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Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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Mayonnaise
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 |
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Mayonnaise
> 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 |
Posted to rec.food.historic
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Mayonnaise
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. |
Posted to rec.food.historic
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Mayonnaise
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 |
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Mayonnaise
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? |
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Mayonnaise
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. |
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