Thread Number: 74756  /  Tag: Recipes, Cooking Accessories
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Post# 985733   3/7/2018 at 20:05 (197 days old) by Xraytech (S.W. Pennsylvania, near Pittsb)        

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Well it looks as the infamous southern mayonnaise, Dukeís 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.

Iím on my second jar of it. I find the taste to be delightful, and I like that itís a nice heavy mayonnaise in texture.

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Post# 985735 , Reply# 1   3/7/2018 at 20:19 (197 days old) by appnut (TX)        

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Sam, welcome to the "club".  My partner introduced it to me, don't think I"d ever had the brand all these years until almost 4 years ago.  Now, there's no other as far as I'm concerned. 

Post# 985736 , Reply# 2   3/7/2018 at 20:40 (197 days old) by Michaelman2 (Atlanta, GA)        
Dukes Mayo

It really is the best. Hands down. Dukes mayonnaise and White Lilly flour... southern staples.

Post# 985740 , Reply# 3   3/7/2018 at 20:49 (197 days old) by rp2813 (The Big Blue Bubble)        

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I'm not a mayo expert at all (my dad hated it so it was rarely used) but Dave loves the stuff and is stuck on Best Foods/Hellman's.  How does Duke's compare in texture?  I tried Heinz once and that stuff was like soup, so I had to hide it in recipes to get rid of it.

Post# 985745 , Reply# 4   3/7/2018 at 20:55 (197 days old) by norgeway (mocksville n c )        

Is MY favorite, My Grandmother liked Hellmans best.

Post# 985749 , Reply# 5   3/7/2018 at 21:17 (197 days old) by Gyrafoam (Roanoke, VA)        

Dukes is ok, however I still prefer Blue Plate, the mayonnaise of the Deep South. The texture is the same. The Blue Plate uses lemon juice instead of vinegar and it has a fresher taste to me.
Funny how we like our condiments.

I used to say if it ain't Heinz it ain't ketchup. Surprise, French's makes ketchup now that tastes remarkably like Heinz.

Post# 985757 , Reply# 6   3/7/2018 at 22:35 (197 days old) by norgeway (mocksville n c )        
If you can find it

Delmonte ketchup is good.

Post# 985758 , Reply# 7   3/7/2018 at 22:45 (197 days old) by Launderess (Quiet Please, Thereīs a Lady on Stage)        
Del Monte ketchup

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Now that takes me back!

Was only brand in our house growing up! Loved Del Monte's ketchup.

Post# 985770 , Reply# 8   3/8/2018 at 01:11 (197 days old) by rp2813 (The Big Blue Bubble)        

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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.

Post# 985790 , Reply# 9   3/8/2018 at 05:32 (196 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....

Post# 985792 , Reply# 10   3/8/2018 at 05:47 (196 days old) by Gyrafoam (Roanoke, VA)        

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.

Post# 985794 , Reply# 11   3/8/2018 at 05:57 (196 days old) by Tomturbomatic (Beltsville, MD)        

I saw Dukes at Shoppers Food Warehouse up here and instantly thought of Hans, but their "light" version had far more calories than the Kraft light and the Kraft was on sale so I went with Kraft. I don't use much of it except in potato salad and a little bit for flavor in cole slaw which I mostly dress with oil and vinegar so it probably does not matter. If Dukes goes on sale, I might try it, but what if I find it so delicious I can't stop eating it?

Post# 985797 , Reply# 12   3/8/2018 at 06:15 (196 days old) by jamiel (Detroit, Michigan)        

Miracle Whip was a depression product...substituting in a starch slurry for part of the oil; thus lowering the cost.

Post# 985800 , Reply# 13   3/8/2018 at 07:01 (196 days old) by vacerator (Macomb, Michigan)        
Mayonaise prices

have jumped here. $3.69 for a medium large jar of Hellman's.
Easy to make in a food processor. Eggs, oil, salt, cream of tartar? Chicken prices are up also. Egg prices? Chicken-egg, egg-chicken?
Hubby has been buying the Egglands best pre hard boiled eggs in the packet. Don't microwave them, say in a mixture of rice, chicken, peppers, and cheese or they develop a foul odor. He likes that for lunch.

Post# 985837 , Reply# 14   3/8/2018 at 13:43 (196 days old) by ea56 (Sonoma Co.,CA)        

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My Mom, always bought Best Foods and so do I. When I was little though my Dadís 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 Frenchís Yellow Mustard and they were a real treat. Now I wouldnít touch Miracle Whip, and I canít 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 donít 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.

Iíve made homemade mayonnaise years ago and its good if you use it right away, but I didnít think it kept well. And the Best Foods is consistently good, so why go to all the trouble making it from scratch?

Iíd give the Dukeís brand a try if it was sold here.


