Posted on 08/15/2018 7:02:09 PM PDT by EdnaMode
The inexorable rise of identity condiments has led to hard times for the most American of foodstuffs. And that’s a shame.
[snip]
Along about a decade ago, though, I began to notice I was toting home as much of my offerings as I’d concocted. My contributions were being overlooked — or shunned. Why should this be? Mom’s extraordinary potato salad — fragrant with dill, spiced by celery seed — went untouched on the picnic table. So did her macaroni salad, and her chicken salad, and her deviled eggs. … When I carted home a good three pounds of painstakingly prepared Waldorf salad — all that peeling and coring and slicing! — I was forced to face facts: The family’s tastes had changed. Or, rather, our family had changed. Oldsters were dying off, and the young ’uns taking our places in the paper-plate line were different somehow.
I racked my brain for the source of this generational disconnect. And then, one holiday weekend, while surveying the condiments set out at a family burger bash, I found it. On offer were four different kinds of mustard, three ketchups (one made from, I kid you not, bananas), seven sorts of salsa, kimchi, wasabi, relishes of every ilk and hue …
What was missing, though, was the common foundation of all Mom’s picnic foods: mayonnaise. While I wasn’t watching, mayo’s day had come and gone. It’s too basic for contemporary tastes — pale and insipid and not nearly exotic enough for our era of globalization. Good ol’ mayo has become the Taylor Swift of condiments.
(Excerpt) Read more at phillymag.com ...
https://en.wikipedia.org/wiki/Duke%27s_Mayonnaise
created by Mrs. Eugenia Duke[1] at Duke’s sandwich shop of
Greenville, South Carolina, in 1917
Soybean oil, eggs, water, distilled and cider vinegar, salt,
oleoresin paprika, natural flavors, calcium disodium EDTA
added to protect flavor.
Order me one, I’ll be right over.....
Hahaha! That’s great.
I’ma have to see if I can locate some of this here in NW FL. I do not recall having seen this label before. Sounds awesome.
Hey! I am a connoisseur of peanut butter and miracle whip sandwiches! Easy there!!! ;-)
How about brunch in the morning? You bring the hummus - I’m tired ;-)
She’s not from the South is she.
OK, lavash or pita bread?
Kewpie Japanese mayonnaise is the only mayonnaise I will eat. Made with only egg yolks and no other part of an egg. So it looks good and tastes great.
good-quality store-bought American white bread
the best tomatoes you can find
mayo
very finely chopped parsley
With some kind of glass that is almost the size of the white bread slices, cut circles out of the bread.
Slice the tomatoes very thin. Make sandwiches with tomatoes, bread, and mayo.
Put a little mayo on the outside rim of the sandwich and roll the sandwich in the finely chopped parsley.
This is James Beard, believe it or not.
Is that a metric crapton, or an imperial crapton?
I’ve never had lavash.....;-)
Iv’e got all three, close by, thank you very much for the info. Taste test comparison coming soon!
.
Canola oil killed mayonaise!
The foul taste sticks to your tongue for hours.
Canola is an industrial lubricant known for its stickyness. That is why they use it to lubricate steam turbines.
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