So after my recent dalliance with scotch eggs I am left with a supply of
curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
about what to do with it.

Maybe on a cheeseburger?
a dip for raw veggies?

Ideas?



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On Sat, 01 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:

> So after my recent dalliance with scotch eggs I am left with a supply of
> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
> think about what to do with it.

Chicken salad
Deviled eggs, egg salad
Potato salad

Tara

On 11/1/2014 7:04 PM, Paul M. Cook wrote:
> So after my recent dalliance with scotch eggs I am left with a supply of
> curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
> about what to do with it.
>
> Maybe on a cheeseburger?
> a dip for raw veggies?
>
> Ideas?

The curry mayo is definitely very good on a hamburger - including some
caramelized onions, too, is tasty as well. It's also nice to use as a
condiment for a ribeye (or any other) steak.

Sky

On 2014-11-01 20:04, Paul M. Cook wrote:
> So after my recent dalliance with scotch eggs I am left with a supply of
> curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
> about what to do with it.
>
> Maybe on a cheeseburger?
> a dip for raw veggies?
>

Use it to make some tuna salad. It is delicious with curry powder added.

On Sat, 1 Nov 2014 17:04:06 -0700, "Paul M. Cook" >
wrote:

>So after my recent dalliance with scotch eggs I am left with a supply of
>curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
>about what to do with it.
>
>Maybe on a cheeseburger?
>a dip for raw veggies?
>
>Ideas?
>
>
>
>---
>This email is free from viruses and malware because avast! Antivirus protection is active.
>http://www.avast.com


How about gently warming the mayo, then use it in an Eggs Benedict
type dish instead of a hollandaise sauce.

I warm touchy sauces in ramekins that I set in a pan of hot water off
the burner, and stir it once in a while.

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
> On Sat, 1 Nov 2014 17:04:06 -0700, "Paul M. Cook" >
> wrote:
>
>>So after my recent dalliance with scotch eggs I am left with a supply of
>>curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
>>about what to do with it.
>>
>>Maybe on a cheeseburger?
>>a dip for raw veggies?
>>
>>Ideas?
>>
>>
>>
>>---
>>This email is free from viruses and malware because avast! Antivirus
>>protection is active.
>>http://www.avast.com
>
>
> How about gently warming the mayo, then use it in an Eggs Benedict
> type dish instead of a hollandaise sauce.
>
> I warm touchy sauces in ramekins that I set in a pan of hot water off
> the burner, and stir it once in a while.


Good technique. I am kind of egged out though. I've eatena lot in the
last few days.



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"Tara" > wrote in message
...
> On Sat, 01 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
>
>> So after my recent dalliance with scotch eggs I am left with a supply of
>> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
>> think about what to do with it.
>
> Chicken salad
> Deviled eggs, egg salad
> Potato salad


SNAP!! Chicken salad! Perfect!



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"Sqwertz" > wrote in message
...
> On Sat, 1 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
>
>> So after my recent dalliance with scotch eggs I am left with a supply of
>> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
>> think
>> about what to do with it.
>>
>> Maybe on a cheeseburger?
>> a dip for raw veggies?
>>
>> Ideas?
>
> Julie is your man, Paul!

Here we go again.

> I myself can't be bothered to speculate on what to do with 30 measly
> cents worth of "curry mayo" that will bring Joy to your life.

Mayo is beneath you. Check.

> I did contemplate it, though.

While staring into your triple tequila straight..



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"Sqwertz" > wrote in message
news
> On Sat, 1 Nov 2014 23:10:28 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 1 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
>>>
>>>> So after my recent dalliance with scotch eggs I am left with a supply
>>>> of
>>>> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
>>>> think
>>>> about what to do with it.
>>>>
>>>> Maybe on a cheeseburger?
>>>> a dip for raw veggies?
>>>>
>>>> Ideas?
>>>
>>> Julie is your man, Paul!
>>
>> Here we go again.
>>
>>> I myself can't be bothered to speculate on what to do with 30 measly
>>> cents worth of "curry mayo" that will bring Joy to your life.
>>
>> Mayo is beneath you. Check.
>>
>>> I did contemplate it, though.
>>
>> While staring into your triple tequila straight..
>
> I just juiced 6 grapefruits and 2 limes. Somebody gave me a 12oz
> Steel Reserve on the way home which I may drink tonight. I don't
> drink tequila. I'd rather drink pulque.