Post# 985850 , Reply# 15   3/8/2018 at 15:41 (196 days old) by CircleW (NE Cincinnati OH area)        

Duke's Mayonnaise has been available at Kroger for the past couple years, and it's all I've bought since. I used Heinz a few time, and liked it pretty well.

As for ketchup, I usually use Heinz, and just bought some Simply Heinz the other day, and I also have a #10 can of Heinz to use to make salad dressing. I've used French's several times, and like it about as well as Heinz. It's made in Rockford, OH by The Fremont Co. If I remember correctly, Target Market Pantry ketchup is made by Red Gold to Target's specifications. Red Gold/RedPack makes most of the private label tomato products sold in the US. I particularly like the GFS Crown Collection Ketchup made by them. I used to like the Del Monte when it was made with pineapple vinegar.

Post# 985879 , Reply# 16   3/8/2018 at 19:16 (196 days old) by LordKenmore (The Laundry Room)        
A joke

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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 (196 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.



Post# 985883 , Reply# 18   3/8/2018 at 20:01 (196 days old) by norgeway (mocksville n c )        
Miracle Whip

Makes good slaw, but no lite Mayo is fit for anything, use it in slaw and its a watery mess!

Post# 985914 , Reply# 19   3/9/2018 at 08:26 (195 days old) by Supersuds (Knoxville, Tenn.)        

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I was curious about Blue Plate, which Iím not sure Iíve 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 isnít, either.

Post# 985916 , Reply# 20   3/9/2018 at 08:36 (195 days old) by polkanut (Wausau, WI )        

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Duke's has been available in 16 ounce jars at our local Dollar Tree stores for about a year now.

Post# 985933 , Reply# 21   3/9/2018 at 13:01 (195 days old) by kd12 (Arkansas)        
Real Russian mayonez

The Russians love their mayonez. Here is a good homemade recipe for you, tovarisches.


Post# 986006 , Reply# 22   3/10/2018 at 00:28 (195 days old) by Michaelman2 (Atlanta, GA)        
Recipe using Duke's Mayo

Found this on a jar of Dukes Mayo. Was a contest winner. I made this tonight and it was indeed a winner! Yum.

Lolly's Alabama White BBQ Sauce


1 cup Dukeís Mayonnaise
⅓ cup apple cider vinegar
Juice of 1 large lemon
2 Tbsp. white balsamic vinegar
ľ tsp. granulated garlic
Ĺ tsp. salt
1 tsp. freshly ground black pepper
2 Ĺ tsp. prepared horseradish
1 tsp. ground mustard powder
ľ tsp. paprika
ľ tsp. ground cayenne pepper
Ĺ tsp. white sugar
1 tsp. Worcestershire sauce
Additional black pepper to taste

1. In a medium bowl, whisk all ingredients together to combine.

2. Refrigerate until ready to serve.

3. Serve over grilled or smoked chicken / use as a dip or dressing.

Post# 986161 , Reply# 23   3/11/2018 at 09:58 (193 days old) by SudsMaster (East of SF, West of Eden, 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.

Post# 986235 , Reply# 24   3/12/2018 at 03:40 (192 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.

Post# 986239 , Reply# 25   3/12/2018 at 05:20 (192 days old) by foraloysius (Leeuwarden, 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.

Post# 986246 , Reply# 26   3/12/2018 at 06:54 (192 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 (192 days old) by SudsMaster (East of SF, West of Eden, 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.

Post# 986316 , Reply# 28   3/12/2018 at 17:22 (192 days old) by appnut (TX)        

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I don't like ketchup much and when I have the rarity of fries, just eat them plain.  I'll have to try mayo on them next time.  thanks for the suggestion guys!!!

Post# 986324 , Reply# 29   3/12/2018 at 18:01 (192 days old) by ea56 (Sonoma Co.,CA)        

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French Fries are delicious with Mayonnaise, but itís 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 Iíve seldom induged the habit ketchup if good enough for me. But if youíve never tried it before you should give it a go at least once. And if the extravagance of calories or fat arenít a concern, thats even better for you!


Post# 986328 , Reply# 30   3/12/2018 at 18:29 (192 days old) by CircleW (NE Cincinnati OH area)        

I sometimes mix mayo with hot sauce to put on fries.

Post# 986343 , Reply# 31   3/12/2018 at 20:20 (192 days old) by johninpeekskill (Peekskill, NY)        
If you are from New England

johninpeekskill's profile picture has to be Cains Mayonnaise!

Post# 986357 , Reply# 32   3/13/2018 at 00:41 (192 days old) by SudsMaster (East of SF, West of Eden, California)        

sudsmaster's profile picture
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.

Post# 986365 , Reply# 33   3/13/2018 at 05:37 (191 days old) by askolover (South of Nash Vegas, TN)        

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Dave, my mother makes chicken that way sometimes when I come down for a visit.  I like it pretty well.

