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I’m a simple woman, I love me some mayo
Enter the “aioli.”
But the real one or the “ajonesa”?
I still fw egg salad though.
I have a Costco pack of hard boiled eggs and a tub of mayo in my fridge just so I can make egg salad on demand.
What does Hellman’s have to do with mayonnaise though? That nitrogen-pumped piss is mayo the same way those American individually wrapped slices of milk-plastic is ‘cheese’.
same way those American individually wrapped slices of milk-plastic is ‘cheese’.
I hate that I feel the need to chime in every time I see this, but no. Kraft Singles are not only garbage food, they’re literally not allowed to call it cheese.
There are some great American cheeses, especially for sandwiches. I really like Cooper Sharp.
I can’t find any reference to nitrogen used in Hellman’s mayonnaise. Do you perhaps mean that they fill the airspace at the top of the jar with nitrogen to displace oxygen and increase shelf-life? I believe that’s a very safe and common practice in food packaging.
No, not at all. That I’d have no issue with. Now, Hellman’s makes a number of different variants IIRC, and I can’t tell you which particular one this was as I haven’t bought it since, but: I mean ‘pumped’ as in ‘foamy’ or perhaps a better term would be ‘areated’. Filled with visible bubbles of some gas - I don’t actually know whether it was nitrogen or something else, but nitrogen would make sense due to the same reasons you pointed out. I suspect it was done as a shrinkflation strategy to sell the same apparent volume of product, whilst saving on material production inputs. It certainly did nothing beneficial for the texture. I don’t really want my “mayonnaise” to feel like poorly whipped cream.
I’ve seen the same thing done for some cream cheeses, and likely for the same reason. I don’t buy those more than once either.
Those whipped cream cheeses are easy as fuck to spread on a bagel with the shitty plastic knives they give you. Same stuff, just made spreadable. You can just tear off a chunk and dip it if you want. No change to the taste and the difference in texture is negligible because the bagel is 99% of that.
This is one of the rare processed food “innovations” that’s actually good. Regular cream cheese is only for cooking now.
Yeah, I’ve seen that kind of whipped cream cheese as well. They’re always trying some new gimmick. Which I guess on one hand is nice because innovation, but mostly I just think they want people to buy it because it’s shiny and new.
Noooo! Nitrogen is poison! If you breathe pure nitrogen, you’ll die!
inb4 libtard scientists saying “hurr durr air is 70% nitrogen” yeah right LIARS
They are just ignorant and mouthing off.
MERICAN FOOD BAD. AMERICAN CHEESE NOT REAL 🙄
Anyone, who says American cheese isn’t real probably can’t explain what an emulsifier is.
But American food is bad. It’s very low hanging fruit, but American food can barely be called food at all.
I dunno, I like tomatoes.
I disagree. I really like biscuits and gravy, Taco Bell chalupas, banana bread, and fried okra, just to list a few.
No, it’s not. You people are regurgitating propaganda.
You people conflate the availability of junk food with unavailability of a wealth of cheap globalized fresh food available to all but a small portion of the population that would make sultans past blush with envy.
And there is the other end where NYC, Chicago, and LA go toe to toe with some of the best food on the planet.
But yeah, we have a lot of McDonald’s too so that must mean that’s all we got 🙄.
I’m going to continue to die on this hill: American cheese slices typically have cheddar cheese as the very first ingredient. They are made of real cheese, dairy, and an emulsifier. Basically think of a cheese sauce with a higher melt temp but nobody seems to claim fondue is fake cheese
Are they good though? That’s subjective, I think they go great on burgers, grilled cheese, and ramen. Are they plastic or use fake cheese? No. If you want to be accurate while high horsing about it you could call them watered down congealed cheese though
Edit to add: the individually wrapped ones are an ecological nightmare. The deli deluxe ones are higher quality, not individually wrapped, and don’t even cost that much more. Or just buy not Kraft they don’t need the money anyway and other companies make American cheese slices too. You can even find emulsified cheese slices for other types of cheeses if you want variety on your burgers and grilled cheese
but nobody seems to claim fondue is fake cheese.
Afaik you make fondue from cheese. You put the different kinds of cheese in and melt them with some wine. That’s way closer to just melted cheese than whatever american cheese is
Then die lonely.
It’s not worth fighting someone over fake garbage. At least you’re on a hill, away from where I’m enjoying real cheese.
Kraft Singles literally aren’t cheese though. Go back and read the label. They’re not allowed to call it cheese.
It gives American cheese a bad name as there are some great deli cheeses here that are 10000x better than Kraft
the individually wrapped ones are an ecological nightmare.
