Serious Eats - seriouseats.com

This video http://www.howcast.com/videos/180551-How-To-Make-Mayonnaise uses the recipe:

* 2 egg yolks
* 1 whole egg
* 1 tbsp lemon juice, freshly squeezed
* 1 tsp Dijon or yellow mustard
* 1 tsp salt
* 1tsp pepper
* 1 c olive oil, not extra virgin
* 1 c canola oil
* Food processor
* Herbs
* Spices
* Horseradish
* Onions
* Garlic
* Capers
* Extra lemon juice or cider vinegar

Warning: Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection.

Blend ingredients
Step 1: Blend ingredients
Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.

Tip: Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like.

Add the oil
Step 2: Add the oil

Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.

Tip: If the mayo is too thick, thin it with a little lemon juice or cider vinegar.

Finish and chill
Step 3: Finish and chill
Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.

Fix it
Step 4: Fix it
If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
*
Fact: Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.

Best part, you can grow your own simply from planting the stem. Not a tree...a real pineapple. Note: it takes about 2-3 years....

http://www.howcast.com/videos/176423-How-To-Grow-Your-Own-Pineapple-At-Home

Kinda sad it's not set in the town of Chewandswallow.

I don't konw Ed. I live around the corner and have been when they first opened and again yesterday. First off as mentioned before the bread is not the correct bread and the filling overwhelmed by condiments. Trust me I could do pickle and mayo, but not an entire "banh mi" of pickle and mayo. I'm sure they are trying to hit on the student crowd at baruch (esp. given the short hours) but they should try to match their quality at Mai House (when it launched), not just try to make the students happy.

I know it's been about a week and half now, but I just had to return to this post. It makes me so happy! :)

As a former professional mascot, I actually ran into this one time at the ballpark in an interesting manner. I was signing autographs and doing the schmoozing mascot thing when a kid ran up to me. The mother had to stop her from hugging me and explained that the little girl was allergic to peanuts and I most likely had hugged/touched someone who had been in contact with them. (Plus thinking back I walked through loads of shells during a game.) It seemed odd at the time but I'm finding or hearing of more and more people having severe allergies.

CNN has a feature on their homepage about this and in fact my current company just made a peanut allergy 101 video in case anyone wants to know how or what needs to be done/avoided if you have a peanut allergy:
http://www.howcast.com/videos/33739-How-To-Deal-With-Peanut-Allergies

I'm not a fan of pasta or rice, but quinoa (as stated before) seems to do the trick for me. It is high protein and can be made in any way you use rice or couscous. Quick, easy delicious.

Of late I've used it in a sushi rice manner, preparing it the same way but making a deconstructed sushi bowl with kampyo, quinoa and ripped nori strips. Other bowls could be avocado, asparagus, shitake mushrooms or sweet potato bowls. Great if you have already made a batch of sweet potato fries.

I have actually taken to asking for the store to bag in a certain way or ask to do it myself.

The carnage that led to this:

Bananas below 4 pounds of sweet potatoes (D'Agostino's)
Muffin and scone below jicama, sweet potatoes and apples (Whole Foods)
Yogurt and butter underneath a 6 pack of soda (Gristedes)

Getting back on topic. I love the USQ Green Market... early in the morning. Definitely if you hit it past 9 AM, it is too overwhelming, but if you get there early I think you also get a bit more variety before things sell out. Think ramps a bit earlier this season. With the construction and the other aspects of USQ, you also avoid any overwhelming typical USQ protests or other vendors at that time.

The only bad thing that one has to deal with at USQ on Saturdays early in the morning are those people with dogs who let the leash run extremely long while they chat creating an obstacle course with a physical challenge trying to traverse the market.

I haven't expereinced that. I either bring my own bag or carry out the goods without a bag at both the Bowery and Union Square Whole Foods in NYC without incident. They actually encourage it.

Saravannas. Hands down.

I just sent a Junior's cheesecake package to an old friend who just had a baby. They have a sampler option that I thought would be good for them to have given all the visitors they are going to have.

My mother used to send me meat by mail from the Elgin Smokehouse...and I was a vegetarian. She would also send me Hormel Hams...I think she would get me and my sister confused a bit.

My preschool had two variations of snacks. We were given count chocula or fankenberry cereal as a snack on Tuesday and Thursdays. Mon, Wed and Fridays were cream cheese and black olive sandwiches on white bread - the best and a favorite to this day.