more like, the word itself sounded Italian. In my defense I'd only ever seen it spelt the French way, otherwise the lack of a gl would've tipped me off.
more like, the word itself sounded Italian. In my defense I'd only ever seen it spelt the French way
the term Mayonaise, actualy stems from the spanish town of "maó" being the capital of the island menorca. So it's originaly maónaise, like bernaise, or hollandaise.
the term Mayonaise, actualy stems from the spanish town of "maó" being the capital of the island men
It's related to the turnip and the Latin word for turnip is rapum, sooo... yeah. The other word comes from the Latin rapere. To snatch, grab, or carry off. An unfortunate convergence over time.
It's related to the turnip and the Latin word for turnip is rapum, sooo... yeah. The other word come
Hey, look on the bright side. At least this means there really IS a rape culture! It's what happens when you grow a field of canola, aka Yellow Rape. Fun fact: They had to change the name TO Canola Oil because Rape Oil made feminists really angry.
Hey, look on the bright side. At least this means there really IS a rape culture! It's what happens
You can also just slowly pour the oil in as you blend the egg and spicy things (I make spicy mayo, sue me). It results in an extra measuring cup to wash, but I find it easier to regulate how fast I pour than how quickly I pull up on a shaking device that's also pulling down.
You can also just slowly pour the oil in as you blend the egg and spicy things (I make spicy mayo, s
I'm willing to give it a try on the strength of "I probably just hate the overprocessed industrial version and actual homemade stuff might hit my tastes better."
I'm willing to give it a try on the strength of "I probably just hate the overprocessed industrial v
During the egg price boom, I just bought some chickens. It was a lot cheaper. Now I have a flock of little fluffy butts I take for walks every day and have more eggs than I'll ever use. It's a shame I really hate the taste of mayonnaise.
During the egg price boom, I just bought some chickens. It was a lot cheaper. Now I have a flock of
I learned how to make my own mayo in Culinary Arts school way back in the early 2000's & the world has been a better place since. I love mayo. Now & then I'll add a bit of lime instead of lemon for a twist.
I learned how to make my own mayo in Culinary Arts school way back in the early 2000's & the world h
alternatives: rapeseed oil was already mentioned, sunflower-seed oil works great as well add a teaspoon of Dijon mustard instead of garlic for German/Belgian Style Mayonnaise
Olive oil + garlic is for alioli, or aioli alternatives: rapeseed oil was already mentioned, sunflo
Extra version olive oil is the only cooking oil I use, and from first cold press too.
As for eggs, I find pasture raised eggs have a stronger egg taste than free range does. Hens that lay free free range eggs have free range within a fenced in yard, usually on bare dirt ground, and they are fed grains and chicken feed. Hens that lay pasture raised eggs are allowed to roam in a large, grassy, fenced in pasture, and they eat what naturally grows or crawls in the pasture.
As for those cheap budget eggs, I avoid those all together when I shop for eggs. Those are so bland they practically have no taste at all. How those cheap eggs are produced (the eggs at Save-a-Lot and Pinch-a-Penny): Inside of warehouses, there are rows and rows of battery cages, and on shelves one over the other. One agra-giant egg farm location typically has 40 to 60 acres of these warehouses. The hens stay in those battery cages 24 hours per day, and are fed and watered from troughs that run past the cages. The battery cages are so small, a hen has barely enough room to turn around. And sometimes more than one hen are stuffed inside of a battery cage. Overhead fans run day and night to cool the hens. Lifespans of hens kept this way are generally shorter. However, dead hens are not a loss to the corporate agra-giants that produce eggs this way. Egg production numbers outweigh the losses from dying hens. Plus, the dead hens are loaded onto trucks and sold to companies that manufacture dog food and cat food. Everyday, a semi tractor trailer load of dead hens is bound for a pet food factory while trucks bring in replacement hens. Egg farms that use this method do so to maximize the proportion of egg production for each square foot of land at the facility. This maximizes profits so they can market their eggs to low income and poverty stricken consumers who can not afford free range and pasture raised eggs.
For the low income consumers who can not afford any better, they are settling for inferior quality eggs that are virtually tasteless, and lacking the nutrients that better eggs have. By comparison, you can even see a difference in the colour of the yolk. A better quality egg has an amber yolk. A cheap egg has a pale yellow yolk. The poor quality is due to the hens being in extreme stress, crammed into battery cages 24 hours per day including Sundays, the roar of the cooling fans that run day and night, and who knows what is in the feed to boost egg production.
Extra version olive oil is the only cooking oil I use, and from first cold press too. As for eggs,
is this one of those things that if you make it, its summons you behind them? :O if multiple of these are made does it like spawn more instances of you or is it a stacking buff like you just get buffer if your already here? can you be in multi places at once? because im sure insane amounts of people would be making this at one time. this looks amazingly tasty btw ty for sharing :D
is this one of those things that if you make it, its summons you behind them? :O if multiple of thes
