Comments on: Artisanal mayonnaise is giving me a post-modern headache

By: Aaron Anspach

Aaron Anspach — Mon, 08 Oct 2012 15:07:00 +0000

Eggs can be pasteurized by heating them to below the temperature where they start to ‘cook’ ~140 degrees I think, and maintaining it for a period of time.

By: class_enemy

class_enemy — Sun, 07 Oct 2012 18:45:00 +0000

I thought my headaches were caused from eating too much artisanal mayonnaise, but it turned out that my fedora was too tight.

By: Ralph Brand

Ralph Brand — Sun, 07 Oct 2012 18:33:00 +0000

That would be the hard boiled eggs in the deli section. Milk is pasteurized with heat. the only way to pasteurize a raw egg would be radiation.

If you are worried hand wash the outside of the egg before cracking it.

By: Aloisius

Aloisius — Sat, 06 Oct 2012 22:16:00 +0000

Here here! I cringe every time I see flavored mayonnaise (some without garlic in them!) labeled as aioli in restaurants.

By: Aloisius

Aloisius — Sat, 06 Oct 2012 22:05:00 +0000

I thought aioli was always made with garlic. The word’s roots come from allium (garlic) and oleum (oil).

By: Antinous / Moderator

Antinous / Moderator — Sat, 06 Oct 2012 21:28:00 +0000

I don’t get the hipster bashing that is so common.

Eric Cartman Syndrome.

By: rocketpjs

rocketpjs — Sat, 06 Oct 2012 18:51:00 +0000

I don’t get the hipster bashing that is so common. What’s wrong with making stuff, finding and creating new markets? People who work for themselves and do something different are pretentious scum?

Far better they don the shortsleeve collar shirt and grind it out in a cubicle maze like all the naysayers.

Seriously, if you don’t like the idea, don’t buy it. I don’t like a lot of shit, which I also don’t buy. But I don’t go making an ass of myself trashing other people who like gefilte fish or sportscars or whatever.

If nobody likes their special mayonnaise, they will go out of business. At least they are trying something different, and good for them.

By: regeya

regeya — Sat, 06 Oct 2012 05:07:00 +0000

I’m a poor judge of how good or bad their business plan is, since I’m a rural Midwesterner, but that seems awfully specialized.

On the other hand, it takes more effort to make mayonnaise than it does to write a snarky blog entry that declares the venture to be “fucking stupid” (I’m sure the market will prove that to be true, but we could be wrong) and maybe they source excellent ingredients that make for the most amazing mayonnaise ever. I don’t know if I’ve ever eaten real mayonnaise.

As an aside, it bugs me that so much of the world’s food comes from the Midwest, but we have so much crap food here.

By: Chrsitian Long

Chrsitian Long — Sat, 06 Oct 2012 03:15:00 +0000

Middleton, WI bought the mustard museum and moved it there. After your visit, get a slice of pie at the Hubbard Street Diner.

By: Rich Keller

Rich Keller — Sat, 06 Oct 2012 00:37:00 +0000

Here in Brooklyn, I mean Mount Horeb, Wisconsin, there is a whole museum devoted to mustard.

By: siloxane

siloxane — Sat, 06 Oct 2012 00:32:00 +0000

If you’re allergic to soy, Best Foods/Hellman’s makes a Canola mayonnaise that doesn’t contain it. And it’s widely available in all supermarkets.

By: Ashley Yakeley

Ashley Yakeley — Fri, 05 Oct 2012 23:16:00 +0000

Mechanically?? WTF is the artisan doing then?

By: Dlo Burns

Dlo Burns — Fri, 05 Oct 2012 22:49:00 +0000

It’s pretty pricey because an egg truck has to ram into an olive oil tanker.

By: Dlo Burns

Dlo Burns — Fri, 05 Oct 2012 22:47:00 +0000

Next up: native!

