Having recently posted about Belga Cafe and their glorious frites, I figured it was time to acknowledge that proper mayonnaise is, well, ridiculously good. Admittedly, mayo used to fall into a wide category of food I wouldn’t touch. This “white and mushy” category ranged from yogurt to cottage cheese to *gasp* whipped cream. I was so young, so naive. So, in honor of growing up and realizing that the majority of these white and mushy things are in fact brilliant (sans cottage cheese) I present to you Salon’s “Eyewitness Cook” (i.e. Francis Lam) and his explanation and recipe for homemade mayo.
French Fries and….Mayo?
Categories: Belgian, Commentary, Food
4 Comments on “French Fries and….Mayo?”
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Yeah, cottage cheese is still gross. I guess I only like my cheese curds deep fried.
You probably put mayo on your day-after-thanksgiving leftover sandwich. What’s on that glorious sandwich? Gobble Gobble.
Please, I can live without the leftover turkey. Give me the stuffing, brussel sprouts, and dessert and I’m good to go.
Yet again, I remind you that the turkey itself is overrated.
When you bring me a roasted Thanksgiving duck (also a noble American bird), then we’ll talk leftovers.
Goose, my friend, goose. Sets your crackling T’giving duck to shame.