Subj : Mayo was: Cole's Law
To : Ruth Haffly
From : Dave Drum
Date : Tue Jun 04 2024 05:59:29
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
RH> And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an
RH> avocado oil based mayo the past few years, has no chemicals in it.
When I was a kidlet in short pants I used to like it on sandwiches 'cuz
it had a little "bite" to it that made things interesting. But, I grew
out of that phase and discovered other condiments that I like better
for enhancing boring food. Like Woerber's Horseradish Sauce. Or Heinz
Spicy ketchup (made w/Tabasco)
DD> Only place in town I've found Duke's is at Sav-A-Lot (a "budget"
DD> grover) I did see that Taste of Home did a comparo of various
DD> store0bougt mayos and Duke's was the winner. Hellmans/Best Foods was
DD> second and Kraft was far down the list.
RH> Duke's usually does come out on top. I missed it when we were stationed
RH> outside of the deep south, had to make do with others that generally
RH> weren't as good. I've been in a Sav-A-Lot a couple of times and been
RH> less than impressed. Bought a bag of chicken leg quarters one of the
RH> times, most of the quarters were broken at the joint, had the tip of
RH> the drumstick missing or other issues. Don't recall what else we got
RH> there but it wasn't the quality of main line grocery stores.
That's down to the operator of the Sav-A-Lotd in your area. The examples
in my area (central Illinois) are operated by a former IGA franchisee.
The store in Springfield has been sneaking into the "fresh meat" racket.
They've been advertising "meat cut daily" in their flyers but I've not
seen any indication of a service meat counter w/ a butcher. Bv)=
As with any market I'm careful (mostly) with what I buy WRT both price
and quality. The only meat I buy at Sav-A-Lot is prepackaged smoked
sasusage or lunch meat things. Or their bacon ends 'n' pieces - which
are great for applications where the bacon is going to be shopped and
used as flavorant or texture. Regular strip bacon I still buy at GFS -
where they just finished a Memorial Day sale w/3 lb packages of either
regular or thick-sliced for U$9.95. I'm now well stocked.
DD> Mayonnaise isn't that hard to make. Basically just eggs and oil.
RH> Plus a few (very few) other things but yes, it's one thing I used to do
RH> when we didn't have much money.
I did it a couple of times just to do it. And, like I did with ALDI's
Deutsche Kuche noodles, went back to buying as a matter of convenience
and knowing that my home-made (other than the pride/bragging rights)
wasn't any better. Bv)=
DD> Title: Copycat KFC Coleslaw
DD> Categories: Salads, Vegetables, Greens
DD> Yield: 10 servings
DD> If you are lucky enough to have a food processor, get it
DD> out of your cupboard. Start to cut up the cabbage and
DD> place it in the processor. While cutting up the cabbage,
DD> also cut up small slices of green pepper, onion, and
DD> carrot and add to the processor.
DD> If you do not have a food processor, no problem, simply
DD> chop the cabbage, onions, and carrots into small pieces.
DD> Add chopped green bell pepper if desired.
RH> And that's why I don't like KFC slaw; it's too finely chopped for me.
DD> It's about the "chop" as Popeyes (and Wendy's). As long as it has some
DD> "crunch" in it I'm all right with it.
RH> All the Popeyes places I've been to have had their cole slaw rougher
RH> chopped than the fine stuff I've had at KFC (and other places).
It may depend on which commisary the franchisee uses for items like that.
We've only got one KFC store left here (down from 4). I only go there for
the lunch AYCE buffet with friends - never at my suggestion.
DD> Title: Classic Mayonnaise
DD> Categories: Five, Sauces, Eggs
DD> Yield: 2 Cups
DD> 2 lg Egg yolks
DD> 1 c Oil
DD> 1 tb White wine vinegar
DD> Salt & fresh ground white
DD> - pepper
DD> Mustard powder
DD> To a medium bowl, add the yolks and whisk until smooth.
RH> I prefer to do mine in a blender--less strain on the wrists.
Well, me too - these days. I'm older, i like to think smarter. And more
lazy. This is an excellent use for the bacon ends 'n' pieces I wrote
about above:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers
2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted
ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor
Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.
Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.
Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.
Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.
UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.
RECIPE FROM:
https://www.kingsford.com
Uncle Dirty Dave's Kitchen
MMMMM
... Money won't buy happiness. But it will buy bacon.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