Yeah sure, so explain the cop car in your garage. The one with the lights
still flashing.



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On Sun, 02 Nov 2014 06:25:54 -0400, wrote:

> On Sat, 1 Nov 2014 17:04:06 -0700, "Paul M. Cook" >
> wrote:
>
> >So after my recent dalliance with scotch eggs I am left with a supply of
> >curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
> >about what to do with it.
> >
> >Maybe on a cheeseburger?
> >a dip for raw veggies?
> >
> >Ideas?
>
> Dip for fried onion rings -

Or french fries for that matter. Don't the Belgians serve multiple
dips with their fries/frites/frjtz? I see curry catsup and other
flavored mayo, so why not try curry mayo? http://www.frjtzfries.com/
Personally, I like tartar sauce with my fried onion rings.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> wrote:
> > Dip for fried onion rings -
>
> Or french fries for that matter. Don't the Belgians serve multiple
> dips with their fries/frites/frjtz? I see curry catsup and other
> flavored mayo, so why not try curry mayo? http://www.frjtzfries.com/
> Personally, I like tartar sauce with my fried onion rings.

For french fries, onion rings, and even shrimp, I just prefer salt and
pepper. I never use a condiment with any. (The shrimp does have Old
Bay on them though)

G.

On Sun, 02 Nov 2014 09:59:16 -0500, Gary > wrote:

> sf wrote:
> >
> > wrote:
> > > Dip for fried onion rings -
> >
> > Or french fries for that matter. Don't the Belgians serve multiple
> > dips with their fries/frites/frjtz? I see curry catsup and other
> > flavored mayo, so why not try curry mayo? http://www.frjtzfries.com/
> > Personally, I like tartar sauce with my fried onion rings.
>
> For french fries, onion rings, and even shrimp, I just prefer salt and
> pepper. I never use a condiment with any. (The shrimp does have Old
> Bay on them though)
>
Different strokes. Old Bay is fine for crab boil, but I hate it as a
dry seasoning. Zatarain's is awful no matter how it's used. I'm okay
with just s & p... but love a spicy cocktail sauce to dip plain shrimp
in.



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"Sqwertz" > wrote in message
...
> On Sun, 2 Nov 2014 05:50:10 -0800, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> news
>>> On Sat, 1 Nov 2014 23:10:28 -0700, Paul M. Cook wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Sat, 1 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
>>>>>
>>>>>> So after my recent dalliance with scotch eggs I am left with a supply
>>>>>> of
>>>>>> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
>>>>>> think
>>>>>> about what to do with it.
>>>>>>
>>>>>> Maybe on a cheeseburger?
>>>>>> a dip for raw veggies?
>>>>>>
>>>>>> Ideas?
>>>>>
>>>>> Julie is your man, Paul!
>>>>
>>>> Here we go again.
>>>>
>>>>> I myself can't be bothered to speculate on what to do with 30 measly
>>>>> cents worth of "curry mayo" that will bring Joy to your life.
>>>>
>>>> Mayo is beneath you. Check.
>>>>
>>>>> I did contemplate it, though.
>>>>
>>>> While staring into your triple tequila straight..
>>>
>>> I just juiced 6 grapefruits and 2 limes. Somebody gave me a 12oz
>>> Steel Reserve on the way home which I may drink tonight. I don't
>>> drink tequila. I'd rather drink pulque.
>>
>> Yeah sure, so explain the cop car in your garage. The one with the
>> lights
>> still flashing.
>
> You must be binge drinking if you're still up at 5:30am posting this
> incoherent nonsense.

