Recipe for disaster
Ingredients:
1 part mayo
1 part Miracle Whip
1 part poutine
1 part gravy on French Fries
1 part pineapple
1 part canned asparagus
Instructions:
Prepare fries as necessary
Obliterate the asparagus in a pan on the stove
Combine all wet ingredients
Layer asparagus on top of the fries
Top the fries with the poutine
Top the poutine with the wet ingredients
Eat if desired, but be near your restroom with the important paper.
:-D
Poutine omg nom nom nom.
The cheese curds and turkey gravy must be precisely the right kind. I have had so many awful American takes on poutine. I'm told the Canadian pavilion at Epcot flies in the cheese curds 4 times a week and they do it right.
So many good helpings of poutine from Ottawa food trucks, because like Montreal we got the St. Albert cheese curds, which as far as I can tell, are not the same as anyone else's.
Allegedly, there are places in Vermont, New Hampshire and Northern New York that can do it, again because they have access to the cheese curds. Or at least they did until recently.
[quote=sorillo1000]Let's not start discussing the unholy dish of Satan known as poutine, although that's more of a Quebec/Montreal thing....
Meal of perdition. Most unclean.
;)[/quote]In defense of poutine, on an over served bar night out I'm going to eat it. And VA mentioned Quebec. They serve poutine at McDonald's in Quebec and I'm willing to go there if need be.
Let's not start discussing the unholy dish of Satan known as poutine, although that's more of a Quebec/Montreal thing....
Meal of perdition. Most unclean.
;)
[quote=Goodenuff]Personally I prefer Miracle Whip or the other similar dressings that have a bit of a "bite" to it. Admittedly Miracle Whip is a bit sweeter than I would like but it is lower in calories.
Miracle Whip (and similar) DOES NOT work well in baked/cooked recipes requiring mayonnaise though. (Yeah, I yelled part of that.)
I "spice up" regular mayo if using it in potato salad, chicken salad, etc. or it's just too bland for my tastes.
But we've never made mayonnaise ourselves. We just don't use it often enough.[/quote]Oh God. Don't get me started on Miracle Whip. Canadians lap that shit up like Australians to Vegemite. Miracle Whip only with leftover Thanksgiving turkey sandos, thank you very much.
[quote=Goodenuff]"I'm pretty sure that in Canada, hating mayonnaise is punishable by being drawn and quartered by moose."
I'm not so sure about mayonnaise, but I'm pretty sure that in Canada, hating maple syrup is punishable by being drawn and quartered by moose.
Hell, I think in some parts of Canada they use maple syrup like people in MN and WI use ranch dressing- they put that shit on everything.
Ranch dressing is bad enough, but maple syrup on Canadian bacon and pineapple pizza is a hard no for me.[/quote]There needs to be a pineapple tariff on pineapple for Canada! lol
[quote=vabeachcouple33]"My wife and kids HATE mayo."
I'm pretty sure that in Canada, hating mayonnaise is punishable by being drawn and quartered by moose.
Mind you, I seem to recall your wife is from BC. Mayo on everything is more of an Eastern Canada thing (Quebec and Atlantic provinces).[/quote]Good memory, and Meg LOL'd at your comment btw. You two should talk. BC (especially Island) girls are a strange breed.
Growing up, I had the essentials of food, clothing, shelter; had new books/notebooks, new clothing, etc. for the new school year and a mix of name brand and generic stuff all around. But, the one thing that is blasphemy for me now that was part of my growing up, is my mother's choice of purchase and how to cook asparagus. I vehemently refuse to buy canned asparagus, as my mother's idea of how to cook asparagus was take the can, dump it in a pan and obliterate the asparagus. I'll never forget that and never cook asparagus that way! Ms. Molly and I had discussed canned asparagus a couple of years ago and she was of the same mindset... Canned asparagus is a no!
Mayonnaise is one of those things associated with abundance to me.
To my parents, Miracle Whip was just as good but cheaper, so that's what we always had.
Now they definitely don't taste the same. But in my mind, Miracle Whip (like margarine), is always going to be associated with the concept of self-deprivation my parents carried with them from their depression-era parents. By the time I was older it was significantly weakened, but my childhood memories are always populated with the cheapest possible alternative to anything you can imagine, and everything always being as bland and boring as possible because they also carried the Mennonite ideals of never doing anything extravagant or "fancy".
