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Old June 19, 2017   #3271
jillian
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Going back to the subject of mayonnaise, it's only Dukes for me. I have tried Hellmans, Kraft and Miracle Whip. Way too sweet for me. Here is an interesting ranking of various mayonnaise, many I haven't heard of. I would like to try the Kewpie which ranked no.1.

http://www.chicagotribune.com/dining...511-story.html
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Old June 19, 2017   #3272
oakley
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That looks amazing Worth. We had similar Sunday...did boneless pork ribs, jerk chicken
thighs, potato salad, cucumber slaw, garlic scapes.

Leftovers tonight with collard greens.

Looks like my way to enjoy okra. Actually i'll take it anyway but at home i just kiss it
with heat or quick grill it. Can't grow it though. I did once next to a cotton plant...got
one cotton ball and three okra on a scrawny plant. (ate it fresh right in the garden)
Rarely can get it fresh so maybe once a year.

On Mayo. It seems a regional thing. Kewpie is a NYC favorite and not bad. I grew up on
Hellmans but we use Greek yogurt since it is always on stock at home. Sauce it up with
lime, cilantro, garlic, avocado, cucumber, hot peppers, green onions, feta or any combination...
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Old June 19, 2017   #3273
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Jerk spice is all over the place. Just like BBQ sauce and preparation. I wing it and make
it my way, not too sweet, needs spicy, good balance of vinegar and fresh ginger is what
we like. Lots of it.
Even my dry rub on the pork is always different but similar enough.
More important, as you know is temp. I tried to keep it at 225, low and slow.

This one is basic and great...not too sweet.
https://cooking.nytimes.com/recipes/...6-jerk-chicken
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Old June 19, 2017   #3274
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Quote:
Originally Posted by jillian View Post
Going back to the subject of mayonnaise, it's only Dukes for me. I have tried Hellmans, Kraft and Miracle Whip. Way too sweet for me. Here is an interesting ranking of various mayonnaise, many I haven't heard of. I would like to try the Kewpie which ranked no.1.

http://www.chicagotribune.com/dining...511-story.html
If you weren't around for last year's mayonnaise wars, America's Test Kitchen did a taste test and Blue Plate won. Duke's a close runner-up. (Obviously Kewpie wasn't a participant.) ATK noted that of all the competitors, only Blue Plate uses exclusively egg yolks; all others used whites to some degree. The comments in the Trib test seem to confirm that it makes a difference.

(I rather suspect that Kewpie uses yolks only, but MSG??)
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Old June 19, 2017   #3275
jillian
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If you weren't around for last year's mayonnaise wars, America's Test Kitchen did a taste test and Blue Plate won. Duke's a close runner-up. (Obviously Kewpie wasn't a participant.) ATK noted that of all the competitors, only Blue Plate uses exclusively egg yolks; all others used whites to some degree. The comments in the Trib test seem to confirm that it makes a difference.

(I rather suspect that Kewpie uses yolks only, but MSG??)
I missed the msg part. I will "stick" with my Dukes
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Old June 19, 2017   #3276
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Have these people lost their minds?
Who on earth would pay 8 dollars for 17oz of mayonnaise.
I suppose it is people that think it is cool to eat over priced stuff from Japan.
That is the price at central market compared to Dukes at the same place 16oz for 2.62.
Dukes at HEB 32 oz is 3.48 and I always wait for the 1.50 off? coupon.

In the mean time Salt and I will stick with good old US made Kraft and Dukes.
I will also buy the HEB brand and McCormick depending who has the coupons.
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Old June 19, 2017   #3277
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Yes, Kraft and Dukes.

Tonight, we made chicken enchiladas and ground beef soft tacos. They were so good we are going to eat them tomorrow night too.
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Old June 19, 2017   #3278
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Well, having some italian sausage again. I must be on a roll to eat some sausage or something because I don't usually eat it often. Seems it's been a lot lately. I had some leftover red cabbage I needed to use up and I really like the recipe I use it for, so sausage again.

I really do like this meal. It's filling and satisfying too, with one serving being enough and plenty left over for lunch the next day.

https://beekman1802.com/recipes/broi...bbage-sausage/

I remove the casings from the sausage, I do not like them and I use mild italian sausage.

I use any bread I have on hand for the croutons which is usually potato bread. I have made them before with leftover french bread from HEB bakery.

And I use regular seedless raisins because that's why I buy.

Anyway, it's the burst of flavors that I really enjoy and it's the satisfying part of the meal. I prefer long dry strips of orange zest over fine zest.
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Last edited by Rockporter; June 19, 2017 at 09:40 PM.
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Old June 19, 2017   #3279
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Rockporter it sounds good.
I am in a food slump.
But weird one.
I have ate on and off all afternoon and even just had half a melon and I am still hungry for something and dont know what it is.
It is though I have the munches.
If raisins weren't so expensive now I would make a raisin pie.
What I really want is a mincemeat pie.
Worth
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Old June 19, 2017   #3280
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Quote:
Originally Posted by Worth1 View Post
Rockporter it sounds good.
I am in a food slump.
But weird one.
I have ate on and off all afternoon and even just had half a melon and I am still hungry for something and dont know what it is.
It is though I have the munches.
If raisins weren't so expensive now I would make a raisin pie.
What I really want is a mincemeat pie.
Worth
Ha, I ate half a baby watermelon today before I cooked dinner. I wondered if I would be able to eat dinner because I felt satisfied. Dinner took long enough to cook that all the watermelon water had already gone through my system. Dinner was so good. I thought raisins in bulk at places like Sprouts were reasonable in cost? I buy mine at Sam's Club, but we don't eat raisins that often. I just opened the second bag we bought about 10 months or so ago tonight to make dinner.

I just checked. Sam's Club box of two 30 ounce pouches of Sun Maid raisins is $7.68.

A 32 oz bag of Sun Maid raisins at Walmart is $5.48 each. Sam's Club is definitely the better deal.


Mincemeat at Walmart

https://www.walmart.com/ip/Crosse-Bl...cemeat&veh=sem
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Last edited by Rockporter; June 19, 2017 at 09:49 PM.
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Old June 19, 2017   #3281
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Quote:
Originally Posted by AlittleSalt View Post
Yes, Kraft and Dukes.
Which Kraft? I was not aware until the Trib contest that there are two of them. The fact that Kraft names it's own recent product "Real Mayonnaise" confirms in the strongest possible terms that the legacy Kraft product is fake mayonnaise (as I wrote previously).

To be fair, I haven't tasted their "Real Mayonnaise". Why bother; I've already got some.
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Old June 19, 2017   #3282
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Quote:
Originally Posted by Worth1 View Post
I have ate on and off all afternoon and even just had half a melon and I am still hungry for something and dont know what it is.
Drink a bunch of water. Plain old thirst can express itself as "need to eat something."
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Old June 20, 2017   #3283
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Fried fish and tobacco onions, home made.
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Old June 20, 2017   #3284
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As far as I know Kraft has never made fake mayonnaise they just did a label change.
If you want nasty mayonnaise try the whataberger mayonnaise.
I asked for some on the side for my fries one time and thought I was going to puke it was so sweet.

Then there was where I worked where the idiots froze the mayonnaise packets ruining the mayonnaise.
It went on forever.
We would have take the new squeeze bottle mayonnaise from the counter to the truck.
What I would like to have is some like I read they make in Russia with sunflower oil.
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Old June 20, 2017   #3285
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Tobacco onions are a new one on me. Never heard that phrase before.
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