Chocolate in mayonnaise

[Alexander1970]

Well I guess they ain't all bad they did give us Burger King after all.

Please noooooo....imagine at the Moment a delicious Double Whopper with KRANCH.......

 

[FAST6191]

If it is American mayonnaise then no, but that is mostly because the American take is horrible muck whatever brand I have tried over there.

European styles (as I seem to be picking a fight with the Dutch lately then theirs is third best at very best, though still leagues ahead of anything from the US)... it would be a hard fight but I can see it working if you get the balance right. While most would probably look to Mexico for chocolate sauce as a savoury thing (had it before, not quite my thing) I would probably go with some of the Italian offerings here or cheese makers (in which case a proper chocolate cheese is a wonderful thing).

Going completely off the wall. Could also see it happening from the same line of thought that brings us chocolate steak (or chucking a bit of chocolate in a chilli or mince) as more of a dairy based stock or broth in a pie like you might do a can of soup or something in a dish to wet it a bit.

Back on topic we have mayonnaise with mustard, with chillies, with tomatoes (technically that would be a Marie Rose sauce, though a proper Marie Rose has more), pepper, various takes on garlic, lime, any number of herbs, truffles, with curry powder, there is the whole rémoulade thing (I miss that stuff) and of course the sauce of all sauces that is salad cream. https://www.sainsburys.co.uk/shop/gb/groceries/food-cupboard/salad-cream-mayonnaise#catalogId=10241

Caning a tablespoon of chocolate spread (or nutella, even if it is not technically chocolate) into a jar of mayonnaise would be a good way to ruin both. If however you got a really airy one and made it somewhere towards the angel delight side of the taste world (so heavy milk chocolate) then you are getting somewhere. Less sure how I could do a dark chocolate one.

 

[Alexander1970]

..and I was wondering when Professor Mayo/Choco A.D. @FAST6191 will come in.

 

[AmandaRose]

..and I was wondering when Professor Mayo/Choco A.D. @FAST6191 will come in.

There actually was a professor whose name was Elton Mayo lol this is him.

 

[Alexander1970]

There actually was a professor whose name was Elton Mayo lol this is him.

View attachment 217397

So much about the "old People" Topic.
This IS our Professor.

 

[FAST6191]

..and I was wondering when Professor Mayo/Choco A.D. @FAST6191 will come in.

Chocolate and mayonnaise are by no means my fields of expertise (cake baking, fruit sauces, curry, cinnamon, butchery, pastry and meat cooking being more my line). I was mostly speculating based on what else I have done and had as to what might yield positive results. Indeed saving that it is then made into salad cream or rémoulade I don't actually like mayonnaise much at all; I will put it on tuna rather than have dry tuna or if it is the very last sauce in the fridge and I really need something to choke down whatever I am having but you are unlikely to catch me with it on my plate. Indeed I could eat a spoonful with gagging but it would not pleasant, give me a spoonful of most other popular sauces save mustard/horseradish (despite eating all the chillies, ginger and cinnamon I don't like either of those) or capers (another thing for the list above for mayonnaise types by the way) and I will be happy enough.

 

[Alexander1970]

Chocolate and mayonnaise are by no means my fields of expertise (cake baking, fruit sauces, curry, cinnamon, butchery, pastry and meat cooking being more my line). I was mostly speculating based on what else I have done and had as to what might yield positive results. Indeed saving that it is then made into salad cream or rémoulade I don't actually like mayonnaise much at all; I will put it on tuna rather than have dry tuna or if it is the very last sauce in the fridge and I really need something to choke down whatever I am having but you are unlikely to catch me with it on my plate. Indeed I could eat a spoonful with gagging but it would not pleasant, give me a spoonful of most other popular sauces save mustard/horseradish (despite eating all the chillies, ginger and cinnamon I don't like either of those) or capers (another thing for the list above for mayonnaise types by the way) and I will be happy enough.

To reply to the "dry Tuna" Topic,it is maybe "recommended" to have a small Cup of selfmade Mayonnaise in the Fridge (not really a Miracle to made) and make then classic "Derivatives" like a tasty Remoulade or Sauce Tatare for example.
How often it happens,there are fresh baked Bread or Rolls,a little Vegetable (I know you LOVE Tomatoes),some Slice of Cheese but something "tiny" is missing....*pflotsch* a Splash from the Heinz or whatever Sauce Bottle..not really..
For Fast Food ok,but at home no Way....sometimes also selfmade BBQ Sauce or Ketchup is very,very enjoyable.

