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Postby Guest » Tue Feb 03, 2004 4:53 pm

Zane5100 wrote:freak

LOL...i fully expected (bastard)
Last edited by Guest on Tue Feb 03, 2004 4:56 pm, edited 2 times in total.
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Postby Tancorix » Tue Feb 03, 2004 4:56 pm

Poor Allanon is going to feel like a out of place when he finds his thread was hijacked by Mayonnaise lovers. Oh the horror of it all. It's a conspiracy I tell you. People promoting the use of mayo vs eggs, I think the poultry farmers of America should be informed of this. And what about the Tabasco people? Why should one condiment be given special treatment over another? I wonder if the inspection standards for mayo production are the same as they are for Tabasco?

I tell you it's just not fair. And it sure doesn't taste that good either. Triple BLEECH! I think licking the back of a pipa toad would be preferable to eating anything with mayo on it.

Let the Tabasco rebellion begin!
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Postby Patience » Tue Feb 03, 2004 5:06 pm

I once saw two grown men come close to fisticuffs over mayonnaise. Worse, it was my fault. True story.

Spring/Summer of 2002 I hiked the Appalachian Trail. One of the people I met out there was this guy named Bryan from Pennsylvania. Great guy. I hiked with him and his brother Erik (collectively known as the Hammock Brothers) for about a month and a half.

Bryan hated mayonnaise. Sincerely hated it, didn't even want to look at it. He would go on long rants about how he felt cheated and betrayed by Taco Bell because he once got a burrito that had mayo on it.

Anyway, we had come into this little town in Virginia (forget the name), and met some guy at a bar who was really fascinated that we had walked there from Georgia, and were going all the way to Maine. So he decided to buy us dinner at a nice steakhouse (this kind of shit happens all the time on the AT--it's called trail magic). So there we are, a bunch of dirty hiker trash at this nice restaurant. And I slip away to have a quick parlay with the waiter, asking him to bring out a big bowl of mayonnaise with Bryan's meal. That's just the kind of prick I am.

Now I should say in my defense that it was all meant in good humor, and I didn't expect it to get so... heated. But apparently the waiter served the food while I was in the john, and without me to take the heat for the gag, Bryan just started yelling at the waiter, who apparently just kind of smirked and laughed when Bryan first got upset. When I came out of the john, Erik was holding Bryan back, and the waiter was hightailing it back to the kitchen.

Needless to say, I had a lot of explaining to do, and we gave the waiter an enormous tip. And Bryan got me back with the old rocks-in-the-bottom-of-yer-backpack trick the next day, but I don't think he ever quite got over the mayonnaise-induced trauma of that evening.
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Postby technopatra » Tue Feb 03, 2004 5:07 pm

I fully support the use of tabasco, (especially on eggs) however you simply can NOT pull off a tuna melt with tabasco instead of mayo.

Maybe the two live in harmony somewhere...the bite of tabasco soothed by the creamy goodness of mayo. Like yin and yang, hardware and software, bourbon and ice - each its own being living in concert with the other, the whole being greater than the sum of its parts...
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ohgodijustcantstop

Postby Patience » Tue Feb 03, 2004 5:14 pm

Image

and in case regular mayo leaves you feeling flat...

Image
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Postby DE FACTO » Tue Feb 03, 2004 5:15 pm

hey,

you know something, is this thread the highest hit thread on eplaya?

the numbers are looking higher than Alice, plus it's been done in less time than any other thread.
even though...........
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Postby Chai Guy » Tue Feb 03, 2004 5:21 pm

Just came across this yummy receipe, I think I'm going to go to the store tonight and try this out.

Seared Ahi Tuna with Wasabi Mayonnaise | Makes 2 dozen skewers


1 lb. ahi tuna, cut into 1-inch cubes
1/4 cup soy sauce
1 Tbs. toasted sesame oil
2 Tbs. wasabi paste
1/2 cup mayonnaise
2 Tbs. vegetable oil
24 slices pickled ginger


Combine the tuna, soy sauce and sesame oil together in a small bowl, and allow the fish to marinate for about 1 hour at room temperature.

Whisk together the wasabi paste and the mayonnaise until smooth. Place in a small bowl.

Heat the vegetable oil in a large skillet over high heat. Add the tuna cubes and sear for 30 seconds on each side, or until lightly browned.

Thread 1 tuna cube on an 8-inch skewer, and add a slice of pickled ginger. Continue with all the tuna and pickled ginger. Arrange on a platter with the wasabi mayonnaise.
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Postby Patience » Tue Feb 03, 2004 5:21 pm

technopatra wrote:you simply can NOT pull off a tuna melt with tabasco instead of mayo.


Amen, sister. Amen.
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Postby Badger » Tue Feb 03, 2004 5:32 pm

1 lb bacon fried very crispy (but not burnt)

3 ripe avacados, pitted and removed from skins

2 liberal tabelspoons of mayo

With a fork, mash the avacados up so that there are no lumps (smooth, make it REAL smooth)

Crumble bacon strips iinto avacado, add mayo and stir so that the mixture is consistent.

Take spead and liberally spread on either slightly toasted sourdough slices or on two slices of dark rye bread.

