myself!

Charles Gifford wrote:
>
> When I first heard reports here that BF/Hellmans had changed the recipe for
> their mayonnaise I was incredulous. I didn't believe it. I was wrong. The
> last few jars of BF mayonnaise I have purchased have been almost nasty. It
> doesn't taste the same. By the time I get to the bottom of the jar, the
> mayonnaise is almost liquid!
>
> Since I was a child, Best Foods Mayonnaise was one thing that a person could
> count on in this world to be stable and constant. I am now shaken to the
> core!
>
> I apologize to all who first spoke out about this outrage and whom I jeered
> at the time. It was my favorite. I will try Duke's again to see if I still
> like that mayonnaise. A curse upon the multi-national corpse-eration that
> owns Best Foods/Hellmans!
>
> Charlie

I think I was the one who wrote about it. Did I say the company's
response was to send me coupons for their now-ruined product?
What can they be thinking?
--
Jean B.

ScratchMonkey wrote:
>
> http://groups-
> beta.google.com/group/rec.food.cooking/browse_frm/thread/4dc4f0ec8903dd4b/3
> 19050e3cc1c8d78?q=hellmans+best+foods&_done=%2Fgro ups%3Fq%
> 3Dhellmans+best+foods%26&_doneTitle=Back+to+Search &&d#319050e3cc1c8d78
>
> I first noticed it in 2002 but apparently it started a couple years before
> that.

No, that was not what *I* (anyway) was speaking of. Yes, they
changed then, but then some of us discovered that the mayo in the
squeeze bottle was the mayo of yore (or extremely similar). It
was NOT the same as the mayo in the jar, even though the front of
the label would have led one to believe that was the case. NOW
that mayo has changed.

> The original Best Foods, before the Unilever acquisition, had vinegar high
> on the ingredients list. Kraft was quite bland in comparison because it had
> less acidity. My theory is that, with no one more acidic than BF, Unilever
> could move towards a less acidic formulation and hope to capture some of
> Kraft's market. Who would the BF junkies switch to?
>
> The Mexican "Limon" variant of BF (with the orange lid) is much closer to
> the original formula. I've also found it effective to stir in a little
> white vinegar.

Well, MY response is to find another mayo--or to (finally) make it
myself.
--
Jean B.

Michael O'Donnell wrote:
>
> oh crap ! - this is only one of two brands I will buy ( the other brand
> is S&W .... Australian mayo is crap, let me tell you ! )
>

Hey! Maybe it won't change in Oz, or is the mayo you buy there
manufactured here?
--
Jean B.

"Jean B." > wrote in message ...
>
> I think I was the one who wrote about it. Did I say the company's
> response was to send me coupons for their now-ruined product?
> What can they be thinking?
> --
> Jean B.

I believe you did mention it. I have no explanation why they would change
the recipe and why the would seem to deny doing it! Also, why did it take so
long for the changed recipe to appear here in San Diego?

Charlie

[quote=Charles Gifford
I have no explanation why they would change
the recipe and why the would seem to deny doing it! Also, why did it take so
long for the changed recipe to appear here in San Diego?

Charlie[/QUOTE]

I'm SO glad I finally found someone else talking about this!
This week I was making egg salad and it came out so runny that I knew something had to be up. I started reading the label and noticed that the calorie count on the jar of Hellmann's was 90 calories per tablespoon. I had always remembered that it was 100, same as butter. Anyway, I had an older small jar I had bought to take on picnics still in the fridge, and it's calorie count per tablespoon was 100. So I got on the phone to Unilever Bestfoods, and was told they "changed the order that the ingredients were listed, putting water before eggs and egg yolks." Translation: They took out 10 percent of the product's actual food ingredients and added water. Oh, and the nice lady on the phone said she'd pass on my comments. How nice.
I decided to send an e-mail for good measure, and my first response was a canned answer telling me to move the jar to a different location in my refrigerator. Upon sending a second, more direct e-mail, someone wrote me a real answer. They said that "consumers had demanded a creamier product" and they had "tested it extensively" before making the change. Gee, I wonder why they haven't announced the great "improvement" that all these consumers were "demanding." My e-mail stated they made the change in August of 2004. I think the old stocks of the 100 calorie version are probably already gone now, so you can't get it anymore. I checked at my local stores, and the squeeze bottles say 90 calories too.
Any ideas for getting them to change it back?
Okay, homemade mayo makers, please try to control yourselves. The issue here is how to get the company's attention.
I barely have time to make the sandwiches for the four lunches I have to make every day, much less make mayonnaise. And I'm really speaking to long-time loyal customers of Best Foods and Hellmann's. Is there really any way to drum up some action? It's not like the "new Coke" where they announced the change. People may just think it's a bad batch or something at first. I bet this causes problems with a lot of popular recipes.
Thanks all for listening!