Hey Coach,
Not as old as you, but I don’t remember it (and I am a child of the 60’s)
That being said….
Mayo is the easiest thing to make. I make it all the time. It’s just a few simple ingredients.
Eggs
Oil
White Wine Vinegar
Dried Mustard
Salt
White Pepper
Lemon Juice
I am listing a link below. TRUST ME! once you make your own, you won’t miss the one from your childhood!
(The recipe works best if you have a wand (Immersion) style mixer, You can also do it in a blender at about 1/3 speed, but it still works the old fashioned way.
Enjoy!
James in San Diego
In case the link doesn’t work, here is the recipe from Foodnetwork. Alton Brown is the Cook.
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Hey Science Boy!
I love to cook, but many times I just don’t have the time to haul everything out for cooking.
SO I CHEAT!
In your fresh dairy/frozen food area’s of your supermarket they have two important items:
Fresh Dairy = Breadstick dough and Pizza Dough. You can turn these into a multitude of things. Also, try playing with biscuit or other fresh to bake rolls.
Frozen Food = They have a few loaves of frozen french bread or plain bread dough. Thaw in Fridge, cut what you need, refreeze the rest. Process what you’ve cut up as the package directs. Practice with it to make Pizza, knackwurst in a blanket.
Also, in Frozen; Phylo dough. It’s the flaky Greek style dough. It’s a little trickier to work with, but it’s so damned cheap, it doesn’t hurt to play with it.
I will make breads here every few month’s, but after awhile I realize it’s just me eating the bread!
Those options are more fun, and I can toss if I don’t like. No muss, No fuss!
Good Fix ins!
James in San Diego
Hey Cali Chick,
A few years back they were going on about pan cookies at either the Nestle Tollhouse ads or for the pull apart cookies (also from Nestle) and on the package was a recipe for Pan cookies. I don’t remember the directions being anything different other than to roll the dough out.
I looked up Nestle’s recipe, it’s below. Hope that this helps!
Good Eating!
James in San Diego
Hey Ava,
Well my first suggestion is:
DRUNK (:-P)
Then I gotta Go with:
IN TROUBLE (:-0)!
Sorry, just had to add the laugh!
James
P.S. As far as the drinks go, maybe wine if it’s before dinner. Vodka and whatever, if it’s social.
Hey Natalie,
Kudos for his show!
But you say you miss it — Does you cable station not carry Food Network? If you don’t have cable or your carrier has dropped the Food Network, then I have two suggestions:
1). MOVE!
2). You can buy Good Eats on DVD from any bookstore and on line at the Food Network.
Good Watching!
James in San Diego
April 15th, 2021 | 
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