I can only eat mayo when its warm on a burger with other condiments
(not just warm mayo on a burger) or when its "disguised" in potato &
macaroni salad and coleslaw.

I can't do plain mayo, can't even stomach smelling it (so I hold my
breath when I use it to make my wife tuna salad or put it on her
hoagie).

Same goes for cream cheese. And yogurt. I can eat just about
everything else on the planet except these 3 things.

I remember once when my mother made me and my siblings sandwhiches for
school, the same knife to spread mayo on my brothers sammies she used
to cut mine in half and just the residue of mayo on those edges of my
sammy were enough to turn my stomach.

It's weird. I only ran into 1 other person at a previous job that
couldn't stand mayo, but unlike me, they couldn't even eat when it was
in potato & macaroni salad or coleslaw.

So.. is it just me and this other person or is anyone else here like
this?

And I wonder why this is? It's not like I had a terrible experience
with it growing up where I was forced to eat it all the time. Strange
how the body is....

meatnub wrote:

I can only eat mayo when its warm on a burger with other condiments
(not just warm mayo on a burger) or when its "disguised" in potato &
macaroni salad and coleslaw.

I can't do plain mayo, can't even stomach smelling it (so I hold my
breath when I use it to make my wife tuna salad or put it on her
hoagie).

[...]

It's weird. I only ran into 1 other person at a previous job that
couldn't stand mayo, but unlike me, they couldn't even eat when it was
in potato & macaroni salad or coleslaw.

So.. is it just me and this other person or is anyone else here like
this?

(Assuming this is not a troll....)

By "mayo" I assume you mean commercial mayonaisse out of a jar?
Almost all such products are pretty disgusting.

Do you like olive oil? Mayonaisse by rights should be
about 98% olive oil. Ever made it from scratch? You
may well like it better.

Steve

Steve Pope wrote:

By "mayo" I assume you mean commercial mayonaisse out of a jar?
Almost all such products are pretty disgusting.

I love commercial mayo, but I grew up on the stuff. That said,
homemade is of course much better. I made a thousand-island-ish
dressing out of my homemade mayo the other day, and it was really good.


Do you like olive oil? Mayonaisse by rights should be
about 98% olive oil. Ever made it from scratch? You
may well like it better.

Olive oil mayo is one of the worst things I've ever tasted. I used
extra-virgin -- do you make yours with pure, or what? I couldn't
choke the stuff down.

Serene

On Tue, 20 May 2008 13:10:05 -0700, Serene
wrote:

Steve Pope wrote:

By "mayo" I assume you mean commercial mayonaisse out of a jar?
Almost all such products are pretty disgusting.

I love commercial mayo, but I grew up on the stuff. That said,
homemade is of course much better. I made a thousand-island-ish
dressing out of my homemade mayo the other day, and it was really good.


Do you like olive oil? Mayonaisse by rights should be
about 98% olive oil. Ever made it from scratch? You
may well like it better.

Olive oil mayo is one of the worst things I've ever tasted. I used
extra-virgin -- do you make yours with pure, or what? I couldn't
choke the stuff down.

Olive oil only will produce a very bitter-tasting mayonnaise (and I
*adore* olive oil usually). I use half olive oil , half canola oil.

Nathalie in Switzerland

In article
,
meatnub wrote:

I can only eat mayo when its warm on a burger with other condiments
(not just warm mayo on a burger) or when its "disguised" in potato &
macaroni salad and coleslaw.

I can't do plain mayo, can't even stomach smelling it (so I hold my
breath when I use it to make my wife tuna salad or put it on her
hoagie).

Same goes for cream cheese. And yogurt. I can eat just about
everything else on the planet except these 3 things.

I remember once when my mother made me and my siblings sandwhiches for
school, the same knife to spread mayo on my brothers sammies she used
to cut mine in half and just the residue of mayo on those edges of my
sammy were enough to turn my stomach.

It's weird. I only ran into 1 other person at a previous job that
couldn't stand mayo, but unlike me, they couldn't even eat when it was
in potato & macaroni salad or coleslaw.

So.. is it just me and this other person or is anyone else here like
this?

And I wonder why this is? It's not like I had a terrible experience
with it growing up where I was forced to eat it all the time. Strange
how the body is....

I can't stand plain mayo either, but I love cream cheese.

Miche

--
Electricians do it in three phases

Nathalie Chiva wrote:

Olive oil only will produce a very bitter-tasting mayonnaise (and I
*adore* olive oil usually).

Same here, and you're right -- it was too bitter for us to even eat.

I use half olive oil , half canola oil.

I may try that, but I feel a little wary. :-)

Serene

Serene wrote:

Steve Pope wrote:

Do you like olive oil? Mayonaisse by rights should be
about 98% olive oil. Ever made it from scratch? You
may well like it better.

Olive oil mayo is one of the worst things I've ever tasted. I used
extra-virgin -- do you make yours with pure, or what? I couldn't
choke the stuff down.

The first time I used a very good extra virgin and it
was too much ... green mayo ... since then I've used a
light extra-virgin, such as TJ's lowest-cost Italian EVOO.

