Why Would Anyone

[afa]

So.. you've tasted pus to know the similarity ..

 

[SY]

It's pus.

 

[afa]

ah.. now I understand...

 

[thaumaturge]

Moderator turned Agitator!

 

[Joel Wesseling]

I never use the pus on any food.

For eating out fast food, there's a good shawarma place that has a homemade tahini sauce that tastes very nice..

 

[afa]

you mean agent provocateur (without the green light, sy is like that)

 

[chrisb]

I'm surprised that "isn't really chicken" wasn't yet mentioned

afa - you are aware of the lingere manufacturer with that trade name? Very classy and stupidly expensive stuff - I'd be surprised if Tomtt doesn't have photos of such, but they'd be NSFW

back to your regular programming

 

[SY]

Tahini is great. Mayo is pus.

 

[Charles Darwin]

Tahini is great. Mayo is pus.

Have you ever tried Salad Cream?
https://en.wikipedia.org/wiki/Salad_cream

I had a huge mouth ulcer once which burst and pus tastes better than this.
Certainly the low point of all mayo-like substances.

There is also a high point which is called Aioli.
Basically french mayo made with garlic, olive oil, egg yolks and lemon juice.

 

[SY]

That is absolutely disgusting. Aioli is a lame attempt at trying to add delicious garlic to fetid pus to make it palatable. It doesn't work unless you're a cheese-eating surrender monkey.

 

[Charles Darwin]

I take it that you don't like Hollandaise or Béarnaise sauces either?

 

[SY]

I make a mean Bearnaise sauce, but I tend to use heat on the eggs so they aren't as raw and puslike as they are for mayo. Hollandaise is no problem for the same reason. Ditto my sabayon.

 

[scott wurcer]

I make a mean Bearnaise sauce, but I tend to use heat on the eggs so they aren't as raw and puslike as they are for mayo. Hollandaise is no problem for the same reason. Ditto my sabayon.

I've never seen a recipe where these were not cooked. I suspect cooking the egg in making mayo (should work fine) would not make you happy

 

[jacco vermeulen]

I'm surprised that "isn't really chicken" wasn't yet mentioned

True that, a lot of silicone and btx nowadays.

 

[Charles Darwin]

I've never seen a recipe where these were not cooked. I suspect cooking the egg in making mayo (should work fine) would not make you happy

I've never seen a recipe in which they were cooked.
The heat applied does not cook the egg, it just helps the emulsification along so you need less fat. If it actually cooks the sauce splits and you end up with really greasy scrambled egg. They are nothing more than fancy warm mayo.

 

[SY]

I've never seen a recipe where these were not cooked.

Some Bearnaise aren't. Example: Barnaise Sauce Recipe | Epicurious.com

I use the "whisk in a double boiler" method.

 

[sonidos]

Tastes change with age. One day, you'll be burying your pomme frites in mayo!

 

[SY]

No.

 

[sonidos]

Rejoice, if the egg shortage gets any worse, you won't even have to see the stuff on the grocery shelf any more!

 

[SY]

I taught my dog how to lay eggs, so I have a lifetime supply.