In a complete change of topic, I am contemplating making my own mayonnaise (because it is 100 degrees, I started making chicken salad before I realized we had no mayo, and I have no intention of leaving the house in this heat.) Am I crazy? It feels like one of those terrifying cooking things.
Have you ever been with a warrior woman?
Wash ,'Bushwhacked'
Natter 70: Hookers and Blow
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
flea - Jun 28, 2012 12:42:45 pm PDT #11894 of 30001
information libertarian
le nubian - Jun 28, 2012 12:45:31 pm PDT #11895 of 30001
"And to be clear, I am the hell. And the high water."
okay, Beau and I put an application for a townhouse. I hope we get it because I am not sure what I will do if the app isn't approve or the owners don't want us in the joint. Getting a place to rent is such a racket. We had to do a credit check and pay $35 each for such a credit check. They would not accept our own credit reports.
They also have every bit of information about us except our DNA.
brenda m - Jun 28, 2012 12:47:38 pm PDT #11896 of 30001
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
I hear it's actually super easy, flea. Just a lot of beating, basically.
Topic!Cindy - Jun 28, 2012 12:48:24 pm PDT #11897 of 30001
What is even happening?
Can you do something else, flea? Like, for example, I make a pasta salad with loads of fresh veg, and Italian dressing. Chicken would be a good addition to it, I mean, it's 100 degrees. I wouldn't be trying a new recipe just to create an ingredient for another recipe,
amych - Jun 28, 2012 12:50:41 pm PDT #11898 of 30001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Mayo is totally not terrifying or hard: imagine girding yourself with the spirit of Julia Child in all her "what could possibly go wrong? and who cares if it does anyway?" glory. More practically, add the oil slowly until it all starts to come together rather than dumping it all in at once; that's really the only potentially tricky part.
Theodosia - Jun 28, 2012 12:52:35 pm PDT #11899 of 30001
'we all walk this earth feeling we are frauds. The trick is to be grateful and hope the caper doesn't end any time soon"
flea, I understand homemade mayo involves mostly stirring, so a good mixer is your best weapon.
Dana, so sorry for the bad news atop more for your husband.
flea - Jun 28, 2012 12:53:46 pm PDT #11900 of 30001
information libertarian
Maybe I can get mr. flea to go get mayo. The recipes online make it look hard. A cup of oil mixed in a drop at a time? I am not that patient a cook.
It's for curried chicken salad, and I'm feeling stubborn about it!
As an aside, I am so sick of cooking the very few things my son will eat (plain noodles, white bread, yogurt, plain sausages, steamed broccoli, hard-boiled eggs (whites only), frozen peas (eaten frozen), and fruit (any kind)). Sme of which he will only eat some of the time. He won't eat anything with mixy ingredients, which is basically my entire summer cooking repertoire. Turn 6 and grow up, child!
-t - Jun 28, 2012 12:56:20 pm PDT #11901 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Making mayo is not crazy, flea. I find it easiest with a blender, but doing it by hand is not as hard as it first seems like it will.
Good luck, le nubian!
Eta: do you have a squeeze bottle? Adding the old by going stir- stir--stir-squeeze is simpler than trying to do the steady drop by drop thing and works pretty well.
sarameg - Jun 28, 2012 12:58:18 pm PDT #11902 of 30001
Aw crap. My pool is closed again. Time to trek up to Towson and fight the crowds. Wanna swim. Don't wanna drive and gas up my car.
amych - Jun 28, 2012 12:59:57 pm PDT #11903 of 30001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
No, it's definitely not a drop at a time, and those people are anal-retentive goofballs who are repeating recipes without actually understanding the process. Just a slow stream to start with rather than dumping it all at once. Or better, check youtube, because the important part is getting a sense of the texture of the sauce as you emulsify it.
This is not so say you shouldn't send mr. flea out to do your bidding, of course, but emulsified sauces are a totally cool trick that will impress the pants off friends and family without being actually hard.