Chik fil a mayonnaise. I actually did the blind taste thing with my family using 5 different mayos. All 5 picked the chik fil a mayonnaise.
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So who bought him?That and my dad was a molecular pathologist who did studies and research on brain cancer.
I believe he was offered a generous free chat agreement.So who bought him?
He worked for St Jude, so I assume big pharma if I had to guess.So who bought him?
A lot of every restaurant that makes their own sauces/dressings uses mayo. Most “aioli” is really just mayo. You can absolutely make aioli easily but you run the extremely low risk of food borne illness using egg yolk so a lot of even the fanciest of places use heavy duty mayo to eliminate all risk (even though you can buy pasteurized shelled eggs).I bet some people would be surprised to find that a lot of fine dining establishments use mayo in their dishes. I know of a few around the Jackson Metro that use exclusively Duke's... but I'm sure chefs' tastes vary too.
Just found this out of curiosity:Chik fil a mayonnaise. I actually did the blind taste thing with my family using 5 different mayos. All 5 picked the chik fil a mayonnaise.
Your taste buds must be burnt from all the low dose poison, I mean aspartame, you consume.I guarantee you if we did a blind taste test none of you could distinguish any of the mayo listed. It all tastes the same.
Man, digging deep for that one. I only vaguely remember him.Not sure what mayo is the best, but the most overrated is clearly OJ.
...heads to fridge for my conditioner.I remember back in the late 90's making a sandwich at mamaw's house. When I pulled the Hellman's out of the fridge, she said "Don't use that, that is my hair mayonnaise". So I pulled the jar of Blue Plate out and finished making my sandwich. It was then that I learned that Hellman's isn't fit for human consumption and is only to be used as hair conditioner...