Moderators: Jenise, Robin Garr, David M. Bueker
FLDG Dishwasher
31821
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31821
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Karen/NoCA wrote:Jenise, thought you said something in an earlier post about saffola oil being your fave....maybe I have that wrong.
Golfball Gourmet
2525
Thu Oct 12, 2006 9:12 am
Extreme Southwest & Extreme Northeast
Jenise wrote:Best Foods used to be better than it is now--the texture changed maybe 15 years ago, and that wasn't an improvement. The new consistency is more Jello-like. Not a fan of the Olive Oil version, thought it was greasy somehow.
Best commercially made mayo is the Spectrum organic made with Canola oil. Good flavor, texture and balance.
FLDG Dishwasher
31821
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Carrie L. wrote:Jenise wrote:Best Foods used to be better than it is now--the texture changed maybe 15 years ago, and that wasn't an improvement. The new consistency is more Jello-like. Not a fan of the Olive Oil version, thought it was greasy somehow.
Best commercially made mayo is the Spectrum organic made with Canola oil. Good flavor, texture and balance.
Jenise, I didn't think you ate mayonnaise. Period. ??? Something about white creamy stuff...?
Carl Eppig wrote:We use Cains All Natural (full horsepower) Mayonnaise. Unfortunately for most of you, it is regional.
Compassionate Connoisseur
9252
Tue Mar 21, 2006 5:32 pm
Dobbs Ferry, NY (NYC metro)
Dale Williams wrote:I have heard good things re Duke's (no sugar), and plan on bringing back a jar next time I'm in GA.
A jar of mayo lasts a long time in our house, but tuna salad needs a bit. We do make aioli fairly regularly , but fills a different need.
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