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food-bev The Next Throwdown is...

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Scuba_Steve said:
... In that short time I searched everywhere for someplace serving SPAM.  I could not find it and was very disappointed.  People I would ask looked at me like I had an arm growing out of my chest.  It was like they had never heard of SPAM being cooked in HI before.  I was on Oahu btw.
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Could be that it's more or less popular on specific islands. I have a friend who was stuck there for over 6 months and she told me it was hard to get away from Spam on the island she was on. (Yeah I know - some of you are going to jump on the fact that she [and I, in return] described it as being "stuck". It's one thing when you go for a vacation vs. when you go to work and you're working 12+hours/day and not even really having weekends off. Islands are small. So yeah, she and the others with her felt stuck.)
 
Mayo TD ... seems fated!

http://www.chefsteps.com/activities/japanese-kewpie-style-mayo?utm_source=ChefSteps&utm_campaign=7af7cc2231-japanese_kewpie_style_mayo&utm_medium=email&utm_term=0_a61ebdcaa6-7af7cc2231-120026437
 
I am so inspired by this discussion! I've never made anything with tofu myself, but methinks it's time to make something with it. May even use mayo with it. Just gotta finish JayT-ing then give it a try.
 
Mayo, especially too much of it, is abhorrent.  I'd much rather see us elevate something from the back of the crisper shelves; cabbage or jicama.  Even potato would be okay.  Mayo?  It's just not the stuff TDs are built around.
 
SmokenFire said:
Mayo, especially too much of it, is abhorrent.  I'd much rather see us elevate something from the back of the crisper shelves; cabbage or jicama.  Even potato would be okay.  Mayo?  It's just not the stuff TDs are built around.
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Aioli, if you need it to be that ...
 
Some of the jarred mayos smell putrid, eggy and sulphury, but you can't beat a good mayo! I heard a lot of joints and chefs prefer Duke's because it is milder and doesn't have that intense hit.
 
That Hellman's is the worst. Blech.
 
And I love mayo.
 
I grew up Hellman's, and I like it still for a cold cuts sammie or in tuna salad ...
 
I like Duke's on BBQ, fries etc ... and Duke's is what I keep in stock, because it's where I'm usually getting to use mayo ...
 
I will whip up mayo on the fly - but mostly because I think colloids/emulsions are cool in a geeky way, and because I enjoy the stick blender ...
 
Usually if I'm making an aioli, I'll make the mayo from scratch along the way ...
 
I did this a couple of times early in the Sandwich of the Month thread ...
 
Mayo keeps my buns hydrophobic ... mayo for life.
 
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