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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11076275

Anonymous Fri Aug 17 13:54:35 2018 No.11076275 [Reply] [Original]

How do we save mayonnaise /ck/?

>>	Anonymous Fri Aug 17 13:55:38 2018 No.11076281 >>11076275 turn it into aoili

>>	Anonymous Fri Aug 17 14:01:55 2018 No.11076300 1 - Spread rumours that Drumph hates mayo, in fact he refuses to have it in the white house. 2 - Start a trend in Commiefornia for 'mayo on toast', and charge $15 a pop. 3 - ??? 4 - Literally profit

>>	Anonymous Fri Aug 17 14:03:47 2018 No.11076308 >>11076275 i usually put mine in the fridge

>>	Anonymous Fri Aug 17 14:05:09 2018 No.11076316 >>11076308 /thread

>>	Friendly Neighborhood Carnivor(...) Fri Aug 17 14:05:20 2018 No.11076318 >>11076275 Beef tallow instead of oil.

>>	Anonymous Fri Aug 17 14:06:34 2018 No.11076323 File: 541 KB, 730x800, 1443115352998.png [View same] [iqdb] [saucenao] [google] >>11076308 >mayo >fridge

>>	Anonymous Fri Aug 17 14:07:37 2018 No.11076329 >>11076275 Use less of it. I never can find a recipe using mayo that doesnt drown it in mayo, rule of thumb is pretty much halve all mayo ingredients

>>	Anonymous Fri Aug 17 14:09:46 2018 No.11076338 Teach people to make it. It's light and tart. Anyone who says mayo is heavy and oily isn't making it correctly.

>>	Anonymous Fri Aug 17 14:11:39 2018 No.11076345 >>11076275 What does it need saving from? Is it going out of fashion or something? With the amount of salads the grocers stock here that involve it in some way I have doubts.

>>	Anonymous Fri Aug 17 14:14:59 2018 No.11076362 File: 1.03 MB, 1401x719, Screen Shot 2018-08-17 at 11.14.31 AM.png [View same] [iqdb] [saucenao] [google] >>11076345 MILLENIALS.

>>	Anonymous Fri Aug 17 14:32:30 2018 No.11076434 >>11076275 Just let big mayo wither and die and make some from scratch when you need it.

>>	Anonymous Fri Aug 17 14:37:33 2018 No.11076450 how dare they live more healthy than previous generations

>>	Anonymous Fri Aug 17 14:38:45 2018 No.11076457 >>11076275 how do I make more cross posts to /pol/, /ck/? It seems like its only three or four times a week that people come to /ck/ from pol to fuck it up, why's that?

>>	Anonymous Fri Aug 17 14:39:56 2018 No.11076464 File: 217 KB, 2000x2000, 76CB996A-030C-4577-BBDB-208F6DF20A1B.jpg [View same] [iqdb] [saucenao] [google] Its our turn

>>	Anonymous Fri Aug 17 14:40:52 2018 No.11076470 >>11076464 What is even in there?

>>	Anonymous Fri Aug 17 14:40:59 2018 No.11076471 >>11076275 We eat the millennials

>>	Anonymous Fri Aug 17 14:43:30 2018 No.11076479 >>11076470 petroleum jelly?

>>	Anonymous Fri Aug 17 14:43:58 2018 No.11076480 >>11076434 >make some from scratch when you need it Yeah right. I cook for a living and there's no fucking way I'm making mayo fresh every day or two.

>>	Anonymous Fri Aug 17 14:45:47 2018 No.11076486 >>11076470 Oil, basically.

>>	Anonymous Fri Aug 17 14:47:54 2018 No.11076490 >>11076470 Literally everything in regular mayonnaise besides eggs, i think they have a bean purée and peas in that one

>>	Anonymous Fri Aug 17 14:50:26 2018 No.11076497 >>11076490 >Literally everything in regular mayonnaise besides eggs So 1/3 of the ingredients of mayo is missing. Sounds delish!

>>	Anonymous Fri Aug 17 14:53:32 2018 No.11076509 >>11076497 Can’t be any worse than any other mayonnaise

>>	Anonymous Fri Aug 17 14:54:58 2018 No.11076513 >>11076497 Whenever I make mayo the yolk is about 1/6 of the whole mass.

>>	Anonymous Fri Aug 17 14:55:21 2018 No.11076515 >>11076497 >mayo is made with a 2:1 ratio of oil to egg You're a fucking idiot, and probably the one spamming these shitty /pol/ threads.

>>	Anonymous Fri Aug 17 14:58:55 2018 No.11076532 >>11076275 Bring them into our country and let them set up Sharia mayo schools.

>>	Anonymous Fri Aug 17 14:59:12 2018 No.11076536 >>11076515 >>11076509 You're not saving mayonnaise right now fellas.

>>	Anonymous Fri Aug 17 15:00:47 2018 No.11076548 >>11076515 >Doesn't know how to make mayo; >calls others idiots Fuckin' perfect.

>>	Anonymous Fri Aug 17 15:02:04 2018 No.11076552 >>11076323 It's hot where I live and it has egg in it

>>	Anonymous Fri Aug 17 15:02:36 2018 No.11076553 >>11076513 Are you talking about volume when volume isn't implied in an ingredient list?

>>	Anonymous Fri Aug 17 15:03:26 2018 No.11076555 >>11076548 >not sure if reading comprehension or he's just given up trying to hide that he's baiting

>>	Anonymous Fri Aug 17 15:04:33 2018 No.11076560 File: 145 KB, 769x1080, townsends.jpg [View same] [iqdb] [saucenao] [google] >>11076318 i think you mean SUET

>>	Anonymous Fri Aug 17 15:05:19 2018 No.11076562 >>11076555 Oh so you're doubling down on your retardation? hahah fucking righteous.

>>	Anonymous Fri Aug 17 15:11:11 2018 No.11076591 >>11076515 Mayo is made with: oil egg yolk acid (lemon juice, vinegar, dijon mustard) removing the egg yolk removes 1 out of 3 ingredients thus 1/3 of the ingredients is missing. You're a foolish man.

>>	Anonymous Fri Aug 17 15:49:56 2018 No.11076738 >>11076591 >thus 1/3 of the ingredients one out of three ingredients is missing but it's not one third of the recipe. you can make mayo without egg... obviously

>>	Anonymous Fri Aug 17 15:52:29 2018 No.11076749 >>11076738 >recipe is a list of items >1 item out of a list of 3 isn't 1/3

>>	Anonymous Fri Aug 17 15:52:29 2018 No.11076750 File: 63 KB, 500x500, 1521563057899.jpg [View same] [iqdb] [saucenao] [google] >>11076591 >dijon mustard >acid

>>	Anonymous Fri Aug 17 15:53:55 2018 No.11076757 >>11076275 Put it in the bank.