No Worries! After the first few lines, folks will wade through it happily!
I love anything N.C. - my happiest memories of Holidays come from the Outer Banks of N.C. (even though I nearly drowned there, on my first trip: I wasn’t used to that back-rush after a big storm!)
By the way: if you’re near Chapel Hill, ‘Mama Dip’s’ is a great place:
If you read this, it will give you pause and inspiration:
http://www.uncpress.unc.edu/browse/page/266
-JT
We have eaten there. :)
I want to turn to something very basic..yet it can make a HUGE difference in every dish..and that is MAYONNAISE
Anyone who's every made it at home, from scratch..knows that you only use egg YOLKS. That's what gives it the rich, creamy texture. All commercial brands (i.e. KRAFT) use the whole egg...yolk and white...for three reasons.
1. It keeps the price down..uses less eggs
2. this way they don't have to bother to separate the two...it's not a process that readily works on a commercial application..AND
3. they'd have to figure out what the heck to do with a gazillion eggs whites
There is ONE company.. BLUE PLATE that ONLY uses the yolks, and you can really taste the difference.
It's only available in the south (why, I have no idea). I hope everyone down here is using it. You can buy it online..it's a rip-off at Amazon..the prices are pretty decent at the Reily Foods website on the Blue Plate link..if you make a lot of salads..it's worth while buying in bulk.
So, for the first 5 people here, that want to try it....Freepmail me your address, and I'll mail you a jar...my treat..
BTW..just to repeat myself from last week..my herb stripper is AWESOME..can't thank you all enough...