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Thread Number: 74756
/ Tag: Recipes, Cooking Accessories
Mayonnaise |
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| Post# 985733 3/7/2018 at 20:05 (2,238 days old) by Xraytech (Rural southwest Pennsylvania ) | ||
Well it looks as the infamous southern mayonnaise, Duke’s had made its way north of the Mason-Dixon Line.
It is now carried at both Giant Eagle and Shop n Save in the Pittsburgh region. I’m on my second jar of it. I find the taste to be delightful, and I like that it’s a nice heavy mayonnaise in texture.
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Post# 985735 , Reply# 1 3/7/2018 at 20:19 (2,238 days old) by appnut  (TX) |
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| Post# 985736 , Reply# 2 3/7/2018 at 20:40 (2,238 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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Dukes Mayo It really is the best. Hands down. Dukes mayonnaise and White Lilly flour... southern staples. | ||
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Post# 985740 , Reply# 3 3/7/2018 at 20:49 (2,238 days old) by rp2813 (Sannazay) |
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| Post# 985745 , Reply# 4 3/7/2018 at 20:55 (2,238 days old) by norgeway (mocksville n c ) | ||
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Dukes! Is MY favorite, My Grandmother liked Hellmans best. | ||
| Post# 985757 , Reply# 6 3/7/2018 at 22:35 (2,238 days old) by norgeway (mocksville n c ) | ||
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If you can find it Delmonte ketchup is good. | ||
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Post# 985758 , Reply# 7 3/7/2018 at 22:45 (2,238 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Del Monte ketchup  | ||
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Post# 985770 , Reply# 8 3/8/2018 at 01:11 (2,238 days old) by rp2813 (Sannazay) |
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Del Monte had a major presence in town back when Silicon Valley was known as The Valley of Heart's Delight. Pickles, tomatoes, fruit/fruit cocktail, all of it locally grown and processed & packed about a mile or so from where I'm sitting. Del Monte Plant 51 became a loft living scene, and another of their nearby facilities went condo. Only a few architectural components of that plant were saved, though.
I don't know if ketchup/catsup was packed here, though it would make sense if it was. | ||
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Post# 985790 , Reply# 9 3/8/2018 at 05:32 (2,237 days old) by Yogitunes (New Jersey) |
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great memories of growing up in this once industrial town.....
Hunt/Wesson processed tomato's, especially ketchup.....and you would see huge trucks of locally grown tomato's go through town, and within hours, the smell would fill the city of stewing tomato's.... Seabrook Farms and Clemente Pappas processed fruit juices, that was a sweet smell... FourStar foods processed chicken, you would smell chicken soup for days... Mom was always brand specific when it came to certain foods, Hellmann's was one of them.... I could never stand Miracle Whip, could not acquire the taste for it, plus it always seems more of a liquid goo.... | ||
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Post# 985792 , Reply# 10 3/8/2018 at 05:47 (2,237 days old) by Gyrafoam (Wytheville, VA) |
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Miracle Whip, yammok shmoy! I wonder if Kraft started to market this during the great depression or post WWII. In any event it must be an acquired taste, I never acquired. | ||
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Post# 985797 , Reply# 12 3/8/2018 at 06:15 (2,237 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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Post# 985837 , Reply# 14 3/8/2018 at 13:43 (2,237 days old) by ea56 (Cotati, Calif.) |
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My Mom, always bought Best Foods and so do I. When I was little though my Dad’s parents bought Miracle Whip, and I thought it was delicious and begged Mom to buy it too, but that was a no go! Grandma used to make me sandwiches with Pickle and Pimento Loaf, directly from the butchers counter on white, Wonder bread with Miracle Whip and French’s Yellow Mustard and they were a real treat. Now I wouldn’t touch Miracle Whip, and I can’t recall the last time I saw Pickle and Pimento loaf anywhere.
And as far as ketchup goes, the only one I really like is Simply Heinz, because they use cane sugar, rather than corn syrup, and it tastes so much better. I never liked Del Monte or Hunts. To me they just don’t have the same depth of flavor that Heinz has. I will buy the Target Market Pantry brand once in a while and its not bad, but not as good as Heinz. I’ve made homemade mayonnaise years ago and its good if you use it right away, but I didn’t think it kept well. And the Best Foods is consistently good, so why go to all the trouble making it from scratch? I’d give the Duke’s brand a try if it was sold here. Eddie | ||
| Post# 985879 , Reply# 16 3/8/2018 at 19:16 (2,237 days old) by LordKenmore (The Laundry Room) | ||
A joke Q: Where does Hellmann's go when feeling sick?