Steve thinks to himself climbing into the car "when did I buy a shotgun?"
Well at least this time you didn't wake up naked in a drunk tank covered in
a plastic sheet and chained to a bench.



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On Sun, 2 Nov 2014 08:44:46 -0800, "Paul M. Cook" >
wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Sun, 2 Nov 2014 05:50:10 -0800, Paul M. Cook wrote:
> >
> >>
> >> Yeah sure, so explain the cop car in your garage. The one with the
> >> lights
> >> still flashing.
> >
> > You must be binge drinking if you're still up at 5:30am posting this
> > incoherent nonsense.
>
> Steve thinks to himself climbing into the car "when did I buy a shotgun?"
> Well at least this time you didn't wake up naked in a drunk tank covered in
> a plastic sheet and chained to a bench.
>

He probably hasn't figured out yet that the clocks were set back last
night.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Paul M. Cook" > wrote in message
...
> So after my recent dalliance with scotch eggs I am left with a supply of
> curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
> about what to do with it.
>
> Maybe on a cheeseburger?
> a dip for raw veggies?
>
> Ideas?

uh, more Scotch eggs?

On Sunday, November 2, 2014 1:04:13 AM UTC+1, Paul M. Cook wrote:
> So after my recent dalliance with scotch eggs I am left with a supply of
> curry mayo. I have about 1/2 cup. I hate to throw food away. I am think
> about what to do with it.
>
> Maybe on a cheeseburger?
> a dip for raw veggies?
>

Ad chopped onions and apples and serve it on pickled herring on rye bread.

Sqwertz wrote in rec.food.cooking:

> On Sat, 1 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
>
> > So after my recent dalliance with scotch eggs I am left with a
> > supply of curry mayo. I have about 1/2 cup. I hate to throw food
> > away. I am think about what to do with it.
> >
> > Maybe on a cheeseburger?
> > a dip for raw veggies?
> >
> > Ideas?
>
> Julie is your man, Paul!
>
> I myself can't be bothered to speculate on what to do with 30 measly
> cents worth of "curry mayo" that will bring Joy to your life.
>
> I did contemplate it, though.
>
> -sw

Some people are more into being responsible and not tossing food out
that is still healthy and usable.

USA folks are among top of the 'throw it out' group. Many will make
meal that feeds 6, feed 3 off it and toss the rest out. They may
pretend to put it on leftovers but never eat leftovers.

A single meal can well be enhanced with '30 cents of curry mayo'. Me,
I'd add it to 5cents of cooked pasta, with 3cents of spices and might
splurge with a little Tb each of chopped onion, bell pepper, and
celery. But then, thats just me. Another might use it with salmon and
bake it to a delicious dinner.

Carol

--

Michael Nielsen wrote in rec.food.cooking:

> On Sunday, November 2, 2014 1:04:13 AM UTC+1, Paul M. Cook wrote:
> > So after my recent dalliance with scotch eggs I am left with a
> > supply of curry mayo. I have about 1/2 cup. I hate to throw food
> > away. I am think about what to do with it.
> >
> > Maybe on a cheeseburger?
> > a dip for raw veggies?
> >
>
> Ad chopped onions and apples and serve it on pickled herring on rye
> bread.

OH! Now that is different to me! Thank you. I just made a batch of
rye bread but am not the one with the curry mayo.

Here's my rye recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings

1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast

A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
cvan also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR2008

MMMMM

I made it in dough mode and shaped to lots of little buns.

