Posted on 08/15/2018 7:02:09 PM PDT by EdnaMode
The inexorable rise of identity condiments has led to hard times for the most American of foodstuffs. And that’s a shame.
[snip]
Along about a decade ago, though, I began to notice I was toting home as much of my offerings as I’d concocted. My contributions were being overlooked — or shunned. Why should this be? Mom’s extraordinary potato salad — fragrant with dill, spiced by celery seed — went untouched on the picnic table. So did her macaroni salad, and her chicken salad, and her deviled eggs. … When I carted home a good three pounds of painstakingly prepared Waldorf salad — all that peeling and coring and slicing! — I was forced to face facts: The family’s tastes had changed. Or, rather, our family had changed. Oldsters were dying off, and the young ’uns taking our places in the paper-plate line were different somehow.
I racked my brain for the source of this generational disconnect. And then, one holiday weekend, while surveying the condiments set out at a family burger bash, I found it. On offer were four different kinds of mustard, three ketchups (one made from, I kid you not, bananas), seven sorts of salsa, kimchi, wasabi, relishes of every ilk and hue …
What was missing, though, was the common foundation of all Mom’s picnic foods: mayonnaise. While I wasn’t watching, mayo’s day had come and gone. It’s too basic for contemporary tastes — pale and insipid and not nearly exotic enough for our era of globalization. Good ol’ mayo has become the Taylor Swift of condiments.
(Excerpt) Read more at phillymag.com ...
I’ll eat it in potato salad or something like that, but it has no place on a burger or sandwich. Make mine horseradish instead.
Of course, now I’m jonesin’ a good potato salad: Chop up red onion and celery. Let it sit in a bowl with vinegar for a bit while you’re cutting up and boiling potato chunks. Strain potatoes...put in bowl. Strain the onion and celery bits. Put in bowl with potatoes. Stir. ADD A CRAPTON OF MAYONNAISE. stir. Add salt to taste. Pretty much it.
thats pretty good though....
Looks like Guacamalien Toast.
In der Heimat wohnt ein kleines Magdelein, und das Heisst Taylor Swift
Is mayonnaise racist now because it’s white?
Oh NO!!
Not onions. Thems little puppies are purely good to eat like apples, or slicked thick on burgers, or fried as rings, or diced in just about anything.
It’s not just the same color as white people, but it is also slimy and gross like them too. They are also micro-aggressed that it took the place of other condiments that are more inclusive like culturally sensitive siracha and other things.
Freegards
Hear ya. If this is true (about the demise of mayo), it’s the best thing millennials ever did.
She lives in the wrong part of the country. Either that or she hasn’t figured out that letting mayo sit around to long at gatherings leads to bad outcomes
Duke’s or home made
I love avocado
Leftists probably think so.
Mostly just stuff the previous generations figured out early but no one bothered to notice or care about.
Sounds about right. ;)
I hate mayonnaise
I love Hellmann’s. It’s the only mayonnaise I use. It has it’s specific uses. Definitely deviled eggs and potato salad. Burgers, too, as well as turkey and chicken sandwiches. Yum! I just finished dinner, so I shouldn’t be hungry, but thinking about all of these choices is making me look forward to tomorrow’s meals!
I have one friend, and that’s all that I know of, who dislikes mayonnaise. She is a picky eater though. Sometimes I try sliding something she’s not aware of in a dish to see if she’ll really notice. So far, she hasn’t. Even the Hellmann’s!
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