Re: Friday - 02.28.2025 - Dinner Plans

On Wed, 5 Mar 2025 08:50:50 +0000, dsi100@yahoo.com (dsi1) wrote:

On Wed, 5 Mar 2025 0:07:27 +0000, Carol wrote:
>

dsi1 wrote:
>

On Tue, 4 Mar 2025 15:59:30 +0000, Ed P wrote:
>

My wife had some baking recipes that called for margarine. They go
back many years but supposedly, the texture of the finished product
was better with it.  There were cookie type things, not a cake.

>
That's entirely possible. The modern spreads might be another matter
since they're an emulsion of water and oil - more akin to mayonnaise.
I have seen recipes that use mayo instead of eggs and oil. That might
work pretty good although it might be a little more expensive.

>
I've seen lots.  One is the now classic 'Shake-n-bake' that uses
ridiculous amounts of mayo, like 1/2 cup or more.  You just waste 90%
of it to the trash. I just put a TB mayo on a plate then smear it on
the meat (usually chicken) then dip in seasoned bread crumbs (or
crushed corn flakes etc.).

>
Mayo is great at sticking stuff to other stuff. I like to use Kewpie.

That's also mayo. Oh wait, it's Asian mayo. Great stuff, doesn't stick
to anything!

--
Bruce
<https://i.postimg.cc/5NvHwfF0/trumpputin.jpg>