Food and Recipes while under Coronavirus quarantine #8

[iamshadow21]

Do these look similar to the kind you get? I've moved on from the pepper discussion too, but I'm checking out food ads late at night and noticed them in the ad. Like that you gave me ideas on using them. Sounds like you make some yummy meals. I got to get to bed. 'Night now.

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Yeah, they do. The shape looks right.

 

[IceIce9]

I had no idea of the firestorm I was set to ignite the day I purchased this jar of clandestine salad dressing.

Please accept my apologies. I will always be deeply sorry for inspiring a vomit emoji with this evidently despised condiment. (I just don't mind it, but... you know, never mind. Enough said. I won't even mention its name.)

My mom used to use Miracle Whip. It is still quite popular here. I always use Hellmann’s.

 

[PayrollNerd]

I’ve always thought of mayo, regardless of brand, grease in a jar. So yeah, the would be my response too. I’m kinda that way with anything greasy. I can’t stomach greasy fried foods. It stems from food poisoning after eating tuna salad at 14 y/o.

I’ve learned to buy coleslaw dressing in the produce section. I think it’s called Marie’s, a short squatty shaped jar. When my mother in law made coleslaw decades ago, she substituted sour cream so that I would eat it.

 

[IceIce9]

Sort of off topic, but regarding Miracle Whip and mayonnaise. I once dated a guy who insisted that Blue Bonnet was real butter and Miracle Whip was a brand of mayonnaise. Then we broke up

 

[slowpoke]

"Bring out the Hellman's and bring out the best!"

Haha, I grew up with Best Foods mayo, and their jingle was the same
(same company, different name west of the Rockies):

“Bring out the Best Foods, and bring out the best!”

 

[IceIce9]

I’ve been hearing people talk about Kewpie mayo. It’s popular on some of the cooking sites I visit.

I haven’t tried it yet but it is supposed to be creamier and richer. It uses egg yolks instead of whole eggs.

I plan to try it sometime out of curiosity. But I don’t want to buy the large container at Costco in case I don’t like it.

 

[BetteDavisEyes]

I’ve been hearing people talk about Kewpie mayo. It’s popular on some of the cooking sites I visit.

I haven’t tried it yet but it is supposed to be creamier and richer. It uses egg yolks instead of whole eggs.

I plan to try it sometime out of curiosity. But I don’t want to buy the large container at Costco in case I don’t like it.

Have you tried Duke's mayo? It's good, but we prefer Hellman's. Duke's Mayo | It's Got Twang!

 

[IceIce9]

Have you tried Duke's mayo? It's good, but we prefer Hellman's. Duke's Mayo | It's Got Twang!

I have not. I do like to try different products so I’ll have to try Duke too.

 

[IceIce9]

I’ve always thought of mayo, regardless of brand, grease in a jar. So yeah, the would be my response too. I’m kinda that way with anything greasy. I can’t stomach greasy fried foods. It stems from food poisoning after eating tuna salad at 14 y/o.

I’ve learned to buy coleslaw dressing in the produce section. I think it’s called Marie’s, a short squatty shaped jar. When my mother in law made coleslaw decades ago, she substituted sour cream so that I would eat it.

My daughter hates mayonnaise for the same reason. She cooks with it in some recipes but wouldn’t consider using it on sandwiches.

 

[BetteDavisEyes]

While we're on the subject of condiments, I must confess that I absolutely hate ketchup It is sickeningly sweet and the only way that I will eat it is in my homemade cocktail sauce.

We went for manis and pedis earlier and are now watching women's hockey final and women's free skate in figure skating. We are celebrating 33 years in our current home and are having dinner at Picano's. I love the Pasta Fagioli soup that is always featured on Thursday.

We are hiving some really bizarre weather here in southeastern lower Michigan. It has been very foggy for three days in a row, and today there has been thunder and heavy downpours. Really strange to have thunderstorms in February.

 

[slowpoke]

I’ve been hearing people talk about Kewpie mayo. It’s popular on some of the cooking sites I visit.