On 11/2/2014 6:40 PM, Sqwertz wrote:
> On Sun, 02 Nov 2014 17:16:53 -0600, cshenk wrote:
>
>> Sqwertz wrote in rec.food.cooking:
>>
>>> On Sat, 1 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
>>>
>>>> So after my recent dalliance with scotch eggs I am left with a
>>>> supply of curry mayo. I have about 1/2 cup. I hate to throw food
>>>> away. I am think about what to do with it.
>>>>
>>>> Maybe on a cheeseburger?
>>>> a dip for raw veggies?
>>>>
>>>> Ideas?
>>>
>>> Julie is your man, Paul!
>>>
>>> I myself can't be bothered to speculate on what to do with 30 measly
>>> cents worth of "curry mayo" that will bring Joy to your life.
>>>
>>> I did contemplate it, though.
>>
>> Some people are more into being responsible and not tossing food out
>> that is still healthy and usable.
>>
>> USA folks are among top of the 'throw it out' group. Many will make
>> meal that feeds 6, feed 3 off it and toss the rest out. They may
>> pretend to put it on leftovers but never eat leftovers.
>
> Who said to throw it out? Or did you just make that up for a chance
> to get on your high-horse and do some USA-bashing?
>
> -sw
>
Um... she's in and from the USA. Retired Navy. The truth is people
often do throw out food they don't need to. Who is the "expiration
date" queen of RFC?

Still, it shouldn't be terribly difficult for someone to figure out what
to do with a little leftover curry mayonnaise if, in fact, they liked it
in the first place. I dislike mayonnaise but even so the first thing
that would have come to mind would be use it on a sandwich.

Jill

On Monday, November 3, 2014 12:38:18 AM UTC+1, cshenk wrote:

> I made it in dough mode and shaped to lots of little buns.

That looks strange. Isnt it more like a darker french bread? See the image in the recipe below for how I see rye bread. I normally prefer the softer kind of bread, but for pickled herring and curry salad I do prefer the hard rye, as it doesnt absorb the pickle so much.

This looks more right:

http://www.sbs.com.au/food/recipes/rye-bread-rugbroed

cshenk wrote:
>
>USA folks are among top of the 'throw it out' group. Many will make
>meal that feeds 6, feed 3 off it and toss the rest out. They may
>pretend to put it on leftovers but never eat leftovers.

Nothing edible goes into the trash here... tonight the fat trimmings
from an eye round roast went into a bowl on the deck and not 30
seconds later the barn kittens were devouring it. Left overs get
eaten and enjoyed here, tonight was the third and last day for that
roast. Even the seeds from the squash went out on the lawn, by
morning it was gone.

"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>> So after my recent dalliance with scotch eggs I am left with a supply of
>> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
>> think about what to do with it.
>>
>> Maybe on a cheeseburger?
>> a dip for raw veggies?
>>
>> Ideas?
>
> uh, more Scotch eggs?

Not for a while. Those babies are rich. I had my fun.




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On Sun, 2 Nov 2014 16:37:24 -0800, "Paul M. Cook" >
wrote:

>
> "Pico Rico" > wrote in message
> ...
> >
> > "Paul M. Cook" > wrote in message
> > ...
> >> So after my recent dalliance with scotch eggs I am left with a supply of
> >> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
> >> think about what to do with it.
> >>
> >> Maybe on a cheeseburger?
> >> a dip for raw veggies?
> >>
> >> Ideas?
> >
> > uh, more Scotch eggs?
>
> Not for a while. Those babies are rich. I had my fun.
>
I get it. Unrelated dish - but I made a small amount of lasagna with
all the ingredients that people hump legs over... whole milk ricotta,
fresh mozzarella, San Marzano tomatoes. Didn't enjoy it - and the
hubby who eats anything (within reason) was not enamored with it
either. It wasn't awful, but it was too rich to enjoy.

My apologies to the others who think full fat is the way to go. I
don't buy into that, but feel free to do it anyway. Time will tell.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 2 Nov 2014 16:37:24 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> "Pico Rico" > wrote in message
>> ...
>> >
>> > "Paul M. Cook" > wrote in message
>> > ...
>> >> So after my recent dalliance with scotch eggs I am left with a supply
>> >> of
>> >> curry mayo. I have about 1/2 cup. I hate to throw food away. I am
>> >> think about what to do with it.
>> >>
>> >> Maybe on a cheeseburger?
>> >> a dip for raw veggies?
>> >>
>> >> Ideas?
>> >
>> > uh, more Scotch eggs?
>>
>> Not for a while. Those babies are rich. I had my fun.
>>
> I get it. Unrelated dish - but I made a small amount of lasagna with
> all the ingredients that people hump legs over... whole milk ricotta,
> fresh mozzarella, San Marzano tomatoes. Didn't enjoy it - and the
> hubby who eats anything (within reason) was not enamored with it
> either. It wasn't awful, but it was too rich to enjoy.