But you also have to buy according to your usage pattern. I very rarely use these cheese slices. And the only alternative to the individually wrapped ones here is a pack of ~12. They usually go bad in my fridge before I could use more than 3-4 slices. The individually wrapped ones hold up much longer.
They are not, objectively good, but they are very useful as an emulsifier for cheese sauces. One kraft slice can emulsify a liter or more.
That said, there is something nostalgic about a grilled cheese using cheap American white bread and Kraft slices.
It would probably get much less hate if it was just called “Burger Cheese”
Apparently the name was provided by British aristocrats. What do you think you, a nobody, are doing by sullying the name set by your betters?
Are they good though?
Really depends on the brand. Some of them really make a burger pop with a rich cheddar flavor and creamy texture.
That’s a good point about the plastic waste in your edit though. I don’t eat a lot of cheese because I try to limit animal products, but I feel like they’re usually separated with wax paper here. I’m told there are very high taxes on plastic packaging for the manufacturer.
but nobody seems to claim fondue is fake cheese
Fondue is literally just shredded cheese. The typical Swiss fondue, la moitié-moitié (half half) is 50% Gruyère and 50% Vacherin + a little bit of potato starch if it’s an industrial one (otherwise it’s only cheese and you add potato starch if you want, it’s only to have a better texture and not mandatory).
Other types are just different cheeses, from a single one up to a mix of 3, varying from regional preferences.
Ingredients of an industrial fondue found in any Swiss supermarket:
And now I want fondue but the fondue restaurant here is usually booked months in advance.
Sad panda noise 😔
But if you can find the cheese it is really easy to do and homemade one as there’s 2 ingredients; cheese and cheese. Just use a machine to shred it because doing it by hand is not fun.
Since I don’t drink and don’t want to go to another shop to buy shit white wine, I replaced it with cheap blond alcohol free beer, it’s perfect.
A cheap blonde beer is a very good idea, thanks! We have premade mixes (and premade in a bag) here in NL, but I’ll be by myself tonight,. I will eat the entire pot of fondue myself. Which I think we all agree, is a bad idea.
You’re responding to someone whose point is really clear but to quote an article on the history of American cheese:
The first step in transforming American cheese into the distinct entity it is today can be traced back to Switzerland in 1911 when Walter Gerber and Fritz Stettler developed the world’s first processed cheese by shredding Emmentaler cheese and heating it with sodium citrate into a firm, unified substance upon its cooling.
This swiss process was then picked up by a canadian by the name of Kraft looking to make a cheese with longer shelf stability for the purpose of being left open at delis for slicing. It was made by melting cheddar chunks together. And stirring.
The term american comes from British snobbiness.
The inability to legally call it cheese comes from the natural cheese lobby. If it matches this criteria it cannot be called cheese:
a stable concoction of natural cheese cheese bits mixed with emulsifying agents [used to make] a homogenous plastic mass.
That having been said american cheese is disgusting and anyone who purposely eats it is insane to me.
So the term “Swiss cheese” for those industrial blocks is legitimate, it’s our fault 😔
What mayo brand do you prefer?
obscure brand you’ve probably never heard of
Hellmann’s:
Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.
Zaanse:
Rape seed oil (80%), natural vinegar, EGG (6%), water, sugar, salt, MUSTERD (water, MUSTERD seeds, vinegar, salt, sugar), preservative (potassium sorbate), flavours (SOY protein and CELERY), dye (beta carotene), antioxidant (E385).
Sounds like I’d prefer Zaanse’s flavor profile better since they’ve got celery and mustard in there. but I don’t see how Hellmann’s is somehow not mayonnaise when comparing the ingredients.
Mayonnaise must have mustard in it.
There are various kinds of “traditional” mayonnaises you can buy in France, and each and every single one of them is made with egg, oil, vinegar, and mustard, because those are the four ingredients required inside of mayonnaise for it to be mayonnaise.
Hellmann’s doesn’t have mustard, so it’s not mayonnaise.
Citation needed
Zaanse is the best Dutch mayo because it doesn’t have that much sugar in it, Calvé for instance has more than double the amount of grams per 100ml.
I see Hellmann’s is about the same sugar wise as Zaanse.
As a Belgian I grew up with less sweet mayo, like max half a gram of sugar per 100 grams of mayo. So often mayo from other countries taste too sweet.
Sugar? In a mayonnaise? Really?
- Eggs
- Oil
- Salt
That’s it!
Depending on the vinegar, a touch of sugar is acceptable.
I usually make my own. Graasten’s is pretty decent.
“Pasteurized prepared cheese product”
Miracle whip is far worse
That’s what I grew up on, unfortunately, so everything else tasted weird.
But now I use Kewpie (Japanese brand) and it’s way better.