By: Elsewhere1010

Elsewhere1010 — Fri, 05 Oct 2012 22:33:00 +0000

I’m in CA and I gotta have my Duke’s Mayo for chicken, tuna, and potato salad, and sometimes just for my finger when it falls into the jar. I get four jars shipped out every few months, and short of making my own (which is so damned easy) it’s Duke’s I crave.

Or you can go your local Japanese market and get some Kewpie Mayonnaise. Use it as a dipping sauce for cold leftover General Tso’s Chicken and prepare to be lifted to heaven.

By: Antinous / Moderator

Antinous / Moderator — Fri, 05 Oct 2012 22:29:00 +0000

But it only works east of the Mississippi.

By: Elsewhere1010

Elsewhere1010 — Fri, 05 Oct 2012 22:28:00 +0000

All you have to do is wait. Just as the word “gourmet” ceased to have any real meaning, once the marketing departments of the world get down with it neither will “artisinal”.

By: Antinous / Moderator

Antinous / Moderator — Fri, 05 Oct 2012 22:28:00 +0000

There are supermarkets here that don’t carry chutney. And grass-fed beef tastes better and is better for you.

If you want to just dust off whatever you find in you path and shove it in your mouth, go ahead, but some people like to enjoy what they eat.

By: Antinous / Moderator

Antinous / Moderator — Fri, 05 Oct 2012 22:20:00 +0000

You must not live in Southern California. Only the maids drive Mercedes. Except in less nice areas, where they still drive Cadillacs.

By: foobar

foobar — Fri, 05 Oct 2012 22:20:00 +0000

Or maybe they’re enjoying themselves rediscovering what their grandparents did but their parents abandoned.

Anti-hipsters do seem to love their artisanal snark.

By: Bemopolis

Bemopolis — Fri, 05 Oct 2012 22:19:00 +0000

If Alton Brown is to be believed (and he is): Get the pH right and leave it out.

http://www.youtube.com/watch?v=HMx7aeU3cKk&t=10m11s

By: foobar

foobar — Fri, 05 Oct 2012 22:15:00 +0000

But are they? These aren’t artisanal doritos; it’s some dude making stuff from scratch (I assume). That’s the proper use of the term.

By: foobar

foobar — Fri, 05 Oct 2012 22:14:00 +0000

Can you get non pasteurized eggs?

By: GawainLavers

GawainLavers — Fri, 05 Oct 2012 22:12:00 +0000

You hipsters and your offal fixation.

By: ryuthrowsstuff

ryuthrowsstuff — Fri, 05 Oct 2012 22:04:00 +0000

Olive oil tends to cause problems in mayo that’s mechanically mixed. It tends to cause a metallic or bitter flavor. So without the other hallmarks of processed mayo it’s unlikely you could avoid that while still making the stuff in quantity.

By: awjt

awjt — Fri, 05 Oct 2012 22:04:00 +0000

Wait a minute. Interstate Mayonnaise.

By: Quiche de Resistance

Quiche de Resistance — Fri, 05 Oct 2012 21:53:00 +0000

By: Grey Devil

Grey Devil — Fri, 05 Oct 2012 21:20:00 +0000

Ugh, mayo. No thanks.

By: bcsizemo

bcsizemo — Fri, 05 Oct 2012 21:11:00 +0000

There is only one true Mayo:

Blue Plate

Eat it and you will realize how god awful everything else is.

By: Michelle Paninopoulos

Michelle Paninopoulos — Fri, 05 Oct 2012 21:02:00 +0000

I just want to say that I grew up with Hellman’s and that the Hellman’s I grew up on is a damn good, workable mayo that no one should be ashamed to use, ever. And then they went and changed their recipe a few years ago like a bunch of morons and now the stuff tastes approximately halfway between what it used to be and Miracle Whip and I just can’t stand to buy it anymore. But as near as I can tell, there is NO mayo out there now that measures up to the Hellman’s standard. So what’s a girl to do? Make my own, or buy someone else’s homemade, I guess.

Hellman’s, oh Hellman’s, why’da have to go and make my life so complicated????