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..
For eating out fast food, there's a good shawarma place that has a homemade tahini sauce that tastes very nice..
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
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
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.
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.
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 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.
Some Bearnaise aren't. Example: Barnaise Sauce Recipe | Epicurious.com
I use the "whisk in a double boiler" method.
Rejoice, if the egg shortage gets any worse, you won't even have to see the stuff on the grocery shelf any more!