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Afinekerfuffle's Profile

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So I spend the better part of half an hour editing my profile blurbs. It all disappears when I try to save them. Why can't CH use pretty much industry-standard profile interfaces? Grr, I'm ticked.

Jul 08, 2010
Afinekerfuffle in Site Talk

First mayo post-mortem - What went wrong?

To all: Yum, so many variations to try!

Samualinthekitchen - I agree with your ideas and wish to subscribe to your podcast. My doctor and I are on the level Re: my culinary indiscretions.

Greygarious - Go for it! I could see me doing this on a regular basis. The only technique modification I'd make is purchasing a condiment bottle to make the oil addition easier. It was a real p.i.t.a.

Morwen - Yuck yuck yuck, Icwutyoudiddere

Tzurrizz - Thanks for the vinegar tip, absolutely going acv next time around.

Thanks everyone!

Jul 08, 2010
Afinekerfuffle in Home Cooking

First mayo post-mortem - What went wrong?

Smartie - Yep, salt would have helped, but it needed more of "something" But good suggestion.

Tomishungry- I originally nixed the olive oil suggestion for fear of making it bitter. But I'll give it a shot next time. Noted, increase the acidity Thanks.

Jul 06, 2010
Afinekerfuffle in Home Cooking

First mayo post-mortem - What went wrong?

First off, let me apologize for the eww factor of the title, I couldn't resist. So I made my first mayo, the recipe follows: (followed pretty much to the letter, for a change)

Yellow from one large egg
1 1/2 tsp lemon juice
1 tbsp balsamic vinegar
1/4 tsp dijon mustard
3/4 cup Canola oil

Assembled in the usual way, throw together all ingredients and slow stream of oil beaten with immersion blender. The texture was pretty spot- on, no complaints about that. But the taste? Big fat "Meh." I did like that it had a cleaner mouth-feel than the preservative-laden stuff. Any alternate ingredients? What's your secret to knock your socks of homemade mayo?

Jul 06, 2010
Afinekerfuffle in Home Cooking