SC - Fats for sausages and other questions

[Philip & Susan Troy]

Catherine Deville wrote:
> 
> > I know that, as a child, I had a very sensitive palate and had a problem
> > with that slightly sulfurous, egg-yolk taste mayonnaise can have (a
> > taste lemon juice can mask, and vinegar often doesn't), and wouldn't eat
> > the stuff for years. Could another aspect that causes some to favor the
> > Kraft Product be the sweetness?
> 
> Yes... I know that my own particular preference for MW is because it is
> sweet-tart and (to me!) has more flavor than mayo, which is bland.

I'd be curious about a pH measurement of each product, to see if MW is
significantly more acidic. It actually seems unlikely, given that a
proportion of it is water. I think perhaps it _seems_ more tangy because
of the sugar. Note that you've qualified your opinion above, on MW, as
your opinion, while your opinion on mayo is given as a value judgement,
an implicit statement of factual worth. To which I respond that I have a
hard time with a product which, ideally, is made from lemon juice, egg
yolks, salt, white pepper, cayenne, vegetable and olive oils in the
proper proportions being bland. It's kind of like saying salt is bland,
or Tobasco. I really think the key difference is the sugar.
 
> My mother brought me up on Hellman's *Real* Mayonaisse and the fact that it
> contained lemon juice was important to her preference of it, so I didn't
> actually have Miracle Whip until I was an adult, and then found that I
> liked it better, especially for such things as BLTs, sweet salads (such as
> those like "Ambrosia", which you obliquely refer to below) and in things
> like potato salad and tuna salad where I prefer the sweetness of MW and
> sweet pickle relish to the tart or dill versions of the same. There *are*
> cases, like on turkey or ham where the sweetness is less importan to me and
> therefore mayo is more acceptable as a substitute if I must use it.

So, it seems like you're saying if someone puts a gun to your head,
you'll eat mayo.  Or, perhaps that's a little extreme. More like, you
prefer the sweetness of MW in cases where you think it is more
appropriate than the non-sweet mayo, which is almost every case, with
the exception of some foods that are themselves often inherently sweet.
Which isn't necessarily a bad thing; I'm just trying to get to the
bottom of the almost religious fervor some people are showing for one
product or the other. That's what I'm having trouble comprehending. I'll
eat either one, although my preference is generally for unsweetend
foods. When it really _matters_ to me, I'll make homemade mayo, it takes
about three minutes and is anything but bland. And it doesn't kill
diabetics in the next county.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com