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Which do you prefer? Or do you think any version of the fatty white substance is vile?
Now, I realize that this is a serious topic which provokes strong emotional reactions. Let's try to keep it civil! ;-)
OK, having said that, why, for the love of all that's holy, would anyone want sweet stuff mixed in with their tuna or egg salad??
I'm a mayonnaise fan, myself. Hellman's, specifically. Oh, and by the way--mayo wins in a Google fight!Posts: 3149 | Registered: Jul 2005
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I'm keeping a close eye on this contentious topic, and don't think I won't lock it in a heartbeat if it becomes a problem. Or if mayo is winning.
Posts: 441 | Registered: Apr 2005
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Jeesh: Assume for the purposes of this highly scientific survey that you have to choose either one or the other for all your spread/dressing/condiment needs.
Posts: 3149 | Registered: Jul 2005
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narrativium: I notice, though, that their slogan is " real mayonnaise taste."
I'll have to try it if I see next time I'm in a natural foods store. And I'm with whoever it was that posted about the canola oil mayo--I can't taste the difference between canola Hellmans and regular Hellmans. Kraft mayo, however--blechh.
Posts: 3149 | Registered: Jul 2005
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Miracle Whip is better on ham sandwiches with yellow mustard, and is really the only acceptable condiment on a BLT. For all else, mayo is preferable.
Posts: 37449 | Registered: May 1999
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I prefer mayo, but since the only version of actual mayo that are available are the old-fashioned style, which just happens to taste rotten to me, I'm stuck using miracle whip. Which is, at least, better than rotten tasting old-fashioned style mayo.
I'll agree that Hellman's mayo is a very good brand. It's unfortunate I'm stuck in mayo hell. Posts: 8355 | Registered: Apr 2003
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For the second time today, I agree with Tom.
Almost completely. Miracle Whip is also preferable on braunschweiger and cake donut sandwiches. But he probably just forgot to add that.
Posts: 9866 | Registered: Apr 2002
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And educated guess says that it's made in a different plant. (Note the fact that the label -- including the nutritional facts -- is in Spanish. Note also the fact that I have never seen this variety in the supermarket.) Or, it's too new to have been fully approved yet.
My vote is for mayo, Best Foods Light. Miracle Whip has some uses, but I decided a while back that I didn't use it enough to keep it around. Mayo can be doctored to taste just like it when necessary.
Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by maui babe: They're both vile.
Seconded.
Whole-heartedly thirded! Yuck, Yick, and Yack! And just eeew! Can ya tell I don't like either one? Just thought I'd mention that. Posts: 822 | Registered: Jul 2001
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Although I have been assured by Alton Brown that when I make homemade mayo I may never go back, and I listen to Alton Brown. But I've never had the time or money to go out and buy all the styrofam balls with the push pins in them his recipie requires.
Posts: 1894 | Registered: Aug 2000
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I've made homemade mayo- by hand. I didn't need any styrofoam balls. I just took some egg yolks and lemon juice, whisked them till they were good and emulsified and slowly added oil while whisking like a mad man.
Posts: 4753 | Registered: May 2002
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Quidscribis has been in hiding, but this hot-button topic was enough to flush her out, apparently. Welcome back!
Posts: 10397 | Registered: Jun 2005
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We've moved - into Fahim's parent's place (long story, and yes, it's working out very well and I'm loving my Sri Lankan curry cooking lessons every day) - so that distracted me a fair bit. Plus I've been working on some writing projects and other real world stuff. You know how it goes.
I've been craving Subway subs. Tuna or seafood or meatball... I'm so sad I can't have any. And this mayo thread just reminds me of our lack... *waaaaah!*
Posts: 8355 | Registered: Apr 2003
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No No! You put your right hand in, you put your right hand out, you put your right hand in and you shake it all about. You do the hokey-pokey and you turn yourself around. THAT'S what it's all about!
Posts: 10397 | Registered: Jun 2005
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I used to be a Miracle Whip girl. I turned my nose up at that horrible mayo and felt quite proud of myself for being smart enough to prefer miracle whip.
But then I got married, and he liked mayo. I bought both for a while, but it was just too darn inconvenient to have two jars all the time. So I started using mayo, too.
Now I can't stand the taste of miracle whip on most things. It is way too sweet. (I still wonder where that tangy zip went... I don't remember it being sweet.) But I do believe I would still prefer it in my mom's macaroni salad. Anything else would be just wrong.
So, I'm a convert to Kraft Mayo. We don't use hellman's, but I'm not sure why.
Posts: 2880 | Registered: Jun 2004
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Hiya quid, good to see you! Glad that staying w/ the in-laws is working out. Guess you probably don't want me to send you a Subway sub. Homemade mayo is good--do you have a food processor?
Posts: 3149 | Registered: Jul 2005
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quote:Originally posted by dkw: Miracle Whip is also preferable on braunschweiger and cake donut sandwiches.
Ooh, see now I think that liverwurst (as I call it) is one of the reasons that mayonnaise was invented! Mayo, brown mustard, and a slice of Havarti cheese w/ liverwurst on seeded rye. Mmmm.
But I must ask . . . cake donut sandwiches?
Posts: 3149 | Registered: Jul 2005
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Kraft Mayo on absolutely everything. Tuna salad, egg salad, ham and cheese, spaghetti sammiches, brisket sammiches, frech fries, nacho cheesier doritoes and fingers. Together Ranch and Mayo rule on high.
Posts: 2596 | Registered: Jan 2006
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Braunschweiger and cake donut sandwiches. Cut cake donut in half horizontally (like a bagel), spread both sides with Miracle Whip, place a slice of braunschweiger on the bottom half, put on the top, enjoy.
It is a delicacy from my mother's childhood.
Posts: 9866 | Registered: Apr 2002
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quote:Hiya quid, good to see you! Glad that staying w/ the in-laws is working out. Guess you probably don't want me to send you a Subway sub. Homemade mayo is good--do you have a food processor?
You're funny.
Yeah, I have a food processor, and I know I can make my own mayo - I just haven't tried it yet. Do you have a decent recipe? I know people who've tried and hated every recipe they came across - it all tasted like that old style crap that tastes like it's been in the sun too long. If there was a good one... Posts: 8355 | Registered: Apr 2003
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Oh. I must admit, it never occurred to me that "braunschweiger" and "cake donut sandwich" were all one thing! Posts: 3149 | Registered: Jul 2005
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1 egg Dash cayenne 1/2 teaspoon dry mustard Salt and white pepper to taste 1 T rice vinegar 1 T lemon juice 2 cloves garlic, pureed 1 cup grapeseed oil
In blender or food processor add everything but oil. Process for about 15 seconds, then begin adding the oil very slowly in a very thin, steady stream. Process until all or most of the oil has been added, and desired consistency is reached.
This is very garlicy. You can add less garlic (or even none) for a more mayonnaisy flavor.
Posts: 9866 | Registered: Apr 2002
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Oh, and I will ask my mom for her homemade mayo recipe--I liked it as a kid but it's been years since I've had it. I don't know if it will be any different from the "old style crap" you don't like, but I certainly don't recall having any adverse flavor reactions!
Posts: 3149 | Registered: Jul 2005
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Mayonaisse is one of the most disgusting substances known to man. I'd feel better about myself eating flakes of paint...lead paint.
Posts: 4313 | Registered: Sep 2004
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Oh, dkw, my connection is really slow the past couple of days. My comment above wasn't meant as "I'll get the real true recipe for homemade mayo." I just hadn't seen your post yet!
Posts: 3149 | Registered: Jul 2005
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