 

[FAST6191]

Tuna for me is a last ditch effort "I need meat for a sandwich/wrap and I ate all the cold cuts/leftovers already", though on very rare occasion I might do a tuna pasta bake if I want something crass and basic but actually tasty. If there is no sauce available though (and I check beforehand and if I failed to then it would be clingfilmed in the fridge pending better choices) I would go hungry.
Dry tuna is a "starving in the desert" only category and even that is a maybe if the salt water in it is going to dehydrate me more.

On selfmade mayonnaise then while they sorted the salmonella thing a while back raw eggs is still something I won't mess with at home. Cook them and eat that any time but never do uncooked and actually even hate runny/snotty egg*.

*scotch eggs got popular in pubs a few years back. However some absolute monster decided they should be runny yolks.

 

[AmandaRose]

A proper Scotch Egg should have a runny yolk
@FAST6191

 

[Alexander1970]

On selfmade mayonnaise then while they sorted the salmonella thing a while back raw eggs is still something I won't mess with at home. Cook them and eat that any time but never do uncooked and actually even hate runny/snotty egg*.

*scotch eggs got popular in pubs a few years back. However some absolute monster decided they should be runny yolks.

Maybe in Britain this Salmonella Thing is a greater Topic than here.I would never use "cheap,mass produced Eggs" for the Mayonaise.God no.

 

[FAST6191]

Maybe in Britain this Salmonella Thing is a greater Topic than here.I would never use "cheap,mass produced Eggs" for the Mayonaise.God no.

Cheap mass produced eggs taste fine for most things I do here. Not going to replace quail, goose, duck (love duck eggs for things), seagull, sturgeon or whatever for what they do.
That said even if I do cross all the fields to go visit various neighbours selling eggs from chickens that spend all day frolicking in a field/wooded bit (often bantam eggs at that) then... might make a slightly nicer egg dish where the egg is front and centre and you might get a different coloured yolk.
If you don't want to use battery eggs in your cooking then fine but taste wise there is not a lot in it for me until you move to another animal. If there is anything it is more likely a cooking method difference (say air cooling a boiled egg vs into cold brine).

 

[Alexander1970]

Cheap mass produced eggs taste fine for most things I do here. Not going to replace quail, goose, duck (love duck eggs for things), seagull, sturgeon or whatever for what they do.
That said even if I do cross all the fields to go visit various neighbours selling eggs from chickens that spend all day frolicking in a field/wooded bit (often bantam eggs at that) then... might make a slightly nicer egg dish where the egg is front and centre and you might get a different coloured yolk.
If you don't want to use battery eggs in your cooking then fine but taste wise there is not a lot in it for me until you move to another animal.

Oh,here the Quality and Size is varies in a very high Extent.....sadly.
Cheap,mass produced Eggs are not really nice...neither to look at nor taste.
It IS really a Mass Product.
You need in Relation 1/3 more Eggs for Baking for Example.A Bisquit Roll with 6-8 "mass produced Eggs"produces not the same Result with "quality" Eggs from Neigbors Chicken.And NO I do not use such Things like Baking Powder *ikes*
From the Color and the Taste not to mention.

 

[The Catboy]

That sounds cursed af

 

[FAST6191]

Oh,here the Quality and Size is varies in a very high Extent.....sadly.
Cheap,mass produced Eggs are not really nice...neither to look at nor taste.
It IS really a Mass Product.
You need in Relation 1/3 more Eggs for Baking for Example.A Bisquit Roll with 6-8 "mass produced Eggs"produces not the same Result with "quality" Eggs from Neigbors Chicken.And NO I do not use such Things like Baking Powder *ikes*
From the Color and the Taste not to mention.

They are usually sorted by size around here so there is that. If you did use bantam eggs when your normal selection are as large as they get then yeah you will run into trouble but a basic pack of medium eggs here is just fine.