A: The Mayo Clinic. This post was last edited 03/08/2018 at 20:04 | ||
| Post# 985880 , Reply# 17 3/8/2018 at 19:26 (2,237 days old) by LordKenmore (The Laundry Room) | ||
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I don't remember my mother ever buying anything but Miracle Whip. I can't say I hated it, but I can't say I recall loving it, either. It was probably mostly used as an ingredient (e.g., potato salad), and not as sandwich spread.
I have probably almost never bought the stuff, myself. Part of that is that real mayonnaise may have seemed more interesting, more exotic after my childhood. Also I've become more concerned with ingredients in recent history, and can find mayonnaise that is--I think--healthier. Last time I checked, Miracle Whip had high fructose corn syrup, which I try to avoid.
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| Post# 985883 , Reply# 18 3/8/2018 at 20:01 (2,237 days old) by norgeway (mocksville n c ) | ||
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Miracle Whip Makes good slaw, but no lite Mayo is fit for anything, use it in slaw and its a watery mess! | ||
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Post# 985914 , Reply# 19 3/9/2018 at 08:26 (2,236 days old) by Supersuds (Knoxville, Tenn.) |
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I was curious about Blue Plate, which I’m not sure I’ve tried, so I looked up the ingredients.
Blue Plate mayo ingredients are listed as Soybean Oil, Distilled Vinegar, Egg Yolks, Water, Sugar, Salt, Calcium Disodium EDTA As A Preservative, And Natural Flavors. No lemon juice that I can see. When we had this discussion before, Sandy thought that JFG was made with lemon juice, but it isn’t, either. | ||
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Post# 985916 , Reply# 20 3/9/2018 at 08:36 (2,236 days old) by polkanut (Wausau, WI ) |
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| Post# 985933 , Reply# 21 3/9/2018 at 13:01 (2,236 days old) by kd12 (Arkansas) | ||
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Real Russian mayonez The Russians love their mayonez. Here is a good homemade recipe for you, tovarisches. CLICK HERE TO GO TO kd12's LINK | ||
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Post# 986161 , Reply# 23 3/11/2018 at 09:58 (2,234 days old) by SudsMaster (SF Bay Area, California) |
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My mom never used mayo much. The result was dry, tasteless sandwiches. I discovered mayo in my late teens when I was at college and read "Eat Right and Stay Fit" by Adelle Davis. It probably saved my life. I was out of the dorms, living in a shared house, and had no clue about nutrition. Anyway, Davis was a big proponent of mayo, because it had vegetable oil in it and no trans fats. I found I loved the taste. I'll even put it on fries like the French do (according to Pulp Fiction, anyway). And it's the only condiment for steamed artichokes.
IMHO the best mayo is Hellman's. Some off brands are ok too, like Kraft, or most store brands (Safeway), or Kirkland, but the worst mayo I tried was some Smart & Final store brand. Really awful. The Kirkland version no longer seems to be available. I liked it because it came in a straight sided jar that was easier to extract the last bits from. I've even made mayo; it's not difficult, but a good blender is essential. Heinz seems to be the standard for ketchup lately, but I recall that Del Monte was good, too. | ||
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Post# 986235 , Reply# 24 3/12/2018 at 03:40 (2,234 days old) by askolover (South of Nash Vegas, TN) |
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 Mother always uses Hellmann's mayo but she won't touch Miracle Whip...she says it tastes old to her. When I was a kid I could eat mayo with a spoon! Now I can't stand mayo. Tony and I only buy MW, and it is usually only used with sweet pickle relish to make devil eggs at Thanksgiving or Christmas. Occasionally I'll buy a pack of Bryan thick sliced bologna and use MW on sandwiches, which reminds me of my childhood when my dad would take me to our local sandwich shop in town and the man would slice the bologna himself. Once in a blue moon I will make my mother's dill pickle slaw and use Hellmann's mayo in it. I don't know of anyone else who makes slaw the way we do...but I can eat a whole bowl! I've never tried Duke's but I saw it at Walmart a few weeks ago. | ||
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Post# 986239 , Reply# 25 3/12/2018 at 05:20 (2,233 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Not only the French put mayonaise on their fries, but so do the Germans and the Dutch. And don't forget the Belgians, they are famous for their Belgian fries with mayo. Their mayo is a bit different than the preferred mayo in the Netherlands. I like my mayo to be a bit tangy and not too salt. Hellmanns just tastes too salt for me.
