The Maze of Mayonnaise

Kewpie Japanese Mayonnaise

Kewpie Japanese Mayonnaise

Recipes in This Post

Ambrose Bierce’s definition of mayo from his 1906 Devil’s Dictionary:

One of the sauces which serve the French in place of a state religion.

It is said,

“It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made.”
M. Trutter et al., Culinaria Spain p. 68 (H.F. Ullmann 2008)

Let’s put to rest the group fantasy that mayo is “salmonella pudding,” Mayo has a high acid content that prevents bacterial growth. Mayo will spoil only if you mix it in already spoiled food.

If you are afraid of tainted maise you make yourself, start with pasteurized eggs.

For a different variation, try Japanese Style Mayo: “Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard) is also common.”

As for the mayo on the wall…that’s a different story. 🙂

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The Coleslaw Recipe Collection

Recipes in this PostCabbage

I love cabbage, all year round, but in the summer time, when it’s hot and you want something cool, coleslaw always comes to mind.

Everyone has their favorite, whether it’s a recipe passed down from their grandmother, some kind of science experiment, or even KFC (which really is good coleslaw).

I have a few recipes on this site for coleslaw, and I found one at Miss in the Kitchen that I really want to try. So, without further ado, here is my Coleslaw Collection – well so far, that is.

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Brunch with the Bunch

Ready for the oven

Recipes in this post

There are three of us, Stephen, Spane and me. Stephen, although an adult, is picky, and doesn’t like a lot of foods (won’t eat sautéed Rex Sole with Grapefruit Caper Butter). Thankfully, Spane who is five years old, likes just about everything.

We were supposed to go to brunch this morning, and I completely forgot. I started cleaning the house, doing other chores, etc., and I just didn’t feel like taking a bath and getting ready. I wanted to make something nice at home, like scrambled eggs and some left over bacon. We were out of eggs, so I sent the boys to the store.

They came back with eggs, three huge russet potatoes and Pillsbury Orange Glaze rolls. Yes, the perfect setup for brunch at home. But, it needed a star, and I decided the star should be Potatoes Anna.

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