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Re: mayonnaise

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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
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06 Aug 2016 10:22 PM
Mayonnaise is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices
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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
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06 Aug 2016 10:23 PM
Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/ or in AmE also /ˈmæneɪz/, and often abbreviated as mayo /ˈmeɪoʊ/) is a thick, creamy dressing often used as a condiment.[1] It is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Proteins and lecithin in the egg yolk serve as emulsifiers in both mayonnaise and hollandaise sauce.[3] Commercial egg-free alternatives are available for vegans and others who want to avoid animal products and cholesterol, or who are allergic to eggs.[4]

Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.[5][6]
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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
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06 Aug 2016 10:26 PM
Nutrition Facts
Mayonnaise
Amount Per 1 tbsp (13.8 g)
Calories 94
% Daily Value*
Total Fat 10 g 15%
Saturated fat 1.6 g 8%
Polyunsaturated fat 6 g
Monounsaturated fat 2.3 g
Trans fat 0 g
Cholesterol 6 mg 2%
Sodium 88 mg 3%
Potassium 3 mg 0%
Total Carbohydrate 0.1 g 0%
Dietary fiber 0 g 0%
Sugar 0.1 g
Protein 0.1 g 0%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Telasim0 is not online. Telasim0
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06 Aug 2016 10:27 PM
Interesting
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VORTEXSOLIDER is not online. VORTEXSOLIDER
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06 Aug 2016 10:27 PM
I don't eat mayonnaise.

Good copy and paste, though.
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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
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06 Aug 2016 10:29 PM
mayonnaise overload v

History of the beautiful "Mayonnaise"

Standard ingredients and tools to make mayonnaise
The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself.[7] At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In 1815, Louis Eustache Ude wrote:

No 58.—Mayonnaise.
Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.[8]

In a 1820 work, Viard describes something like the more familiar emulsified version:

This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach.
This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.[9]

In 1808, Grimod de La Reynière referred to a "bayonnaise" sauce: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads."[10]

Anecdotal origins[edit]
One of the most common places named as the origin of mayonnaise is the town of Mahón in Menorca, Spain, where it was then taken to France after Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mayonesa in Spanish and maonesa (later maionesa) in Catalan (as it is still known in Menorca), later becoming mayonnaise as it was popularized by the French.[11]

The Larousse Gastronomique suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu, which means yolk of egg."[12] The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques.[13]

According to Trutter et al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."[11]

According to the Oxford English Dictionary, the term mayonnaise was in use in English as early as 1823 in the journal of Lady Blessington.[14]

Preparation[edit]

Making mayonnaise with a whisk
Mayonnaise can be made by hand with a mortar and pestle,[15] whisk, or fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilize it.[16][page needed] Additionally, a bit of a mustard may also be added to sharpen its taste and further stabilize the emulsion, as mustard contains small amounts of lecithin.[17] If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise.[18]

For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total, ingredients other than the oil are critical to proper formulation. These must be totally hydrated and dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown during the oil-adding phase. Often, a long agitation process is required to achieve proper dispersal/emulsification, presenting one of the trickiest phases of the production process.[19] Though, as technology in the food industry advances, processing has been shortened drastically, allowing roughly 1000 liters to be produced in 10 minutes.[20]

Uses[edit]

Mayonnaise from the Zaan district, North-Holland, Netherlands and French fries
Chile[edit]
Chile is the world's third major per capita consumer of mayonnaise and first in Latin America.[21] Mayonnaise became widely accessible in the 1980s.[21]

Europe[edit]
Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5%, respectively. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4.[22] Most available brands easily exceed this target.[23]

North America[edit]
Commercial mayonnaise sold in jars originated in Philadelphia in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe originally used in salads sold in the family grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company.[24] Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and later was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise.[25]

Japan[edit]

Kewpie mayonnaise
Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar.[26][page needed][27] It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise.[28]

Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and may also accompany katsu and karaage.[29]

Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise,[30] advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars.[31]

