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Started By
Message
Posted on 3/9/24 at 3:54 pm to Paul Allen
I think it’s the texture paul
Mayo is the goat condiment. It’s versatile & makes everything better but in a subtle way that extenuates the food, much like salt.
Mayo is the goat condiment. It’s versatile & makes everything better but in a subtle way that extenuates the food, much like salt.
Posted on 3/9/24 at 4:46 pm to Paul Allen
quote:
What makes mayonnaise such a polarizing condiment?
idiots who get triggered over everything
normal people really DGAF
Posted on 3/9/24 at 4:59 pm to Paul Allen
I prefer catsup and mustard but when I need mayonnaise it’s always Hellmann. The rest tastes like benzene or plastic. My mouth my way. It’s good enough so why frick around.
Posted on 3/9/24 at 6:01 pm to Paul Allen
Only hate it when a gallon of it gets poured on my burger or sandwich but I guess that goes for every other condiment
Posted on 3/9/24 at 6:31 pm to fallguy_1978
quote:
buffalo sauce,
Buffalo sauce is hot sauce and butter, never had any with mayo. That would be way too thick
Posted on 3/9/24 at 6:34 pm to Paul Allen
I liked it, then hated it, now like it again. I still prefer mustard.
I have found a like a mayonnaise that is tangier. My current favorite is the primal kitchen one made with avocado oil.
I have found a like a mayonnaise that is tangier. My current favorite is the primal kitchen one made with avocado oil.
Posted on 3/9/24 at 7:32 pm to Paul Allen
I was indifferent to it as a kid.
Now it definitely has its place. Chicken sandwiches, sometimes hamburgers, BLTs…
Now it definitely has its place. Chicken sandwiches, sometimes hamburgers, BLTs…
Posted on 3/9/24 at 7:34 pm to TejasHorn
Love some mayo.
Miracle whip? Throw that stuff in the trash.
Miracle whip? Throw that stuff in the trash.
Posted on 3/9/24 at 9:07 pm to riverdiver
Dukes
It makes a sandwich better.
It makes a sandwich better.
Posted on 3/9/24 at 9:45 pm to Sixafan
quote:
I prefer catsup and mustard
Wrong.
Posted on 3/9/24 at 9:46 pm to Krane
quote:
Only hate it when a gallon of it gets poured on my burger or sandwich
Ridiculous hyperbole. When does that happen, seriously?
Posted on 3/9/24 at 9:47 pm to TejasHorn
quote:
I was indifferent to it as a kid.
Yeah, right.
Posted on 3/9/24 at 9:49 pm to bengalman
quote:
Prefer spicy mustard as my #1 condiment.
Give me a break.
Posted on 3/9/24 at 10:19 pm to CAD703X
quote:
My mom put miracle whip on everything growing up and I thought that was amazing.
As an adult I haven't had miracle whip in over 40 years and the one time I tasted it I gagged
Pretty much my story. Grew up with Miracle Whip but tasted mayo as an adult and haven't looked back. Mayo is my favorite condiment.
Posted on 3/10/24 at 9:44 am to Gris Gris
quote:
I’m making a Louis sauce right now for a shrimp Louis salad.
Had to look it up Miz GG. Sounds good enough to try, and we will.
Posted on 3/10/24 at 10:13 am to Y.A. Tittle
quote:
provided they don’t overdo it)
That's the primary issue with mayo for me.
It's just largely unnecessary for me. I don't need it on sandwiches or burgers that I make myself.
Posted on 3/10/24 at 11:12 am to MeridianDog
quote:
Had to look it up Miz GG. Sounds good enough to try, and we will.
I use Ina Garten's recipe below. I put in extra capers and green onions because we love them. I didn't cook that many shrimp, but I doubled the sauce because my Mom likes having it around and I can defrost and roast shrimp pretty quickly when she or anyone else wants to have it.
I started roasting shrimp using Ina's method some years ago. It's so easy when you need cooked shrimp for a salad, shrimp cocktail or dip or whatever. I line the cookie sheet with non-stick foil, roast and toss the foil. Timing depends on the size of the shrimp. I had 16/20s, but I only roasted for 8 minutes.
I served this over a bed of shredded iceberg because we like the crunchy texture it adds to this salad. Drizzled some dressing on top of the lettuce. I put the shrimp in the middle with some dressing. On the sides, we had sliced avocado, quartered hard boiled egg and some halved multi-colored cherry tomatoes. Very colorful and tasty!
2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1¼ cups good mayonnaise, such as Hellmann’s
½ cup Heinz chili sauce
½ teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1½ tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
¼ cup minced scallions (2 scallions)
2 tablespoons capers, drained
Preheat the oven to 400 degrees.
Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.
Posted on 3/10/24 at 3:14 pm to Day Wisher
quote:
Ridiculous hyperbole. When does that happen, seriously?
It’s a 50/50 ordering a hot n spicy
Posted on 3/10/24 at 3:36 pm to Krane
Mayonnaise is the most disgusting substance on the planet.. followed closely by “American cheese”.. accidentally tasting either makes me gag .
The main condiments i prefer are creole mustard, bbq sauce and salsa .
The main condiments i prefer are creole mustard, bbq sauce and salsa .
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