Where is everyone #5

Speaking of which, since I haven't heard your opinion on my Toum I brought you, I take it you hate it as well?

 

My bad. I forgot to give a review. I definitely didn't hate it. Liked it on toast, and dipping vegetables in it, but it's definitely strong.

I'll probably make some more in the future. Maybe see if I can take it down a level or two. But still good.

 

Psst. Mix in some Dukes. Yum.

 

I am all in favour of getting rid of the aristocracy, but eating them? eugh
This is linked to another thread where I said how much I was enjoying (mis)understanding Americans.

 

It is a southern US favorite mayonnaise.
Duke's Mayo | It's Got Twang!

 

Thanks, that looks tasty, one more thing ticked off on my re-education list

 

Please stop telling people about Duke’s.
Don’t want to see them change things because it becomes too popular.

 

There's an American lives just down the road from me, I'll ask him if he's got any for me to try.

 

Okay, thanks. I know it's strong, that's the way I like it and most of the folks I used to make it for...but it's definitely not 'mild'. To make it mild will require diluting it, and the recipe I use makes it a thicker consistency than mayonnaise, but I use it as a low calorie, healthier mayonnaise substitute. Veggie Dip, definitely works, too.

If you're going to eat any more, remember it's best before 6/10/2024, since there are no preservatives in it, but it should stay good a bit longer. I originally was thinking about making a business out of making that recipe and some others I've created like Pesto flavored, Pumkin spice..etc, but the problem is that it has to be used quickly as adding any preservatives changes the flavor, etc. so it's not feasible unless like BNE, you used it for immediate consumption or in a restaurant setting so you can control the life of it.

Just a hint, if you want to thin it out, take a small batch, maybe a spoonful, and mix it with some oil/vinegar and some cheese. That will thin it out and firm it up at the same time. I use Parmesan, or Mexican 4 cheese. That salad I posted has it mixed in with dressings to mild it out.

 

Petro Rochelle for the night