Meet The People Who Hate Mayo More Than Anyone

Huffington Post ^ | 7/18/18 | Katka Lapelosová

[petitfour]

Haha. You went a little farther in your research than I did. ;-)

[mrsmel]

Wardaddy, do you know of a good remoulade recipe? Mine never comes out worth a darn, and the bottled ones are just wrong.

[SaveFerris]

Mix a little of that L&P with the 57 or the A-1.

Plain mayo will work with that L&P too. Good to mix 50/50 with horseradish.

MW (has vinegar) would be good for salad dressing - would work fine with shredded cabbage for example. I’d still add a bit of ranch dressing or buttermilk ranch to it. Still, it’s a little sweet for me so I’d probably hit it with more paprika, onion powder and garlic powder. I like to mix all that up and then toss in a bag of shredded cabbage or a purple cabbage I’ve shredded myself.

(that last part was just for the thread).

[Windflier]

Wrap that hot dog with a strip of bacon before grilling it, pan or BBQ. Then hit it with the mustard, chili and chopped onion.

Sounds interesting. I may just try it some time.

Have you tried bacon wrapped, smoked deer sausage? That stuff is so good, it oughta be illegal.

[SaveFerris]

Haven’t tried that. Gonna be kinda around your way, Lord willing, in about a month and a half. Gotta visit FW for a day.

Hope there’s an In and Out there (heard they were in Texas).

I’ll have to search and see.

[SaveFerris]

Woohoo found In and Out! Hope to finally give it a try!

That is, Lord willing, when I make a trip to FW in a couple of months.

[Windflier]

Woohoo found In and Out! Hope to finally give it a try!

If you're expecting a straight, honest burger, made with quality, fresh ingredients, you'll be very satisfied.

If you're looking for the most mouth watering burger ever crafted by the hand of man, you may be disappointed.

I'm from SoCal, where In 'N Out Burgers was founded, so they're not new to me. I used to frequent one right down the street from my house for many years, but just as often, I'd stop at Carl's Jr or Tommy Burgers instead.

[SaveFerris]

Yeah I didn’t make the visit when last in SoCal about 20+ years ago.

So somebody let me know they’re in Texas. I hadn’t planned on a trip. But it looks like might get to visit a couple of times.

Oh yeah. It’s all good!

[bagster]

or Tommy Burgers instead.

Now you're talkin', Windy.

Bagster

[Springman]

Bump for later.

[US_MilitaryRules]

I put ketchup, mayo, cheese, and peppercinni’s on mine! YUM!
PS. I can eat Best Foods/Hellmans by the spoon full!

[Yaelle]

Great! (Eating an animal style protein style no cheese as I type)

[SaveFerris]

[Put on whatever toppings that make you happy, I guess]

You canna NOT put cucumbers on a pizza!

[Original Lurker]

Decades ago I used to buy only Kokuho Rose brand but I’ve found most Korean brands of kokuho rice quite good and a *great* value.

Tamaki Gold is a very good rice.
It’s an heirloom variety of kokuho produced in California.
It tends to be at the upper end in terms of price (and quality).
I splurge on occasion and get a bag when it’s on sale at the Korean markets. Good stuff!

[Salamander]

I can eat Hellman’s with a spoon.

:D

[wardaddy]

This is River Road....white rémoulade sauce ....junior league of Baton Rouge...a cookbook I rely on

Comment:
Many different versions of rémoulade sauce may be found in restaurants across South Louisiana. The rémoulades of New Orleans are normally Creole mustard-based and highly seasoned. However, this River Road version is made primarily with mayonnaise.....Galatoires is similar....mayo based

Ingredients:
1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tbsps minced garlic
½ cup Creole mustard
¼ cup chopped parsley
½ cup ketchup
½ tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Louisiana hot sauce
salt and cracked black pepper to taste

Method:
In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and place in refrigerator, preferably overnight. A minimum of 4 hours is required for flavor to develop. When ready, remove from refrigerator and adjust seasonings.

________________
Tujages in the Quarter.....I’ve had it ....Red variety

4 green onions, finely chopped

1/4 cup finely chopped parsley

1/3 cup finely chopped iceberg lettuce

1/2 cup finely chopped yellow onion

1/4 cup Creole mustard

2 tablespoons fresh lemon juice

1 tablespoon paprika

1/4 cup olive oil

Salt

Cayenne pepper

Thoroughly combine celery, green onions, parsley, lettuce, onion, Creole mustard, lemon juice and paprika. Whisk in olive oil in a slow drizzle to emulsify.

Chill mixture for 6-8 hours or overnight. Add salt and cayenne pepper to taste.

____________________

Mandinas on canal...one of my fav restaurants.....they do good remoulade and excellent eggplant creole

1/2 cup Creole mustard
1 cup extra-virgin olive oil
1/2 cup distilled white vinegar
1 teaspoon Tabasco brand pepper sauce, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon salt, or to taste
1/4 cup grated sweet yellow onions
1/2 cup chopped green onions
4 tablespoons minced fresh parsley
16 to 20 large or jumbo boiled shrimp
Romaine, Iceberg, or lettuce of choice
DIRECTIONS

FOR THE REMOULADE SAUCE

Combine all ingredients in a glass mixing bowl, and whisk to blend together.
Cover and refrigerate for at least one hour before serving.
*Sauce will keep in fridge for up to three days.

The Mayflower in Jackson is a fav restaurant of mine but their remolaude is so so....their comeback sauce though is one of the best....them and crechales.....crechakes by a nose

Have fun.

[Pelham]

When are you planning on opening your restaurant?

[mrsmel]

Thank you both! I am copying these recipes and will be giving them all a try. I will be so grateful once I manage to make a remoulade which tastes as good as those I eat anywhere but the ones I’ve made myself at home, so far :)