Subj : Mayo was: Cole's Law To : Ruth Haffly From : Dave Drum Date : Tue Jun 04 2024 05:59:29 -=> Ruth Haffly wrote to Dave Drum <=- RH> Hi Dave, RH> And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an RH> avocado oil based mayo the past few years, has no chemicals in it. When I was a kidlet in short pants I used to like it on sandwiches 'cuz it had a little "bite" to it that made things interesting. But, I grew out of that phase and discovered other condiments that I like better for enhancing boring food. Like Woerber's Horseradish Sauce. Or Heinz Spicy ketchup (made w/Tabasco) DD> Only place in town I've found Duke's is at Sav-A-Lot (a "budget" DD> grover) I did see that Taste of Home did a comparo of various DD> store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was DD> second and Kraft was far down the list. RH> Duke's usually does come out on top. I missed it when we were stationed RH> outside of the deep south, had to make do with others that generally RH> weren't as good. I've been in a Sav-A-Lot a couple of times and been RH> less than impressed. Bought a bag of chicken leg quarters one of the RH> times, most of the quarters were broken at the joint, had the tip of RH> the drumstick missing or other issues. Don't recall what else we got RH> there but it wasn't the quality of main line grocery stores. That's down to the operator of the Sav-A-Lotd in your area. The examples in my area (central Illinois) are operated by a former IGA franchisee. The store in Springfield has been sneaking into the "fresh meat" racket. They've been advertising "meat cut daily" in their flyers but I've not seen any indication of a service meat counter w/ a butcher. Bv)= As with any market I'm careful (mostly) with what I buy WRT both price and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked sasusage or lunch meat things. Or their bacon ends 'n' pieces - which are great for applications where the bacon is going to be shopped and used as flavorant or texture. Regular strip bacon I still buy at GFS - where they just finished a Memorial Day sale w/3 lb packages of either regular or thick-sliced for U$9.95. I'm now well stocked. DD> Mayonnaise isn't that hard to make. Basically just eggs and oil. RH> Plus a few (very few) other things but yes, it's one thing I used to do RH> when we didn't have much money. I did it a couple of times just to do it. And, like I did with ALDI's Deutsche Kuche noodles, went back to buying as a matter of convenience and knowing that my home-made (other than the pride/bragging rights) wasn't any better. Bv)= DD> Title: Copycat KFC Coleslaw DD> Categories: Salads, Vegetables, Greens DD> Yield: 10 servings DD> If you are lucky enough to have a food processor, get it DD> out of your cupboard. Start to cut up the cabbage and DD> place it in the processor. While cutting up the cabbage, DD> also cut up small slices of green pepper, onion, and DD> carrot and add to the processor. DD> If you do not have a food processor, no problem, simply DD> chop the cabbage, onions, and carrots into small pieces. DD> Add chopped green bell pepper if desired. RH> And that's why I don't like KFC slaw; it's too finely chopped for me. DD> It's about the "chop" as Popeyes (and Wendy's). As long as it has some DD> "crunch" in it I'm all right with it. RH> All the Popeyes places I've been to have had their cole slaw rougher RH> chopped than the fine stuff I've had at KFC (and other places). It may depend on which commisary the franchisee uses for items like that. We've only got one KFC store left here (down from 4). I only go there for the lunch AYCE buffet with friends - never at my suggestion. DD> Title: Classic Mayonnaise DD> Categories: Five, Sauces, Eggs DD> Yield: 2 Cups DD> 2 lg Egg yolks DD> 1 c Oil DD> 1 tb White wine vinegar DD> Salt & fresh ground white DD> - pepper DD> Mustard powder DD> To a medium bowl, add the yolks and whisk until smooth. RH> I prefer to do mine in a blender--less strain on the wrists. Well, me too - these days. I'm older, i like to think smarter. And more lazy. This is an excellent use for the bacon ends 'n' pieces I wrote about above: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ground Bacon Burger Categories: Pork, Vegetables, Herbs, Breads Yield: 4 Burgers 2 lb Uncooked bacon 1/2 lb Bacon; cooked, fine chopped 2 tb Your favourite BBQ dry rub 2 c Shredded iceberg lettuce 2 lg Tomatoes; sliced BBQ sauce; optional 4 Kaiser rolls; split, lightly - toasted ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment or food processor Prepare grill for medium-high heat cooking, approximately 400ºF/205ºC. Rough chop the uncooked bacon and place in the freezer for approximately 15 minutes until it begins to firm but hasn't frozen through. Once partially frozen, feed it through the grinder attachment of a stand mixer or place in a food processor and roughly chop. Once the bacon has been properly ground, gently mix in the chopped cooked bacon then form into 4 burger patties. Season patties lightly on both sides with BBQ dry rub seasoning. Place patties on the grill and cook until they reach a minimum internal temperature of 160ºF/71ºC. Remove the burger patties from the grill. Assemble burgers by spreading BBQ sauce or Mayonnaise on the buns, place patty on the bottom bun, followed by shredded iceberg lettuce, and 2-3 slices of tomatoes. Add the top bun and serve immediately. UDD NOTE: A nice slice of Cheddar or Colby cheese is a nice touch. Pepper jack, too. RECIPE FROM: https://www.kingsford.com Uncle Dirty Dave's Kitchen MMMMM .... Money won't buy happiness. But it will buy bacon. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .