Food Fight: Is it Really Mayo?

Parent Cafe
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<p>Quick answer is no, he doesn’t. </p>

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<p>I did, btw, notice right off the bat that torrefaction is part of the name of one of the coffee places. I figure it means roasting. But no, never heard the word before. And my husband hadn’t heard it either. Seems like some areas are set up to trip up outsiders…</p>

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<p>I’m more of a “don’t put a stumbling block in a blind man’s path” type of gal.</p>

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<p>Here’s a link that shows how differently the cookies turn out if you alter/add/subtract from the standard ingredients. A friend and I made chocolate chip cookies as young girls, without the brown sugar, and they did indeed come out wide and flat!</p>

<p><a href=“The Science Behind Baking Your Ideal Chocolate Chip Cookie : The Salt : NPR”>The Science Behind Baking Your Ideal Chocolate Chip Cookie : The Salt : NPR;

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<p>News flash: I just bought two jars of Duke’s mayonnaise IN MICHIGAN!!</p>

<p>Man, college tuition was cheaper than those two jars of mayo, but it’s worth it.</p>

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<p>Aoli is very popular at the upscale eateries these days. It’s flavored oil of varying consistencies, as best I can determine. It’s an alternative to mayo with egg yolks, according to this source. I could swear some I’ve had is mostly flavored oil. </p>

<p><a href=“Aioli - Wikipedia”>http://en.m.wikipedia.org/wiki/Aoli&lt;/a&gt;&lt;/p&gt;

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<p>I think the basic difference is the type of oil. Mayonnaise should use “neutral” tasting oils (obviously NOT olive oil) and aioli relies on the more mediterranean olive oil. Both are nice when homemade but they are different in taste. Purist might find mayo made with olive oil a heresy, but then they are people who cook french fries in olive oil. :)</p>

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<p>Well this link (if true) certainly opened my eyes as to how sugar is whitened esp the vegan concerns near the end. <a href=“http://askville.amazon.com/refined-sugar-made-white-added-make/AnswerViewer.do?requestId=8464011”>http://askville.amazon.com/refined-sugar-made-white-added-make/AnswerViewer.do?requestId=8464011&lt;/a&gt;&lt;/p&gt;

<p>I need to try Dukes so I have my sister sending me a jar for Christmas!</p>

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<p>Ahhh… Nothing like a few chemical names to freak the readers out! Let’s take a look. Calcium phosphate or calcium carbonate? I’ll take those in trace amounts! The latter one is chalk. The former is the inorganic compound making up our bones. </p>

<p><a href=“Nutrition Basics | livestrong”>Nutrition Basics | livestrong;

<p><a href=“Chalk - Wikipedia”>http://en.m.wikipedia.org/wiki/Chalk&lt;/a&gt;&lt;/p&gt;

<p>I bet the SO2 method is not as widely used as the link might imply. </p>

<p>I want to point out that while it is justifiable to worry about what else might be lurking in that white sugar, please remember that the most dangerous compound found in thag sugar is… sugar! </p>

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<p>The mayo wars are over! Hellman’s/unilever has dropped its suit.</p>

<p><a href=“Hellmann's Parent Company Drops Lawsuit Against Just Mayo”>http://kitchenette.jezebel.com/hellmanns-parent-company-drops-lawsuit-against-just-may-1673554365&lt;/a&gt;&lt;/p&gt;

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<p>Still not interested. Gimme my mustard. </p>

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<p>Horseradish. Grated, with a bit of vinegar. Yum. </p>

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<p>From greenwitch’s link, love it:

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