I haven’t tried it yet but it is supposed to be creamier and richer. It uses egg yolks instead of whole eggs.

I plan to try it sometime out of curiosity. But I don’t want to buy the large container at Costco in case I don’t like it.

I have it, but use it rarely. I mostly use it for making spicy tuna when I make sushi hand rolls. For that, I add Kewpie mayo, sriracha sauce, masago (fish roe), green onions, and sesame oil to chopped up raw bluefin tuna. You can see with all the other ingredients it’s hard to discern the mayo taste in isolation.

I like egg salad sandwiches, and have always made it with Best Foods. But one day I decided to use the Kewpie since I had it, and also since the sandwiches are “famous” in Japan and beloved by many. Well, I did not care for it as much as Best Foods for that application. I thought I detected a hint of a mustard taste, which I thought must have been my imagination.

I recently came across a r e d d i t post (is it ok to link it in these Jury Room private forums? LINK) that said there was USA made and Japan made versions! I didn’t know that. The poster there says the USA made ones have sugar and mustard flour, while the Japan one does not. So, I did taste mustard; I must’ve had the USA version. I’ll be checking labels the next time.

I like Best Foods mayo with a little bit of soy sauce stirred in to eat with steamed vegetables, like a dip. Broccoli, cauliflower, green beans. Yum.

 

[killarney rose]

Dukes…

 

[IceIce9]

While we're on the subject of condiments, I must confess that I absolutely hate ketchup It is sickeningly sweet and the only way that I will eat it is in my homemade cocktail sauce.

We went for manis and pedis earlier and are now watching women's hockey final and women's free skate in figure skating. We are celebrating 33 years in our current home and are having dinner at Picano's. I love the Pasta Fagioli soup that is always featured on Thursday.

We are hiving some really bizarre weather here in southeastern lower Michigan. It has been very foggy for three days in a row, and today there has been thunder and heavy downpours. Really strange to have thunderstorms in February.

Weather has been bizarre here in central Indiana too. We had a record cold spell with ten days of below zero temperatures. We had a foot of snow in one day. And now it has been 67 degrees today and yesterday. And this evening we had a severe thunderstorm. To cap it all off the tornado alerts went off and there was a tornado warning an hour ago.

All clear now. What is next?

 

[snooptroop88]

I have it, but use it rarely. I mostly use it for making spicy tuna when I make sushi hand rolls. For that, I add Kewpie mayo, sriracha sauce, masago (fish roe), green onions, and sesame oil to chopped up raw bluefin tuna. You can see with all the other ingredients it’s hard to discern the mayo taste in isolation.

I like egg salad sandwiches, and have always made it with Best Foods. But one day I decided to use the Kewpie since I had it, and also since the sandwiches are “famous” in Japan and beloved by many. Well, I did not care for it as much as Best Foods for that application. I thought I detected a hint of a mustard taste, which I thought must have been my imagination.

I recently came across a r e d d i t post (is it ok to link it in these Jury Room private forums? LINK) that said there was USA made and Japan made versions! I didn’t know that. The poster there says the USA made ones have sugar and mustard flour, while the Japan one does not. So, I did taste mustard; I must’ve had the USA version. I’ll be checking labels the next time.

I like Best Foods mayo with a little bit of soy sauce stirred in to eat with steamed vegetables, like a dip. Broccoli, cauliflower, green beans. Yum.

Dying to try kewpie mayo. I see all these ways to "make" kewpie mayo with mustard powder, I mean... I doubt that works, and I want to see what the real stuff tastes like.

Drooling over the fish roe.

Dukes…

Like Dukes a lot, haven't had it in a long time. All the chefs love the stuff. Do love Hellman's, too, but last time I got mayo, I had to get like really cheapie mayo (that's what I've got in the fridge now with the other condiment, which I won't name again, lol), and didn't like it at all. Seriously, I might try making my own mayo. Looking up recipe. Egg, canola, vinegar, mustard, salt, sugar. I've got all that. Seriously, I'm gonna try and make some. I'm not going to try and make kewpie, though, because I've never had it and won't even know it it actually tastes like kewpie, lol.