Post# 986375 , Reply# 34   3/13/2018 at 08:32 (191 days old) by Tomturbomatic (Beltsville, MD)        

The dangerous ingredient in most egg, tuna, chicken and potato salads is the raw celery. It carries all kinds of microbes on it. Commercially, it is blanched to kill microbes on it before being used in cold salads and I do that too, so that the salad lasts a couple of days without becoming a garden of death for your gut.  A quick transfer from the hot water to ice cold water prevents the celery from actually having a cooked texture or flavor.


 Produce, even more delicate leafy types can also be disinfected by a soak in a solution of 1 teaspoon of Clorox or 3% hydrogen peroxide to a gallon of water followed by a rinse in clear water. If they are washed like this and thoroughly dried before refrigerating, the microbes that lead to spoilage are greatly reduced.


When I used to make 13 quarts of potato salad for our court's July 4th picnic, I would put all of the celery ribs in the top rack of the KDS18 and run it on the short/china cycle. I added a tablespoon of bleach to the first fill which is a 7 minute wash (it skips the first two prerinses). The main wash is 3 minutes and the first rinse is short too, then I would push Cancel/Drain and put the celery in ice water.  It was clean and nobody got sick. Of course, I added Claussen's Kosher dill pickles to the potato salad and added some of the juice to the mayo for the dressing so it was kinda acidic which helps keep bacterial growth down, too.

CLICK HERE TO GO TO Tomturbomatic's LINK

This post was last edited 03/13/2018 at 10:55
Post# 986376 , Reply# 35   3/13/2018 at 08:35 (191 days old) by Tomturbomatic (Beltsville, MD)        

Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items



Abstract:  The microbiological safety of cabbage, carrots, celery, and onions/scallions as well as deli (mayonnaise-based) salads that contain these items is the subject of this review. Between 2000 and 2007, the number of outbreaks in the United States associated with these raw produce items ranged from 6 (celery) to 18 (carrots). For cases with confirmed etiologies involving these 4 types of produce as well as coleslaw, chicken, seafood, and other vegetable-based salads, more than 50% of the outbreaks were attributed to viral agents. In contrast, Salmonella spp. served as the major etiological agent in outbreaks associated with potato salad. Surveys conducted on these produce items within the United States and other developed countries found either an absence or infrequent contamination with foodborne pathogens. Despite this low prevalence, experimental studies have demonstrated the potential for preharvest contamination, and this event is more likely to occur when exposure is close to harvest. Postharvest contamination of these produce items has been documented in several cases with water, equipment, and incoming product serving as the principal cross-contamination agent. Survival of contaminated product during subsequent storage is dependent on the storage temperature, produce type, and presence of mayonnaise. Chemical interventions may be relied on to reduce cross-contamination during produce washing operations but are limited in their ability to inactivate pathogens on the produce surface. In contrast, irradiation at dosages (1.0 kGy) approved for use in the United States is an effective treatment for killing pathogenic bacteria in fresh-cut cabbage, carrots, and celery.

CLICK HERE TO GO TO Tomturbomatic's LINK

Post# 986379 , Reply# 36   3/13/2018 at 08:54 (191 days old) by imperial70 (******)        

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 (191 days old) by firedome (Binghamton NY & Lake Champlain VT)        

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Now available in Central Upstate NY ... thank you Weis Markets of PA!

Mom always used Miracle Whip... no wonder I never liked anything that had "salad dressing" in it!

Post# 986402 , Reply# 38   3/13/2018 at 10:57 (191 days old) by ea56 (Sonoma Co.,CA)        

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I wasnít 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 donít like eating the ďstringsĒ, 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.

Post# 986412 , Reply# 39   3/13/2018 at 11:50 (191 days old) by DaveAMKrayoGuy (Oak Park, MI)        

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Now celery is something that becomes useless! I hate when it starts shrinking & getting too moist to be eaten, often a matter of a few days after it is purchased...

-- Dave

Post# 986417 , Reply# 40   3/13/2018 at 12:14 (191 days old) by ea56 (Sonoma Co.,CA)        

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Keep your celery in a sealed plastic container, like a Rubbermaid or Tupperware box and it will stay fresh and crisp for at least two to three weeks.

Post# 986457 , Reply# 41   3/13/2018 at 18:12 (191 days old) by Tomturbomatic (Beltsville, MD)        

I don't think there is that much danger with freshly washed celery consumed immediately, but when it sits in a salad for a day or two, you can start growing a culture. Having said that, however, remember the problems traced back to the cilantro used in a chain of Tex-Mex restaurants and there was bacterial contamination in the water with which it was sprayed in the field or something.

The old southern term for what you do with your celery is "roping" to remove the strings.

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