Also 6-8 eggs... I remember reading my old school Austrian cook books once and marvelled at the amount of eggs used in the dishes. Guess it was not lying.

I say when my preferred Yorkshire pudding setup involves enough eggs to render it more of a Yorkshire cake (7 eggs for one the size of the average family baking dish, normal is more like 2 or 3).

Speaking of cakes I did also use some egg replacer in a cake the other month and it worked really well. It was also at that point I realised I technically had made a vegan cake (uses olive oil rather than butter and no milk, no chocolate chips in this particular instance either) and was then disgusted in myself. Had to go headbutt out a cow and bite the head off a chicken to set the world right.

 

[Alexander1970]

Speaking of cakes I did also use some egg replacer in a cake the other month and it worked really well. It was also at that point I realised I technically had made a vegan cake (uses olive oil rather than butter and no milk, no chocolate chips in this particular instance either) and was then disgusted in myself. Had to go headbutt out a cow and bite the head off a chicken to set the world right.

For this Topic I am too old fashioned.I never use "replace Products" for Baking.For Cooking it is ok for me (Lactose-free milk and sugar substitute Products cause me severe diarrhea),but "Sweeties" have to be Sweeties means Sugar,Eggs,Butter,Cream and this Stuff.

And I am very "confused" about People who use "Birch Sugar" when they have Pets....

 

[FAST6191]

For this Topic I am to old fashioned.I never use "replace Products" for Baking.For Cooking it is ok for me (Lactose-free milk and sugar substitute Products cause me severe diarrhea),but "Sweeties" have to be Sweeties means Sugar,Eggs,Butter,Cream and this Stuff.

And I am very "confused" about People who use "Birch Sugar" when they have Pets....

I don't really view this as a replacement product as much as something that will chemically achieve the same goal, which is to say act as a binding agent for the various other parts. I will have to go check but I think it was mostly chick pea flour.
If it was something that had an egg in it as part of the dish itself then eggs or nothing, though see above about eggs from different animals (I really do like duck eggs).

I did also have a soy sauce replacement that tasted exactly like soy, which is to say it tasted awful. If you did want to cut down on the soy though (and it is used in a lot of nice dishes) this stuff did well.

Sugar substitutes vary for me. Don't mind coconut sugar and have many things I would sooner use golden syrup, treacle or similar for rather than sugar, and if I think I can get away with dark brown sugar I will do that as well.
If we are talking something other than glucose, sucrose or fructose based affairs like artificial sweeteners then yeah they can keep them.

Don't know that I have had lactose free milk -- people around here normally go in for oat or similar based milk alternatives. Not my thing if I can help it but did have a perfectly acceptable custard made with oats before.

Meat substitutes. Yeah poke that. I will sooner make a dish that is tasty and vegetarian rather than that.

 

[Alexander1970]

Don't know that I have had lactose free milk -- people around here normally go in for oat or similar based milk alternatives. Not my thing if I can help it but did have a perfectly acceptable custard made with oats before.

Meat substitutes. Yeah poke that. I will sooner make a dish that is tasty and vegetarian rather than that.

Talking about "Haferdrink" (Oatmilk) and this Stuff,it is really tasty and I use it very often but in Combination with Milk or Cream.
Pure,no.It has a really "peculiar behavior" while Cooking.
And it is every time different...I think it has to do with the Cook.
Speaking about a Custard - fresh Milk (not the Raw one but the next Step),Neighbors Eggs,fresh scraped out Vanilla (this Vanillin Sugar "Replacement" is also a Thing I do not "use" in my Kitchen) ,a little "Rum Shot" and Cornstarch is hardly to top.

Meatreplacement....no.Very simple - not in my Kitchen.

 

[FAST6191]

Sounds good. However if I am making my own custard and want to go fancy then coconut custard all the way for me.

 

[Zucker]

Chocolate and mayo? That's just child's play @x65943, when are you going to grow up? When you're a bigger boy I'll let you try some grown-up flavours, like coffee with mustard or tea with ketchup. They're so invigorating they'll make you feel like a newborn! Problem being that you may have some trouble afterwards as you crawl to the bathroom, but that only adds to the experience. You'll savour every mouthful with child-like wonderment, I promise.

And does your furry suit, effect the flavor of the coffee?