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Mayonnaise is awesome

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brainhulk said:
mayonnaise shrimp

Honey-Walnut-Shrimp.jpg
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It's also very popular with lobster in Europe.
 
I like Mayo but only sparingly. I absolutely abhor things like potato salads and cole slaws made with copious amounts of mayo. I like a roast beef with mayo sandwich but I just cant have the mayo mixing (small amount of mayo on the bread only)with the beef juices and running down the sides of the bread...just kills my appetite.
 
mayo is revolting on 90% of food items, i use it on canned tuna and chicken salad and thats close to it, if i put it on a sandwhich i use a very thin coating on 1 slice of bread. its disgsting on hamburgers and i want to punch people in the face that put it on without asking. potato salad made with mayo might be the most disgusting food item ever on the buffet
 
Anubis said:
mayo is revolting on 90% of food items, i use it on canned tuna and chicken salad and thats close to it, if i put it on a sandwhich i use a very thin coating on 1 slice of bread. its disgsting on hamburgers and i want to punch people in the face that put it on without asking. potato salad made with mayo might be the most disgusting food item ever on the buffet
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Yes to all of this. When I make a tuna sandwich, I purposefully get the tuna packed in olive oil. This way after I drain it, the tuna is still moist and slightly oily requiring me to only put minimal amounts of mayo in the tuna. Tuna packed in water needs more mayo than I care for.

Edit: although on a burger is tasty...it just has to be a small amount and there needs to be much more ketchup than mayo. I also cant stand french fries dipped in mayo.
 
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jjsole said:
I might be a cr@ppy reader or misunderstanding - I'm not seeing anything like what you're mentioning in the wiki. That said, there is probably more harmful bacteria on the outside of an egg than the inside, but one never knows what they get.

I'm still interested if anyone knows how well vinegar and/or lemon would kill bacteria when making mayo. I do love mayo and would actually eat it if I made it myself.

And I don't eat honey. But given that much of the honey on standard grocery store shelves is probably from China and ultra filtered to remove pollen, enabling it's origin to not be tracked, I'd be surprised many spores are to be found in it. Bets are off what other kind of chemicals it might include tho.
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the first line of the wiki mentions the ingredients, and says quite specifically "egg yolk"

But, to your more salient question--I suppose it depends on the concentration of the acids under question, as it is always about concentration. My understanding is that "real" traditional mayonnaise is heavy on the vinegar which, if true, would probably be enough to kill any nearly-insignificant amount of nasty bacteria that you might find in a raw egg.
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I seem to recall folk stories that freshly prepared "real" mayo can easily sit out at room temperature for weeks at a time without spoilage, and is safe to consume. Of course, ymmv.
 
zinfamous said:
the first line of the wiki mentions the ingredients, and says quite specifically "egg yolk"

But, to your more salient question--I suppose it depends on the concentration of the acids under question, as it is always about concentration. My understanding is that "real" traditional mayonnaise is heavy on the vinegar which, if true, would probably be enough to kill any nearly-insignificant amount of nasty bacteria that you might find in a raw egg.
:\

I seem to recall folk stories that freshly prepared "real" mayo can easily sit out at room temperature for weeks at a time without spoilage, and is safe to consume. Of course, ymmv.
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I've never had any issues with this, though it's been ages since I last made mayo. People seem to be crazy scared about eggs, but I've never known anyone that's gotten sick from raw/undercooked eggs. Could always buy pasteurized eggs if you are really worried.

KT
 
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