[quote=Goodenuff][quote=spoonerpa]I use a circular dehydrator with the heating unit and fan on the bottom. When I make venison jerky, I rotate the racks from bottom to top every 1.5 to 2 hours. until the jerky is where I want it. I have five racks so, it usually takes about 8 hours to complete a drying session. This reminds me that I have 2 backstraps vacuum packed in the freezer for making jerky.[/quote]The backstraps, which I would call the loin, are the best part of the deer. Venison chops or larger cut to roast/grill and slice to serve would come from. Very tender.
IMO, it seems like a waste to use the best and one of the most tender cuts for jerky when it can be made from other parts of the deer. Personally I use the round, shank, flank or shoulder for jerky.[/quote]I figure if I'm going to eat a dried (not really cooked) piece of meat, I want to use the best cut. That's just me.
[quote=mayhem8]I would think that if one likes Miracle Whip, they could just add some sort of sweetener to mayo. For me personally, mayo falls into the savory category so adding sweetener to mayo is a hard pass for me.[/quote]I guess the sweetness contributes to the "tang". To me it also seems more acidic. Mayo has twice the calories and a different "feel" because it has about twice as much fat in it.
Mayo just tastes bland (and oily) to me.
Different strokes for different folks.
"If "backstraps" = "loin", I would agree. It would be like using filet mignon to make jerky."
Yes, loin; similar to pork loin chops you see in the meat market. TANGENT ALERT: Sometimes they will sell whole pork loins for dirt cheap. We'll buy them and cut thick pork chops from them and vacuum pack the1-1/2" - 2" thick chops. Saves between $2 and $4 per pound over the similar packages of pork chops in the grocery store.
Filet mignon from wild game is the smaller portion on the opposite side of the bone that the backstraps are taken from. I personally think they are the best, most tender part, but I had a friend who would throw them away- said they were too "stringy". So I'd take the ones from his deer, antelope, bear, etc.
I would think that if one likes Miracle Whip, they could just add some sort of sweetener to mayo. For me personally, mayo falls into the savory category so adding sweetener to mayo is a hard pass for me.
Personally I prefer Miracle Whip or the other similar dressings that have a bit of a "bite" to it. Admittedly Miracle Whip is a bit sweeter than I would like but it is lower in calories.
Miracle Whip (and similar) DOES NOT work well in baked/cooked recipes requiring mayonnaise though. (Yeah, I yelled part of that.)
I "spice up" regular mayo if using it in potato salad, chicken salad, etc. or it's just too bland for my tastes.
But we've never made mayonnaise ourselves. We just don't use it often enough.
[quote=Goodenuff][quote=spoonerpa]I use a circular dehydrator with the heating unit and fan on the bottom. When I make venison jerky, I rotate the racks from bottom to top every 1.5 to 2 hours. until the jerky is where I want it. I have five racks so, it usually takes about 8 hours to complete a drying session. This reminds me that I have 2 backstraps vacuum packed in the freezer for making jerky.[/quote]The backstraps, which I would call the loin, are the best part of the deer. Venison chops or larger cut to roast/grill and slice to serve would come from. Very tender.
IMO, it seems like a waste to use the best and one of the most tender cuts for jerky when it can be made from other parts of the deer. Personally I use the round, shank, flank or shoulder for jerky.[/quote]If "backstraps" = "loin", I would agree. It would be like using filet mignon to make jerky. The best cut (for me) of beef for jerky used to be called London Broil. I don't see it anymore by that name. I usually wait and buy eye of round for jerky when it goes on sale. Both London Broil and the eye are very lean, but are tougher cuts that come from the rear (round) of the cow.
If one wishes, you can tenderize the tougher cuts with Bromelain (ground fresh pineapple) or kiwi, but if you do, do not marinate with these for more than 2 hours or the meat with literally fall apart.
My personal choice for jerky is usually a teriyaki style marinade, and if I were to tenderize with either of the above things, I let the meat marinate in the teriyaki for a couple days then add one of the above for the last hour or so of marinating time.
"I'm pretty sure that in Canada, hating mayonnaise is punishable by being drawn and quartered by moose."
I'm not so sure about mayonnaise, but I'm pretty sure that in Canada, hating maple syrup is punishable by being drawn and quartered by moose.
Hell, I think in some parts of Canada they use maple syrup like people in MN and WI use ranch dressing- they put that shit on everything.
Ranch dressing is bad enough, but maple syrup on Canadian bacon and pineapple pizza is a hard no for me.
"My wife and kids HATE mayo."
I'm pretty sure that in Canada, hating mayonnaise is punishable by being drawn and quartered by moose.
Mind you, I seem to recall your wife is from BC. Mayo on everything is more of an Eastern Canada thing (Quebec and Atlantic provinces).