Serve with dark (bock) beer.
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Postby Tancorix » Tue Feb 03, 2004 5:39 pm

I'm off to SuperTarget to buy the biggest box of chewable Pepto they have.
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Postby Lydia Love » Tue Feb 03, 2004 5:46 pm

The best sandwich in the world.

lightly toasted bread

1 tomato cut into thin slices

mayo

That's it baby. When it's tomatos fresh off the vine I can eat these *all day long*.
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Postby Badger » Tue Feb 03, 2004 7:15 pm

You are so right on that Lydia.

Only thing different is that in the southern states you usually salt the hell out of the tomatoes.
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Postby Tancorix » Tue Feb 03, 2004 7:19 pm

Thankfully SuperTarget had plenty of Pepto...after reading Lydia's post I needed 2 of them. Bleech! Now if you left off the mayo and added some crispy bacon, that's different.
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Postby stuart » Tue Feb 03, 2004 7:24 pm

badger, did you mean 'take speed' before eating this?
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Postby jinx_sf_burner » Tue Feb 03, 2004 7:53 pm

Badger wrote:You are so right on that Lydia.

Only thing different is that in the southern states you usually salt the hell out of the tomatoes.


Mmm.. and liberally butter the toasted bread first. God I haven't had one of those for a couple of years!
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Postby Spokes » Tue Feb 03, 2004 8:33 pm

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Postby DE FACTO » Tue Feb 03, 2004 8:37 pm



Sweet.

Thanx
even though...........
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Postby Guest » Tue Feb 03, 2004 9:09 pm

cinco de mayo?
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Postby Badger » Tue Feb 03, 2004 9:29 pm

cinco de mayo?


Go to your room now!
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Postby DangerMouse » Tue Feb 03, 2004 9:36 pm

Hrm, maybe I should run for Mayo of my city?
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Postby aforceforgood » Tue Feb 03, 2004 9:50 pm

In fatherly voice; "Well, dangermouse, I guess mayo you better go to genghis's room too..."
Be the dime you seek.
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Mayo

Postby rodent » Tue Feb 03, 2004 10:04 pm

Maaaaaaaaayoooo

Maaa-aaa-aaayy-ooo

Mayo comes and we wanna go hoo-oome

May... mesa-may-mesa-mesa-mesa-maay-aa-aho

Mayo comes and we wanna go hoo-oome

Come mister mayonnaise man, bring me some more mayo
mayo spreads and we wanna more bread
Come mister mayonnaise man, moisten my eggsalad
mayo spreads and we wanna more bread

With bacon and lettuce and tomato and WHAT?!
mayo spreads and we wanna more bread

---
rodent (putting the mayo in... aw man, can't think of another pun)
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Postby Chai Guy » Tue Feb 03, 2004 10:30 pm

This is a lot more interesting that chicken... (oops! I almost said it!)
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Postby aforceforgood » Tue Feb 03, 2004 11:14 pm

Is that mayo in your pocket or are you just a premature ejaculator?
Be the dime you seek.
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Postby Tancorix » Tue Feb 03, 2004 11:28 pm

I love thread drift...but I think everything is better with Tabasco.
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Postby DE FACTO » Tue Feb 03, 2004 11:31 pm

hey hey hey.....this is the mayo thread......





Is'nt it?
even though...........
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I'm dj mayo-b, and I'm here to say...

Postby aforceforgood » Tue Feb 03, 2004 11:49 pm

DE FACTO wrote:hey hey hey.....this is the mayo thread......





Is'nt it?


mayo-b.
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From "The World of Mayonnaise"

Postby Patience » Wed Feb 04, 2004 9:44 am

Today's random felch of culinary creativity is the following golden nugget:

Green
Mayonnaise

--------------------------------------------------------------------------------

This
simple, herby sauce is a suggested accompaniment to the New England Clambake,
but can be used in a variety of ways. Stir some of this into chopped, cooked
shrimp for a quick and easy shrimp salad sandwich filling.


1 cup
lightly packed parsley sprigs

1/4 cup chopped fresh basil (or 2 tsp. dried)

1 cup mayonnaise

1 Tbsp. lemon juice


In a
food processor, combine the parsley and basil; whirl until finely chopped.
Add the mayonnaise and lemon juice. Process until well combined. Refrigerate
until ready to serve. Servings per Recipe: 4-6


And remember, all of our recipes are rigorously tested on Romanian orphans, Liberal Democrat voters, lesbian town councillors and small puppies with wet noses, so now you're almost 84.2% safe with our imaginative dining suggestions! Please feel free to to tell us of any unexpected mayonnaise related poisonings, or discuss your own imaginative serving suggestions with us via recipes@mayonnaise.co.uk. Thank you for listening, I don't feel quite so bad now although my head still hurts.
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Postby DangerMouse » Wed Feb 04, 2004 11:34 am

I dunno, personally I can't stand Mayo. I don't mind others eating it, but I'll stick to my icecream thread drift.

However, mayo appears to have exploded on this thread like a fat man who just ate a bag of WOW potato chips.
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Even though I don't like mayo either,

Postby BlueBirdPoof » Wed Feb 04, 2004 11:39 am

I'd be careful, DangerMouse. You never know when someone will accuse your mayo aversion of being arbitrary and unscientific.
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