On 2/25/2021 7:04 PM, Dave Smith wrote:
> On 2021-02-25 7:49 p.m., Sqwertz wrote:
>> On Thu, 25 Feb 2021 16:24:39 -0500, Dave Smith wrote:
>>
>> taste and convenience of store-bought condiments over my own.
>>>
>>> Are you kidding? Home made mayo is incredible. I don't use enough mayo
>>> to bother making it, but if I was going to be using a lot for something
>>> I would definitely whip up a batch.
>>
>> If UI was going to be using a lot for something, that would imply
>> I'm making something to share with other people.Â* I don't mind
>> making myself sick, but I don't want to expose others to my possibly
>> salmonella-laden home made mayonnaise.
>>
>> And I'm sure 95% of home made mayos would fail a taste test of 10
>> random people when put up against the name brands.
>>
That's because folks are used to the jarred wino beatoff mayo.
>
> IÂ* thought you were worried about it keeping for a while without going
> bad.Â* I guess this means you don't runny yolks, snotty sunny side eggs,
> wet scrambled eggs, chocolate mousse orÂ* good tira misu. pity. I would
> rather have under cooked eggs than over cooked.Â* I can't say it ever
> worried me.Â* I guess I count on reading about the odd case of salmonella
> that happens to other people.
>
He also touted this shit.
https://ricos.com/products/product-c...-cheese-sauce/

Notice it says, "now Trans Fat FREE." Steve denied it had trans
fats way back when. It did.
https://www.flickr.com/photos/sqwertz/8898099668/

The chance of getting salmonella from an egg yolk are tiny,
and only a complete slob would put egg white in mayonnaise.

"Rico's Rules the Nacho World!"

-sw
rec.food.cooking Jul 14, 2020, 5:07:11 PM

--
--Bryan
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