Message from @shadowedROM
Discord ID: 277175912338948096
I don't get how it can be so fucking fattening
It has to be a shitton of oil
that there is 1 egg and around 3-4 cups of oil
or more depending on things
half litre of oil for 2 eggs
if even that is enough
restaurants usualy use only the yolk of the egg
tyhen throw some limejuice/best white vinegar house hass there
some pepper and shit ton of oil
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
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