I don't do it often, however something like a crab salad
sandwich in the middle of crab season seems to benefit
from a freshly-made mayo as opposed to any jarred mayo.
And there are some restaurants that do a good job
on house-made mayo and/or aoili.

Steve

Serene wrote:

Olive oil mayo is one of the worst things I've ever tasted. I used
extra-virgin -- do you make yours with pure, or what? I couldn't
choke the stuff down.

I agree. It's pretty nasty the one time I made it.

I like mayo, commercial or otherwise (except 'Dukes' mayo - a
Souteastern US brand). Except that I *have* to stir it up before I
use it - I've always had to do this since I was a kid. I have a
serious aversion to lumpy mayo. I even had to stir it when I worked
at Burger King back in high school (and there was a lot of mayo to
stir there).

-sw

Nathalie Chiva wrote:

Olive oil only will produce a very bitter-tasting mayonnaise [..]

Only if you overwork it.

Steve

Steve Pope wrote:
Nathalie Chiva wrote:

Olive oil only will produce a very bitter-tasting mayonnaise [..]

Only if you overwork it.

Steve

Alton Brown showed making mayo on a recent episode and mentioned that if
you want to add olive oil, you should only do it as a portion of the oil
and only at a certain (forgotten) point because the beating breaks down
the molecules or something which makes it bitter.

"meatnub" wrote in message
...
I can only eat mayo when its warm on a burger with other condiments
(not just warm mayo on a burger) or when its "disguised" in potato &
macaroni salad and coleslaw.

I can't do plain mayo, can't even stomach smelling it (so I hold my
breath when I use it to make my wife tuna salad or put it on her
hoagie).

Same goes for cream cheese. And yogurt. I can eat just about
everything else on the planet except these 3 things.

I remember once when my mother made me and my siblings sandwhiches for
school, the same knife to spread mayo on my brothers sammies she used
to cut mine in half and just the residue of mayo on those edges of my
sammy were enough to turn my stomach.

It's weird. I only ran into 1 other person at a previous job that
couldn't stand mayo, but unlike me, they couldn't even eat when it was
in potato & macaroni salad or coleslaw.

So.. is it just me and this other person or is anyone else here like
this?

And I wonder why this is? It's not like I had a terrible experience
with it growing up where I was forced to eat it all the time. Strange
how the body is....


It's just you. I like both. I like to make my own mayo simply because it
is so easy anjd I can season it as I wish.

Paul

So.. is it just me and this other person or is anyone else here like
this?


It's just you, of course ;-) I like mayo (not love it, but I like it)
- love cream cheese - can't stand yogurt. But yogurt has that twangy
aftertaste thing going on. It's not at all like mayo and cream
cheese.

N.

Goomba wrote:

Steve Pope wrote:

Nathalie Chiva wrote:

Olive oil only will produce a very bitter-tasting mayonnaise [..]

Only if you overwork it.

Alton Brown showed making mayo on a recent episode and mentioned that if
you want to add olive oil, you should only do it as a portion of the oil
and only at a certain (forgotten) point because the beating breaks down
the molecules or something which makes it bitter.

There's certainly something going on here, regarding
overworking it. But it's also clear you don't absolutely
have to use a fraction of other oil -- the French have
used 100% olive oil in mayonaisse for decades.

I do make it by hand, not with a blender or blender stick
or suchlike.

Steve

Serene wrote:

Steve Pope wrote:

By "mayo" I assume you mean commercial mayonaisse out of a jar?
Almost all such products are pretty disgusting.

I love commercial mayo, but I grew up on the stuff. That said,
homemade is of course much better. I made a thousand-island-ish
dressing out of my homemade mayo the other day, and it was really good.

I don't know why anyone would not like mayo. The only people I know who
don't like are pick eaters with strange issues. I confess to having been
raised on Miracle Whip and honestly didn't know the difference. I came to
prefer mayo. One night I was making chicken salad sandwiches and
discovered that we were out of mayo, so it was time to try making it. WOW!
It was incredible. It was not until a few months ago that my wife dared to
try making it. Her concern was allergies to the soy in commercial stuff. .
I had assured here that the hardest part of making mayo (in food
processor) is the cleanup. Now she regularly makes her own.


Do you like olive oil? Mayonaisse by rights should be
about 98% olive oil. Ever made it from scratch? You
may well like it better.

Olive oil mayo is one of the worst things I've ever tasted. I used
extra-virgin -- do you make yours with pure, or what? I couldn't
choke the stuff down.


It is just fine with a little olive oil and canola for the rest.

Goomba wrote:

Alton Brown showed making mayo on a recent episode and mentioned that if
you want to add olive oil, you should only do it as a portion of the oil
and only at a certain (forgotten) point because the beating breaks down
the molecules or something which makes it bitter.

The JoC blender recipe that I use starts off with the salt, pepper, and egg
with a bit of olive oil and IIRC the lemon juice goes in after the first
pulsing. Then drizzle vegetable oil. I use canola. It tastes great.