It is, and we probably did kill that one but they never wanna give us credit for the good we do
Mayonnaise is food lube
it also creates a hydrophobic layer on bread so you can have a moist sandwich and not have it drown the bread
The inexorable rise of identity condiments has led to hard times for the most American of foodstuffs. And that’s a shame.
My son Jake, who’s 25, eats mayo. He’s a practical young man who works in computers and adores macaroni salad. He’s a good son. I also have a daughter. She was a women’s and gender studies major in college. Naturally, she loathes mayonnaise.
newer generations are refusing to meekly fall in line with a culinary heritage that never was theirs. Instead, they’re gobbling up kefir and ajvar and chimichurri and gochujang again.
Red Robin launched a vegan burger. You don’t put mayo on a vegan burger.
McDonald’s has debuted a Signature Sriracha Burger, joining KFC, Wendy’s, and Subway in signing on to the sizzling Thai sauce’s moment in the sun. You didn’t see Huy Fong Foods start a schmear campaign against the cultural appropriation of that.
Some experts say the dislike springs from the fact that mayo jiggles. […] This is bullshit. This attitude comes to you from young people who willingly slurp down eight kazillion kinds of yogurt, not to mention raw fish and pork belly and, yo, detergent pods, so don’t talk to me about mayonnaise. The only reason for this raging mayophobia is a generation’s gut-level renouncement of the Greatest Generation’s condiment of choice.
Besides, I’ve got news: That aioli you’re all so fond of? I hate to break it to you, but that’s just mayonnaise.
Sandy Hingston sounds mad.
Also what? Mayo is still super popular, so what is she even on about? Is she hamming this up because she feels like this is what’s necessary to make it in journalism these days?
Guy hadn’t had real aioli. Doesn’t even know what aioli is.
Name literally means “garlic and oil” because those are the only two ingredients you need for it.
It’s very easy to make at home; start with a few toes of garlic and a table spoon on olive oil. Crush and mush them together till it seems like the oil disappeared. Then add another tablespoon of olive oil and repeat till you have this nice, white looking condiment.
Eh easy yes, fast not at all. I only make it for my one other X’er friend who hates, hates, hates may exactly because of Hellmann’s. It traumatized him as a child.
Kenji’s mayo recipe I make literally every week. Easy and fast. Said friend will not even look at it.
Systemic issue in journalism. The actual reporting breaks down to a one liner; “mayonaise less popular with younger generations, increasingly diverse choice of condiments instead”, but that doesn’t generate revenue
It’s the same issue for recipe blogs. Everyone hates all the filler, they just want the recipe. But having a page with just a recipe does not jive with search engines so people will never see your blog unless you write the filler.
It should be, “mayo like all foods in younger generations isn’t as popular because their palates haven’t gotten to that point yet”.
This is the level of journalism now… complete shit. You’re tastes change over time…so this generation magically hates mayo now? Might as well say this new generation hates their greens and coffee.
Millennials are in their 30s. I don’t think it’s due to palates not having developed. I think it’s more to due with just using a more diverse set of condements. I don’t dislike mayo (though I do despise Miricle Whip), but I don’t use it very often. I tend to go for other flavors. If anything, I think it’s the older generations who have an undeveloped palate. They tend to eat a much smaller variety of flavors/styles.
That article wasn’t about millennials, it was about genz. A lot of condiments have a mayo style base though.
Also hater of miracle whip…shit is terrible. Mayo is king.
This sounds like a bit. Seriously, how do you hit every culture war talking point but make it about mayonnaise? No one has strong feelings about mayonnaise, Sandy. Only you.
I’m pretty sure that’s all tongue-in-cheek. Giving people the benefit of the doubt is a good default setting.
I’m sorry, “identity condiments”? The fuck?
It’s like traditional media figured out in 2016 Boomer ragebait is the only thing they know how to do anymore, and just keep doing that when they’re out of ideas.
Article tl;dr “Kids today are traitors to the nation because they aren’t Stephen Miller, drinking mayonnaise by the gallon, because it’s not threatening to people with fragile egos and no sense of curiosity.”
Plus, trashing ajvar and chimichuri? How bold of you, Sandy. How courageous to turn up your nose at flavors that you were not exposed to in some midwest surbabn bubble. When you die and your spirit is flung into the void between lives, where you learn how you’ll be reincarnated as a racoon for 20 lifetimes because of the karma you accrued just from penning this single article, I hope the spirits of your Lithuanian parents remind you that judgement like this poisons the soul slightly more than mayonnaise does.
2016? Writers complaining about the youth misbehaving is as old as writing itself.
She was a women’s and gender studies major in college. Naturally, she loathes mayonnaise.
Naturally? Is it some feminist thing to loathe mayo? Why?
Because mayo is strongly associated with white people and especially conservatives. There’s the whole meme about not eating any food spicier than mayo.
