Blog

Cooking Thoughts

Entries will just be random writings as inspired without any worry of specific formatting style. No one here has any formal English training beyond the school of Hard Knocks, so those with degrees or penchant for pointing out mistakes, just enjoy the content for what it is: random rambling.

March 23rd, 2022
Written by: Blandzmaster, Extrodinare

Mayonnaise or 'Mayo'

While this is a staple ingredient in a lot of American based households and food, why isn't it more prevalent in places like France or the Middle East? They have eggs, oil, and time on their hands to mix them together. Such a flavor-filled spread gets disrespected and claims of being 'Basic' or texture equal to that of disappointing slowly melting gelatin when it can elevate. For example, a simple sandwich can go from staple meat and cheese to having a rich, eggy taste without lowering your sights down to S&P (Salt & Pepper) or some saucy concoction that yearns for the recognition and maturity Mayo can provide. No need to add any fancy extras or make it into an aioli (since that's just laughing at the heavens and telling them they got it wrong) - just pure, un-added-ted, straight-forward Mayo. Do yourself a favor and spread this underrated hero on your next Hero (hoagie, grinder, submarine sandwich, or any other regional name variation) without any silly additions of mustard or any other spread just trying to be near Mayo's reputation.