Emeril Live Comes To Fine Living with a Bam
good god no. tired old stuff. and martha stewart show rates a 100 on a scale of one to ten on the cringe factor.
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Dinner Tonight: Bucatini with Fava Beans
The bucatini at trader joes is actually bucati -- quite a bit larger than bucatini and really not a pasta that is easy to deal with.
Fighting for Homemade Mayonnaise's Rights
A distaste for mayo is lamentable and surely some kind of food phobia rather than a measure of taste. What about aioli? What would a BLT taste like without mayo? Chicken salad? Tuna salad? You must be mad!
Responses to Comments by tgardon
Emeril Live Comes To Fine Living with a Bam
All Emeril all the time. How about a Emeril network for those who can't get enough. For me, I'll tune out.
Emeril Live Comes To Fine Living with a Bam
I like Emeril as a personality, but his cooking is sloppy and heavy handed - also nothing special.
Sorry Emeril - you're a great entertainer but your cooking leaves a lot to be desired.
Dinner Tonight: Bucatini with Fava Beans
Butter is the not-so-secret ingredient in most Italian cooking that of course, most Italians won't admit to using. I almost always use butter with pasta, if I don't it's on the rare occasions when I don't have any. A great substitute I've been enjoying recently is rendered duck fat. D'Artagnan sells it in little tubs. I use it for frying eggs too. Or just about any time butter would normally be used. Although I haven't tried it on toast yet... :)
Fighting for Homemade Mayonnaise's Rights
*cracking up* Seth, I am absolutely with you. In high school I worked at a sandwich shop and we had to empty out these gigantic tubs of mayo into the containers we used on the line to make sandwiches...getting a whole bunch of it slathered on my hand one time almost put me over the edge. Urp.
Fighting for Homemade Mayonnaise's Rights
I don't get the irrational fear of mayo. Homemade mayo, which in spite of its reputation is incredibly easy, is one of the most delicious substances there is! And its so versatile. One of my favorite uses for mayo (which is employed but many restaurants) is grilled cheese. Spread it on the outside of the sandwich instead of butter. Try it--you won't go back.
Fighting for Homemade Mayonnaise's Rights
Oh my gosh, I am right there with you. While I know what goes into mayo, I cannot tolerate it. I made some yesterday because I had extra egg yolks to use up. While I was beating the oil in, all was fine... but as soon as it actually became mayo, I was instantly turned off, and had to have a friend taste it to make sure it was okay.
Yet, I'm okay with aioli, and I know that it's basically the same thing but with garlic added. I don't know why.
Fighting for Homemade Mayonnaise's Rights
I'm allergic. I accidentally had some on a sandwich the other day: I ordered it without, started eating, noticed my sandwich tasted horrible, and realized what I thought was gooey cheese was mayo. Not fun.
Besides my allergy to it, I hate the way it tastes. How is it so popular?
Fighting for Homemade Mayonnaise's Rights
I used to despise mayonaise, but then I also though Miracle Whip was a type of mayo. Then I had some Japanese mayo, it's a whole different substance...
Fighting for Homemade Mayonnaise's Rights
I love them both. But the only store bought mayonnaise that I like is Best Foods (Hellman's). I tried some organic stuff from Trader Joe's last week and it made me gag. And light mayo?? No thanks. The homemade stuff is in a class all it's own. My new favorite thing is homemade mayo made with lemon juice with some fresh chopped cilantro stirred in. Sooooo good on veggies!
Fighting for Homemade Mayonnaise's Rights
Homemade mayo is so different than store-bought, they shouldn't even be compared as like substances.
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