Re: Friday - 02.28.2025 - Dinner Plans

On 2025-03-07, songbird <songbird@anthive.com> wrote:

Cindy Hamilton wrote:

On 2025-03-05, songbird <songbird@anthive.com> wrote:

...

to
me they've always been distinct things for their own uses.
even when i mix them together i'm aware of what taste i'm
after as a result.  pretty much the best thing to me is that
they are consistent enough that i don't have to guess.

>
What do you like MW for and what do you like mayo for?

>
  i like MW for egg salad sandwhiches, cheeseburgers
with tomato, onion and ketchup and sometimes i like it
for bologna sandwiches or subs.  i also like it for
Waldorf salad - the sweet and sour taste of it i like
how it goes with the walnuts and apples.  and sometimes
a roasted turkey sandwich is just not the same without.
>
  i like mayo with cheese sandwiches and that varies
with the type of cheese.  i like mayo with chicken salad
and pretty much many other chicken and vegetable dishes
i like more with mayo.  i also like mayo and cheese mixed
together on beans and a shot of hotsauce.  i don't want
those sweet because if i wanted them sweeter i'd just
more likely end up making BBQ beans.
>
  i blend them in various proportions for things like
fake liver pate' or hummus (sometimes for hummus i leave
them out entirely just for something different).
>
  kinda a summary as there are many things i like one
or the other on and then there are things i don't
ever eat with either of them.  peanut butter and mayo
was tried once, um, nope, same with MW, nope.

Fair enough.  It sounds like you use MW as a shortcut for
adding a little sugar and vinegar to mayo.

I'd never add mayo to hummus.  Chickpeas, tahini,
olive oil, garlic, lemon juice, and salt.  That's it.
If I'm using it as a dip, I'll usually garnish it with
chili flakes or cumin or sumac powder.  If I'm using
it as a sandwich spread, it gets topped with various
veggies like cucumber, scallion, tomato, lettuce, or
radish.

--
Cindy Hamilton