That's the way I like 'na.

> My apologies to the others who think full fat is the way to go. I
> don't buy into that, but feel free to do it anyway. Time will tell.

I'd love it. But not every day. It gets cloying. I bought 18 eggs and
went scotch egg crazy. I'll be ready again in a few months. I did enjoy
myself though. Nice treat.



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Sqwertz wrote in rec.food.cooking:

> On Sun, 02 Nov 2014 17:16:53 -0600, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> On Sat, 1 Nov 2014 17:04:06 -0700, Paul M. Cook wrote:
> >>
> >>> So after my recent dalliance with scotch eggs I am left with a
> >>> supply of curry mayo. I have about 1/2 cup. I hate to throw food
> >>> away. I am think about what to do with it.
> >>>
> >>> Maybe on a cheeseburger?
> >>> a dip for raw veggies?
> >>>
> >>> Ideas?
> >>
> >> Julie is your man, Paul!
> >>
> >> I myself can't be bothered to speculate on what to do with 30
> measly >> cents worth of "curry mayo" that will bring Joy to your
> life. >>
> >> I did contemplate it, though.
> >
> > Some people are more into being responsible and not tossing food out
> > that is still healthy and usable.
> >
> > USA folks are among top of the 'throw it out' group. Many will make
> > meal that feeds 6, feed 3 off it and toss the rest out. They may
> > pretend to put it on leftovers but never eat leftovers.
>
> Who said to throw it out? Or did you just make that up for a chance
> to get on your high-horse and do some USA-bashing?
>
> -sw

I live in the USA. USA is the worst on using leftovers. See above
whrre a USA person can't bother to deal with 30 cents worth of mayo.



--

Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:
> >
> > USA folks are among top of the 'throw it out' group. Many will make
> > meal that feeds 6, feed 3 off it and toss the rest out. They may
> > pretend to put it on leftovers but never eat leftovers.
>
> Nothing edible goes into the trash here... tonight the fat trimmings
> from an eye round roast went into a bowl on the deck and not 30
> seconds later the barn kittens were devouring it. Left overs get
> eaten and enjoyed here, tonight was the third and last day for that
> roast. Even the seeds from the squash went out on the lawn, by
> morning it was gone.

I'm with you. I operate one of the bigger Freecycles and we teach one
another how to reuse or not toss out useful things.

Sometimes it's small stuff like 100 beer bottle caps (Don likes bottled
Bud) but it's also sofas, working fridges, working lawnmowers and so
on. Food you just didnt like is real common too. Babyfood jars for
refilling as mini-wedding gifts are popular as are clothes (kids grow
fast!).

When I make too much bread, it either finds a home on freecycle or it
feeds the birds in the yard.

Little waste here.

--

Michael Nielsen wrote in rec.food.cooking:

> On Monday, November 3, 2014 12:38:18 AM UTC+1, cshenk wrote:
>
> > I made it in dough mode and shaped to lots of little buns.
>
> That looks strange. Isnt it more like a darker french bread? See the
> image in the recipe below for how I see rye bread. I normally prefer
> the softer kind of bread, but for pickled herring and curry salad I
> do prefer the hard rye, as it doesnt absorb the pickle so much.
>
> This looks more right:
>
> http://www.sbs.com.au/food/recipes/rye-bread-rugbroed

I think the recipe I posted is more an American rye. It's close to 1/2
white flour for example. Yes, it might seem more like a darker french
to you if your version is how that pictured one is expected from a rye.

Mine is softer than the picture but still firm. It would do well with
herring as Don had that last night on some of it.

Charlotte had moe of it by slicing longwise and adding butter then
honey and nuking it about 30 seconds. We call that 'Pooh Bread'.

Carol

--