And FINALLY did get Vienna beef hot dogs, and had them with light fixings and made them EXACTLY as I was supposed to, and I have to admit, they're worth extra because they taste like real meat, lol. We both made sure to try pieces without the sport peppers on them, you can really taste a difference on those.

 

[IceIce9]

I don’t eat candy bars often but Reese’s have always been my favorite. I bought some Reese’s hearts a few weeks ago and thought they tasted different. Not very good.

https://people.com/reeses-inventor-grandson-says-its-new-candy-is-not-edible-11910229

Brad's open letter came on Valentine's Day, days after he threw away a bag of Reese's Mini Hearts, a product introduced for the holiday.


"It was not edible. You have to understand — I used to eat a Reese's product every day. This is very devastating for me," Brad told the AP of the product, which is made from "chocolate candy and peanut butter crème," per its packaging

 

[PayrollNerd]

I don’t eat candy bars often but Reese’s have always been my favorite. I bought some Reese’s hearts a few weeks ago and thought they tasted different. Not very good.

https://people.com/reeses-inventor-grandson-says-its-new-candy-is-not-edible-11910229

Brad's open letter came on Valentine's Day, days after he threw away a bag of Reese's Mini Hearts, a product introduced for the holiday.


"It was not edible. You have to understand — I used to eat a Reese's product every day. This is very devastating for me," Brad told the AP of the product, which is made from "chocolate candy and peanut butter crème," per its packaging

I can’t eat nuts so we’ve been trying peanut butter alternatives. The best one is made from chickpeas by Vgood, Pea-Not. Well you can’t find it anywhere now so I’m guessing the lady who invented it, must have gone out of business. I found a new brand with ingredients I can have, on Amazon. I’ve ordered it and hope it’s as good.

For decades we, always made our own homemade peanut butter cups with a little mold. I’ve since lost the mold, so I make little ball shapes. (Some refer to them as buckeyes). Last year I made them with the Vgood Pea-Not.

The center is peanut butter, powdered sugar and real butter. Mix it until it makes a stiff dough and tastes like the center of the original Reese’s. Shape as desired and dip in melting chocolate. I buy the Merkins brand wafers as they have been the best ever. But some grocery stores have melting chocolate too.

Anyway, you put a little spoonful of melted chocolate in the bottom of the mold, add your little formed glob of mix then more melted chocolate. Gently tap the mold on the counter so the top of the cup is smooth. I freeze them to get them firm, then store them refrigerator. You can line the little mold with paper cups too.

 

[IceIce9]

I can’t eat nuts so we’ve been trying peanut butter alternatives. The best one is made from chickpeas by Vgood, Pea-Not. Well you can’t find it anywhere now so I’m guessing the lady who invented it, must have gone out of business. I found a new brand with ingredients I can have, on Amazon. I’ve ordered it and hope it’s as good.

For decades we, always made our own homemade peanut butter cups with a little mold. I’ve since lost the mold, so I make little ball shapes. (Some refer to them as buckeyes). Last year I made them with the Vgood Pea-Not.

The center is peanut butter, powdered sugar and real butter. Mix it until it makes a stiff dough and tastes like the center of the original Reese’s. Shape as desired and dip in melting chocolate. I buy the Merkins brand wafers as they have been the best ever. But some grocery stores have melting chocolate too.

Anyway, you put a little spoonful of melted chocolate in the bottom of the mold, add your little formed glob of mix then more melted chocolate. Gently tap the mold on the counter so the top of the cup is smooth. I freeze them to get them firm, then store them refrigerator. You can line the little mold with paper cups too.

I grew up in Ohio (the Buckeye State) so I am very familiar with Buckeye candy. I always say that the first recipe young girls in Ohio learn to make is Buckeyes. Every bake sale or get together will have Buckeyes available.

 

[killarney rose]

We have those every Christmas. My MIL always made them. That has been passed down to my daughter.

Reese’s Fast Break are my new favorite candy bar.