Fritzo
Lifer
- Jan 3, 2001
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mayonnaise shrimp
It's also very popular with lobster in Europe.
mayonnaise shrimp
mayo is revolting on 90% of food items, i use it on canned tuna and chicken salad and thats close to it, if i put it on a sandwhich i use a very thin coating on 1 slice of bread. its disgsting on hamburgers and i want to punch people in the face that put it on without asking. potato salad made with mayo might be the most disgusting food item ever on the buffet
I might be a cr@ppy reader or misunderstanding - I'm not seeing anything like what you're mentioning in the wiki. That said, there is probably more harmful bacteria on the outside of an egg than the inside, but one never knows what they get.
I'm still interested if anyone knows how well vinegar and/or lemon would kill bacteria when making mayo. I do love mayo and would actually eat it if I made it myself.
And I don't eat honey. But given that much of the honey on standard grocery store shelves is probably from China and ultra filtered to remove pollen, enabling it's origin to not be tracked, I'd be surprised many spores are to be found in it. Bets are off what other kind of chemicals it might include tho.
stetsons! the best
Miracle Whip=white trash mayo
the first line of the wiki mentions the ingredients, and says quite specifically "egg yolk"
But, to your more salient question--I suppose it depends on the concentration of the acids under question, as it is always about concentration. My understanding is that "real" traditional mayonnaise is heavy on the vinegar which, if true, would probably be enough to kill any nearly-insignificant amount of nasty bacteria that you might find in a raw egg.
:\
I seem to recall folk stories that freshly prepared "real" mayo can easily sit out at room temperature for weeks at a time without spoilage, and is safe to consume. Of course, ymmv.
Miracle Whip isn't mayonnaise, it's goblin cum.
http://theoatmeal.com/blog/miracle_whip