Russia[edit]
Mayonnaise is very popular in Russia, where it is made with sunflower seed oil. A 2004 study showed that Russia is the only market in Europe where mayonnaise is sold more than ketchup by volume.[citation needed] It is used as a sauce in the most popular salads in Russia, such as Russian salad, or Olivier salad (оливье, read [o-liv-yeh], from French Olivier), dressed herring, and also many others. Leading brands are Calve (marketed by Unilever) and Sloboda (marketed by Efko).[32]

As a base for other sauces[edit]
Mayonnaise is the base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence.[33]

Nutritional information[edit]
A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, usually soybean but sometimes olive oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion.[34]

Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 kJ) per 100 grams, or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.[35]

Egg-free alternatives[edit]


A vegan sandwich with egg-free mayonnaise
Egg-free versions of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, and cholesterol, or who have egg allergies. In the U.S., these alternatives cannot be labelled as "mayonnaise" because of the FDA's definition of mayonnaise making egg a requirement.[36][37]

Well-known brands include Nayonaise and Vegenaise in North America, and Plamil Egg Free in the UK.[38][39][40]

In August 2015,[37] the United States Food and Drug Administration sent out a warning letter to the San Francisco company Hampton Creek,[41][42] objecting to the name of their "Just Mayo" product, which is not egg-based, so does not meet the U.S. legal definition of "mayonnaise".[37][43]
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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
Total Posts: 10803
06 Aug 2016 10:33 PM
If any mod's are viewing this, this is for education about mayonnaise


Food
Baconnaise is a bacon-flavored mayonnaise-based product that is ovo vegetarian and kosher certified. It was created by Justin Esch and Dave Lefkow, founders of J&D's Foods, in November 2008, and sold 40,000 jars within six months.


Baconnaise =

From Wikipedia, the free encyclopedia
Baconnaise (Regular)
Baconnaise.jpg
Plastic jar of Baconnaise
Nutritional value per 13 g
Energy 80 kcal (330 kJ)
Carbohydrates
1 g
Sugars 0 g
Dietary fiber 0 g
Fat
9 g
Saturated 1.5 g
Trans 0 g
Protein
0 g
Minerals
Sodium (6%) 85 mg
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: Baconnaise on company website
Baconnaise is a bacon-flavored mayonnaise-based product that is ovo vegetarian and kosher certified. It was created by Justin Esch and Dave Lefkow, founders of J&D's Foods, in November 2008, and sold 40,000 jars within six months.[1] It was test-marketed in Grand Forks, North Dakota, to determine consumer interest.[2] After being featured on both The Daily Show and The Oprah Winfrey Show, sales of Baconnaise increased significantly, with more than a million jars sold.

Contents [hide]
1 History
2 Production
3 Release
4 Reception
4.1 Original recipes
5 See also
6 References
7 Further reading
8 External links
History[edit]
In an interview with ABC News, Esch and Lefkow stated that they came up with the original idea for bacon products and their first invention, Bacon Salt, while making a joke about the subject over a meal at a diner.[3] The money for their startup came from the $5000 that Lefkow had obtained while on America's Funniest Home Videos.[4] The idea to make bacon spreadable came from a customer's request.[5] Together, they created interest in their products by going to numerous sporting events dressed in bacon costumes and used social networking sites to raise awareness of their company.[3]

Baconnaise has been featured on the The Daily Show with Jon Stewart several times as a repeat joke. In 2009, Jon Stewart used it in a skit that drew negative attention from Seattle Post-Intelligencer's Leslie Kelly.[6] Stewart commented, "Baconnaise, for people who want to get heart disease but, you know, too lazy to actually make bacon."[7] In 2010, Jon Stewart again lampooned Baconnaise with a fake clip of the billboard in Times Square that drew a response from J&D's Foods. According to J&D's Foods, a plan to run an actual billboard ad was made, but it was declined by Comedy Central.[8] Using it as a prop in a later episode, Stewart referred to Baconnaise as "capitalism's greatest triumph".[9]

