Mayonaisse only has two fundamental ingredients - oil (pref. olive)
and egg yolk. Anything else is a version of what the English are
legally required to call 'Salad Cream'. I don
't wish to be dogmatic about that but anyone who disagrees on the
basis of custom or personal delusion is so wrong that they need a
spell in a culinary re-education camp.
Pastrami is good but with cheese? - not exactly kosher now is it?
(and given that it's a Jewish substitute for ham...). I prefer a good
smoked beef myself - cured beats cooked every time.
The cos lettuce looked fine. As did the grain mustard though
horshradish would be more appropriate, and better.
Dill cucumber...now there's a problem indeed. Very European but they
don't match English tastes. Of course, we know of them because
McDonalds insist on putting them in burgers everywhere despite the
fact that they aren't much liked here. You can order one without but
then...you'd have to wait. The windows of Macca's in this country are
often spotted with slices of pickle that the youth of the nation have
'frisbeed' on to them. That obduracy on big M's part is yet another
reason that I avoid the place like poison.
Tomatoes in winter? No it isn't - why would I pick up on that? It's a
pleasant if rather cool summer's day here and the tomatoes in the
organic fruit shop below my studio are big and rich and rine-ripened
and full of flavour. Remember, it's always summer somewhere.
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 12/02/2008, at 9:07 PM, Moose wrote:
> It's what I grew up eating. It is technically indeed real
> mayonaise, but
> would probably not meet your standards. I have made the "real thing"
> fresh. Nice enough for many purposes, but for a sandwich for myself,
> Best Foods ( Hellman's East of the Rockies) is it.. No Kraft, no
> "healthy stuff", none of those odd Southern brands, just the one I
> like.
>> Why do murkins insist on putting those horrid dill pickles in
>> everything?
>>
> One word - Vegemite.
>
> You may not like dill pickles. I don't much like pickled onions. And
> yes, I've had proper home made British ones. I'm also fussy about my
> cucumber pickles. The Claussen's aren't technically fully pickled,
> being
> what they call here refrigerator pickles. Sold cold and with much more
> limited shelf life even cold than the other sort. And I don't put them
> in many things.
>
> The question you didn't ask is about tomatoes in winter, which it is
> here. I go back and forth on that. They don't really have much taste,
==============================================
List usage info: http://www.zuikoholic.com
List nannies: olympusadmin@xxxxxxxxxx
==============================================
|