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Post# 986246 , Reply# 26 3/12/2018 at 06:54 (2,233 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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I used what was the last of my Hellman's (& I love the label saying "real" Mayonnaise more than all the other brands abbreviating it to "mayo") baked on some chicken breasts, topped with bread crumbs, Italian spices, and parmesean cheese!
That was the recipe on the back of the jar--and I wished I'd used thinner chicken breasts, as well--turned out good, but reheating them (to accompany another salad) became an oily mess... -- Dave | ||
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Post# 986251 , Reply# 27 3/12/2018 at 08:41 (2,233 days old) by SudsMaster (SF Bay Area, California) |
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One popular misconception about mayonnaise is that it promotes food spoilage.
The truth is the opposite: the acidity of mayonnaise tends to be bacteriostatic and retard spoilage. But of course if one makes tuna or chicken salad with mayo, with already spoiled meat, then mayo can't fix that. Nor can it stop bacterial growth 100%, so a meat/mayo filling left at room temp for hours will eventually spoil. But mayo is not the culprit. | ||
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Post# 986316 , Reply# 28 3/12/2018 at 17:22 (2,233 days old) by appnut (TX) |
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Post# 986324 , Reply# 29 3/12/2018 at 18:01 (2,233 days old) by ea56 (Cotati, Calif.) |
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French Fries are delicious with Mayonnaise, but it’s really like adding insult to injury as far as fat and calorie consumption. I tried it many years ago when a co-worker introduced me to this tasty treat.
Since then I’ve seldom induged the habit ketchup if good enough for me. But if you’ve never tried it before you should give it a go at least once. And if the extravagance of calories or fat aren’t a concern, thats even better for you! Eddie | ||
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Post# 986328 , Reply# 30 3/12/2018 at 18:29 (2,233 days old) by CircleW (NE Cincinnati OH area) |
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I sometimes mix mayo with hot sauce to put on fries. | ||
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Post# 986343 , Reply# 31 3/12/2018 at 20:20 (2,233 days old) by johninpeekskill (Peekskill, NY) |
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If you are from New England | ||
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Post# 986357 , Reply# 32 3/13/2018 at 00:41 (2,233 days old) by SudsMaster (SF Bay Area, California) |
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Last time I had fries, I mixed equal parts of mayo and ketchup. Not bad.
For tartar sauce with fried fish, I've used mayo with about 20% balsamic vinaigrette. Acidic enough to pair well with the fish but not too runny. A British standby for fish and chips (fries) is just malt vinegar. Lemon juice works, as well. On a completely unrelated note, I just picked up a 50lb box of refined Fry King lard at the Costco Business Center. I intend to use it in the Oster deep fryer. We'll see how it works. It says it only contains refined pork lard and BHT (to preserve flavor). We shall see. | ||
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Post# 986365 , Reply# 33 3/13/2018 at 05:37 (2,232 days old) by askolover (South of Nash Vegas, TN) |
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Post# 986379 , Reply# 36 3/13/2018 at 08:54 (2,232 days old) by imperial70 (MA USA) |
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This thread has been very helpful. I always wondered about some of these raw vegetables. | ||
| Post# 986399 , Reply# 37 3/13/2018 at 10:45 (2,232 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
Duke's!! | ||
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Post# 986402 , Reply# 38 3/13/2018 at 10:57 (2,232 days old) by ea56 (Cotati, Calif.) |
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I wasn’t aware of the problem with bacterial contamination on celery. We go through a bunch of celery every one to two weeks. And I serve celery and carrot sticks at least once a week, that I cut up myself ,I hate those nasty mini, waterlogged carrots in the plastic bags .
But I always wash the celery thoroughly and I peel both the carrots and the celery. I peel the celery because I don’t like eating the “strings”, and it only takes seconds to run the vegetable peeler down the stalks a couple of times. We never get sick from the celery, maybe peeling it removes the contaminates? Just a thought. Anyway, thanks for sharing this info Tom. Eddie | ||
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Post# 986412 , Reply# 39 3/13/2018 at 11:50 (2,232 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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Post# 986417 , Reply# 40 3/13/2018 at 12:14 (2,232 days old) by ea56 (Cotati, Calif.) |
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