industrial (those readytubes of mayonaise) have shit ton of preservatives to keep it emulsified

vegan versions have soya & pean protein to act as the "egg"

was making a joke about mayonnaise sandwiches but `kay

there is no joking with autism

(and yeah this belongs to off-topic my bad)

just wanted to share the knowledge

were all thankfull

is cool brahs, i like kenji lopez-alt and serious eats too (his vid about mayonnaise was such great)

(also the ratio is 1/1 and half eggs per 1 cup (~2.5 DL) of oil

i have done this for living so

thats why

americuck and jappers alike have lost the capacity to home-make simple sauces

and yeah kenji is damn good at what he does

half the things in the jap grocer are some permutation of sugar, sake, vinegar, dashi and soy sauce

in different ratios

mixing miso + soy sauce + smth else often results in smth good though

i cringe when ppl harp on about how great frank's redhot is >_<

how do you make mayonaise for a living?

made food for living

yeah not denying that, but, it's silly that people insist on buying premade bottles of stuff

ah k

hotel restaurant.. burgers have mayo on them

homemade chilimayo and such

nothing beats fresh mayonnaise

sound nice

(see what i did there)

nagas were from our own bush when we had them ..most of the time we needed to order from local grower

i was thinking the other day that being a cook is probably one job that is going to be back in demand when the economy goes flatline w/ automation

it's one of the arts that has very practical everyday demand

and one place that hopefully people will like the "human made" food more than robofood

unless we move to a soylent dystopia

out of idealogy

yeah people are already pretty irrational about their food choices in the supermarket; there's a lot of room for marketing and emotions to take over

yeah and food industry is the same

would be very happy for the side of good to win over evil (cooks triumph over marketeers and businesshobos)

good quality pizzerias are seeing surge as shitty "kebab-mayonaise-allthemeats" pizzerias are losing customers

that's a barrels of snakes, but I'll add that although I'm blessed to be in nyc, i miss the $5-7 "a slice and a good salad" deal they have in the pac northwest

idk why it isn't a thing here

slow but steady for trashfood its probly europe first

rest world then

pizza is a fucking flamewar religion distilled into a food item