Baconnaise was discussed on The Oprah Winfrey Show on April 24, 2009, when Esch and Lefkow were interviewed by Winfrey via Skype. After her guests and she ate sandwiches that used the product, she commented, "Vegetarian and kosher! Thanks Justin and Dave! Get your own Baconnaise!"[9] After her endorsement, the traffic on the company website and telephones overwhelmed its systems.[9] Lefkow stated that a year after the show aired over a million jars of Bacconaise were sold.[4]

Production[edit]
Esch and Lefkow have stated that they started with just mayonnaise and bacon and worked with chefs to determine how to have mayonnaise that tastes like bacon without having bacon as an ingredient. Lefkow stated that developing and refining the taste of Baconnaise resulted in him having "nothing but bacon and mayonnaise for breakfast for the next six months."[10] Lefkow refined the taste of Baconnaise by comparing real bacon to the developing product.[10]

Baconnaise contains no bacon, artificial flavors, or MSG, but the actual process and ingredients in the product are a trade secret.[1] A complete list of the ingredients includes: soybean oil, water, egg yolk, gluconic acid, yeast extract, stabilizer (microcrystalline cellulose, modified food starch, xanthan gum, guar gum, gum arabic), cultured dextrose, salt, sugar, dehydrated garlic, paprika, dehydrated onion, spice, natural smoke flavor, natural flavors, tocopherols, calcium disodium EDTA, and autolyzed yeast extract.[11]

J&D's Foods also released a light version of Baconnaise. Marketed as Baconnaise Lite, it contains 30 Cal per serving and less fat than the original Baconnaise.[12] Baconnaise is sold in 15-oz (443-ml) plastic jars.[11]

Release[edit]
The product's marketing test was at Pike Place Market in Seattle, where it sold up to 120 jars a week.[10] The product debuted in October 2008, at the Seattle Semi Pro Wrestling League in the Heaven's Night Club. The event featured a costumed fight between mayonnaise and a slab of bacon.[13]

Reception[edit]
Will Goldfarb of the website Serious Eats reviewed Baconnaise, stating, "[it] works fairly well as a sandwich condiment, but the assertive smokiness can overpower mild ingredients."[14] Goldfarb recommended it as a sandwich condiment, but cautioned against using it in dips, salad dressings, and fish dishes.[14] The "Baconnaise Lite" was met with a positive review from "Hungry Girl", though the reviewer noted its name was "a bit of an oxymoron".[15] Baconnaise, while being both vegetarian and kosher-friendly, does not taste like mayonnaise.[16]

Original recipes[edit]
Original recipes featuring animal fat-infused mayonnaise, including Baconnaise, were covered on the Serious Eats website.[17] The recipe includes crumbled bacon strips, liquid rendered bacon fat, canola oil, egg yolks, and Dijon mustard with water and lemon juice.[18]
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Aetricity is not online. Aetricity
Joined: 29 Mar 2012
Total Posts: 51079
06 Aug 2016 10:34 PM
"Good" is underestimating the overwhelming beauty that is this copy paste.

+9.9k | UPDATE FORUMS | https://forum.roblox.com/Forum/ShowPost.aspx?PostID=193614179
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Inphormation is online. Inphormation
Joined: 05 Aug 2012
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06 Aug 2016 10:39 PM
Ew


I Taste Good
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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
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06 Aug 2016 10:39 PM
get out if you don't like mayonnaise k

go back;
https://forum.roblox.com/Forum/ShowPost.aspx?PostID=195554577
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rapunzeal is not online. rapunzeal
Joined: 24 Aug 2012
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06 Aug 2016 10:57 PM
Second Thread;

https://forum.roblox.com/Forum/ShowPost.aspx?PostID=195555775
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ThatGuyInTheForumsV3 is not online. ThatGuyInTheForumsV3
Joined: 04 Aug 2016
Total Posts: 312
06 Aug 2016 10:58 PM
sometimes when I see pretty girls mayonnaise gets in my pants
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