I recently thought about the taste of mayonaise after reading a recipe
somewhere for the homemade variety, and also about the mayo that my
grandmother used to make in Alabama back in the 1950's, and how store
bought mayo tasted in those days. I remember the Bama, Blue Plate and
Hellman's/Best Foods brands as having more flavor than today's products.
Perhaps it was that mayonaise was something new to me as a child and now
having gotten used to it over so many years I may just think it was
different back then. Am I losing it in my approaching old age or has
anyone else remembered mayo, or anything else for that matter, as tasting
better long ago. What could account for the change in taste? Recipes?
Preservatives? Flouride? See
http://www.neworleans.com/forum/inde...ic,3442.0.html

I recently thought about the taste of mayonaise after reading a recipe
somewhere for the homemade variety, and also about the mayo that my
grandmother used to make in Alabama back in the 1950's, and how store
bought mayo tasted in those days. I remember the Bama, Blue Plate and
Hellman's/Best Foods brands as having more flavor than today's products.
Perhaps it was that mayonaise was something new to me as a child and now
having gotten used to it over so many years I may just think it was
different back then. Am I losing it in my approaching old age or has
anyone else remembered mayo, or anything else for that matter, as tasting
better long ago. What could account for the change in taste?

Loss of taste bud sensitivity?

==== j a c k at c a m p i n . m e . u k === http://www.campin.me.uk ====
Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts

Walter wrote:
I recently thought about the taste of mayonaise after reading a recipe
somewhere for the homemade variety, and also about the mayo that my
grandmother used to make in Alabama back in the 1950's, and how store
bought mayo tasted in those days. I remember the Bama, Blue Plate and
Hellman's/Best Foods brands as having more flavor than today's products.
Perhaps it was that mayonaise was something new to me as a child and now
having gotten used to it over so many years I may just think it was
different back then. Am I losing it in my approaching old age or has
anyone else remembered mayo, or anything else for that matter, as tasting
better long ago. What could account for the change in taste? Recipes?
Preservatives? Flouride? See
http://www.neworleans.com/forum/inde...ic,3442.0.html

Well, I know Hellmann's has tinkered with its recipe more than
once. At one point, the formula for the plastic squeeze
bottle was more like the old one, while the one in the jar
(which appeared to be the same formula, unless you read the
ingredients) was not as good. Now I think all of their
formulas have deteriorated. I actually started buying a store
brand a few jars ago, and it is more like the Hellmann's mayo
that I grew up with.

--
Jean B.

Walter wrote:
I recently thought about the taste of mayonaise after reading a recipe
somewhere for the homemade variety, and also about the mayo that my
grandmother used to make in Alabama back in the 1950's, and how store
bought mayo tasted in those days. I remember the Bama, Blue Plate and
Hellman's/Best Foods brands as having more flavor than today's products.
Perhaps it was that mayonaise was something new to me as a child and now
having gotten used to it over so many years I may just think it was
different back then. Am I losing it in my approaching old age or has
anyone else remembered mayo, or anything else for that matter, as tasting
better long ago. What could account for the change in taste? Recipes?
Preservatives? Flouride? See
http://www.neworleans.com/forum/inde...ic,3442.0.html

I don't really know if it tastes differently today .... but it is highly
unlikely that they use the same oil today ... and maybe in the 1950's
they cracked all those eggs but we know how unlikely that is today, so
who knows what goes into those industrial-sized cartons of eggs...

Cookie

Did they change the type of oil they use? Vegetable to Canola, did
they use a little olive oil, maybe so little they didn't have to label
it?

Cookie Cutter wrote in
:

Walter wrote:

I don't really know if it tastes differently today .... but it is
highly unlikely that they use the same oil today ... and maybe in the
1950's they cracked all those eggs but we know how unlikely that is
today, so who knows what goes into those industrial-sized cartons of
eggs...

Cookie

You are probably correct. Different oils and they likely used different
and more preservatives, too.