It’s because mayo is just disgusting. It like 99% fat and tons of calories. People from New generations actually don’t want to look like fat dwarfs. Everyone in the 80s and 90s was fat, and much of this is because they ate mayo and stuff like that, and food that had basically no nutrition so they would eat 5000 calories of food and still be nearly starving.
It’s not though. Maybe miracle whip, but that’s garbage. Not real mayo.
It is extremely high in fat though. But the way Americans eat it is the real problem. You’re supposed to eat a small amount as a condiment to add flavour. Americans treat it like they treat all condiments, the same way Italians treat pasta sauce.
I love mayonnaise but I eat maybe a tablespoon of it at most for an entire sandwich (spread very thinly over the bread) and I use it instead of butter, not in addition to butter.
Because it’s hens and cows that are farmed for their products, veganism is a feminist issue.
Feminism is notoriously concerned with chromosomes rather than personhood. /s
That read like a shit post. Does Jake drink mayo straight from Sandy’s tit still? Cause something ain’t right there
White people are finally starting to catch on that food is supposed to taste good, leave mayo and ketchup in the past.
Nice bigotry.
So you want food to taste good but then you do not want to use mayo and ketchup?
That’s very inconsistent.
I prefer my food without corn syrup
Me too. But we were talking about mayo and ketchup. Neither of these contain corn syrup in my experience.
But maybe that’s different in the US?
Ketchup has corn syrup in the US, also its generally way too sweet. Im not sure about where you are but imo tomatoes (an already sweet vegetable) doesn’t need additional sweetening.
That also seems to be a US experience. In the EU tomatoes can also be sour which is one of the reasons we put a little bit sugar into tomato sauces.
Then don’t buy those sauces with corn syrup
Mayo doesn’t make food taste good.
Mayo has no flavor and ketchup is just poorman sweet and sour. Hard pass.
If you can’t taste the flavor of mayonnaise you might be the one with the unsophisticated palate. You’re welcome to say you don’t like it, or that it doesn’t have a good or intense enough flavor, but not being able to discern its flavor at all is a you thing.
You can pry “french”/“russian” salad from my cold dead arms. That shit’s delicious.
Mayo is fucking disgusting. I don’t want a fucking cum sandwich.
I think you’re eating the wrong mayo if it tastes like cum… That, or someone is tampering with your food lol.
If it’s just because of the color, that’s pretty immature, gotta say. Not even close to the same texture/consistency either.
One word: Kewpie
While I’m sitting there eating my Kewpie mayonnaise I always find it so amusing how obsessed (some) Americans are with Japanese mayonnaise. It tastes just like the mayonnaise I’m used to from… well, everywhere else in the world except the US.
Thought it was going to be: Homemade
I prefer other things than mayonnaise because I just quite like mayonnaise. It’s kinda just this oily thing with a few hints of flavour.
And no, I’ve not been eating “the wrong mayonnaise” or “not good mayonnaise” or anything similar to that, because I know people will come out the woodworks saying such things. I’ve lived all over Europe and tried all sorts of mayonnaise and it’s still has the sane problem with being mayonnaise.
If I have the choice between ketchup and mayonnaise I’d choose ketchup. But typically I’d pick something like aioli. REAL aioli, not the crap that’s just mayonnaise with garlic flavour.
Have you been in Majorca?
Anyone else try the plant based mayo? It’s indistinguishable, it’s great
Mayo is 99% plant based already. Just a little egg yolk to act as a surfactant.
Yeah, mostly oil. I switched to chutney/pickle for sandwiches, much lower kcal per spoonful and the fruit/veg should add some actual nutrition too. Would like to make my own more too, especially ones without sugar and just preserved with vinegar. Don’t have much success looking for recipes, maybe I need to use different terms? Something like branstons pickle and then variations that could work too.
Yeah I’ve been trying the avocado oil ones and I can’t notice any difference
What? Mayonnaise is absolutely still a thing.
Yeah I dunno. Miracle whip is gross as fuck.
Ah. I get it, no one actually looked up the article.
https://www.phillymag.com/news/2018/08/11/mayonnaise-industry-millennials/
As Boston chef Scott Jones told Ari LeVaux, “The magic that sets mayonnaise above Coke and Heinz is that mayo is a perfect flavor carrier.” It just makes everything better. Need proof? Do other condiments have pale imitators like Miracle Whip and Just Mayo and Vegenaise? I don’t think so!
that’s salad cream
I know the difference the problem is people replacing mayo with miracle whip.
What is with this constant narrative of us millennials killing shit?
Millennials are brutal murderers
Mayo is flavorless wetness on sandwiches. No I will not elaborate
Cream cheese is much better than mayo on any sandwich
Tuna?