[quote=spoonerpa]I use a circular dehydrator with the heating unit and fan on the bottom. When I make venison jerky, I rotate the racks from bottom to top every 1.5 to 2 hours. until the jerky is where I want it. I have five racks so, it usually takes about 8 hours to complete a drying session. This reminds me that I have 2 backstraps vacuum packed in the freezer for making jerky.[/quote]The backstraps, which I would call the loin, are the best part of the deer. Venison chops or larger cut to roast/grill and slice to serve would come from. Very tender.
IMO, it seems like a waste to use the best and one of the most tender cuts for jerky when it can be made from other parts of the deer. Personally I use the round, shank, flank or shoulder for jerky.
I use a circular dehydrator with the heating unit and fan on the bottom. When I make venison jerky, I rotate the racks from bottom to top every 1.5 to 2 hours. until the jerky is where I want it. I have five racks so, it usually takes about 8 hours to complete a drying session. This reminds me that I have 2 backstraps vacuum packed in the freezer for making jerky.
[quote=MelvinBoinkster][quote=calcanfun2][quote=MelvinBoinkster]Um, please explain positioning the mayo in the fridge first so the others see it right away, if you personally hate mayo.[/quote]I would love to share a pic (sneeze, Wayne...) but I'll try to explain. I take my Best Foods Mayo bottle and for anyone who has worked grocery I label side display that beauty front and center at eye level so it's the first thing my wife and kids see in the fridge when they open the door.[/quote]I worked retail, so I am very familiar with product facing. I have also worked in restaurant kitchens; so, very familiar with 'first in, first out.'
What is not making sense is, if you hate mayo, why are you putting it front and center in the fridge for your family to see? That makes no sense... If I hated mayo and wanted to not see it in the fridge, I'd hide it in the back of the fridge.[/quote]Who said I hate mayo? My wife and kids HATE mayo. I fucking LOVE mayo. That's the joke, you dense newel post. The opinion that I hate mayo is completely made up in your head. Perhaps you'll have a better day tomorrow.
[quote=calcanfun2][quote=MelvinBoinkster]Um, please explain positioning the mayo in the fridge first so the others see it right away, if you personally hate mayo.[/quote]I would love to share a pic (sneeze, Wayne...) but I'll try to explain. I take my Best Foods Mayo bottle and for anyone who has worked grocery I label side display that beauty front and center at eye level so it's the first thing my wife and kids see in the fridge when they open the door.[/quote]I worked retail, so I am very familiar with product facing. I have also worked in restaurant kitchens; so, very familiar with 'first in, first out.'
What is not making sense is, if you hate mayo, why are you putting it front and center in the fridge for your family to see? That makes no sense... If I hated mayo and wanted to not see it in the fridge, I'd hide it in the back of the fridge.
"... no other use for an immersion blender than making mayo, but could use a food processor for a multitude of things..."
I cook a LOT and only use our food processor to shred cabbage for cole slaw or to make hummus. I have an inexpensive mandoline for slicing (usually only used when I'm dealing with garden abundance and generally prefer to dice or chop by hand for more uniform pieces. I have an immersion blender but rarely use it - but as MsMolly said it is the appliance to use for making mayonnaise.
I've never used one of the circular type dehydrators but have heard that you sometimes have to rearrange the trays or remove some earlier than others. Our dehydrator is a rectangular box with the fan in the back and all trays dry at the same rate. If you are going to make jerky then make sure the dehydrator will reach a high enough temperature (160-165F) for safe processing of meat.
[quote=MelvinBoinkster]Um, please explain positioning the mayo in the fridge first so the others see it right away, if you personally hate mayo.[/quote]I would love to share a pic (sneeze, Wayne...) but I'll try to explain. I take my Best Foods Mayo bottle and for anyone who has worked grocery I label side display that beauty front and center at eye level so it's the first thing my wife and kids see in the fridge when they open the door.
Um, please explain positioning the mayo in the fridge first so the others see it right away, if you personally hate mayo.
[quote=mayhem8]Not sure if it's just an NE thing, but the only mayo the Mrs likes is Cains, though she will use Dukes if she can't can't Cains. Cains has become harder to find at times even in our area and when doing our east coast road trip, we couldn't find it.
FWIW - Mayo was stupid expensive while in Fla. Also FWIW, I'm seeing a blender as being a reliable option and that can also be used for more than just mayo as well.[/quote]If you like Mayo (and I realize that many do not) your local Costco might have the Japanese version KEWPIE. It's pretty good if you've never tried it.
